Sweet Potato Wraps with Caramelised Onions & Herb Pesto

Tender sweet potato partnered with some herby pesto, caramelised onions & juicy tomatoes, you really can’t go wrong with this lunch recipe. It takes a little time to prep but is completely worth it – especially because you end up with left overs for work the next day!

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4


  • Olive oil for drizzling
  • 3 large sweet potatoes, peeled & cubed
  • 500 g button mushrooms, sliced
  • 2 punnets of mini roma tomatoes, halved
  • 2 red salad onions, sliced lengthways
  • 8 whole wheat tortillas
  • 1/2 cup basil & avocado pesto
  • Salt & pepper to season

Basil & Avocado Pesto

  • 1/2 cup raw cashews
  • 1/4 cup fresh basil
  • Juice of 1 lemon
  • 6-8 tablespoons olive oil
  • 1/2 a large avocado
  • Salt & pepper to taste


  1. Preheat the oven to 180 degrees celsius & prepare 2 large baking trays with paper.
  2. Spread sweet potato evenly onto 1 tray & drizzle with olive oil, sprinkle with salt & pepper. Roast for 20 minutes or until tender.
  3. Heat a small fry pan over low heat & slow cook the salad onions until they’re soft & starting to brown. The longer they cook, the sweeter they’ll be.
  4. Place the tomatoes up one end of the other tray, cut side up, followed by the mushrooms at the other end. Roast for 15 minutes  or until soft.
  5. Whilst this all cooking, prepare the pesto by combining all ingredients in a food processor until it reaches a smooth, creamy consistency. Start with 6 tablespoons of olive oil & add more as required.
  6. Cover the wraps in foil & warm then in the oven before serving.
  7. To serve, spread pesto down the centre of the wrap, followed by sweet potato, mushrooms, the tomatoes then the onions. Close the end then wrap it up & serve on a warm plate. Enjoy!

Original recipe adapted from Kitchn.


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