When I reheat my homemade pita wraps, bake the fragrant sweet potatoes and the hearty smoked tofu with aromatic lemongrass, it probably makes the neighbours and delivery drivers in the stairwell start drooling too. Add a spicy satay sauce and fresh salad, and the fully plant-based lemongrass sweet potato wraps are ready: quick, easy, healthy, and perfect for breakfast with an oat cappuccino. Or for lunch. Or for dinner.
Of course, the combination isn’t set in stone, there’s often plenty in the fridge that works well in wraps, such as cucumber, pomegranate seeds, fresh red cabbage, parsley or cilantro, or maybe some beans or chickpeas or cooked quinoa. Pink onions fit in nicely here too.
You can also take the lemongrass sweet potato wraps with you on the go or for lunch break. It’s also perfect for meal prep: having a stack of wraps in the freezer is always a good idea, because they reheat quickly and are very versatile. Peanut sauce usually comes in handy as well and keeps for about a week. You can chop the tofu and sweet potatoes and store them in an airtight container in the fridge the night before; the same goes for the lemongrass. Add a bit of lettuce, and you’re done.
By the way, when I say pita wrap, I mean the Greek street-food version: a soft flatbread without a pocket that’s perfect for rolling and is traditionally used for gyros, but for vegetarians it’s often filled with fries and salad, or in my fusion kitchen, it appears as lemongrass sweet potato wraps.
What do you need for the lemongrass sweet potato wraps?
- Pita Wraps
Of course, you can buy wraps ready-made, but compared to homemade pita wraps, I think they taste like paper, especially the really thin ones. And making them yourself isn’t actually a big deal: mix the dough, let it rest for a few hours, then shape 10–12 balls, roll them out, and fry them for about 30 seconds on each side. That’s all it takes to end up with a stack of delicious, fragrant homemade wraps, which you can also freeze and reheat in just a few minutes. And of course, you can fill them differently too, for example with sweet potatoes and black beans, arugula, and apricot-mustard sauce.
- Lemongrass
The thin green stalks from Southeast Asian cuisine contain delicious, fragrant essential oils that are also said to have various healing properties. You can find them in Asian grocery stores and, by now, in many supermarkets as well.
How to prepare lemongrass for the wrap and chop it: remove the root, the tip, and the tough, woody outer leaves. Slice the white part with the purple rings into thin rounds, then chop them a bit.
If you love easy recipes with lemongrass, you’ll probably also enjoy my lemongrass noodles.
- Sweet Potatoes
Sweet potatoes are a nutrient-dense food, rich in vitamins A and C, fiber, and antioxidants that support eye health, immune function, and overall well-being. In addition, their complex carbohydrates provide sustained energy without causing blood sugar spikes. I wash them thoroughly and cut away any blemished spots, but otherwise leave the skins on organic sweet potatoes, as they are a good source of additional fiber, vitamins, and minerals. The skin also contains antioxidants and contributes to the sweet potato’s overall nutritional value.
- Smoked Tofu
Smoked tofu is a variety of tofu that gets its smoky flavor from the smoking process. If you can’t find smoked tofu for the lemongrass sweet potato wraps, you can use firm plain tofu and season it with some liquid smoke. I break the tofu apart with my fingers, leaving the chunks a little bigger.
- Peanut sauce
The quickest, easiest, and tastiest peanut sauce for the lemongrass sweet potato wraps is ready in just 3 minutes, and you only need 5 ingredients.
Lemongrass sweet potato wraps
Recommended Equipment
Ingredients
- 2 pita wraps (homemade) see blogpost
- 350 g organic sweet potato
- 1-2 EL olive oil
- 200 g smoked tofu (or firm white tofu) see blogpost
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika powder
- 2 stalks lemongrass see blogpost
- 2 handfuls salad greens
- 6-8 tablespoons peanut sauce see blogpost
Instructions
- Preheat the oven to 180℃ (350°F), preferably convection/fan, and line a baking tray with parchment paper.
- Cut the sweet potato into wedges (if organic, you can leave the skin on). Toss with a little oil and salt in a medium bowl, then spread on the baking tray and bake on the middle rack for 10 minutes.
- In the same bowl, crumble the tofu and mix so it picks up the remaining oil and salt. Season with soy sauce, maple syrup, and smoked paprika, and mix well.
- Finely chop the lemongrass and set aside.
- Remove the tray with the sweet potatoes from the oven and add the tofu. Bake for another 10 minutes.
- Wash the salad greens and spin dry.
- Warm the pita breads in a pan over medium heat.
- When the tofu–sweet potato mixture is done, sprinkle the lemongrass over it and stir.
- Place the tofu–sweet potato mixture in the center of the pita, top with peanut sauce and salad, and roll up. Use about 2/3 filling and leave 1/3 of the bread free for rolling.Roll loosely, optionally press briefly in the pan, and enjoy.
Nutrition
If you like the lemongrass sweet potato wraps with smoked tofu, you might also want to try my banh mi sandwich and my lemongrass noodles.
Have you already seen my 7 ideas for your perfect vegan brunch?
Looking for sandwich inspiration? Then check out my 10 ideas for your new favorite vegan sandwich.
