Spicy Vegetable Wrap

2012-09-01
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    415 calorie
  • Fat

    7 grams
  • Saturated Fat

    0.4 grams
  • Carbohydrate

    78 grams
  • Fiber

    12 grams
  • Protein

    15 grams

Ingredients

  • 1 medium sweet potato, peeled and diced (about 3/4 pound)
  • 2 teaspoons olive oil
  • 1 teaspoon curry powder, plus 1 teaspoon
  • Coarse grained salt
  • 1 (15-ounce) can peeled plum tomatoes
  • 1 (15-ounce) can chickpeas
  • 1 cup carrots, julienne or shredded
  • 1/2 teaspoon red pepper flakes
  • 5 ounces washed baby spinach leaves
  • 4 small whole-wheat pitas or other flatbread
  • 1/2 cup loosely packed cilantro leaves
  • 1/2 cup plain lowfat yogurt
  • Lime wedges, for garnish

Method

Step 1

Preheat oven to 400 degrees F.

Step 2

Place sweet potatoes, olive oil, 1 teaspoon curry powder, and a dash of salt in a plastic bag. Shake until well coated. Spread on a cookie sheet. Bake, until golden and cooked through, stirring once at the halfway point, 18 to 20 minutes.

Step 3

While the sweet potatoes are cooking, combine tomatoes, chickpeas, carrots, red pepper flakes, and remaining curry powder in a medium saucepot. Bring to a boil and immediately reduce to a simmer. Add cooked sweet potatoes, stir in the spinach, and cook until spinach is wilted, 1 to 2 minutes

Step 4

Divide among the pita, top each sandwich with 1/4 of the cilantro leaves and 1/4 of the yogurt. Serve with lime wedges.

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