I’m really excited to share a fantastic recipe for Potato Wraps with you today! This recipe creates a DELICIOUS WRAP!

It is gluten-free, bean-free, nut-free, seed-free, oil-free and fat-free!  And it is brought to you by Shweta from @mindfully_vibrating on Instagram.

The first time I made this recipe, I was blown away by HOW GOOD IT WAS. I could not believe that something just made out of potatoes would taste this amazing and actually ROLL like a wrap.

In case you’re reading this and wondering potatoes??? Aren’t they just unhealthy?

Stop for a moment and consider what the Medical Medium® has to say about them from his book, Life-Changing Foods:

“Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease, and more. Potatoes will be your allies if you’re looking to fight any chronic illness—to fend off liver disease, strengthen your kidneys, soothe your nerves and digestive tract and reverse Crohn’s, colitis, IBS, or peptic ulcers.”

And as a result, for those of us battling chronic illness, they are one of the most powerful foods to fight VIRUSES. Yes, you heard that right. They are a food that have the highest bio-active form of lysine, which stops viral replication in its tracks.

So, without further ado, here is the recipe for one of my most favorite meals, ever.

Ingredients:

Wrap

  • 1½ – 2 medium-sized red potatoes, steamed
  • dash of Himalayan salt (optional)

Wrap Filling

  • lettuce
  • avocado (omit if you want to keep this fat-free)
  • tomatoes
  • onions
  • basil
  • cilantro
  • parsley

Method

  1. STEAM AND COOL POTATOES. Steam the potatoes and cool them fully in fridge for 2 or more hours. (This is a very important step – they should be cool. Otherwise, they are too sticky to spread and this will ruin your wrap.)
  2. GRATE POTATOES. Grate potatoes with a fine grater. (It is key to use a fine grater to achieve the proper consistency of a wrap.)
  3. FORM WRAPS. Spread the mixture on parchment paper. Make sure it’s very thin, like a tortilla. You can shape them in a circle or square to your preference.
  4. BAKE WRAPS. Bake on 440 degrees Fahrenheit for 15 to 20 minutes. Use a spatula to flip the wrap. Then, bake for 5 more minutes.
  5. FILL WRAP WITH GOODIES. I highly recommend using lettuce on the wrap before the other fillings to keep it from getting soggy. It is super helpful to do this step.

    NOTE: If you would like to maintain a fat-free meal, you can omit stuffing the wrap with avocados. Our favorite ingredients are lettuce, tomatoes, cucumbers, sweet red peppers, onions, cilantro, and sundried tomatoes for extra punch and flavor.

Variation: I like to sometimes put herbs INTO my grated potatoes and bake them with the herbs. I have used oregano, dill, sage, cilantro, parsley, basil, rosemary – not all at the same time. I have to say that the oregano and the rosemary are our top favorites. For my hubby, I have sliced thin slices of jalapeños into the wraps. They were SO, SO good.

My kids LOVE this wrap with avocados. They also like to stuff nori into their wraps. You can honestly put so much goodness into these wraps, so experiment and try your own combinations at home.

Let me know in the comments below what you think after trying this recipe.

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