Homemade Sweet Potato Wraps

Wraps are a great alternative to most breads when it comes to making meal choices. Although they are similar in calorie density, one wrap can generally be stuffed with twice the amount of veggies and lean protein sources.  Unfortunately, I have found most store-bought wraps to be either bland or packed with fillers and extra calories.  During the lockdown of last year, I was lucky enough to stumble upon a basic wrap recipe that utilized what many people would already have in their homes; flour and sweet potatoes.  Shocked by seeing that no oil or any additions were required, I skeptically followed the preparation.

As a self-proclaimed terrible cook, I almost felt like I was being tricked as the recipe came together.  However, the result was six warm and fluffy wraps that tasted even better than they looked, and will keep the ones found at the grocery store off my shopping list.  With the holiday seasons approaching, there will be plenty of leftovers to make meals with, and the wrap is a perfect compliment.  Here is the step-by-step guide to make your own, and while they aren’t sweet potato fries, they certainly challenge them as my favorite edible form of this root vegetable.

• Ingredients/items needed
• 1 cup cooked skinless sweet potato
• 1 cup flour (white or wheat)
• Rolling pin and cutting board
• Non-stick frying pan

Begin by preheating your oven to 425 degrees.  Wash and place 2-3 sweet potatoes ( 2 will be plenty if they are large) on a baking sheet.  Bake for 30-40 minutes, flipping the potatoes halfway through.  A fork should easily penetrate when finished.  After 10-15 minutes of cooling at room temperature, scoop out one cup of sweet potato and separately measure out one cup of flour.

Next, hand-mix the flour and sweet potato to form a ball of dough that does not stick to your mixing bowl.  Pinches of flour can be added as needed to find the right consistency.  Flour a cutting board and form the dough ball into a log, then proceed to cut six even slices.

Set your non-stick frying pan over low-medium heat and let warm.  Flour the cutting board and rolling pin.  Roll out 1 slice of dough to about a 10-12 inch diameter.

Place the rolled out dough onto your frying pan.  Flip the dough every thirty seconds, cooking until the wrap has bubbled and browned.  2-4 flips per side usually does it.

Repeat the process of rolling and cooking the remaining dough slices.  Be sure to admire the unique shapes and forms of each wrap, and maybe give yourself a well-deserved pat on the back.

Each wrap, packed with the nutritional benefits of nearly 40 grams of sweet potato, yields about 190 filling calories.  From breakfast burritos, to lunch wraps, to mini pizzas, the possibilities for your healthy meal choices just got a massive boost.  Bag and refrigerate after cooling; they will stay fresh for well over a week or two.  While they may not keep as long as the additive-filled store brands, it is safe to assume that once you try them you will see that eating them before expiration will not be an issue!