Wer auf der Suche nach einer schnellen, einfachen und zugleich gesunden Mahlzeit für den Alltag ist, sollte unbedingt Vegane Wraps mit Guacamole probieren. Die Kombination aus frischen Zutaten und einer köstlichen Avocado-Creme ist nicht nur super lecker, sondern auch noch äußerst nahrhaft. Ob fürs Büro, die Uni oder als Snack für zwischendurch - Vegane Wraps mit Guacamole sind die perfekte Wahl für eine ausgewogene Ernährung.

Vegane Wraps mit Guacamole | Perfekt für den Alltag

Today we are making these wonderful sweet potato wraps that I absolutely love and have been making for years now - vegan, quick, and delicious. What more could you want? The main reason why I love this dish is sweet potatoes, especially in their baked form. I find sweet potatoes absolutely fantastic, and that’s where we’ll start. This is our main filling, and the first thing I’ll do is peel it. You could theoretically bake it with the skin on, but it tastes a bit different, and in that case, make sure you buy organic sweet potatoes. Sweet potatoes are quite hard. You could use a bread knife to cut them, or you could cut them in half with your sharpest knife and then use a swiveling motion to cut them evenly. It’s very similar to cutting a hard pumpkin. Today we’ll make small cubes, so I’m cutting the pieces relatively close together so that the cubes will be small.

This potato will be baked in the oven at 200 degrees Celsius for about 25 minutes. Keep an eye on it to make sure it doesn’t burn and turn it over halfway through the cooking time. We want it to be a nice golden brown. I am also putting red lentils in boiling salted water. They will cook for about 15-20 minutes, which is much faster than most other lentils. If you are using Beluga lentils or another type of lentil, make sure to check the cooking time.

For the guacamole, I’m already putting an avocado in a bowl and cutting it into very fine cubes so that it distributes well. I hate really big onion chunks in guacamole, so I’m chopping it really finely as well. If you find it difficult to chop it into small cubes all at once, you can use the knife again to chop it several times later. This will make it even finer. I’m also adding some liquid, acidity, and fruitiness in the form of a lime. I’ll put the juice of half a lime in there first, and then I’ll taste it again after adding the other half.

The sweet potatoes have been in the oven for half an hour, and I’m now wetting the tortilla wraps with a little water. This helps to make them extra flexible. I’m putting them in the oven for less than a minute, just until they’re nicely flexible. Be careful not to leave them in for too long, or they’ll become dry and brittle. Now we just fill them with guacamole, hot sweet potatoes, some lentils, and fresh lettuce. You can adjust the amount of lentils to your liking.

Fold the wrap tightly, so that everything stays inside, and add a dollop of guacamole on top, and you have a wonderful sweet potato wrap that is vegan, self-made, and very delicious. You can easily make three or four from this recipe, and if you want, you can tie them up with paper to make them look nicer and easy to take on the go. This dish is so delicious, so definitely give it a try and let me know how it turned out.
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