Chorizo and Sweet Potato Lettuce Wraps

Yum yum and another YUM!  Every once in awhile you make a recipe that is so ridiculously good that you feel like you need to drop everything and share it with the world.  This was one of those recipes for me.

I'm sure everyone's familiar with the Asian Lettuce Wraps that are available at places such as P. F. Chang's and I even shared a similar version of that on my blog here.  But this.  This was even more flavorful, even more amazing.  

The cool, crisp lettuce leaves contrast nicely with the slightly spicy chorizo and smoky roasted corn and sweet potatoes.  The color is also quite vivid and gorgeous.  Now, in my case, my husband accidentally picked up Oriental sweet potatoes which I guess are white unlike normal orange sweet potatoes so ours wasn't quite as colorful.  Still delicious and the leftovers became filling for regular flatbread wraps for lunches the rest of the week.  Personally, I preferred the dish without the sauce but it adds another layer of cool creaminess to the meal.  I kind of forgot about the feta, too.  The tang of that would have been a nice addition if you have it but I don't think we missed much by not having it.

One Year Ago: Singapore Mei Fun
Two Years Ago: Orange Berry Muffins

Chorizo and Sweet Potato Lettuce Wraps

Ingredients

For the Chorizo Sweet Potato Filling

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup frozen or fresh corn
• 3 Tablespoons canola, divided
• 2 teaspoons ground cumin
• pinch of cayenne
• pinch of sugar
• kosher salt
• 1 cup chopped white onion
• 10-12 ounces chorizo, casings removed (soy or pork both work!)
• juice from 1 lime
• 1/2 cup chopped fresh cilantro

For the Cilantro Cream

• 1 cup  Greek yogurt 
• 2 T freshly squeezed lime juice
• 2 T chopped fresh cilantro
• pinch of salt

To Assemble

• 1 head of leaf lettuce (green, red, butter, or Bibb), leaves separated, washed, and dried
• 1 cup crumbled feta
• Additional lime wedges, for garnish

Directions

1. Preheat oven to 450 degrees. Place sweet potato cubes and corn on a large rimmed baking sheet. Drizzle with 2 T of the oil and sprinkle with cumin, cayenne, sugar, and a good pinch of salt. Use your hands to toss the vegetables and coat them well with the oil and spices.  Spread them into a single layer and roast for 15-20 minutes, stirring a couple of times during roasting, until the potatoes are tender browned in spots.
2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes. Add the chorizo, breaking up the clumps with the woolens spoon.   Stir and cook until the chorizo is browned and cooked through, about 5-8 minutes. Add the sweet potato mixture to the skillet, then stir in the lime juice and cilantro.  Taste and season with additional salt if necessary.
3. As the chorizo mixture is cooking, combine the sour cream, lime juice, and chopped cilantro in a small bowl. Stir to combine, adding a pinch of salt to taste.
4. Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leaf. Drizzle with the cilantro cream sauce and sprinkle with feta.  Serve with extra lime wedges.

Source: As adapted by and seen on Pink Parsley from Perry's Plate