These vegan wraps are an easy, healthy, and portable meal. Take them to work or pop them in a picnic basket and head to the nearest park!
Healthy meal prep is about to be a wrap—literally! These grilled sweet potato wraps with herby cauliflower rice and tahini dressing are perfect meals on the go, whether you’re packing your lunch for work, school, or a weekend picnic.
Full of vibrant, nutritious ingredients, these wraps check every box. The grilled sweet potato and cauliflower rice make the perfect base, while the cucumber spirals and hemp hearts add some welcome crunch. All the while, the refreshing notes of cilantro, parsley, mint, and lemon will make your taste buds do a happy dance.
What’s great about these wraps is how versatile and customizable they are. You can easily add or swap in your favorite ingredients—whether it’s a different leafy green or an extra sprinkle of seeds for more crunch. We just know you’re going to love these, so let’s get rolling!
Are These Mint Grilled Sweet Potatoes With Tahini Cauliflower Rice Wraps Healthy?
These wraps are the total package when it comes to being nutritious! Sweet potatoes are rich in fiber and beta-carotene, which the body converts into vitamin A to help support vision, skin health, and immune function. Cauliflower provides additional fiber and antioxidants, including vitamin C, while hemp hearts are full of healthy fats that benefit the heart and brain. Don’t forget about the herbs! Herbs like cilantro, parsley, and mint add both flavor and nutrients, mainly in the form of additional antioxidants. All together, these wraps offer a balance of fiber, vitamins, and healthy fats that make for a nutritious, delicious, and filling meal.
A Canvas For Customization
This recipe is vegan, but if you’re not too concerned about keeping it plant-based, you could always add some shredded chicken or turkey breast. Chickpeas and tofu are other great ways to incorporate some protein while still keeping it vegan.
For more crunch and color, you could add some shredded purple cabbage, red onion, carrot, or bell pepper to your wraps. And if you want to keep it keto, you could ditch the flatbread and use a lettuce wrap instead!
How To Make Ahead and Store
To meal-prep these wraps ahead of time, you can make the grilled sweet potatoes, cauliflower rice, and dressing in advance and store them in the fridge. You can also spiralize the cucumber ahead of time, though it should be used within 2 days. For the best texture, assemble your wraps shortly before eating so they don’t get soggy.
Serving Suggestions
If a healthy lunch is what you’re after, we have so many other delicious recipes for you to try. Whip up a batch of this Mango Chicken With Cauliflower Rice, or meal prep these Low-Carb Fish Taco Bowls to pack in the nutrients. Big fan of the wrap format? We’re partial to these Zucchini Noodle Blueberry Basil Wraps and these Thai Salad And Cauliflower Rice Wraps.
Recipe
Ingredients
For the wrap:
- 2 cups cauliflower cut into bite-sized florets
- 1 1/2 teaspoons extra-virgin olive oil divided
- Salt and pepper
- Half a medium sweet potato peeled (about 120 grams)
- 1 1/2 tablespoons cilantro chopped
- 1 1/2 tablespoons parsley chopped
- 1 tablespoon fresh mint thinly sliced
- 1 teaspoon lemon zest tightly packed (about 1 small lemon)
- 1/2 large cucumber spiralized with the 3-millimeter blade
- 2 flatbread wraps
- 1 teaspoon hemp hearts
For the dressing:
- 1 tablespoon tahini
- 1/2 tablespoon water
- 1 teaspoon maple syrup
- 1 teaspoon fresh lemon juice
Instructions
- Preheat your grill to medium-high heat and place a grill basket over the grates while the grill is heating.
- In a medium bowl, toss together the cauliflower with 1 teaspoon of the oil, reserving the rest for later. Sprinkle with a pinch of salt and pepper.
- Once the grill has reached about 350 degrees Fahrenheit (which takes 10-15 minutes), place the cauliflower florets into the grill basket and cook until fork-tender and charred, about 13-15 minutes, stirring once or twice.
- While the cauliflower cooks, slice the potato into 1/4 inch thick wedges. Place into a medium bowl and toss with the remaining 1/2 teaspoon of oil, making sure each wedge is nice and coated. Sprinkle with salt and pepper.
- Once the cauliflower is cooked, transfer to a bowl and remove the grill basket. Place the sweet potato wedges onto the grill over direct heat and cook until charred and tender, flipping once. This takes about 2-3 minutes per side. Remove from heat and set aside.
- Place the cauliflower into a small food processor along with the cilantro, parsley, mint, and lemon zest. Pulse until rice-like and the herbs are well mixed in. Transfer to a medium bowl.
- In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over the cauliflower and mix until well combined. Season to taste with salt and pepper.
- Finally, press the cucumber noodles out between paper towels to remove any excess moisture.
- Divide the sweet potatoes between both wraps, laying out flat. Then, divide the cauliflower rice mixture evenly over top, followed by the cucumber noodles.
- Sprinkle the top with the hemp hearts, roll up tightly, and enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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