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Crispy Caribbean Veggie Wraps

 Crispy Caribbean Veggie Wraps
“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.
22 ServingsPrep: 40 min. Bake: 15 min.

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

Directions

  • 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.
  • 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.
  • Place seam side down on a baking sheet coated with cooking spray.

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Crispy Caribbean Veggie Wraps (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.