Lebanese Sweet Potato Wraps
with Minted Tzatziki & Toasted Almonds
It wasn’t so very long ago that Chef Patrick found himself wandering around the marketplaces of Beirut in search of culinary inspiration. And boy did he find some! The people of Lebanon have a sense of hospitality to rival the best of them and fortunately for Patrick their greatest expression of this is in their food. 15 minutes in one market and his hands were chock full of food given to him by the locals. This little number just happened to be one of them, so he felt inspired to re-create it for you. Yalla!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Sweet Potato
2
Garlic Clove
1
Ground Cumin
½
Sumac
1
Lemon
½
Red Onion
½
Greek Style Yoghurt
(Contains Milk)
4
Mint Leaves
½
Cucumber
(May contain Celery)
1
Baby Gem Lettuce
1
Carrot
6
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
2
Almonds
(Contains Nuts)
Not included in your delivery
Salt
Pepper
Nutritional information
Utensils
Instructions
Pre-heat the oven to 220 degrees and scrub the sweet potatoes under water. Without peeling them, chop into 2cm cubes. Coat in 1 tbsp of olive oil and a sprinkle of salt and pepper. Cook on the top shelf for 20-25 mins until browned and crispy.
Cut the cucumber into 4, lengthwise, and then slice it into little cubes. Finely dice the garlic and onion. Shred the baby gem lettuce and grate a pinch of lemon zest.
To shred your carrot put deep slices into the carrot lengthways. Be careful not to slice all the way through. Once you have at least 5 lengthways slices along the carrot use a peeler to peel off shreds. See the picture for a bit of help!
Heat a frying pan on high heat without any oil. Roughly chop the almonds and put in the frying pan. Brown the almonds off and be careful they do not burn. Remove and keep to the side for later.
Heat 1 tbsp of oil in the non-stick pan over medium-low heat. When hot, cook the garlic and onion with the cumin and sumac until soft (4 mins).
Add in the roasted sweet potatoes and gently toss everything together. Turn the heat off and leave the pan until you plate up. Turn your oven down to 100 degrees and warm the wraps in the oven for a few mins.
Shred a few mint leaves finely. In a small bowl, mix the yoghurt, mint and cucumber. Add in the lemon zest and squeeze in just under 1 tsp of its juice. Season with a little salt and pepper.
Top the wraps with the sweet potato mixture, lettuce, carrot and tzatziki. Garnish with almonds and lemon wedges. You can also roll all the ingredients in the wrap and eat with your hands!
