The potatoes and bacon can be prepped ahead and left at room temperature for an hour or 2 so this is one of those easy meals that you can ‘come home to’ (like on an activity filled Saturday!). Borrowed from ‘The Simple Bites Kitchen’, by Aimee Wimbush-Bourque, it’s also pretty easy to have these ingredients on hand for a last minute meal – enjoy!
These are approximate amounts for 4 to 8 wraps, depending on how full you stuff them;
2 large sweet potatoes, peeled
a drizzle of olive oil
1 t. EACH smoked paprika, sea salt AND freshly ground pepper
1 T. of your favorite pesto for each wrap – ours is always nut-free
6 to 8 large wraps of your choice
a few handfuls of baby spinach
several slices of well-cooked crispy bacon – the original recipe recommends thick-cut
Cut the potatoes in half lengthwise, cut each half into 4 to 6 even wedges and then toss them in a large bowl with a titch of olive oil, the paprika and salt and pepper. Preheat the oven to 425 and lay the wedges out in a single layer on a large baking sheet (I don’t use parchment here, better for browning). Roast for 20 to 30 minutes, flipping each wedge over half way through, until the outsides are browned and a bit crispy and the insides are fork-tender. Allow the potatoes to cool completely.
To make a wrap, lay one out, add a big handful of spinach, add 2 to 4 potato wedges, a couple of slices of bacon and then a good drizzle of pesto. Either fold up one end and roll up to eat like a burrito or wrap the whole thing tightly in parchment or wax paper, slice on the diagonal and keep refrigerated (or in a cooler) until you’re ready to eat.