Scrambled egg & roast sweet potato wrap

A warm, savoury wrap filled with soft scrambled egg and roast sweet potato. It is hearty enough for lunch and easy to take with you.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

£1.01a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

While the oven heats to 200°C (fan 180°C), season the sweet potato cubes with salt, pepper and the smoked paprika, then coat them in the olive oil.
For tender cubes with caramelised edges, give them 20 minutes in the oven, spread out on a baking tray. Stir them once halfway through.
Meanwhile, put the chives in a bowl with a pinch of salt and some pepper. Crack in the eggs and whisk.
Set a non-stick pan on the hob over a medium heat and melt the butter in it. Add the eggs and let them sit, untouched, for 1 minute.
Push the set egg from the edges into the centre with a spatula, folding as you go. The moment the curds are large and soft, with no liquid egg left, slide them onto a plate so they stop cooking.
Give the tortillas a quick warm. Spoon the egg over one half of each, then pile on the salsa, avocado, black beans and sweet potato.
Shape each wrap into a tight parcel so the filling stays in. Fold the edge nearest you over the filling and tuck it in snugly. Turn the sides inwards, then roll it up firmly until it is closed.