Wednesday, 6 March 2013

Sweet Potato Salad Wrap

Have you entered the 100th post giveaway yet?  You still have a few days to leave a comment and win an amazing cookbook.  In the meantime, let's talk sweet potato salad wraps.  When it comes to trying new foods, I like to think I have a good eye for what makes a tasty recipe.  Even without a picture, I like to believe I know whether something is worth making or how it might need to be tweaked for success.  Sometimes, I am wrong.

Those who know me personally will tell you I spend a good part of my day talking about food.  What I've made, what I'm going to make and what I should have made.  I will ask people what they have packed on their lunch, what they're making for supper and what they ate for breakfast.  I suspect it can get a little annoying at times.  Thankfully no one has told me that yet!
My coworker pointed out this recipe a couple weeks ago.  I said, "that sounds terrible."  A week later she said, "I made that sweet potato salad.  It's delicious."  I still didn't believe her and a day later she brought me a sample.  Guess what?  She's right!  It is mighty tasty.  My excuse is that it had bacon in it.  Generally I think bacon is overrated and overused.  In this wrap, though, the bacon provides the perfect amount of smoky and salty to balance the nourishing veggies.  It stored well in the fridge for a few days and packed up easily for work day lunches.

Sweet Potato Salad Wrap

adapted from Pickled Plum

2 sweet potatoes, peeled and chopped
2 slices of bacon
1 shallot, minced
1 lime, juiced
1 jalapeno pepper, minced
3 Tbsp Greek yogurt
salt/pepper
3 leaves kale, de-stemmed and chopped
4 whole grain wraps

Steam sweet potatoes until tender.  Reserve
While sweet potatoes are steaming, combine lime juice and shallot.  Reserve.
Cook bacon and then chop.  Reserve.
In a large bowl combine yogurt, jalapeno, shallot/lime juice and salt/pepper.  Mix well.  Toss in sweet potatoes, bacon and kale.  Place 1/4 of mixture in each wrap.  Enjoy!

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