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In today's fast-paced world, wraps have become a staple for many households, offering a convenient and versatile way to enjoy a variety of meals. From lunches to dinners and even snacks, wraps can be filled with an endless array of ingredients, making them a favorite for both adults and children. Among the myriad of wrap options available, Sweet Potato Chili Wraps stand out as a particularly nutritious and flavorful choice. This dish combines the natural sweetness of sweet potatoes with hearty beans and vibrant spices, creating a satisfying meal that is not only delicious but also packed with health benefits.

Sweet Potato Chili Wraps for School

Discover the deliciousness of Sweet Potato Chili Wraps, the perfect meal for any time of day. Packed with nutritious sweet potatoes, hearty beans, and vibrant spices, these wraps are both flavorful and satisfying. They're easy to make, making them a great option for quick dinners, healthy lunches, or impressive gatherings. Enjoy the balance of natural sweetness, protein, and fiber while fueling your day the tasty way. Perfect for meal prep or fresh off the grill!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14 oz) diced tomatoes with green chilies

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder (adjust to taste)

1/2 tsp ground coriander

Salt and pepper to taste

4 large whole-wheat tortillas or wraps

1 cup shredded cheese (cheddar or your choice)

Fresh cilantro leaves for garnish (optional)

Avocado slices for serving (optional)

Instructions
 

Cook the Sweet Potatoes: In a medium saucepan, boil the diced sweet potatoes in salted water for about 10-12 minutes or until fork-tender. Drain and set aside.

    Sauté Aromatics: In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.

      Add the Beans and Tomatoes: Stir in the black beans, kidney beans, and diced tomatoes. Bring the mixture to a gentle simmer.

        Season the Chili: Add the cumin, smoked paprika, chili powder, ground coriander, and season with salt and pepper. Stir well and let it simmer for about 10 minutes to meld the flavors together.

          Add Sweet Potatoes to the Chili: Once the chili is ready, gently fold the boiled sweet potatoes into the mixture. Cook for an additional 5 minutes, allowing the sweet potatoes to absorb the spices.

            Assemble the Wraps: Lay a tortilla flat on a clean surface. Spoon about 1/4 of the sweet potato chili mixture onto the center of the tortilla. Sprinkle with shredded cheese and top with fresh cilantro leaves, if desired.

              Roll the Wraps: Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to enclose the filling. Repeat this process for the remaining tortillas.

                Serve or Pack: If serving immediately, heat the wraps in a skillet for 2 minutes on each side until the tortillas are warm and the cheese is melted. If packing for school, wrap each tortilla in foil or parchment paper to keep them warm.

                  Optional Toppings: Serve with avocado slices on the side for an extra creamy texture.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings