Yam Veggie Wraps

Recipe by Holly Clegg

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Yields 6 wraps


1 sweet potato (Louisiana yam), peeled and shredded (about 1 cup)
1/2 cup chopped red onion
1 cup canned black beans, rinsed and drained
2 green onions, sliced
1/4 cup chopped roasted peanuts
2 tablespoons light Italian or Caesar dressing
1 teaspoon honey
6 (6-to 8-inch) flour tortillas, warmed to soften


1. In skillet coated with nonstick cooking spray, sauté shredded yam over medium-high heat 5 minutes, or until crisp-tender. Transfer to bowl.
2. In same skillet coated with nonstick cooking spray, sauté red onion until tender. Add sautéed onion, black beans, green onions, and peanuts to shredded yams, mixing well.
3. In small bowl, mix together dressing and honey, toss with yam mixture to coat. Fill tortillas, and wrap. Serve.


Calories 226, Protein (g) 8, Carbohydrate (g) 39, Fat (g) 4, Calories from Fat (%) 16, Saturated Fat (g) 0, Dietary Fiber (g) 6, Cholesterol (mg) 0, Sodium (mg) 554 Diabetic Exchanges: 0.5 very lean, 2.5 starch.

Note: Sweet potatoes contain virtually no fat or sodium, and one medium potato is only about 150 calories. Sweet potatoes are high in vitamins A and C, beta carotene, iron, potassium, and fiber.