Recipe of the Week: Vegan Thai Sweet Potato Wrap

[Sourdough Sam]

Makes 4 wraps


Prep time – 1 hour


Assembly time – 10 minutes


Ingredients


*Advanced prep time required


*Pickled Veggies (Make at least one hour prior)


1 peeled and julienned medium red onion


1 peeled and thinly sliced jalapeno


3 peeled and thinly sliced red radishes


*Pickling Liquid


¼ cup granulated sugar


¼ cup seasoned rice vinegar


1 tablespoon of soy sauce


½ teaspoon kosher salt


1 lb. peeled sweet potato


2 tablespoons extra virgin olive oil


1 pinch of kosher salt and black pepper to taste


*Vegan Sriracha Mayonnaise


1 cup veganaise


3 tablespoons sriracha sauce


1 lemon juiced


*Fresh Toppings


1 peeled, seeded and julienned cucumber


1 rinsed and shredded head of Napa cabbage


1 rinsed and thinly sliced bunch of green onions


Final Assembly


4 10-12' soft flour or gluten-free tortillas


1 cup sriracha mayo (spread evenly)


2 cups roasted sweet potatoes


1 cup pickled veggies


1 cup shredded Napa cabbage


1 small bunch of hand torn Thai basil


¼ cup sliced green onions


Method of Preparation


In a small saucepan, heat the sugar, rice vinegar, salt over medium heat until the sugar dissolves. Remove from heat and set aside to cool. Add all of the pickling veggies and place in a sealed container for up to 1 hour or overnight. Don't worry, if you don't use them all, they will keep if refrigerated for several weeks.


Preheat oven to 425. Cut sweet potatoes into small 4-inch-long sticks (think like carrot sticks). Toss potatoes using a medium sized mixing bowl with olive oil, salt and pepper. Place on non-stick baking sheet pan and roast until lightly golden brown about 18-20 minutes. Remove from oven and set aside to cool.


Combine vegan mayo, sriracha, lemon juice together in a small mixing bowl and combine thoroughly, season with salt to taste. Place in a sealed container and refrigerate until you're ready to assemble each wrap.


Pre-heat a large skillet or sauté pan and warm each tortilla on both sides, no more than 30 seconds per side and stack them on a plate to keep them warm. This will keep them pliable as you begin to assemble each wrap.


Now you can begin to assemble your wraps. Clean and clear some counter space and lay out all four wraps. Divide ingredients equally starting with a thin layer of vegan mayo spread evenly on each tortilla, add roasted sweet potatoes, cabbage, cucumber, pickled peppers & radishes, Thai basil and green onions. Pull the bottom edge of each wrap to the middle, keeping the ingredients tight in the center. Fold each side to the center and roll it like a burrito. The tighter the better to keep the ingredients nicely contained inside. Cut each wrap in half for presentation and serve.