Southwest Veggie Wrap

southwest veggie wrap

Super talented blogger, cook, and curler David Dial shares one of his favorite flatbread recipes with us, using roasted spiced sweet potato as the star of the flatbread show. He’s a really active guy with a ton of great recipes to share. Flatout recently asked David a bunch of questions about his favorite winter pastime, curling.

Read about his adventures on his own blog, Spiced. Thanks, David, for this beautiful veggie packed recipe!

Southwest Veggie Wrap


  • For the Sweet Potatoes
  • 1 pound sweet potatoes (~1 large sweet potato)
  • 2 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • For the Southwest Sauce
  • 1 cup light sour cream
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • For the Wraps
  • 5 Flatout flatbreads
  • 3 cups baby spinach
  • 1 (15-ounces) can black beans, drained and rinsed
  • 1/3 cup red onion, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, sliced


For the Sweet Potatoes

  1. Preheat oven to 375°F.
  2. Peel the sweet potato(es) and cut into 1” cubes. Using a medium bowl, toss sweet potatoes with olive oil, cumin, smoked paprika and salt. Transfer sweet potatoes to a foil-lined baking sheet.
  3. Bake at 375°F for 18-22 minutes, or until fork tender but not overcooked. Set pan aside to cool.

For the Southwest Sauce

  1. Using a medium bowl, whisk all ingredients together until well combined.

For the Wraps

  1. Spread 2-3 Tbsp of Southwest Sauce over half of each flatbread. Top each flatbread with spinach.
  2. Divide sweet potatoes among flatbreads and then top each with black beans, red onion, cilantro and avocado.
  3. Roll up flatbreads; cut in half before serving.
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