Sunday, October 17, 2010

Sweet Potato and Bell Pepper stuffed Whole Wheat Wrap

I am back with a whole bunch of new recipes. I will start off with a personal favorite, my take on a sweet potato enchilada that I had eaten in a restaurant in La Jolla, San Diego a couple of years ago. I cannot recollect the name of the restaurant, but the taste of the dish stayed with me. I tried to recreate it in my kitchen using very little cream, no baking and whole wheat wraps.

To stuff two large whole wheat wraps you will need:

1 large sweet potato (white), almost cooked and cut into 1/2 inch cubes or mashed.
1 cup chopped red bell peppers in thin strips.
1 teaspoon cumin powder.
1 teaspoon dried oregano.
1 tablespoon olive oil.
1 tablespoon creme fraiche (I use the one from Trader Joe's).
A generous helping of Tabasco Smoked Chipotle Pepper Sauce.
Salt to taste
Grated Cheddar Cheese as per your taste.

In a saucepan, heat the olive oil. Once the oil is hot (do not let it smoke, olive oil heats up pretty fast) add the cumin powder and oregano. Saute for about 30 seconds and then add the red bell pepper strips. Once the strips are cooked, add the sweet potato cubes and continue cooking for a minute or two. The red bell pepper strips will provide the necessary liquid to hold the vegetables together. At this point, add a generous helping of the Tabasco sauce. I like my stuffing to be spicy, if you like it mild, I would recommend a few drops of the sauce. Finally add the creme fraiche and cook for another minute or so.

Place the wheat wrap on a cast iron griddle to heat it evenly. Then add several spoonfuls of the above mixture to one half of the wrap. Top with the grated cheese.

Fold over the wrap and cut halfway thought the center. Serve with fresh salad.


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