Just wanted to let you know that this “cheesy” and addictive lunch is sponsored by my friends over at Flatout!
This Mexican Sweet Potato Noodles wrap has a creamy vegan cheese sauce, fresh spinach and salsa! It’s a protein and flavor-packed, healthy, portable and vegan friendly lunch! Perfect for back to school!
I can’t even believe that America sends kids back to school IN AUGUST.
IS THERE NO ROOM FOR JOY IN THE WORLD ANYMORE?
I am being dramatic.
But really! I saw a back to school commercial 2 weeks ago and looked Mr. FFF straight in the eyeballs and was like “HOLD UP. WHAT IS THIS NONSENSE OF ADVERTISING BACK TO SCHOOL MORE THAN A MONTH BEFORE SCHOOL IS ACTUALLY BACK?”
He proceeded to tell me that you ‘mericans get tired of your kiddos quicker than us Canadians and send them back early. In my country, we don’t go back until AFTER labour day. Liiike, in SEPTEMBER.
And, yes, I did spell “labour” with a “u” on purpose to prove a non-related point.
Anyway. What I am trying to say is WHOA. <– Straight up. Whoa.
Because of the current happening of children and backpacks and having to get up early to make breakfast (or plan ahead and make cookie dough overnight oats THE NIGHT BEFORE. You know, if you’re SUPERMOM) that means you A-L-S-O need to go back to making lunches.
I preeeeety much just heard you groan THOUGH MY SCREEN.
Have no fear because I am teaming up with Flatout to bring your WRAP WEEK.[Tweet “This #Vegan “Cheesy” Mexican Sweet Potato Noodle Wrap is PERFECT for #backtoschool! @FlatoutBread”]
You remember “bowl week” from July right? How could you forget the cauliflower Alfredo lox bagel breakfast bowls, honey lime grilled avocado shrimp nachos bowls and that moment when you dig your spoon WAY DOWN DEEEP into a creamy, dreamy chunky monkey banana ice cream bowl.
It’s like that. But in healthy, back-to-school-portable-lunch wrap FORM.
Super-prepared, super mom goals? YOU’RE GONNA CRUSH ‘EM.
I can’t even begin to put into word the excitement that is happening inside my brain for our first wrap today. Do you remember the “cheesy” Mexican quinoa where I first discovered that my inner self secretly was obsessed with nutritional yeast?
I A-L-S-O did not know that I am EQUALLY as obsessed/addicted/IN major <3<3<3 with nutritional yeast “CHEESE” sauce.
Think creamy. Think ooey-ooey. Think MELTY YUMS FOR YOUR TUM. Think about the most ON POINT cheese sauce you have had the joy of putting inside your very FACE.
But do not think about dairy. Because this “cheese” sauce? NOT THERE.
Not even mad about it. Not even MISSIN’ IT.
Especially when you bite into its rich, luscious, smooth self as it’s slathered on a soft (and protein-PACKED!) Flatout ProteinUp CarbDown flatbread, stacked high with glowy-skin healthy nums in the form of crisp, fresh spinach and then PILED with tender spiralized sweet potato noodles that are hugged in a spicy, warm taco seasoning blend. Wait for itttttt……then there’s another spicy salsa kick which is all cooled down by an EXPLOSION of creamy avocado goodness.
I honestly don’t even know how I fit THAT much food excitement inside O-N-E wrap, but it’s going to tingle your taste buds all the way down to your portable-lunch-Mexican-food-loving TIPPY TOES.
See also: if you decide to make an extra batch of cheese sauce to spread on everything ever that is edible in your life (my current favorite, other than this wrap, is on a grilled avocado), I will not blame you.
In fact, you will just be reading the inner-most part of me that wanted to make a wrap with THIRTY TWO pounds of cheese sauce and NOTHING else….but, I thought you might not think that was “real food” or something crazy.
I don’t know about you, but a world where a flatbread LOADED with “cheesy” sauce is not considered a “meal?”
That’s no world that I want to live in.
But. The other additions ARE really good. You’ll like to eat them.
Pinky swears it.
Mexican Sweet Potato Noodles Wrap with Vegan Cheese Sauce
- 1 tsp Olive oil
- 1 tsp Garlic minced
- 1 Very small sweet potato (Or use half a medium potato ) Spiralied with the 3mm blade, 150g
- 3/4 tsp Taco seasoning
- 3 Tbsp Unsweetened almond milk
- 3 Tbsp Nutritional yeast
- Pinch of salt
- 2 Flatout ProteinUP CarbDown Core12 Flatbread Wraps (gluten free version if needed)
- 1 Cup Spinach packed
- 1/4 Cup Salsa of choice
- 3 Tbsp Cilantro roughly chopped
- 1/2 An avocado sliced
- Heat the olive in a large pan over medium heat. Add in the garlic and cook until fragrant, just a minute or so. Add in the sweet potato noodles and taco seasoning, tossing to coat the noodles in the seasoning.
- Cook, stirring occasionally, until the noodles "wilt" and become fork-tender, about 10 minutes.
- While the noodles cook, heat the milk in a small pot over medium heat just until steaming (not boiling.) Whisk in the nutritional yeast, along with a pinch of salt, and let come to a boil. Boil, whisking constantly, until the sauce begins to thicken, about 4 minutes. Transfer to a small bowl to let cool for 3 minutes (it thickens up quite a bit while it cools.)
- Divide the cooled cheese sauce between the two wraps and spread out. Then, divide the spinach, followed by the potato noodles, salsa, cilantro and avocado slices.
- Roll up and DEVOUR.
THIS POST IS SPONSORED BY MY FRIENDS AT FLATOUT. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
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WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 9 POINTS+: 8. OLD POINTS: 6
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