Crispy Caribbean Veggie Wraps

Total Time Prep: 40 min. Bake: 15 min.
Yield 22 appetizers
Test Kitchen Approved
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.

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

  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.

Nutrition Facts

1 each: 42 calories, 0 fat (0 saturated fat), 1mg cholesterol, 230mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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.
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC