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sweet potato wraps with kale, pumpkin seeds and feta, cut open

🧡 Sweet Potato Wrap with Kale and Feta

Here's something healthy AND totally delectable! Our sweet potato wrap is vegetarian, nutritious, and so delicious. At home or on the go!
Course Breakfast, Dinner, Lunch, Snack
Cuisine American
Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Servings 8 wraps
Calories 375kcal


  • microwave
  • medium skillet


  • 3 large sweet potatoes or yams peeled
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • 7 teaspoon olive oil (3 t for potato mash, 1 t for seeds, & 3 t for kale)
  • ½ cup raw pumpkin seeds
  • 1 teaspoon salt (¼ t for seeds & ¾ t for kale)
  • 3 cups kale de-stemmed & chopped/torn
  • 1 cup feta crumbled
  • 8 medium flour tortillas


  • 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 through 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 or masher, leaving some chunks. Stir seasonings and 1 T of the olive oil into the potato mash. Set aside.
  • Meanwhile, 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 toasted pumpkin seeds in a small bowl and stir in 1 t of the olive oil and ¼ t of the salt. Set aside.
  • Using the same skillet, heat on medium and add remaining 3 t olive oil. Add kale and remaining ¾ t salt. Mix together in the pan and cook the kale down for 2 mins, stirring frequently. Remove from heat and place into a bowl. Pour the seeds into the kale and mix together.
  • In the same skillet, heat a tortilla on medium-heat for 15 seconds on each side. To assemble the tortilla: Spread roughly ⅓ cup of the sweet potatoes in the middle, top with some of kale/seed mix, & sprinkle with feta. Fold tortilla closed. Repeat. This recipe makes 8 wraps.



🍠 Serve wraps with your choice of sides. Eat at home or take it to go!
🍠 Make it vegan & dairy free by taking out the feta. In its place, you could try the Violife Vegan feta cheese. Make it gluten free by switching out the flour tortillas for corn tortillas.
🍠 The sweet potatoes will be very hot after cooking in the microwave. Wait a minute before handling, and have some tongs and pot holders on hand.
🍠 Before you season the potato mash in step 1, mix your seasonings together in a separate, small bowl. That way, when you pour the mix into the potato mash, there will be a more even distribution of flavor.
🍠 Make extra pumpkin seeds! Trust me, we couldn't stop snacking on them. Also, they can burn easily, so pay close attention while they're toasting in the pan.
🍠 Only warm tortillas in the pan for a few seconds. If they're in there too long, they'll be too stiff to fold into wraps.
🍠 Tip on assembling wraps: I found it easiest to assemble them all at once, rather than one at a time. If you have the counter space, lay out all tortillas and add in the fillings. This way you can make sure your ingredients are evenly distributed.


Serving: 1wrap | Calories: 375kcal | Carbohydrates: 50g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 970mg | Potassium: 782mg | Fiber: 6g | Sugar: 9g | Vitamin A: 24860IU | Vitamin C: 44mg | Calcium: 254mg | Iron: 3mg