Stab each sweet potato 4x with a fork. Place potatoes on a microwave-safe plate and microwave for 10 mins (checking them halfway through). They are fully cooked when a fork will slide easily into them. Once done, place potatoes in a large bowl. Cut them cross-wise with a fork and knife, into smaller pieces. Then lightly mash them with a fork, leaving some chunks.
Meanwhile, toast the pumpkin seeds. Heat a medium-sized skillet on medium heat. Add the pumpkin seeds and cook for 3-5 mins, stirring occasionally, until the pumpkin seeds are slightly browned. Place pumpkin seeds in a small bowl and mix together with 1/4 t of the salt and 1 t of the olive oil.
In a small bowl, mix together the seasonings (black pepper, chili powder, garlic powder, onion powder, & paprika). Stir the seasoning mix and 1 T of the olive oil into the potato mash.
Heat the same skillet on medium and add 1 T of the olive oil. Add the kale and 3/4 t of the salt. Mix together in the pan and cook the kale down for 2 mins, stirring frequently. Remove from heat and place into a bowl. Mix the seeds into the kale.
Heat the same skillet on medium. Heat a tortilla for 1 minute on each side. To assemble the tortilla: Spread 1/3 cup of the sweet potatoes in the middle, top with some of kale/seed mix, & sprinkle with feta. Fold tortilla closed. Repeat 5 more times. This recipe makes 6 wraps.
This is a super quick, great video on HOW TO fold up your wrap!
Serve wraps with your choice of sides. Eat at home or take it to go!
We recommend that all meals for children be served with milk.