|I didn't get absolutely everything I wanted in my new house, but I did get my gas range.|
I love it.
In my moving and stress haze, I have been trying to eat things that are easy to make and at least sort of healthy, since my tendency during times like this is to eat as much pasta and bread as humanly possible and then I feel gross. I have been eating different versions of these wraps with yams and greens and cheese mostly everyday, sometimes more than once. They have lots of vegetables, so I feel a bit healthy, but creamy cheese and enough carbs to feel a little indulgent.
Also, I needed something I could eat with my hands because I couldn't find my forks.
Wraps are one of the foods that often seem fake-healthy to me; things like fast food muffins and smoothies that are sold as healthier options but are really just as bad as any other fast food if you look closely. I try to find wraps that are whole grain and free of preservatives and other dicey additives. Usually they are in the refrigerated section of the grocery store. I bought some sprouted wheat ones, which were great, but corn and other gluten free grain choices are tasty too.
Note: there are no amounts, this recipe is flexible enough to use however much you like of everything.
Roasted yam, goat cheese, kale and chickpea wraps:
Roast halved sweet potatoes, cut side up, brushed with a little olive oil, in a 400 degree oven until the surface is brown and the potato is soft when pierced with a fork. Set aside to cool.
Finely chop kale and shred a carrot or two. Toss in chickpeas.
Combine olive oil, balsamic vinegar and mustard and toss with greens and carrots, adding just enough dressing to coat the greens.
Slice yams and place slices down the center of the wrap, topping with salad and add a few slices of goat cheese and salt and pepper to taste. Fold up the bottom and then sides of your wrap.