Sweet Potato & Cassava Flour Wraps
We get a lot of great recipes sent in by customers, and this is one of our favourites. These wraps are dead simple, and can be made ahead of time and stored in the fridge to use for quick lunches or dinners later in the week.
It's a really good one for using up the spare ingredients in the fridge at the end of the week. If you've done the wraps in advance, just chop up some vegies or salad ingredients, maybe some beef strips or diced chicken, and dinner will be ready in 10 minutes!
This recipe comes from Sue Joy, who's site is well worth checking our for more healthy recipes, including delicious gluten-free and paelo meals.
Our recipe below varies just slightly from Sue's.
- 3 big sweet potatoes, diced into 1 inch cubes
- 1 cup of Three Spades cassava flour
- 2 tablespoons psyllium husks
- 1 teaspoon salt
- Cook the sweet potato in boiling water until tender, then drain and mash well.
- Add the cassava flour, psyllium and salt to a large bowl and stir to combine.
- Spoon in the mash, and use a wooden spoon to press and mix everything together to form a sticky dough.
- Dust your hands with cassava flour, and pull a chuck of dough out, and form it into a ball in your hands. We found somewhere between golf ball and tennis ball size worked well.
- Place the dough ball onto a flat sheet of cling wrap, and then fold another sheet over the top. Slowly press the ball out into a flat, even disc, just under 5mm thick.
- Peel off the cling wrap and transfer the wrap to a medium size non-stick frying pan over medium-high heat. When one side has browned, flip it over and brown the other side.
- Place the cooked wraps onto a rack or tray lined with baking paper. Serve them up with anything you like! We had fried chicken breast and salad.
These can be kept in the fridge for later. If you are hungry and start eating before you've cooked all the wraps, you can just put the whole dough mixture in the fridge to finish off later.