Did you know that potatoes are America’s favorite vegetable? No doubt, it’s because of our love for French fries. But you’ll find them on the table at my house in many other ways–baked, roasted, shredded, mashed, grilled, and blended. You name it. But never before have they gone into a wrap. And I’m so in love with flatbreads! So this week, I tried out a new recipe that uses Yukon Gold and sweet potatoes.
I am in love! This recipe is a real winner if you’re a potato lover like me.
The Potatoes. Yukon Golds are perfect for this recipe since they make some of the fluffiest mashed potatoes ever! They make a great partner with creamy sweet potatoes. So, if you have some leftovers of these delicious spuds in your fridge, then you’re all set to make these wraps. If you don’t have any potatoes on the side, you’ll need to cook some up and mash them. And it helps to let them cool in the refrigerator for at least a half-hour.
The Ingredients. But aside from that, this wrap is quick and easy to make–all you need is mashed potatoes (Yukons and sweet potatoes), some flour, and a little salt. You can season it to add a little more spice–when I first made them, I missed a little taste of onion or garlic powder. So add your favorite seasonings for more flavor.
Make the Wrap. To make the bread, you’re basically going to mix some mashed potatoes with some flour and seasonings to make a dough. Then you’ll divide the dough into about 6 pieces, roll them into balls and into a pancake shape. Finally, fry them up on your nonstick skillet (no oil necessary that way). It should only take about 30-45 seconds on each side to make these wraps a rich golden brown. Cool them on a plate until you’re ready to stuff them with your sandwich or tortilla filling.
Are they soft? Absolutely! They’re every bit as soft and flexible as any whole wheat wrap you’ll find in the grocery store. But so much cheaper and healthier for you!
So go ahead and build that burrito or sandwich wrap. You’re going to love the difference that a Potato Lover’s Wrap makes. And if you need a gluten-free bread, this one is easy to make using all-purpose gluten-free flour.
Much Thanks. Thanks to my friend Nancy for the inspiration for this recipe!
Sweet Potatoes HealthBites
I grew up eating sweet potatoes only at Thanksgiving, but not anymore. I’ve discovered that sweet potatoes is one of those amazing superfoods that love you right back with a whole host of benefits. That’s because they’re packed with antioxidants and vitamin A–which help support your eyesight, boost your immune system, and may improve brain function. Diabetics also find that they are friendly to blood sugars due to their high fiber content–many find they don’t see blood sugars spiking as compared with white potatoes. And that fiber also can help us lose some weight by keeping us fuller longer.
Potato Lovers Wraps
Ingredients
- 1 medium sweet potato
- 1 large Yukon Gold potatoes
- 1/2 cup flour plus more for dusting
- pinch salt
- 1-2 tsp onion powder
Instructions
- Boil potatoes until fork-tender; allow them to cool, then slip their skins.
- Mash potatoes in a medium-size bowl. You will want 1 cup of potatoes.
- Refrigerate potatoes overnight or at least for 1 hour. Making them a day ahead is an easy way to make this recipe.
- Add flour and seasonings; mix until it forms a soft, pliable ball of dough.
- Add additional flour, as needed, to prevent the dough from being sticky.
- Roll into a log shape with your hands, then cut into 6 equal portions.
- Flatten each piece, then roll into a pancake shape.
- Preheat a non-stick skillet over medium-high heat. Then fry each wrap for 30-45 seconds on each side.
- Keep warm until ready to serve.
- Fill with your favorite sandwich or burrito fillings.
Notes
