![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/35-5.jpg\")
<\/p>\n<\/p>\n
It may be a bit hard to see the wrap, but it’s there.<\/p>\n
I’ve been really enjoying wraps lately.<\/p>\n
Especially these whole wheat wraps are so tasty.<\/p>\n
It took me a while to get used to whole wheat food, but they have finally started growing on me.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/26-2.jpg\")
<\/p>\n
Lately I’ve been choosing darker colors over lighter colors (e.g., whole wheat vs. regular flour) for food, so my choice was easy when I was out shopping for potatoes.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/28-6.jpg\")
<\/p>\n
Yep, sweet potatoes.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/30-5.jpg\")
<\/p>\n
The potatoes were coated with a mixture of olive oil, maple syrup, cinnamon, and paprika.<\/p>\n
The potatoes were placed on a sheet pan and then salt and pepper were sprinkled before going into the oven.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/29-3.jpg\")
<\/p>\n
I typically do not like a mushy texture of vegetables, so I roasted my potatoes at the temperature (425F), probably a bit higher than how people typically roast their potatoes.<\/p>\n
They turned out just the way I wanted.<\/p>\n
They got a nice slightly caramelized crust outside and the inside was tender but not mushy or too wet.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/34-5.jpg\")
<\/p>\n
A breakfast wrap!<\/p>\n
This is “before” being wrapped, apparently.<\/p>\n
But this way you can see what was inside.<\/p>\n
On the wrap are sauteed spinach and kale, roasted spiced sweet potatoes, and scrambled tofu.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/38-3.jpg\")
<\/p>\n
It’s a little tight, but you can wrap it. No problem!<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/39-3.jpg\")
<\/p>\n
And this awesome home cold-brewed coffee makes the breakfast even better.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/40-2.jpg\")
<\/p>\n
Tear a small piece, and make a tiny wrap for each bite.<\/p>\n
It’s a fun way to eat a wrap.<\/p>\n
2 whole wheat wraps
\nroasted spiced sweet potatoes
\n– 1\/4 cup olive oil
\n– 1\/4 cup maple syrup
\n– paprika
\n– cinnamon
\n– 4~5 sweet potatoes, peeled and cut into bite-sized cubes
\n– salt and pepper
\nscrambled tofu
\n– 1 package extra firm tofu, microwaved for about one minute and remove excess water
\n– canola oil
\n– salt and pepper
\n– cumin
\n– turmeric
\n1~2 cups sauteed and salted\/peppered kale and spinach1. Make roasted sweet potatoes. Preheat the oven to 425F. In a bowl mix olive oil, maple syrup, paprika, and cinnamon. Add sweet potatoes and coat the potatoes with the oil mixture. Place the potatoes on a sheet pan in a single layer. Salt and pepper. Roast in the oven for about 20~25 minutes, or until cooked through.
\n2. Make scrambled tofu. Roughly mash tofu with a wooden spoon. Sautee the tofu in oil. Salt and pepper. Add cumin and turmeric. Mix well and continue to sautee for another few more minutes.
\n3. Warm wraps on a pan over high heat for a minute or so each side.
\n4. Place sauteed kale and spinach, roasted sweet potatoes, and scrambled tofu over wraps.<\/p><\/div>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/41-4.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
It may be a bit hard to see the wrap, but it’s there. I’ve been really enjoying wraps lately. Especially these whole wheat wraps are so tasty. It took me a while to get used to whole wheat food, but they have finally started growing on me. Lately I’ve been choosing darker colors over lighter […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,19,22,20,28,29],"tags":[],"class_list":["post-44550","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-leaf-vegetabes","category-potatosquash","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44550"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44550\/revisions"}],"predecessor-version":[{"id":44573,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44550\/revisions\/44573"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}