Warm Cranberry Sweet Potato Wrap

Sweet potatoes and cranberries have long shared the American autumn table. This warm whole-wheat wrap folds caramelized cubes and tart berries with sage-kissed balsamic, arugula, and feta for a cozy lunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 28g protein
• 48g carbs
• 16g fat
• 3g fiber

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Ingredients

• 4 large whole-wheat tortillas
• 2 medium sweet potatoes
• 1 cup fresh cranberries
• 10 fresh sage leaves
• 3 cups baby arugula
• 1/2 cup crumbled feta
• 2 cups cooked shredded chicken breast
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. 1Preheat the oven to 400°F. Peel the sweet potatoes and cut into 1/2-inch cubes. Toss with olive oil, salt, pepper, and garlic powder on a baking sheet.
2. 2Roast the sweet potato cubes 20 minutes, stirring once halfway, until soft and caramelized at the edges. In the last 8 minutes scatter the fresh cranberries and half the sage leaves over the pan so the berries soften and pop.
3. 3Finely chop the remaining sage. In a small bowl stir the balsamic vinegar with honey and the chopped sage to make a quick glaze.
4. 4Warm the tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted. Keep them stacked under a clean towel.
5. 5Lay each warm tortilla flat. Down the center place baby arugula, then a generous scoop of the roasted sweet potato and cranberry mixture while still warm.
6. 6Add shredded chicken over the vegetables, then sprinkle crumbled feta. Drizzle lightly with the sage-balsamic glaze.
7. 7Fold in the sides of each tortilla, then roll tightly from the bottom up into a snug burrito-style wrap. The residual heat will wilt the arugula slightly and melt the feta edges.
8. 8Slice each wrap in half on the diagonal if desired and serve immediately, or wrap tightly in parchment for a portable warm lunch that stays cohesive for hours.