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Friday, March 9, 2012

Sweet potato, wild mushroom and guacamole wraps

Another idea on what to do with some good tortillas and guacamole :). Sweet potato spicy wedges, oven baked, paired with wild mushrooms and crunchy salad are going to make your day (and your school or office snack).

Last year: Goat cheese salad with paprika dressing, Easy Chicken Tacos with guacamole (Mexican), Amaretto Colada and Easy home-made Raclette (French-Swiss)

Ingredients (serves 2):
  • 500 g sweet potato
  • 150 ml guacamole
  • 1/2 teaspoon salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon ajvar
  • 1 teaspoon lemongrass powder
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 wheat tortillas
  • 2 large handfuls of salad
  • 30 g wild mushrooms from the can, drained
  • a few slices of turkey ham (optional)

Preheat oven to 200 degrees C. Cut the sweet potato into wedges (without peeling it, just wash it well). Place them in a bowl with the oil, salt, paprika, lemongrass, garlic, ajvar (or chili paste). 

Rub everything together very well to distribute the spices and place the wedges on a baking sheet, with a little space between them. Bake for 40 minutes, then take out:

Heat the tortillas and get the rest of the stuff.

Spread guacamole generously on each tortilla, then top it with wedges, mushrooms and ham:

Also add a handful of salad leaves:

Wrap it up and fix with some aluminium foliage or something similar. Repeat for the other tortilla. Dig in right away or place in a box in the fridge and take it with you for lunch the next day :) 

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