I am IN LOVE with these wraps! My family had tacos with 85/15 beef (anything higher and they complain that it’s too dry), Doritos, loads of sour cream and mounds of shredded cheese. These? A bit of spice here, crunch there, and a bit of tang everywhere!
It all started when I was craving sweet potatoes, but I was making my family their tacos for dinner. I try to make my clean meals along side with what they are eating. That way, making 2 meals every night isn’t too terribly annoying. All I wanted was a HUGE sweet potato drowning in butter and brown sugar. But I knew better. I still cant believe I hadn’t thought of this before!
Here’s what you will need:
Lean Ground Chicken
1 can Black Beans – Low Sodium
Low Fat Small Curd Cottage Cheese
(if you’re tracking macros, measurements are mentioned below)
I peeled then chopped my sweet potato into little cubes and tossed them in some EVOO. Spread them out onto a baking tray and sprinkled smoked paprika, pink salt, pepper, garlic powder and onion powder on top, and placed them into the oven at 350*. I don’t measure these out. I just sprinkle them across all of the sweet potatoes to my liking. Usually, I use more smoked paprika than I do any of the other seasonings. After about 15 minutes in the oven, be sure to flip them over and continue baking for another 10 minutes or so. Check back often if you aren’t used to making sweet potato fries/chunks. I’ve noticed that many people struggle with making these as their ovens either get too hot and burn their sweet potatoes or else their ovens don’t get as hot and it takes much longer to cook. Trial and error, for sure.
While that was baking, I placed my lean ground chicken and browned the meat. For mine, I just sprinkled on cayenne pepper, chili powder, pink salt, cumin, garlic powder and onion powder. As the meat cooked, I warmed a can of black beans on one of the burners and began mixing the ingredients for the avocado cream sauce in a bowl.
The mixture for the avocado sauce is easy. I made a small batch because I knew I wouldn’t use it on anything other than this, and I didn’t want to waste any of it. Although it wont seem like it, this made more than I needed for this meal! If you want it extra creamy, I recommend using a blender of some sort. I just added all the ingredients to a bowl and mashed with a spoon until there weren’t any major chunks. I like to scoop the sauce out of the bowl and put it into a ziplock baggie and let it chill in the fridge.
2 T Plain Greek Yogurt
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
splash or two of lime juice
shake or two of ground pepper
I used iceberg lettuce. Had I planned ahead, I would’ve bought some romaine. If you are are not tracking macros, start adding as much chicken, cottage cheese (i strain it so there isn’t a lot of liquid), black beans, and sweet potato cubes as you want! Do not pay attention to the nutrition information listed below.
If you are tracking macros, here’s what you will add to each wrap:
2 oz of lean ground chicken
1/4 c black beans
1/8 c cottage cheeses
1 oz sweet potato cubes
You can dollop your avocado cream sauce on top, but I like to make sure it gets all over. So, like I mentioned earlier, I place my sauce into a baggie and chill it. When your’e ready for it, pinch a corner to move the sauce away, and cut the corner. Not much. Maybe just a 1/2 a centimeter. Place it over your wrap and squeeze! This way, you can drizzle the sauce all over!
I cannot believe that I hadn’t thought about this yet! I swear its a perfect mixture of soft & crunchy, and sweet & tangy!
** I know a lot of you will enter this into MFP to track your meals. Your numbers may vary some, due to the fact that you will most likely use different brands than I did. Unless you use the exact same items that I did, our numbers will differ just a bit.