Sweet Potato Curry Wrap: A Delicious and Nourishing Fusion
After my Potato Wrap Shawarma and Potato Crust Wraps (Gluten Free) recipes went viral, everyone started asking for a sweet potato version — and here it is! The Sweet Potato Curry Wrap brings together the earthy sweetness of roasted sweet potatoes with a creamy curry filling, all wrapped inside delicate layers of thinly sliced sweet potato. It’s comforting, flavourful, and beautifully golden — a softer, naturally sweet twist on my original potato wrap creations.
Each bite combines roasted sweetness, warm curry spice, and cooling yoghurt, with textures that feel both crisp on the outside and tender within. It’s nourishing, naturally gluten-free, and feels indulgent without being heavy — the kind of meal that looks impressive but comes together effortlessly.
If you’ve already fallen in love with my Sweet Potato Quiche Florentine, this wrap feels like a natural continuation of that story — same cosy flavours and golden sweetness, but transformed into something new and handheld.
Scroll down or tap Jump to Recipe to see how to make this vibrant, flavour-packed wrap at home.
Simple Ingredients, Big Flavours
This wrap is all about using everyday ingredients in a creative, flavour-packed way. It takes the warmth of curry, the sweetness of baked sweet potato, and the freshness of crisp vegetables — all rolled into one golden, handheld meal.
Sweet potato – Thinly sliced and baked until flexible and golden. It forms the wrap itself, naturally sweet and beautifully coloured.
Egg yolk and milk – Brushed over the slices to help them stick together and give the crust that golden sheen.
Parmesan cheese – Adds a touch of saltiness and helps create a light crisp texture on the surface.
Chicken curry – The heart of the filling. Use leftover curry or try my Homemade Chicken Curry recipe (linked in the notes) — spiced, tender, and packed with flavour.
Coconut yoghurt – Creamy, slightly tangy, and cooling against the warm curry. Plain yoghurt works beautifully too.
Fresh veggies – Baby spinach, shredded carrots, roasted bell pepper, cucumber, and spring onions add crunch and colour.
Curry sauce – Brings it all together and keeps the filling juicy.
The result? A wrap that’s full of texture — crispy edges, creamy filling, and vibrant freshness in every bite. It’s proof that even a handful of ingredients can become something spectacular.
Sweet Potato Curry Wrap is Easy to Make
Whipping up this wrap couldn’t be easier. Start by thinly slicing the sweet potatoes with a sharp knife or mandolin.
Sliced Sweet Potatoes
Next, arrange the slices on a parchment-lined baking tray, overlapping them to form a 30cm diameter circle.
Sweet Potato Slices in a Circle
Brush them with egg wash, sprinkle with parmesan
Grating Parmesan Over Sweet Potatoes
and bake until golden.
Baked Wrap Base
Once the crust is ready, layer on the delicious filling ingredients,
The golden sweet potato base layered with creamy chicken curry and colourful veggies before rolling.
roll it up tightly, and you’re done!
Rolled Sweet Potato Curry Wrap
In just a few steps, you’ll have a flavour-packed wrap that’s perfect for a quick lunch or a satisfying snack.
Why We Love This Recipe
This recipe is the definition of clever comfort food — it looks like something you’d order at a fancy café, but it’s made from the simplest ingredients at home. The sweet potato wrap bakes into a thin, flexible crust with golden edges and just the right amount of chew. Parmesan keeps it together while adding that salty, savoury kick that makes each bite addictive.
Inside, the flavours balance perfectly — creamy coconut yoghurt, warm spiced chicken curry, and fresh, crisp vegetables. It’s filling without being heavy, bright without being complicated.
And because it uses leftover chicken curry, it’s also practical — a great way to turn yesterday’s dinner into something completely new. It’s the kind of wrap that feels both comforting and refreshing, proof that creativity in the kitchen doesn’t need to be complicated.
If you love this Sweet Potato Curry Wrap, then you have to try my High-Protein Salmon Courgette Wrap (No Bread!) and Courgette Wrap (Gluten Free) next. They follow the same idea of using vegetables as the base but bring their own flavours and textures — light, golden, and every bit as beautiful.
Serving and Enjoying
Serve the wrap warm or at room temperature — it’s delicious either way. Slice it in half to show off the colourful layers of curry, spinach, and veggies, and drizzle with a little extra yoghurt for creaminess.
It’s perfect on its own or served with a side of green salad, roasted vegetables, or even my Roasted Squash and Tomato Soup for a cosy, complete meal.
For a lighter bite, you can also cut it into smaller rolls and serve it as an appetiser — it’s always a hit at gatherings.
Instagram Tutorial & More
You can watch a quick video tutorial on Instagram to see how this wrap comes together — from slicing the sweet potato to rolling it neatly.
Also, check out our other potato-based recipes on the website:
Discover a delightful fusion of flavours with this Sweet Potato Curry Wrap, a vibrant and nourishing meal perfect for a quick lunch or satisfying dinner. The sweet potato crust, baked to golden perfection, serves as a deliciously flexible base for a medley of wholesome ingredients. Topped with tender chicken curry, fresh baby spinach, shredded carrots, and a hint of creamy coconut yoghurt, this wrap offers a delightful balance of textures and tastes. Each bite delivers a satisfying blend of spices and fresh vegetables, making it not only delicious but also packed with nutrients. Easy to prepare and perfect for those looking to enjoy a hearty, healthful meal, this wrap is sure to become a favourite in your recipe repertoire.
Ingredients
For the wrap:
1 sweet potato (about 200 grams)
1 egg yolk
2tbsp milk
45g Parmesan cheese
For the filling:
1tbsp coconut yoghurt (or substitute with plain yoghurt)
120g chicken curry
1handful of baby spinach
2tbsp carrots (shredded)
1/2 roasted bell pepper (jared, cut into strips)
3slices of cucumber
1tbsp spring onions (chopped)
2tbsp curry sauce
Instructions
1
Preheat the oven to 190°C (fan).
2
Using a very sharp knife or a mandolin, slice the sweet potato as thinly as possible.
3
In a small bowl, whisk the egg yolk with the milk to create the egg wash.
4
On a baking tray lined with parchment paper, arrange the potato slices so they overlap each other, forming a 30cm wide circle. Brush the slices with the egg wash as you go to ensure they stick together. Create a double layer on the edges to prevent burning.
5
Sprinkle the sweet potato crust with Parmesan cheese and a pinch of salt. Bake in the preheated oven for 15-20 minutes, or until golden but still flexible. Keep an eye on it to avoid over-drying.
6
Once baked, remove the crust from the oven, let it cool slightly, and peel away the parchment paper. Flip the crust over.
7
Spread the coconut yoghurt over the sweet potato base, then add the remaining filling ingredients.
Sweet Potato Slicing: For the best results, use a mandoline slicer to achieve uniformly thin slices. This ensures that the sweet potato crust bakes evenly and crisps up nicely.
Egg Wash Application: Brush the sweet potato slices with the egg wash carefully to ensure they stick together. Creating a double layer on the edges will help prevent burning and make the crust more sturdy.
Baking Time: Keep an eye on the crust as it bakes to avoid burning. The sweet potato should be golden and flexible. Baking times can vary depending on your oven and the thickness of the slices.
Cooling and Handling: Allow the baked crust to cool slightly before peeling away the parchment paper. This makes it easier to handle and prevents it from breaking.
Customisation: Feel free to customise the filling based on your preferences or what you have on hand. You can substitute the chicken curry with a vegetarian or vegan option and use different vegetables or sauces to suit your taste.
Storage: This wrap is best enjoyed fresh, so it’s recommended to serve it immediately.
Chicken Curry Recipe:
Ingredients:
400g boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp vegetable oil
1 red onion, finely chopped
1 tbsp minced garlic
1 tbsp minced ginger
400ml coconut milk
1 tbsp tomato paste
2 tbsp roasted curry powder
1 tsp ground coriander
1 tbsp turmeric
Salt and black pepper, to taste
1 tsp mild chilli powder (adjust to your preferred heat level)
2 curry leaves
2 tbsp fresh coriander, chopped (for garnish)
1 tbsp lime juice (for garnish)
Method:
Heat the vegetable oil in a large pan over medium heat. Add the chicken thighs, season with salt and black pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant. Add the roasted curry powder, ground coriander, mild chilli powder, and turmeric, stirring to coat the onions evenly.
Mix in the tomato paste, then pour in the coconut milk, stirring to combine. Return the browned chicken to the pan along with the curry leaves. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
Taste and adjust the seasoning with salt and pepper as needed. Stir in the lime juice and chopped fresh coriander just before serving. Enjoy with steamed rice or naan bread for a delicious meal.
