Coconut Adobo Yam & Chickpea Wraps

I’m being bombarded with so many holiday sweets and rich foods this time of year that by the end of the day all I want is something light and healthy for dinner. These meatless wraps are a perfect choice, and you won’t believe how easy and fast they are to make.

I used Pulo Coconut Adobo cooking sauce for this recipe. As a brand ambassador for Pulo, I’m really enjoying experimenting with their sauces and marinades. The cooking sauces are fantastic for making convenient meals that are full of flavour.

I absolutely love yams and sweet potatoes. To my complete befuddlement, my kids don’t like them at all. I keep making meals with yams on a regular basis though. I guess it’s because I’m hoping that they’ll grow to like them after eating them enough. It’s the same for them with spicy food. I didn’t always like spicy food either, but after trying it repeatedly, I now really enjoy it. A whole new world of flavor has opened up for me. Even though I knew I was taking a risk by making a meal with yams and a sauce with a bit of spice to it, I did it anyway because I want to expand my children’s palettes. They might not like a lot of things now, but I hope they’ll learn to appreciate as many different kinds of foods as possible as they grow up.

So it’s probably not a big surprise that my “whine” critics weren’t impressed! Ayla did the classic toddler move of spitting her chewed up food into my hand (why??!). And of course, the boys didn’t like the wraps because of the yams (I love the expression on Cole’s face!). Also, I had added avocado because I thought it might help balance out the spiciness, but apparently my boys don’t like avocado. That’s news to me! Their dislike for this dish didn’t have much to do with the Coconut Adobo sauce – they’ve had it before when I made Chicken and Mango flatbread and they liked it – this time they just didn’t like the ingredients I added to it.

Yes, Tony and I joined in on the judging of this meal, because we thought the kids’ opinions were, well…wrong. These wraps are awesome! Tony actually seemed very offended that the kids didn’t like the dinner I made them. I’ve never seen him defend my food so adamantly. It was pretty sweet.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 8 wraps

Ingredients

• 1 large yam, diced
• 2 tsp olive oil
• 1 onion, diced
• 1 jar of Pulo Coconut Adobo cooking sauce
• 1 can chickpeas, drained and rinsed
• 2 cups fresh baby spinach
• 8 spinach tortillas
• avocados, sliced (optional)

Instructions

1. Place diced yam in a microwavable dish with 1/4 cup water. Cover and microwave on high for 5 minutes, until yams are soft. Once cooked, drain water and set the yams aside.
2. Heat oil in a skillet over medium heat.
3. Add onion and sauté for several minutes, until onions are soft and translucent.
4. Add cooked yams, Coconut Adobo sauce, and chickpeas. Cook for about 5 minutes, then remove from heat.
5. Lay out tortillas and place a handful of spinach on top of each.
6. Add the yam and chickpea mixture (and avocado, if using), then cover with another handful of spinach.
7. Wrap up the tortilla, and cut it in half before serving.

If you don’t use all of the yam and chickpea mixture right away, not to worry – it makes incredible leftovers! Try serving it over rice or pasta for something a little different. It’s even good when served cold in a wrap, so you could easily pack them in your lunch the next day. So don’t let my kids stop you from trying these wraps, you’d be missing out on such a great taste experience.

Disclosure: I receive compensation from Pulo Cuisine for my role as a brand ambassador. All opinions in this post are my own.

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