How to get the best flavor from the grilled vegetables?

Ensure your grill is greased and preheated before placing the onions, mushrooms, and sweet potatoes to achieve a nice char and smoky flavor.

Can I prepare the dressing ahead of time?

Yes, the Tajin, basil, parsley, salt, and olive oil dressing can be mixed in advance and stored in a small bowl until ready to spoon over the wraps.

What's the best way to assemble these wraps?

Lay the tortillas flat, arrange half of the grilled vegetables on each, spoon the dressing, then top with shredded red cabbage and chopped cilantro before serving.

Are there any substitutions for the red cabbage?

While red cabbage adds a nice crunch and color, you could substitute it with finely shredded lettuce or spinach for a similar fresh element.

How should I store leftover grilled vegetables for these wraps?

Store any leftover grilled onions, mushrooms, and sweet potatoes in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before assembling new wraps.

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Grilled Sweet Potato Wraps
[Vegan]

GD By: Gunjan Dudani

Author Bio

Gunjan Dudani is the founder of Kiipfit, where she shares healthy recipes and tips. After... Read More

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Two vibrant grilled sweet potato wraps, filled with smoky sweet potatoes, red onion, mushrooms, red cabbage, and cilantro, drizzled with a zesty Tajin dressing, served on a plate.

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Ingredients You Need for Grilled Sweet Potato Wraps [Vegan]

For the Dressing:

1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1 teaspoon Tajin seasoning
1/2 teaspoon salt
1 tablespoon olive oil

For the Wrap:

1 red onion, sliced into rounds
4 White Button mushrooms, halved
1 medium sweet potato, sliced into rounds
1/2 cup red cabbage, shredded
1 tablespoon cilantro, chopped
2 whole wheat tortilla

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How to Prepare Grilled Sweet Potato Wraps [Vegan]

Grease and preheat the grill, then place the onions, mushrooms, and sweet potatoes on it.
While the vegetables are grilling, in a small glass bowl combine tajin seasoning, basil, parsley, salt, and oil and mix with a spoon. Set aside.
Once the vegetables are cooked, lay the tortillas on a flat surface and place half of the grilled vegetables on it, in any order of your choice.
Spoon the dressing over the vegetables.
Top it with red cabbage and cilantro and serve immediately.