I love these sausage sweet potato wraps. The recipe is born out of something I fell in love with. I used to go to this place called Blossom to get a vegan sweet potato, avocado and kale wrap for lunch.
It was my special treat (because they were $12 a pop). When I moved to Colorado, I couldn’t find anything like them. So naturally, I made them myself for half the price (score!!) and then added sausage for some extra flavor and protein.
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How to crush this recipe (and make it your own)
- You don’t have to use sweet potato! This could totally work with other types of potato, winter squash and even rice. Quinoa or farro would work, too.
- You don’t have to use kale either! Spinach or other greens would taste great, too, so would Swiss chard. I just love the texture of kale in a wrap.
- Can’t find avocado or don’t want to use it? That’s fine, just add more hummus instead. More hummus is never a bad thing.
I used chicken apple sausage (my favorite) in these wraps as the protein element, but you can use vegetarian/vegan sausage too.
Make sure to get the kind that looks like hotdogs; not the loose and crumbly kind that won’t stay together as well in a wrap.
To make it vegan, you can swap ingredients such as tempeh chunks, tofu chunks, or maybe even cut up veggie burger!
Sausage Sweet Potato Wrap Ingredients
How to wrap a wrap properly
I am admittedly terrible at this and I hope that by watching this incredibly short video, you can be better at wrapping wraps than I’ll ever be.
How to double or add more to this recipe:
To double this recipe, simply double the ingredients!
To add more volume to these sausage sweet potato wraps, I’d start with veggies. You can either boost up the ingredients you have, or add new ones. Other good wrap-friendly veggies are bell pepper, carrot, cabbage and cucumber. You can also stuff more greens in there! I also find that whole wheat wraps are more filling than regular tortillas, but that might just be me.
How to store and reheat these sausage sweet potato wraps
This wrap lasts for up to 4 days in the fridge. You can store it in a container or in foil/saran wrap — totally up to you.
This is a no-reheat meal! It’s awesome cold and at room temperature. I personally wouldn’t heat it up, but if you wanted to, I suggest the toaster oven or in the microwave wrapped in a paper towel to absorb extra moisture. You could also pop it in the oven if you don’t have a microwave or toaster oven (just a toaster, for example). Just wrap it in foil and reheat it for about 10 minutes in a 350 F oven.
These wraps can also be frozen if you want; this is a move we recommend if you are going to double this recipe for prepping. Just wrap them tightly in foil and defrost in the fridge, or heat in the oven at 350 until completely warmed through.
Happy prepping 🙂
Try these other awesome wraps
No-Reheat Crunchy Thai Chicken Wrap
Sausage, Sweet Potato, Kale And Hummus Wrap
Ingredients
- 3 ea tortillas – 8" of your choice
- 1 ea sweet potato medium, chopped small
- 3 cups kale or spinach, chopped
- 1 ea avocado mashed
- 1 cup sausage links of your choice chopped, (optional)
- salt and pepper to taste
- 1 tsp cinnamon
- 1 tsp cumin or chili powder
- 2 TBSP olive oil
- 1/2 cup hummus any kind
- 1 lemon sliced into wedges
Instructions
- Preheat the oven to 400F. Line a baking sheet with foil and set aside.
- In a bowl, toss the sweet potatoes with 1 TBSP olive oil, salt, pepper and cinnamon. Pour onto the baking sheet and bake for 20 minutes.
- Add 1 TBSP olive oil to a skillet over medium heat, followed by the kale and sausage if using. Add cumin, salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes or until kale has wilted.
- When the sweet potato is done, assemble! Spread a few spoonfuls of hummus on each wrap in a thin layer. Add the kale and sausage, sweet potato, avocado in the middle, in that order. Squeeze a lemon wedge over the veggies and wrap it up! (Watch the video above for the best wrapping technique.) Store the wraps in an airtight container (or wrap in foil) in the fridge for 3 to 4 days.
Grace Harmon says
I definitely have like 20 “favorite” recipes from WWL, but this one is amazing. The textures are great and it really is just so delicious- I can’t believe its not $15 each at a bougie cafe. However, you should make sure you get 8-inch tortillas and no smaller or else these will be very hard to wrap. Make sure you put a lot of stuffing/hummus/avocado in so that each one is filling enough!