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May 4, 2017

African Wraps

Kim Campbell, The Plantpure Nation Cookbook/BenBella Vegan publishing

  • These easy-to-make wraps are rich with flavors, colors and nutrients! Colin Campbell

Serves 4


2 large sweet potatoes, peeled and quartered, or 2 cups (450g) frozen sweet potato chunks
1/3 cup (75g) all-natural peanut butter (100% peanuts)
1 cup (225g) frozen corn
2 chipotle peppers in adobo sauce, minced
2 tablespoons adobo sauce
1 tablespoon grated fresh ginger
1/2 teaspoon ground cumin
4 to 6 whole wheat tortilla wraps
1 mango, pitted, peeled and diced, or 1 1/2 cups (340g) frozen (thawed) mango chunks
4 to 6 green (spring) onions, chopped
1/2 cup (small bunch) chopped fresh cilantro (coriander)
2 cups (450g) fresh sprouts or mixed greens


1. Put the sweet potatoes in a medium saucepan and cover with water. Cook over high heat until the water begins to boil. Reduce the heat to medium-low and simmer until the potatoes are tender when poked with a fork. Drain the sweet potatoes and transfer them to a medium bowl. Roughly mash the sweet potatoes.

2. Add the peanut butter, frozen corn, chipotle peppers, adobo sauce, ginger and cumin to the sweet potatoes. Mix gently until completely combined.

3. To serve, spread some of the sweet potato mixture onto each tortilla and top with some of the mango, green onions, cilantro and sprouts or mixed greens, then roll them up.