Roasted sweet potato and beetroot wraps

Serves: 4
Prep: 10
Cook: 20

A gourmet lunch the whole family will enjoy. Why not try them at your next family picnic?

Ingredients

  • 1 medium sweet potato (kumara), thinly sliced
  • 2 tbs olive oil
  • 1 cup ricotta cheese
  • 1 tbs fresh dill
  • 4 wraps (or lavash bread)
  • 2 fresh beetroots, peeled and grated
  • 2 spring onions, chopped
  • 1 cup rocket leaves

Method

  1. Toss sliced sweet potato (kumara) in oil. Place on a baking tray in a hot oven, 200°C, for 20 minutes. Drain on a paper towel.
  2. Combine ricotta cheese and dill.
  3. Spread a layer of ricotta cheese over wrap, then top with sweet potato (kumara), beetroot, spring onions and rocket.
  4. Roll up firmly and wrap in lunch wrap to eat later.

Tips

  • If you are short on time, you can microwave the sweet potato (kumara) in a covered dish for around five minutes, or until soft. Allow to cool a little before making the wraps.

Featured recipes

Baked vegetable casserole

Satay veggie pies

Choc-berry baked french toast