DF GF VG V
Sandwiches are out, wraps are in. Goodbye sliding bread, filling spillage, soggy slices. Hello mess free, easily transportable wraps.
OK, maybe i’m bias. I never really got on with sandwiches but wraps are my kinda thing. They feel better to hold, they’re more aesthetically pleasing and most of all, there is no end to the creativity of your fillings.
But we are not talking shop bought supposedly ‘healthy’ wraps, we are talking super simple, no nasties, scrummy sweet potato wraps. That’s right you’ll be getting 1 of your 5 a day (or 10 or whatever it is now) without even knowing it.
Sweet spuds contain over 100% of your RDA of vitamin A, which is great for youthful skin, sharp eyesight and a strong immune system, they also offer a good dose of flu fighting vitamin C, bone building vitamin D, energy boosting iron, anti stress magnesium, heart beat regulating potassium and sleep improving choline.
So let’s make these nutritious sweet potato wraps or should I say sweet potato raps
Makes 2 medium-large sized wraps
1 cup peeled & cubed sweet potato
1/4 cup brown rice flour*
1/8 cup chickpea flour
1/8 cup buckwheat flour (plus extra for dusting)
1 tsp psyllium husk
Olive/coconut oil for the pan
*To be honest you can use pretty much any flour; if you eat gluten, spelt would work well, or if you’re gluten free a mix of your favourite flours such as almond, potato, quinoa or coconut. As long as the ratios are the same you should be ok.
Peel and cube the sweet potato. Boil a pan of water and add the potato.
Allow the potato to soften, which should take around 10 minutes. Test if it is soft enough to be mashed by poking it with a fork, if the fork easily breaks the potato up then it’s ready to be mashed.
Mash that bad boy up until there are no lumps.
You can add a little water (1-2tbsp) to loosen the potato up if you wish, I usually don’t both because the more liquid you use, the more flour you’ll need.
Add the xanthum gum and gradually add the flour assessing the consistency of the mixture. Once a soft dough comes together it is ready to be transferred to a lightly floured surface. [You may need more or less flour to get the potato and flour to form a dough, that’s why I suggest adding it gradually.]
Give it a light, brief knead. Allow it to rest for 10 minutes (optional). Then divide it into two balls and roll it out.
Heat a frying pan on a medium-high heat and add a splash of oil. Add your first wrap and let it cook for about a minutes on each side (when it begins bubbling and gets a little bit of colour it’s done).
Rest it under a tea towel and repeat with the next wrap.
These wraps are best eaten within 24 hours, after that they go a little hard and don’t roll so well.
Fill them with salad, avocado, humus, grilled vegetables, eggs, meat….or use them as a pizza base.
Enjoy! See you tater x