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Chicken Ceasar Sweetpotato Wrap

Recipe created by Chrissy Carroll of Snacking in Sneakers 7 ingredients, 7 grams of fiber, and 40 grams of protein – that’s what’s waiting for you in this chicken Caesar sweetpotato wrap! This recipe offers a fun and fresh twist on a classic dish by swapping tortillas for a nutrient-packed wrap made from sweetpotato, egg, and cheese. Great for fueling active lifestyles without sacrificing taste!

Recipe

Servings 1
Calories 658 kcal

Ingredients
  

  • 1 medium North Carolina sweetpotato skin-on, chopped into rough chunks
  • 1 large egg
  • ¼ cup shredded part-skim mozzarella cheese
  • ¼ cup shredded parmesan cheese divided
  • 1 cup chopped baby crispy green leaf lettuce or romaine
  • ⅓ cup chopped or shredded cooked chicken breast
  • 2 tablespoons lite creamy Caesar dressing

Instructions
 

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  • Place the chopped sweetpotato in the bowl of a mini food processor. Pulse several times until the sweetpotato is processed into very small pieces (almost a grated-like texture).
  • In a medium mixing bowl, whisk the egg, then add the sweetpotato, mozzarella, and 3 tablespoons of the parmesan. Stir until well combined.
  • Pour the sweetpotato mixture onto the parchment-lined baking sheet. Press down with the back of a spoon to form a large thin circle or rectangle, about ¼-inch thick. (You may want to use your hands to help shape the edges).
  • Bake at 375 degrees F for 20-24 minutes, until cooked through and the edges are turning golden brown. Let cool on the pan for a few minutes.
  • Place the sweetpotato “wrap” on a plate. Top with the lettuce, chicken, and dressing, and the remaining tablespoon of parmesan cheese if desired. Wrap or fold carefully and enjoy!

Notes

You can either roll this like you would a wrap or fold it like a taco. Note that this can rip if you try to wrap it too tightly, so just be careful as you do so.
For best taste and texture, the sweetpotato wrap should be made when you plan to eat it. However, if you make it in advance, you can store the unstuffed cooked wrap in the refrigerator for up to 3 days. Reheat in the oven until hot, then proceed with filling it as described above.
If you do not have a food processor, an alternative way to make this recipe is to slice the sweetpotato very thin. Toss the slices in a little olive oil, then layer the sweetpotato slices to form a circle or rectangle on a parchment lined baking sheet. Top with the cheese (same amounts as listed in the recipe) and bake for about 17-18 minutes. (You’ll skip the egg if making this way. Note that this will affect the nutrition analysis).
Nutrition Facts
Chicken Ceasar Sweetpotato Wrap
Amount per Serving
Calories
658
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
9
g
Cholesterol
 
247
mg
82
%
Sodium
 
1215
mg
53
%
Potassium
 
1201
mg
34
%
Carbohydrates
 
52
g
17
%
Fiber
 
8
g
33
%
Sugar
 
11
g
12
%
Protein
 
35
g
70
%
Vitamin A
 
36770
IU
735
%
Vitamin C
 
8
mg
10
%
Calcium
 
565
mg
57
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
44
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 658kcalCarbohydrates: 52gProtein: 35gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 247mgSodium: 1215mgPotassium: 1201mgFiber: 8gSugar: 11gVitamin A: 36770IUVitamin C: 8mgCalcium: 565mgIron: 3mgNet Carbohydrates: 44g