Michelin to Kitchen | Sweet Potato & Feta Taquitos (Wahaca)

I am a massive fan of restaurants; I love trying different foods and finding new favourites, and being able to eat things I never even would have thought of cooking.  I’m lucky enough that as a blogger I get to experience quite a few new places…  However, on a student budget, it’s not always possible to go and eat out, even when you’re craving your favourite restaurant dinners.  Therefore, I thought I’d start a new series called Michelin to Kitchen where I will be recreating my favourite restaurant dishes cheaply at home, trying and testing different recipes until I arrive at ones that are equally as tasty.


Season your sweet potato as little or as much as you’d like

Today, I will be starting with the meal that actually birthed the idea for this series… The sweet potato and feta taquitos from Wahaca.

This may quite possibly be my favourite dish from a restaurant full stop.  It’s something I probably never would have picked off of the menu if my friend hadn’t recommended them one time, but honestly since then I have never gone back.  A while ago I was craving them badly but couldn’t justify a trip out to Wahaca because of money and whatnot, so I figured, how hard could they really be to make by myself?  So I researched and messed around and since then, I’ve made them an additional 4 times… Safe to say, I’m a fan of this recipe.  It’s actually pretty simple, and I strongly recommend:


Get chopping


  • Mini tortilla wraps (I use 3 but a less greedy person could probably use 2)
  • 1 sweet potato
  • Feta (Honestly, the amount depends on how much you like your feta… I put a lot in)
  • Lettuce
  • 1 tomato
  • Chipotle Mayo



Fill with as little or as much sweet potato and feta as you feel

1)  Peel and dice the sweet potato into small chunks, drizzle in oil and season (I usually add thyme and mixed herbs)  and put in the oven for 10 minutes

2)  While the potatoes are in the oven, chop the feta and tomato into cubes, and shred the lettuce

3)  Take the potatoes out, (They’ll be sort of soft but not properly soft), load the potato cubes and feta into the centre of the mini tortillas, then fold over both the sides (See picture, I’m bad at describing), and brush with oil for that extra crispiness.  Place in the oven for another 10-15 minutes


For reference, this is how they should be folded

4)  Once they’re out, put on a place and finish with lettuce, the chopped tomatoes, some crumbled feta and a drizzle of chipotle mayo

Are they better than Wahacas?  Of course not, and I’d still definitely treat myself to the ones at Wahacas without question.  However, they definitely do the job, are incredibly tasty, and provide a cheap home alternative that was actually pretty easy to make!


The finished product

Let me know if you try them, or have any suggestions of other restaurant dishes I should try in this season!  I’m officially back to posting regularly as my exams are over and I already have some pretty cool stuff planned, so stay tuned!

Lots of love,

Jas xx



9 thoughts on “Michelin to Kitchen | Sweet Potato & Feta Taquitos (Wahaca)

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