The Pioneer Woman Tasty Kitchen
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Roasted Sweet Potato and Chorizo Lettuce Wraps

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Roasted bits of sweet potato and corn are mixed with spicy chorizo and nestled in a lettuce leaf. A drizzle of cilantro cream and a sprinkle of feta cools things down. My whole family loved these!

Ingredients

  • FOR THE FILLING:
  • 2 whole Medium Sweet Potatoes, Cut Into 1/2-inch Cubes
  • 1 cup Fresh Or Frozen Corn
  • 3 Tablespoons Heat-safe Oil (like Coconut Or Grapeseed), Divided Use
  • 2 teaspoons Ground Cumin
  • 1 pinch Cayenne Pepper
  • 1 pinch Salt
  • 1 cup Chopped Onion
  • 10 ounces, weight Chopped Chorizo (Mexican Style)
  • ½ whole Lime, Juiced
  • ½ cups Chopped Fresh Cilantro
  • FOR THE CILANTRO CREAM:
  • 1 cup Sour Cream Or Greek Yogurt (or A Combination Of The Two)
  • 1 Tablespoon Freshly Squeezed Lime Juice
  • 2 Tablespoons Chopped Fresh Cilantro
  • 1 pinch Salt
  • FOR THE WRAPS:
  • 1 head Leaf Lettuce (Green, Red, Butter, Bibb, Etc.), Washed And Leaves Separated And Dried
  • 1 cup Crumbled Feta Cheese
  • Additional Lime Wedges, For Garnish

Preparation

For the filling: Preheat oven to 450 F. Place sweet potato cubes and corn on a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with cumin, cayenne and a pinch or two of salt. Toss to ensure the vegetables are coated in the oil and spices. (Use your hands. It’s fun.) Give the pan a few shakes to spread everything evenly in the pan. Roast in the preheated oven for 15-20 minutes, stirring a couple of times during roasting. Continue until the potatoes are tender and all of the vegetables have brown spots. Remove from oven and set aside.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes. Add the chopped chorizo. Stir and cook until the chorizo begins to brown on the edges, about 5 minutes. Add the sweet potato mixture to the skillet, then squirt the juice from half a lime over the top. Sprinkle in the cilantro and mix well. Remove from heat.

For the cilantro cream: Combine the sour cream, 1 tablespoon of lime juice, and 2 tablespoons of chopped cilantro in a small bowl. Stir to combine, adding a pinch of salt to taste.

Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leaf. Place a small amount of cilantro cream and feta cheese on top.

Note: I used Aidell’s chicken chorizo, which had a nice, spicy bite. Combined with the rest of the filling (and the cream), it wasn’t too spicy for my small children.

One Comment

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Dawnye7 on 3.30.2012

What a delicious idea! Hold on, I’m drooling. These look so good, I have to try these out. Thanks for posting this one.

2 Reviews

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Tai on 3.4.2013

BEAUTIFUL recipe! I couldn’t find encased chorizo, so I cooked the loose sausage with the onion and drained the excess fluid before proceeding. Healthy, delicious and flavor-packed! I can’t wait to dig in for lunch tomorrow. My coworkers will be so jealous!

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debberzz on 6.6.2012

Interesting & delicious combination of flavors. I was a little apprehensive of “sweet” potato with my chorizo (I’m Hispanic, so this was a little different than the “papas con chorizo” I’m used to.) The tanginess from the cilantro/lime cream & feta gave it a perfect balance. My husband said he definitely wants me to make for dinner again. Very filling & tasty. Thanks for sharing this recipe.

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