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Lebanese Sweet Potato Wrap with Mint Tzatziki and Toasted Almonds

Ingredients

  • 2 tbsp almonds
  • 2 cloves garlic
  • 3 cups sweet potato cubed
  • 1 tsp ground cumin
  • 1/2 tsp sumac
  • 1 lemon
  • 1/2 cup red onion diced
  • 1/2 cup Greek yogurt
  • 1/2 cucumber
  • 1 baby gem lettuce
  • a few flat breads
  • a few mint leaves

Instructions

  • Pre-heat the oven to 220 degrees and scrub the sweet potato under water. Chop them into 2 cm cubes. Coat the potato cubes in 1 tbsp of olive oil and season with salt. Cook on the top shelf for 20-25 mins until browned and crispy.
  • Cut the cucumber into 4 length-wise and slice it little cubes. Finely dice the garlic. Shred the baby gem and finely dice the red onion.
  • Zest the lemon and squeeze out 1.2 its juice.
  • Heat a frying pan without any oil. Roughly chop the almonds and put in the frying pan where you'll brown them for a few minutes. Remove and keep aside for later.
  • Heat 1 tbsp of oil in a non-stick pan over medium-low heat. Cook the garlic, onion and cumin and sumac until soft (4-5 minutes). Add in the roast sweet potatoes and stir. Turn the heat off and keep aside.
  • Shred a few mint leave finely. In a small bowl, mix the yogurt, mint, cucumber and lemon zest and season with a little salt.
  • Warm your wraps up in the oven for a couple of minutes. Top the wraps with the sweet potato mixture, salad and cucumber tzatziki. Garnish with almonds and lemon wedges. Feel free to roll all the ingredients in the wrap and eat with your hands.