Grilled Sweet Potato Wraps

These lightly seasoned Grilled Sweet Potato Wraps are so filling and yet easy to make. Its the best for vegan grilling whether indoor or outdoor.

Course lunch, Main Course

Cuisine American

Keyword grilled sweet potatoes, sweet potato wraps

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 305kcal

Author Gunjan

Prepare the grill and grease it. Place the onions, mushrooms and sweet potatoes on it.
While the veggies are grilling, in a small glass bowl combine tajin, basil, parsley, salt and oil and mix with a spoon. Keep it aside.
Once the veggies are grilled lay the tortillas on a flat surface and place half of the grilled veggies on it in any order of your choice.
Now with a spoon coat the dip very well on all the veggies.
Top it with red cabbage and cilantro and serve the wrap immediately.

I used electric indoor grill. Outdoor grill can also be used.
If desired the veggies can be toasted in a toaster oven as well or can be baked in the oven. For this line a cookie sheet and grease very well. Place the veggies and either toast them until sweet potatoes are soft and chewy. (Toast all the veggies in separate batches because they all take different time to cook). I baking preheat the oven at 400 degree and bake the onion and mushroom together in a batch until soft. Bake the sweet potatoes separately until soft and chewy.
Tajin spice is tangy and mild salty with a slight hint of spicy. If you don’t plan to use Tajin then use more salt according to taste, some chili powder according to your preference of spice level and very little lemon juice for a mild tangy flavor (few drops not too much).
This wrap can be eaten as lettuce wrap to replace the tortilla if desired.