A 2 ingredient wrap recipe that's free from trans fats, additives and yeast. It takes only 30 minutes to make 8 servings, which can me meal-prepped for your busy week ahead or frozen for the next. These wraps are packed with essential micronutrients thanks to the superfood, sweet potato!
Ingredients.
1 cup sweet potato puree
1 cup spelt flour
1 tsp salt
Makes: 8
Takes: 30 mins
81 kcal per tortilla
Method.
If you are cooking your sweet potatoes from scratch (like me!), slice in half lengthways and place onto a lined baking tray into the oven at 200 degrees for 50 minutes. Check on your sweet potatoes by stabbing them carefully with a fork to test if the inside has become soft yet.
Once cooked, switch off the oven and leave the cooked sweet potato aside to cool for 10 minutes.
Transfer your spelt flour and salt to a mixing bowl and combine.
Once cooled, scoop out the sweet potato puree (2 cups) and add to the same mixing bowl and mix with a wooden spoon or spatula. Once mixed, remove from the bowl and begin to knead on a floured surface to form a dough. If the mixture seems sticky, feel free to add extra spelt flour. After kneading for around 4-5 minutes, leave the dough to prove for another 5 minutes.
Divide the dough into 18 ball shapes. You can do this by rolling out the dough into a log shape and cutting 18 even pieces. Then, using a rolling pin, roll out each dough piece on a floured surface into round tortilla shapes with a thickness of around half a cm, or thinner / thicker depending on your preference.
Once you have rolled out your tortillas, use your hob to heat a medium sized pan on a low heat. Then, transfer your tortilla to the pan and cook for 1 and a 1/2 mins per side.
Once brown spots appear and the ends of the tortilla begin to curl, remove from the pan and stack onto a plate to keep them warm. Repeat this method for every tortilla.
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