Mexican Wraps
- 1 medium sweet potato, thinly sliced
- 1 tablespoon oil
- 6 Mexican Tortillas
- 450g can refried beans
- 6 tablespoons light sour cream
- 6 tablespoons salsa
- 2 fresh beetroot, peeled and grated
- 2 carrots, grated
- 2 cups baby spinach leaves
- Toss sliced sweet potato in oil and place on a baking tray and roast in a hot oven, 2000C, for 20 minutes. Drain on kitchen paper.
- Spread each tortilla with 1/6 refried beans, 1 tablespoon sour cream, 1 tablespoon salsa, sweet potato, beetroot, carrot and baby spinach leaves in a 5cm wide strip down the centre of the tortilla, leaving a 3cm gap at the top and bottom.
- Roll up firmly and turn the wrap over to secure the folds.
- Place in a heated sandwich press until toasted and warmed through.
Makes 6
Preparation time: 15 minutes
Cooking time: 20-30 minutes