Sweet Potato Döner Wrap
Sweet Potato Döner Wrap
Ingredients
For the Sweet Potato Wrap
- 1 sweet potato, large, peeled and thinly sliced into uniform rounds
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups shredded cheddar cheese
For the Herb Yogurt Sauce
- 1 cup plain yogurt
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Filling
- 12 ounces vegan Döner meat, cooked according to package instructions
- 1 cup red cabbage, shredded
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1 cup lettuce, shredded
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Arrange the thinly sliced sweet potato rounds on the prepared baking sheet, slightly overlapping, to form a large, rectangular mat. Season generously with salt and black pepper.
⏱️ 5 min
- 3
Evenly spread the shredded cheddar cheese over the entire sweet potato mat, ensuring it's completely covered.
⏱️ 2 min
- 4
Bake in the preheated oven for 20-25 minutes, or until the sweet potato is tender and the cheese is completely melted, bubbly, and forms a cohesive, flexible sheet. The edges of the sweet potato should be slightly caramelized.
⏱️ 25 min•🌡️ 400
- 5
While the sweet potato wrap is baking, prepare the herb yogurt sauce. In a small bowl, combine the plain yogurt, chopped fresh parsley, chopped fresh dill, garlic powder, lemon juice, salt, and black pepper. Stir until well combined. Set aside.
⏱️ 5 min
- 6
Once the sweet potato wrap is baked, carefully remove the baking sheet from the oven. Let it cool for 2-3 minutes to make it easier to handle.
⏱️ 3 min
- 7
Carefully flip the sweet potato and cheese sheet over onto a clean, flat surface or another piece of parchment paper. Spread the herb yogurt sauce down the center of the sweet potato sheet.
⏱️ 2 min
- 8
Layer the cooked vegan Döner meat on top of the sauce, followed by the shredded red cabbage, sliced cucumber, halved cherry tomatoes, and shredded lettuce.
⏱️ 3 min
- 9
Carefully and tightly roll up the filled sweet potato sheet from one end to the other, forming a large, cylindrical wrap. If desired, you can cut the wrap in half or into individual servings.
⏱️ 3 min
- 10
Serve immediately and enjoy your Sweet Potato Döner Wrap!
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Döner Wrap
Ingredients
For the Sweet Potato Wrap
- 1 sweet potato, large, peeled and thinly sliced into uniform rounds
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups shredded cheddar cheese
For the Herb Yogurt Sauce
- 1 cup plain yogurt
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Filling
- 12 ounces vegan Döner meat, cooked according to package instructions
- 1 cup red cabbage, shredded
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1 cup lettuce, shredded
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Arrange the thinly sliced sweet potato rounds on the prepared baking sheet, slightly overlapping, to form a large, rectangular mat. Season generously with salt and black pepper.
⏱️ 5 min - 3
Evenly spread the shredded cheddar cheese over the entire sweet potato mat, ensuring it's completely covered.
⏱️ 2 min - 4
Bake in the preheated oven for 20-25 minutes, or until the sweet potato is tender and the cheese is completely melted, bubbly, and forms a cohesive, flexible sheet. The edges of the sweet potato should be slightly caramelized.
⏱️ 25 min•🌡️ 400 - 5
While the sweet potato wrap is baking, prepare the herb yogurt sauce. In a small bowl, combine the plain yogurt, chopped fresh parsley, chopped fresh dill, garlic powder, lemon juice, salt, and black pepper. Stir until well combined. Set aside.
⏱️ 5 min - 6
Once the sweet potato wrap is baked, carefully remove the baking sheet from the oven. Let it cool for 2-3 minutes to make it easier to handle.
⏱️ 3 min - 7
Carefully flip the sweet potato and cheese sheet over onto a clean, flat surface or another piece of parchment paper. Spread the herb yogurt sauce down the center of the sweet potato sheet.
⏱️ 2 min - 8
Layer the cooked vegan Döner meat on top of the sauce, followed by the shredded red cabbage, sliced cucumber, halved cherry tomatoes, and shredded lettuce.
⏱️ 3 min - 9
Carefully and tightly roll up the filled sweet potato sheet from one end to the other, forming a large, cylindrical wrap. If desired, you can cut the wrap in half or into individual servings.
⏱️ 3 min - 10
Serve immediately and enjoy your Sweet Potato Döner Wrap!