Sweet Potato Chicken Wraps

These simple lettuce wraps pack a punch of flavor with the Basil Drizzle and Sweet Potato Filling!  Not only are they tasty but they are a quick and healthy dinner.  We made them last week and they are back on the menu for this week too.  

I prep all the filling ingredients on Sunday so that these can be a super quick dinner any night of the week.  I added two chicken breasts and two sweet potatoes to a lined baking sheet to cook, let cool and prepare.  Then both the chopped chicken and the pealed mashed sweet potato get stored in the fridge until needed, so this dinner goes together in no time at all.  

The Basil Drizzle is simple but packs a surprising amount of flavor and adds a great dimension to this dish. 

I've been having fun sharing my daily meals over on Instagram and Facebook Stories not to mention Snapchat!  So if you are over there please check them out!  Lots of meal inspiration, and a more real look into my life day to day.... kids, dog, crazy cat, work, food, workouts you name it!  It's all happening on stories! 

Sweet Potato Chicken Wraps with Basil Drizzle

Ingredients

¼ cup extra-virgin olive oil

3 Tbsp. white wine vinegar 

1½ tsp. Dijon mustard

1 tsp. raw honey

¼ cup fresh or dry basil leaves

½ tsp. + 1 dash Himalayan sea salt (divided use)

½ tsp. + 1 dash ground black pepper (divided use) 

8 large Lettuce wraps (collard green leaves, butter lettuce) 

2 cups mashed cooked sweet potato (approx. 2 small) 

1 Tbsp. + 1 tsp. melted ghee (organic grass-fed, if possible) 

3 cups chopped cooked chicken breast, boneless, skinless 

1 cup chopped bell peppers 

½ cup chopped tomato 

Directions

Basil Drizzle

Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. 

Blend until smooth. Set aside. 

Lettuce Wraps

Remove Lettuce leaves from stalk or remove stem from each collard green leaf where it touches base of leaf. For Collard green leaves, pare down remaining stem with a vegetable peeler until it is flush with rest of leaf. Set aside. 

Combine sweet potatoes, ghee, remaining ½ tsp. salt and remaining ½ tsp. pepper in a large bowl if hot already.  If prepared ahead and potatoes are chilled, warm them on the stove top for 3-5 minutes; mix well. 

Add chicken, to the sweet potato mixture.  I did this in my frying pan as both my chicken and sweet potatoes were prepared ahead of time and were cold.  Heat both up and then combine.  

Lay out prepared lettuce leaves (dark green side down if using Collard Green leaves). Evenly top each leaf with (approx. 2⁄3 cup) sweet potato mixture.

Top Sweet potato mixture with bell peppers and tomato 5. 

Drizzle a little of the Basil dressing onto each leaf, or reserve it to dip in later. 

Roll up each leaf like a burrito. 

Prep Notes: 

I baked both my chicken and Sweet Potatoes on Sunday during my meal prep and then pulled it all out, warmed it up in the frying pan and prepared this dinner super quick!  

To prepare sweet potatoes in advance, pierce whole sweet potatoes multiple times with a fork and bake at 425º F for 40 minutes, or until soft to the center. 

Bake chicken prior to preparing your meal, slice and store in the fridge until ready to use.