These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce.
Freeze with ease
While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
Ingredients
- 2 Tbsp + 1 tsp (30 mL + 5 mL) extra-virgin olive oil, divided
- 2 cups (500 mL) peeled, diced sweet potato
- 2 tsp (10 mL) sweet smoked paprika
- 1 cup (250 mL) finely diced shallot
- 1 cup (250 mL) diced red bell pepper
- 2 oz (57 g) goat cheese
- 1 cup (250 mL) chopped baby spinach leaves
- 8 organic eggs, beaten
- 6 - 10 inch (25 cm) whole wheat tortillas
- 1 tsp (5 mL) extra-virgin olive oil
- 1 red bell pepper
- 6 baby plum tomatoes
- 2 Medjool dates, pitted
- 1/4 tsp (1 mL) salt
- 1/2 tsp (2 mL) bittersweet (agridulce) or sweet smoked Spanish paprika
- 1/8 tsp (0.5 mL) hot Spanish paprika
Nutrition
Per serving:
- calories408
- protein18 g
- total fat 16 g
- sat. fat5 g
- total carbohydrates 50 g
- sugar6 g
- fibre9 g
- sodium369 mg
Directions
01
For make-ahead wraps, in large skillet on medium-high, heat 1 Tbsp (15 mL) olive oil, add sweet potatoes, and cook for about 5 to 7 minutes, stirring with wooden spoon occasionally to ensure even browning. Once sweet potatoes are tender, pour into bowl and add sweet smoked paprika; stir through.
02
In the same skillet, add 1 Tbsp (15 mL) olive oil, shallots, and red bell pepper and cook on medium-low heat for 2 to 3 minutes, until soft and shallots are translucent. Scrape into bowl with sweet potatoes and add goat cheese and spinach leaves; stir to combine.
03
Wipe out skillet, add remaining 1 tsp (5 mL) olive oil, and heat on medium. Pour in beaten eggs and stir while cooking until you have a loose custard, approximately 3 minutes. Add vegetables from bowl into skillet and stir through to combine, being careful not to overcook eggs. Remove from heat.
04
Lay out tortillas, divide egg-vegetable mixture evenly among them, and wrap or roll. Allow to cool completely and pack for freezing (see tip).
05
To make ketchup, rub red bell pepper and tomatoes with olive oil, add to baking dish, then place under oven broiler. Turn pepper, broiling for 5 minutes on each side, until the whole pepper is blackened. Toss tomatoes occasionally and remove them in advance of the pepper if they’re getting too dark. They should be slightly charred. When pepper is black on all sides, remove from oven and place in paper bag to cool. Tomatoes can cool in baking dish.
06
Meanwhile, in food processor, pulse dates to chop. Once bell pepper is cool, remove and discard skin. In bowl of food processor, place pepper, tomatoes, and remaining ingredients and pulse until you have a sauce with a loose texture. Seal in container and refrigerate or freeze.
07
When it’s time to cook, thaw wraps and sauce in fridge or cooler for 8 hours or overnight. To cook wraps, warm on medium-hot grill for 5 to 7 minutes each side, until centre of wrap is warm.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
