Mediterranean Spiced Sweet Potato Wrap

Mediterranean Spiced Sweet Potato Wrap

with Cilantro Raita

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Start this spring off with a veggie-packed pita! You won't believe how easy it is to make yogurt riata. When it's all done, dollop the raita on top of the Mediterranean-spiced veg and tuck in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Sweet Potato

56 g

Spring Mix

1 tbsp

Mediterranean Spice Blend


2 unit

Pita Bread


160 g

Sweet Bell Pepper

113 g

Heirloom Tomatoes

66 g


2 tbsp

White Wine Vinegar


100 g

Greek Yogurt


7 g


¼ cup

Feta Cheese


57 g



Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber12 g
Protein21 g
Cholesterol15 mg
Sodium1060 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Box Grater
Small Bowl
Large Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°FWash and dry all produce. Core then cut the pepper into 1-inch pieces. Cut the sweet potatoes into 1/2-inch fries. Toss the sweet potatoes and peppers with the Mediterranean spice blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown and tender, 22-23 min. (NOTE: Use 2 baking sheets for 4ppl.)


While the veggies roast, roughly chop the cilantro. Halve the tomatoes. Coarsely grate cucumber into a small bowl.


Add the yogurt, cilantro and half the vinegar to the small bowl with the cucumber and stir to combine. Season with salt and pepper. Set aside.


Whisk together 2 tbsp oil, 1/2 tsp sugar (dbl both for 4ppl) and remaining vinegar in a large bowl. Season with salt and pepper. Set aside.


Arrange pitas on another baking sheet. Brush each half with 1/2 tsp oil and season with salt and pepper. Bake in the top of the oven, until warmed through, 2-3 min.


Add the tomatoes and spring mix to the large bowl with the dressing and toss to coat. Divide the pitas between plates and top with hummus, roasted veggies, feta and cucumber raita. Serve with the salad on the side.