The Wrapture, Mexican Style

I’m just gonna put it out there, I am only an okay cook. I mostly follow recipes by others who have the knowledge of all things culinary but there are one or two things that I made up all on my ownsome that are quite good. One of those is my Mexican inspired sweet potato lettuce wraps. As a dietary flexitarian I avoid meat but do eat fish and have zero qualms eating the occasional turkey sandwich because those birds are evil bastards and make geese seem nice. I used to make these super-simple and super-tasty wraps with ground chicken but I am still skeeved out by some pâté- like crap I got from Whole Foods once that stunk my whole house up for days and I have an industrial grade exhaust fan. Never again, not when you can use lovely non-at-all-stinky sweet potatoes. Here is what you will need:

Sweet Potatoes (I used one HUGE one and it made about six or seven wraps.)

Taco Seasoning (I buy Ortega. You could make your own but why when the folks as Ortega do such a nice job? Seriously this one is good AF and cheap.)

Olive Oil

Black Beans (I like Goya best, avoid Eden Organics, otherwise known as the Hobby Lobby of the food world.)

Butter Lettuce (I prefer the hydroponic kind and so do my cats, they can hear the plastic opening from three rooms away. Bad kitties.)

Mexican Cheese Blend (I like Trader Joe’s, the cheapest, bestest place to get cheese)


Whatever else you like on your tacos. Sometimes I add rice, sometimes corn, sometimes a packet of God knows how old Taco Bell Fire sauce I found in a drawer. You do you and all will be right with the world, minus Donald Trump and Brexit of course.

Let’s talk sweet potatoes for a moment, I like the hard as a rock paler than a Minnesotan in mid-January ones. Those orange squishy things are yams to me (technically they aren’t) and should only be seen at Thanksgiving with toasty marshmallows on top.

Now this is what I call a sweet potato!

Now this is what I call a sweet potato

Note the huge -ass sorta sharp heavy knife, don't wimp out on your tools.

Use a good, heavy knife. You will need it.

Peel and chop your pale-ass sweet potatoes into bite sized pieces, as uniformly as you can so they cook evenly. Drizzle some good quality olive oil and toss the potatoes until coated. Now add the taco seasoning, as little or as much as you like. Honestly I use like a quarter of the package most times (I told you it was CHEAP).










Put the perfectly-seasoned-to-your-personal-satisfaction potatoes on a cookie sheet lined with parchment. The least amount of dishes the better is my motto, one less dish to wash, even in a machine built for such things is a gift people. Bake at 350 degrees for about 20 to 30 minutes, depending on what you consider to be bite sized. I have a teeny tiny toddler sized mouth (It’s true, just ask my dental hygienist). Flip them around and bake a bit longer if they need more time. No one likes their potatoes al dente.

Use parchment, no one likes cleaning sheet pans, do they?

Assemble your toppings like you are running a fancy-pants Mexican bar where the wait staff wears spandex knickers and a red sequined bolero jacket. Oh wait, that was me, back in my college days. Never mind. This is one of my favorite go-to meals, so delicious, so easy and cheap as chips as the Brits would say because they are gonna need their chips to be extra cheap now that they are Brexiting.


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