Updated: Jun 22, 2018
This recipe was inspired by the Creamy African Stew recipe in The PantPure Nation Cookbook. That recipe was so popular that I was motivated to create a wrap filling with similar flavors. It’s quick to make, bursting with great taste, and truly a winner.
Prep Time: 15 minutes Cook Time: 15 minutes
2 large sweet potatoes, peeled and quartered, or 2 cups frozen sweet potato chunks
1/3 cup all natural peanut butter (100% peanuts)
1 cup frozen corn, thawed
2 chipotle peppers in adobo sauce, minced
2 tablespoons adobo sauce
1 tablespoon grated fresh ginger
1/2 teaspoon ground cumin
1 mango, pitted, peeled, and diced or 1 ½ cups frozen (thawed) mango chunks
4-6 green onions chopped
1/2 cup chopped cilantro
2 cups fresh sprouts or mixed greens
4-6 whole wheat tortilla wraps
1. Put the sweet potatoes in a medium saucepan and cover with water. Cook over high heat until the water begins to boil. Reduce the heat to medium-low and simmer until the potatoes are tender when poked with a fork. Drain the sweet potatoes and transfer them to a medium bowl. Roughly mash the sweet potatoes.
2. Add the peanut butter, corn, chipotle pepper, adobo sauce, ginger, and cumin to the sweet potatoes. Mix gently until completely combined.
3. To serve, spread some of the sweet potato mixture onto each tortilla and top with some of the mango, green onions, cilantro and sprouts, then roll them up.
Kim’s Hints: You can also use this filling for Raw Collard Wraps if you prefer a gluten-free option.