Delightful Sweet Potato Wraps with Juicy Chicken Strips

Homemade sweet potato wraps are not only cost-effective but also incredibly easy to make. While store-bought options can be convenient, preparing them at home allows you to customize flavours, textures, and ingredients to suit your preferences.

You can use various types of sweet potatoes, including Japanese, purple, orange, or white varieties, each adding a unique depth of flavour and colour. These wraps are wonderfully soft and pliable yet sturdy enough to hold your favourite fillings. Depending on how you prepare them, they can resemble tortillas when toasted, naan when kept thicker, or even a delicate flatbread.

Why You’ll Love These Wraps:

• ✅ Soft, pliable, and don’t tear easily
• ✅ Just a few simple ingredients
• ✅ More affordable and nutritious than store-bought options
• ✅ Perfect for multiple diets—vegan, gluten-free, and grain-free
• ✅ Versatile enough to use as wraps, flatbreads, or tortillas

Irene Muller

Soft and Flavourful Sweet Potato Wraps with Chicken Strips

Not only are they delicious and versatile, but they also cater to a variety of dietary preferences, being naturally vegan, dairy-free, nut-free, grain-free, egg-free, and gluten-free

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Prep Time 30 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Lunch, Main Course

Cuisine: Middle Eastern, Thai

Ingredients Method

Ingredients

  

For The Wraps:

• 4 large sweet potatoes any variety of your choice
• 2 cups gluten-free flour of your choice adjust quantity based on sweet potato consistancy
• 4 tbsps coconut oil for dough incorporation

For The Filling:

• 400g chicken fillets
• 2 tsps chicken spice
• coconut oil for frying
• Créme Fraïche or vegan alternative such as Coconut Collaborative Vega Double Cream or other
• small tomatoes sliced
• fresh coriander leaves
• mashed avocado
• 2 red onions sliced and pickled with lime juice or vinigar with salt (prepare at least one hour in advance)

Method

 

Prepare the Sweet Potato Dough:

1. Cook the sweet potatoes whole, with skins on, until soft.
2. Once cooked, remove the skins and measure out 2 cups of sweet potato flesh. Using warm sweet potatoes ensures the dough is easier to work with and prevents it from drying out.
3. In a mixing bowl, combine the sweet potato flesh with the flour, gradually kneading until a smooth and soft dough forms. If needed, lightly dust your hands with extra flour to prevent sticking.
4. Divide the dough into four equal portions, shape into balls, and roll out on a lightly floured surface to a thickness of approximately ½ cm.

Cook the Wraps:

1. Heat a pan over medium-high heat and add a thin layer of coconut oil.
2. Cook each wrap until bubbles begin to form on the surface, then flip to cook evenly until golden.
3. Stack the cooked wraps on a plate and cover with a clean dish towel to retain warmth and softness.

Prepare the Chicken:

1. Heat a pan with coconut oil and cook the chicken fillets until golden and fully cooked through.
2. Season with chicken spice, then slice or shred the fillets for easy assembly.

Assemble the Wraps:

1. Spread each wrap with a layer of crème fraîche or alternative for vegan
2. Add sliced chicken, fresh tomatoes, coriander, smashed avocado, and pickled onions.
3. Fold or roll the wraps and serve immediately.

For a complete meal, serve with a fresh seasonal salad of your choice.