Sweet Potato and Chicken Lavash Wraps
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 34 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 88 milligrams
- Sodium
- 1262 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 4 grams
- Protein
- 22 grams
- Sugar
- 8 grams
- Total: 40 min
- Active: 35 min
Ingredients
6 tablespoons unsalted butter
1 onion, finely diced
1 large red jalapeno pepper (1/2 sliced, 1/2 minced; remove seeds for less heat)
1 tablespoon chopped fresh thyme
3 cloves garlic, minced
1 tablespoon grated peeled fresh ginger
1 tablespoon curry powder
1 pound sweet potatoes, peeled, quartered lengthwise and sliced 1/2 inch thick
Kosher salt and freshly ground pepper
3 cups shredded rotisserie chicken (about 12 ounces)
4 9-inch-square lavash flatbreads
1/4 cup fresh cilantro
Directions
- Melt 2 tablespoons butter in a medium saucepan over high heat. Add the onion, sliced jalapeno and thyme and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute. Add 2 more tablespoons butter and the curry powder; cook, stirring, until the butter is melted and the curry powder is toasted, 30 seconds. Add the sweet potatoes and stir to coat, then add 1 teaspoon salt, a few grinds of pepper and 2 cups water. Bring to a boil, then reduce the heat to a simmer; cover and cook until the sweet potatoes are tender, about 15 minutes.
- Add the chicken to the pan. Cut the remaining 2 tablespoons butter into pieces and stir into the mixture. Cook until the chicken is hot and the potatoes start falling apart, about 3 minutes. Season with salt and pepper.
- Heat the lavash in a large nonstick skillet over high heat, about 30 seconds per side. Pile the chicken mixture in the center of each lavash; top with the cilantro and minced jalapeno. Fold in the sides and roll up like a burrito; cut in half.