These Southwestern Veggie Wraps are packed with layers of flavor…starting with seasoned sweet potatoes!
I finally went whitewater rafting again a couple of weeks ago! I absolutely love rafting (and being on the water in general), but I haven’t been rafting since summer camp. That was when I was in 9th grade…so just last year. (Hah!) Laura isn’t the biggest fan of whitewater rafting, so it really hasn’t been on our radar. I’ve mentioned it a couple of times in passing, but she always shot the idea down. Oh well. No biggie.
But then one of our friends mentioned that she organizing a whitewater rafting trip. She just so happens to be one of Laura’s co-workers, too, and the event was open to employees and family. I looked over at Laura and raised an eyebrow. Well, turns out that Laura was out of town with Robbie that weekend visiting her family. Too bad. Oh wait. That’s when it hit me that this timing was perfect!
Back at summer camp, we rafted the Nantahala River in the mountains of western North Carolina. This time, the destination was the Hudson River in New York. No, not that Hudson River. Well, yes, that Hudson River…but long before it reaches the city. The Hudson actually originates up in Adirondack State Park, and that’s the part that we rafted. (I’m not sure I’m brave enough to raft the Hudson by the time it reaches NYC.)
We loaded into the car early one Saturday morning with bathing suits and water shoes in tow. It happened to be a particularly cold and rainy morning, and the rafting company actually had us wear wet suit jackets to stay warm. In fact, as we were carrying the rafts down into the river, we got drenched by a crazy rainstorm. But hey, it just got us wet and ready for our rafting adventure!
The trip took the better part of the day, so we stopped about halfway for lunch on the banks of the river. I was wondering how they would manage to feed ~45 people on a little clearing in the middle of a river. Turns out they brought veggie wraps for everyone. Veggie wraps and a chocolate chip cookie. Awesome!
I expected a standard veggie wrap with lettuce, bell peppers and cucumbers. But these wraps had a unique ingredient…sweet potatoes. And they were delicious! We were all hungry from the morning of paddling, and I think I ate my wrap in about 7.23 seconds. And then I ate my cookie even faster.
So I wanted to experiment with this idea of using sweet potatoes in a veggie wrap. I cubed up some sweet potatoes and cooked ’em until soft. While those were in the oven, I chopped up some other veggies and whipped up my easy southwestern sauce. (The sauce is essentially sour cream with a bunch of seasonings.) I pulled out some Flatout wraps, and these Southwestern Veggie Wraps were ready to go. These wraps made for one epic lunch last Saturday afternoon!
By now, you guys probably know that I always keep a stash of Flatout wraps on hand. They’re versatile, healthy and easy…what’s not to love about that? We’ve used Flatout wraps to make everything from Black Bean Sliders to Taco Salad Bowls to Homemade Ice Cream Cones. Now we can add Southwestern Veggie Wraps to that list!
This time, I chose to go with Flatout’s Multigrain with Flax wraps. These wraps clock in at just 100 calories, and they have a whopping 9g of protein and 8g of fiber. What does that mean? It means you’ll stay full longer…which for me means I won’t give in to that chocolate chip cookie that’s flirting with me from the kitchen counter. “Just one bite…”
I gotta admit that I was a little skeptical about sweet potatoes in wrap form…but they were excellent! Laura packed up the leftovers and took them to work for lunch. A healthy Southwestern Veggie Wrap sure beats the heck out of a boring PB & J, right?
Have you guys been whitewater rafting?
What is your favorite ingredient in veggie wraps?
This Southwestern Veggie Wraps post was sponsored by Flatout Flatbread, but the recipe and opinions are entirely my own.
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