Roasted Sweet Potato Hummus Wraps with Honey Mustard

These Roasted Sweet Potato Wraps with Honey Mustard are easy to make and full of flavor! They’re packed with hummus to add protein, and the sweet potato and honey mustard go well together. The lettuce adds crunch and keeps these vegan wraps nice and fresh. Make them for lunch, and you’ll look forward to them all morning!

I feel like I’ve been posting many wrap recipes lately, but I’ve just been enjoying eating them! These Roasted Sweet Potato Hummus Wraps with Honey Mustard are hearty, filling, and perfect for the fall season. Prep the sweet potatoes ahead of time, and you can quickly make these wraps each morning before heading to work.

I love wraps because they don’t usually feel as filling as a sandwich made with bread. They’re pretty light, but you can pack them with fillings. The roasted sweet potato goes well with the honey mustard, and the romaine adds a nice crunch.  

Why You’ll Love These Roasted Sweet Potato Wraps

• They’re easy to prep ahead – You can roast a big batch of sweet potatoes and then easily prepare these wraps each morning.
• You can customize the fillings – I used romaine, hummus, and avocado, but you can add any wrap fillings you like.
• The dressing is so good – The maple/honey mustard dressing is so good and adds tons of delicious flavor to these wraps!

Roasted Sweet Potato Hummus Wrap Recipe Ingredients

• Sweet Potatoes – You can use any color of sweet potato or yam. For this recipe, I like to cut my sweet potatoes into fry shapes because they pack into the wraps easier, but you can also make them smaller.
• Olive Oil – I like to roast my sweet potatoes with olive oil, but any oil will work. You could also steam your sweet potatoes to make these wraps completely Whole Foods, plant-based.
• Spices – I seasoned the sweet potatoes with garlic, paprika, salt and pepper. You can use additional seasonings if you like.
• Wraps – I suggest using a large wrap or burrito-sized flour tortilla for this recipe. It helps to warm the tortilla a little bit first before you roll everything up.
• Hummus – I used plain, store-bought hummus because I had some on hand, but you can use any kind of flavored hummus you like.
• Avocado – Avocado adds creaminess and goes well with the sweet potato.
• Greens – I originally made these wraps with a mixture of baby spinach and arugula but then switched to romaine lettuce because it has a nice crunch. Any kind of greens will work.
• Dressing – I use a homemade maple/honey mustard dressing for these wraps, and it’s so good! You can make your own or use store-bought.

How To Make A Honey Mustard Roasted Sweet Potato Wrap

1. Preheat the oven to 425 degrees F. Wash and peel (optional) your sweet potatoes and then cut them into thin French-fry shapes. Place the sweet potato on a large baking sheet and drizzle with olive oil. Add the seasonings and use your hands to mix everything together until the fries are evenly coated. Place the sweet potato in the oven and roast until browned and fork tender, 20-25 minutes. Remove from the oven and set aside.
2. Prepare your dressing by adding all ingredients to a small jar. Place the lid on and shake until an emulsified dressing forms. Taste the dressing and adjust seasonings as needed. Add your greens to a medium bowl and toss with a few Tablespoons of the dressing. 
3. Heat your wrap, if needed, and lay on a flat surface. Spread the middle of the wrap with about 2 Tablespoons of hummus and top with a couple of slices of avocado. Add some of the roasted sweet potatoes and then top with a big handful of the honey mustard-coated romaine lettuce.
4. Carefully fold the sides of the wrap in and then roll it up tightly. If desired, you can place the wrap in a hot pan for a minute or two to help seal the bottom. Cut the wrap in half and enjoy! I like to dip my wrap into the honey mustard dressing to get even more flavor.

Sweet Potato Hummus Wrap Frequently Asked Questions

• Are these wraps vegan? Yes!
• Can this recipe be made gluten-free? Yes, just use gluten-free wraps. They may be a little harder to roll up, but it will be easier if you heat them first.
• What is the best way to prep these wraps ahead of time? I recommend roasting the sweet potato ahead of time and then assembling the wraps each day.
• How long do leftovers last in the refrigerator? When these wraps are completely assembled, they won’t last as long in the refrigerator. They’re likely to get a little mushy after a day or two.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Vegetarian Wrap Recipes?

Chickpea Caesar salad Wraps

Curried Chickpea Salad Wraps

Black Bean Wraps with Chipotle Tahini Sauce

Roasted Vegetable Wraps with Feta Cheese

Peanut Butter Hummus Veggie Wraps with Tofu

Roasted Sweet Potato Hummus Wraps with Honey Mustard

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 40 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

These Roasted Sweet Potato Wraps with Honey Mustard are easy to throw together and full of flavor! They’re packed with hummus to add some protein and the sweet potato and honey mustard go together so well. The lettuce adds some crunch and keeps these vegan wraps nice and fresh. Make them for lunch and you’ll be looking forward to them all morning!

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Ingredients

Scale 1x2x3x

• 2 medium sized sweet potatoes
• 1 tablespoon olive oil, or oil of choice
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4–6 large tortillas
• 1 cup hummus, homemade or store-bought
• Romaine lettuce or greens of choice, 1-2 cups
•  Avocado slices

Honey Mustard Dressing

• 1/3 cup olive oil
• 1/4 cup fresh lemon juice or apple cider vinegar
• 1/4 cup dijon mustard
• 1 tablespoon stone ground mustard
• 2 tablespoons honey or pure maple syrup (I prefer to use maple syrup most of the time)
• 1 clove garlic, finely grated or minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Pre-heat oven to 425 degrees F.  Wash and peel your sweet potatoes (peeling is optional) and then cut them into thin French fry shapes.  Place sweet potato on a large baking sheet and drizzle with olive oil.  Add your seasonings and use your hands to mix everything together until fries are evenly coated.  Place sweet potato in the oven and roast until browned and fork tender, 20-25 minutes.  Remove from the oven and set aside.
2. Prepare your dressing by adding all ingredients to a small jar.  Place the lid on and shake until an emulsified dressing has formed.  Give the dressing a taste and adjust seasonings as needed.  Add your greens to a medium sized bowl and toss with a few tablespoons of the dressing.
3. Heat your wrap, if needed, and lay on a flat surface.  Spread the middle of the wrap with about 2 tablespoons hummus and then top with a couple slices of avocado.  Add some of the roasted sweet potatoes and then top with a big handful of the honey mustard coated romaine lettuce.
4. Carefully fold the sides of the wrap in and then roll it up tightly.  You can place wrap in a hot pan for a minute or two to help seal the bottom, if desired.  Cut wrap in half and enjoy!  I like to dip my wrap into the honey mustard dressing to get even more of the flavor.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Lunch, Vegan
• Method: Oven
• Cuisine: American