Southwest Sweet Potato Lettuce Wraps

I know I sound like a broken record, but it’s no secret that I love sweet potatoes. I’ve also discovered over the last several months that I really love Mexican seasonings and use them in my cooking much more than I realized. Yet, I’ve delayed posting these Southwest Sweet Potato Lettuce Wraps for a couple reasons.

 First, I had just pulled the sweet potatoes of the stove top when I got a call for a showing on our house and the potential buyers wanted to come in fifteen minutes. That’s right, FIFTEEN MINUTES. Not only did I have the camera out and things set up to photograph the food, but there were other areas in the house that were…less than perfect.

So I did the first thing that came to mind and yelled for my husband! “JOSH, we just got a call and there’s someone who wants to come see the house in FIFTEEN MINUTES”. Can you come help me?!?!” Being the complete gem that he is {truly!}, he came to my aid. And while the showing real estate agent asked to come in fifteen minutes, I negotiated for 30. So I had 30 minutes to try to set these tasty wraps up, photograph them, clean up the mess, and put away any equipment, then try to sweep, wipe down countertops, and make the house smell…well, less Mexican-like. Then of course we had to GET OUT before they arrived.

Needless to say my heart was pounding as I bustled about and I’m afraid my pictures greatly reflect it. SO, my back story is essentially a plea to ask you to forgive the sub-par food arrangement and pictures.

The second reason I hesitated in sharing this recipe, is for that very word, recipe. Does this even qualify as a recipe? It’s so simple… essentially its nothing more than layering your favorite Mexican fixings in a lettuce leaf. BUT, as these doubts crept in and I questioned whether these Southwest Sweet Potato Lettuce Wraps would be an embarrassment, it hit me that {although rushed} I literally had these made in under 20 minutes, yet they deliver a powerful punch of nutritional benefits, while bursting in flavor.

And that very description is exactly what I want/hope to share with others; that healthy can be easy and tasty. And best of all, it can be prepared in a time-frame that meets the needs of most busy families. So, I put my pride aside and decided to suck it up and share this simple, yet satisfying meal with you.

Lettuce wraps are such a great alternative to the typical tortilla or taco shell. They are gluten-free for those with an intolerance, carb-friendly for those scaling back and lower in calories if your simply keeping track. Just like salads, you can take lettuce wraps in a variety of directions. Whether you add meat, fruit, cheese, beans, veggies, or all the above, the options and flavors are endless!

Quite often I reach for sweet potatoes as our “meat” when preparing a meal, they are heartier than a lot of vegetables, making them filling and satisfying, which is why they were the perfect base for these Southwest Lettuce Wraps. I am still in the honeymoon phase with my spiralizer and opted to spiralize these sweet potatoes so they would cook up quickly. However, if you do not have a spiralizer, you can easily cut the potatoes into small matchstick pieces.

After seasoning them with a little smoked paprika, chili powder, turmeric, garlic powder and cayenne, I lightly sautéed them on the stove top for 5-7 minutes and they were ready to go. My go-to fixings when it comes to Mexican flavors are black beans, whole kernel corn, tomatoes, and of course, avocados! If you prefer refried beans and rice, feel free to make those additions/substitutions.

I hope you are willing to overlook my pictures and find a way to add some lettuce wraps into your dinner plans in the near future, if they aren’t already a staple in your house!

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Southwest Sweet Potato Lettuce Wraps

These Southwest Sweet Potato Lettuce Wraps are made in minutes while boasting in both flavor and nutritional benefits!

Course Lunch/Appetizer

Cuisine Mexican

Keyword lettuce wraps, sweet potatoes

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 2

Calories 323kcal

Author Kaylee Pauley

Ingredients

• 5-6 large Organic Romain Hearts
• FOR THE SWEET POTATOES
• 2 small-medium sweet potatoes spiraled
• extra virgin olive oil cooking spray
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/8 tsp cayenne optional
• FOR AVOCADO SAUCE:
• 1/2 large avocado mashed
• 2 tbsp sour cream
• 2 tbsp favorite salsa
• SUGGESTED TOPPINGS:
• 1/2 cup organic whole kernel corn
• 1/2 cup organic black beans rinsed
• 1/2 cup chopped tomatoes
• crushed chili pepper

Instructions

• Spiralize sweet potatoes, or cut them into small matchstick pieces. Grease stove top pan with a little extra virgin olive oil cooking spray, then add sweet potatoes and cook on burner over medium heat for approximately 5-7 minutes or until sweet potatoes noodles/matchsticks are tender.
• Add seasonings (smoked paprika, chili powder, turmeric, garlic powder, cayenne) about mid way through and stir well to incorporate. You could also cook these in the oven on 400 degrees, for 1-15 minutes {or longer for crispy pieces} flipping mid-way through cook time.
• Meanwhile, wash and prepare your lettuce leaves than pat dry with clean paper towel and set aside.
• Rinse and drain black beans and canned corn (or prepare ahead of time if cooking on stove top). Rinse and chop tomatoes, then set all toppings aside.
• For the avocado sauce, mix 1/2 ripe avocado with sour cream and salsa, stir well.
• Once sweet potatoes are cooked, remove from stove top {or oven} and allow to cool a few minutes.
• Assemble your lettuce wraps with a layer of avocado sauce, followed by cooked sweet potatoes, and favorite toppings, serve!

Notes

Nutrition info is for 1/2 recipe and is based on toppings listed. Nutrition facts will vary based on your selected toppings.

Nutrition

Serving: 1g | Calories: 323kcal | Carbohydrates: 49g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 598mg | Fiber: 12g | Sugar: 17g