These Sweet Potato and Kale Lunch Wraps are healthy and yummy, and just $2.50 per serving! That’s a great value for a hearty and healthy lunch!
I made this recipe extra easy, as it’s just 5 ingredients. And I have supplied you with a homemade hummus spread recipe, though you can purchase your favorite from the store if you prefer.
These wraps are at perfect meal. At 347 calories and 11.6 grams of protein, these vegan lunch wraps will keep you full for hours!
Sweet Potato and Kale Lunch Wraps
- Ingredients in Vegan Lunch Wraps
- How to Make Sweet Potato Kale Wraps
- Sweet Potato and Kale Lunch Wraps Recipe
- Nutrition Label for Kale Sweet Potato Wraps
Ingredients in Vegan Lunch Wraps
This low cost lunch wrap is packed with flavor thanks to the hummus. Here is my Homemade Vegan Hummus Recipe. It holds the wraps together, adds lots of plant based protein, and boosts the flavor in a big way.
Shopping List for Vegan Lunch Wraps:
- 1 sweet potato
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 large sandwich wraps (or 10 inch tortillas)
- 4 tablespoons Vegan Hummus (or store-bought)
- 2 cups kale
- ¼ red onion
How to Make Sweet Potato Kale Wraps
If you don’t have or don’t want to use parchment paper you can skip it. Just make sure that you oil the baking sheet well so that sweet potatoes won’t stick.
How to Make Sweet Potato and Kale Wraps:
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Peel the sweet potato, then cut into 4 long (lengthwise) strips. Almost like you’re making the viral sweet potato toast.
- Add the sweet potato strips to the prepared baking sheet.
- Spray with olive oil and sprinkle with salt and pepper.
- Bake for 20 minutes, flip and bake for an additional 10 minutes until cooked through and browned on the edges.
- Meanwhile, lightly toast the wraps in a hot dry pan – heat a large skillet/pan over medium-high heat and add the wraps one at a time. Cook until just lightly toasted on one side, then move to a cutting board and toast the next wrap.
- To each wrap, smear 2 tablespoons of the hummus on the non toasted side of the wrap. Top each with 2 sweet potato slices, 1 cup of kale, and 1/2 of the red onion.
- Roll the wraps up like a burrito and cut in half. Serve hot or cold.
Sweet Potato and Kale Lunch Wraps Recipe
If you’re not a fan of hummus, guacamole is a great swap. It adds lots of flavor and some healthy fat.
More Healthy Plant Based Lunches:
- The Best Ever Avocado Sandwich
- Vegan Stir Fry Meal Prep Recipe
- Vegan Stuffed Avocados
- Grilled Vegan Vegetable Sandwich
- Vegan Meal Prep Lunches
Sweet Potato and Kale Lunch Wraps
Equipment
- Parchment Paper
- Baking sheet
Ingredients
- 1 sweet potato
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 large sandwich wraps (or 10 inch tortillas)
- 4 tablespoons Vegan Hummus (or store-bought)
- 2 cups kale stem removed and chopped
- ¼ red onion sliced
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Peel the sweet potato, then cut into 4 long (lengthwise) strips. Almost like you’re making the viral sweet potato toast.
- Add the sweet potato strips to the prepared baking sheet.
- Spray with olive oil and sprinkle with salt and pepper.
- Bake for 20 minutes, flip and bake for an additional 10 minutes until cooked through and browned on the edges.
- Meanwhile, lightly toast the wraps in a hot dry pan – heat a large skillet/pan over medium-high heat and add the wraps one at a time. Cook until just lightly toasted on one side, then move to a cutting board and toast the next wrap.
- To each wrap, smear 2 tablespoons of the hummus on the non toasted side of the wrap. Top each with 2 sweet potato slices, 1 cup of kale, and 1/2 of the red onion.
- Roll the wraps up like a burrito and cut in half. Serve hot or cold.
Nutrition Label for Kale Sweet Potato Wraps
Shake This Plant Based Recipe:
