Recipes, Salty

Gluten-free potato wrap with vegetables

Gluten-free potato wrap with vegetables

Wraps are always a deliciously filling and exciting food, but often the different wraps are united by the same culprit – again and again, gluten, which many of us would rather avoid for health reasons. Then again, sometimes you’d like a nice salty snack in the form of a crispy wrap, wouldn’t you? This is where none other than, once again, the incomparable potato comes to the rescue! Sometimes it makes you wonder what this wonderful fruit is capable of! The potato wrap is 100% gluten and grain free, without any flour or additives. Just potato, topped with a delicate garlic clove and a gram of sweet maple syrup. Potato wraps are easy to digest, healthy and allow you to add whatever your heart desires as a filling. Prepare wraps for a delicious dinner, take them on a picnic or serve them to friends, because they’re easy to make and don’t require hours of preparation!

Quantity: for one to two
Preparation time: 60 minutes
Severity: light
It will take:

For wraps:

  • 560g potatoes
  • (you can also add 3-4 tbsp potato or tapioca starch if you wish).
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2tl maple syrups

For the filling:

  • 4-6 lettuce leaves
  • ½ cup of your favourite sprouts (e.g. lucerne)
  • 100g cherry tomatoes
  • ½ fresh cucumber
  • ½ red onion
  • a small handful of finely chopped fresh herbs (basil, parsley, thyme or coriander work well).

How to make a potato wrap?

Peel and chop the potatoes and add to the steamer. Steam the potatoes until ripe. When the potatoes are soft, place them in a food processor and add the maple syrup, salt and garlic powder. Process until the mixture has reached a uniform silky texture. Then line a baking tray with baking paper and place the mixture on the tray (divide the mixture roughly into two equal parts so that you get two wraps, use two baking trays if necessary). When moulding the mixture onto the slab, use a previously moistened spatula or spoon to make it easier to spread the mixture.

Bake the wraps in the oven at 180-200 degrees for 15-20 minutes, until they are golden brown. Then remove the trays from the oven and allow the wraps to cool completely before removing the baking paper. To comfortably remove the baking paper from the wrap, turn the wrap upside down on the cutting board and carefully remove the paper from the bottom. Repeat the same process with the other wrap.

While the wraps are cooling, prepare the vegetables. Wash and slice the fresh cucumber, red onion, green salad and halve the cherry tomatoes. When the wraps are cool, place the chopped vegetables and herbs between the wraps, roll up and enjoy immediately!

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