Smoked n’ Spicy Sweet Potato Butternut Squash Lettuce Wraps


These days my “Sunday Funday’s” consist of sleeping in, going to the gym at my leisure, and a perfect blend of laying around, cooking, and eating. These taco wraps are super easy to make and absolutely delicious. I whip them up on Sunday evenings for dinner, and then will make extra to add to brown rice for work lunches. Eating healthy doesn’t have to be super complicated, it can be fun, and delicious (not the mention the way it makes you feel) I hope everyone ejoys this recipe, as I try to keep things simple and easy.

Smoked n’ Spicy Sweet Potato Butternut Squash Lettuce Wraps

Servings: Serves 2 (approx 6 wraps)

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2 cups cubed (1×1) organic sweet potatoes, steamed (you can also use frozen if you prefer)

2 cups cubed (1×1) organic butternut squash, steamed (you can also use frozen if you prefer)

1 lime (juiced)

1 head romaine hearts

1/2  large sweet yellow onion, diced

3 tbsp green onion, diced

1 tbsp avocado oil (or any other oil you prefer)

2 jalapenos, seeded and diced

1/2 tsp chipotle chili powder

1 tsp cumin

1/2 tsp smoked paprika (use plain paprika if you don’t like a smoky flavor)

1 tsp pink himalayan salt (or any other salt preference)

1/4 tsp cracked pepper

1 tbsp unrefined coconut sugar



  1. Clean romaine and separate lettuce leaves.
  2. Add oil to hot saute pan
  3. once heated, add onion
  4. cook onion on medium low until translucent
  5. add sweet potato and butternut squash
  6.  cook for approx 5 minutes, on medium heat, until browned
  7. add jalapenos and juice of 1 lime
  8. Add coconut sugar, chipotle chili powder, salt, pepper, cumin, paprika,
  9. cook for another 2-5 minutes until golden brown
  10. remove from heat
  11. top with green onion
  12. Add mixture to romaine leaves, add toppings (I used vegan chipotle mayo, avocado ((not pictured))and almond cheese)

I hope everyone enjoys as much as I do!


xoxo Sara



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