Talk about an easy power packed meal! This chicken Caesar sweetpotato wrap has been in my meal rotation quite a bit the last two months. Instead of a traditional tortilla, I’ve leveled this up by using sweetpotato, egg, and cheese to make the wrap. Not only does it pair well with the Caesar salad flavors stuffed inside, but it also adds additional nutrients to the recipe.
Disclosure: This recipe was developed in a paid partnership with the North Carolina Sweetpotato Commission.
Why I Love This Recipe – And You Will Too
As a dietitian, here are some of my favorite highlights:
- Single serving meal (nice for lunches and dinners where you’re only cooking for yourself)
- Just 7 ingredients
- 40 grams of protein
- 7 grams of fiber
- Great way to use up leftover rotisserie chicken
- Excellent source of many vitamins and minerals, including Vitamin A (thank you sweetpotato!), Vitamin C, Vitamin E, Vitamin B12, and calcium.
Ingredients
You only need these seven ingredients to make this recipe:
- Sweetpotato – This is used as the base of the wrap, providing complex carbs, fiber, and a naturally sweet flavor to balance out the salty Ceasar dressing and cheese. Aim for a medium sweetpotato for the ideal wrap size.
- Egg – Used to help bind the wrap and adds extra protein.
- Mozzarella cheese and parmesan cheese – Both are used to help bind the wrap and of course both add flavor too.
- Cooked chicken – Use leftover rotisserie chicken, leftover grilled chicken, or precooked frozen chicken breast to help this meal come together quickly and easily. As an alternative, you can also grill or sauté chicken breast while the wrap is cooking.
- Lettuce – I like Romaine or other crisp green lettuce for this recipe, but any leafy green will do.
- Caesar dressing – I recommend a lite creamy Caesar dressing for this, since you’re already getting quite a bit of fat in the cheese in the wrap. That said, feel free to use whatever you prefer.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by chopping the sweetpotato into rough chunks. Leave the skin on; it adds extra fiber! Place those in the bowl of a mini food processor, and pulse it until the mixture is finely chopped, like this:
In a small mixing bowl, whisk an egg. Then add the sweetpotato, mozzarella, and 3 tablespoons of the parmesan.
Pour that out on a parchment-lined baking sheet, and use the back of a spoon to press it into a large circle. I find it helpful to use my hand to press and shape the edges of the circle.
Bake that for about 20-24 minutes on the center rack, until it’s cooked throughout and turning golden brown along the edges.
Let cool on the pan for about 5 minutes, until you can handle the wrap. Flip it onto a plate, then load it up with lettuce, cooked chicken, and Ceasar dressing. You can add the last remaining tablespoon of parmesan on top if you’d like; this is optional as there is already quite a bit of cheese flavor in the wrap – but I’m a big fan of alllll the parmesan, haha.
You can either wrap it up like you would a tortilla, or you can fold it like a taco. Now dig in and eat!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
The wrap is best made when you plan to eat it. While you can make it ahead, it loses some of the baked cheese texture when it sits in the fridge overnight. That said, you can still make them ahead and reheat in the oven when ready to use if that’s best for your schedule.
Store leftovers in the fridge for up to 3 days, ideally keeping the salad ingredients separate from the wrap. Reheat the wrap in the oven until hot, then remove from the oven, let cool slightly, and fill with the salad ingredients.
Yes! The wrap is naturally gluten-free. The entire recipe should be, as long as the pre-cooked chicken and Caesar dressing you are using do not contain any gluten ingredients.
More Sweetpotato Meal Ideas
If you’re looking for more lunches and dinners highlighting sweetpotatoes, be sure to give one of these a try:
- Marry me beans and sweetpotatoes
- Sweetpotato flatbread BLTs
- Ground chicken and sweetpotato ricotta bowls
- Sweetpotato fish cakes
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Chicken Caesar Sweetpotato Wrap
Ingredients
- 1 medium North Carolina sweetpotato, skin-on, chopped into rough chunks
- 1 large egg
- ¼ cup shredded part-skim mozzarella cheese
- ¼ cup shredded parmesan cheese, divided
- 1 cup chopped baby crisp green leaf lettuce (or romaine)
- ⅓ cup chopped or shredded cooked chicken breast
- 2 tablespoons lite creamy Caesar dressing
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Place the chopped sweetpotato in the bowl of a mini food processor. Pulse several times until the sweetpotato is processed into very small pieces (almost a grated-like texture).
- In a medium mixing bowl, whisk the egg, then add the sweetpotato, mozzarella, and 3 tablespoons of the parmesan. Stir until well combined.
- Pour the sweetpotato mixture onto the parchment-lined baking sheet. Press down with the back of a spoon to form a large thin circle or rectangle, about ¼-inch thick. (You may want to use your hands to help shape the edges).
- Bake at 375 degrees F for 20-24 minutes, until cooked through and the edges are turning golden brown. Let cool on the pan for a few minutes.
- Place the sweetpotato “wrap” on a plate. Top with the lettuce, chicken, and dressing, and the remaining tablespoon of parmesan cheese if desired. Wrap or fold carefully and enjoy!
Notes
- You can either roll this like you would a wrap or fold it like a taco. Note that this can rip if you try to wrap it too tightly, so just be careful as you do so.
- If you do not have a food processor, an alternative way to make this recipe is to slice the sweetpotato very thin. Toss the slices in a little olive oil, then layer the sweetpotato slices to form a circle or rectangle on a parchment lined baking sheet. Top with the cheese (same amounts as listed in the recipe) and bake for about 17-18 minutes. (You’ll skip the egg if making this way. Note that this will affect the nutrition analysis).
Nutrition
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