Sweet Potato Curry Wrap: A Delicious and Nourishing Fusion
Experience the ultimate blend of comfort and nutrition with our Sweet Potato Curry Wrap. After sharing my viral Potato Wrap Shawarma, I received tons of questions about making a version with sweet potato. One follower even suggested pairing it with chicken curry—a brilliant idea! Excited to try it, I whipped it up, and it turned out amazing. While the sweet potato wrap won’t be as crispy as the regular potato version, it holds its shape perfectly and tastes absolutely incredible.
This vibrant and satisfying Sweet Potato Curry Wrap combines the natural sweetness of sweet potatoes with the bold, spiced flavours of chicken curry. Ideal for using up leftover curry, this wrap adds a unique spin to traditional wraps. Plus, it’s packed with nutrients and is naturally gluten-free, making it a healthy choice.
Simple Ingredients, Big Flavours
You’ll love how simple yet flavourful this wrap is. The tender chicken curry offers a rich source of protein, while fresh baby spinach adds colour and essential nutrients. Shredded carrots, roasted bell peppers, and crisp cucumber provide extra vitamins and a satisfying crunch. Finally, a dollop of creamy coconut yoghurt ties everything together with a tangy finish. Every bite delivers a delightful mix of taste and health benefits.
If you’ve got leftover chicken curry, this recipe is perfect for using it up. Want to make the curry from scratch? No worries! I’ve included my chicken curry recipe in the notes below. Just scroll down to find it.
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, 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.
Versatile and Customisable
What’s great about this wrap is how customisable it is. You can easily swap out the chicken curry for a vegetarian or vegan option. Feel free to mix and match with your favourite vegetables and sauces to suit your preferences. Plus, the sweet potato crust can be tailored to fit various dietary needs, making this recipe both flexible and versatile.
You May Also Like
Don’t miss the video of this Sweet Potato Curry Wrap on our Instagram!If you love sweet potatoes, you'll also enjoy our Sweet Potato Quiche Florentine.
Be sure to check out more of our creative dishes. Try our Potato Crust Wrap for another innovative twist or give our Loaded Crushed Potatoes a go for a truly satisfying meal.
And don’t forget—if you make this recipe (or any of my others), tag me! I absolutely love seeing your creations.
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
Preheat the oven to 190°C (fan).
Using a very sharp knife or a mandolin, slice the sweet potato as thinly as possible.
In a small bowl, whisk the egg yolk with the milk to create the egg wash.
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.
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.
Once baked, remove the crust from the oven, let it cool slightly, and peel away the parchment paper. Flip the crust over.
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.
