Crispy Caribbean Veggie Wraps Recipe
Crispy Caribbean Veggie Wraps Recipe photo by Taste of Home

Crispy Caribbean Veggie Wraps Recipe

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“Filled with a sweet potato mixture, these delicious wraps are great for vegetarians and they’re relatively high in fiber, too,” raves Mary Beth Harris-Murphree of Tyler, Texas. Served with salsa, they’re sure to disappear from appetizer trays fast.
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES:22 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES: 22 servings

Ingredients

  • 1 medium sweet potato
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped jalapeno pepper
  • 1 garlic clove, minced
  • 22 wonton wrappers
  • Cooking spray
  • 1-1/2 cups salsa

Nutritional Facts

1 wrap with about 1 tablespoon salsa equals 42 calories, trace fat (trace saturated fat), 1 mg cholesterol, 230 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Directions

  1. Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut the potato in half. Scoop out the pulp discarding shell; place pulp in a small bowl and mash. Stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.
  2. Lightly brush water over all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.
  3. Place seam side down on a baking sheet coated with cooking spray. Lightly spritz wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa. Yield: 22 appetizers.
Editor's Note: This recipe was tested in a 1,100-watt microwave. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Originally published as Crispy Caribbean Veggie Wraps in Light & Tasty October/November 2006, p51

Nutritional Facts

1 wrap with about 1 tablespoon salsa equals 42 calories, trace fat (trace saturated fat), 1 mg cholesterol, 230 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Crispy Caribbean Veggie Wraps

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 3, 2011

"These are awesome!! I had a group of friends over and they were a hit. The flavor is great, and they are easy to make."

MY REVIEW
Reviewed Feb. 10, 2011

"I found this recipe in my magazine and decided to make it for my vegetarian friend. They were so delicious I made them again for a party a couple weeks later and they were gone in minutes! It's very easy and inexpensive to make..."

MY REVIEW
Reviewed Jan. 2, 2011

"DE-LISH! These were totally awesome. I made them with egg roll wrappers because I read the ingredients wrong, but still turned out amazingly tasty."

MY REVIEW
Reviewed Dec. 4, 2010

"awesome.... I also made an avovado ranch dip for them and stuffed some with cilantro lime chicken.. excellent apps.."

MY REVIEW
Reviewed Jan. 12, 2008

"I clicked on  "view this recipe now" and nothing comes up.   ????? Elizabeth

"

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