Servings: 6 wraps
Ingredients
- 1 cup mashed Okinawan sweet potato
- 1/4 cup coconut flour
- 3 Tbsp psyllium husk powder
- 1/4 tsp salt
- 3/4 cup warm water
- 1 Tbsp extra virgin olive oil
- oil for the pan
Instructions
- Preheat your oven to 400°F (200°C). Use a fork to poke holes in your Okinawan sweet potato, then roast for 60 minutes or until fork-tender. Let it cool slightly, then peel.
- Mash one cup of the potato with a fork. Add the rest of the ingredients and combine well with your hands to form a large dough ball.
- Let the dough rest for 10 minutes. This allows the psyllium to absorb the moisture and fully bind the dough.
- Divide the dough into equal portions and roll each into a ball. Place a ball between two sheets of parchment paper, then press down with a flat glass dish and gently shimmy in a circular motion to spread the dough into a thin, even circle.
- Heat a skillet over medium heat and lightly grease with oil. Gently peel each wrap off the parchment paper, and cook briefly on each side until lightly golden; be careful not to burn. These will be pliable but will firm up as they cool.
Video
Nutrition
Calories: 76kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 121mg | Potassium: 75mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3145IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg
Nutrition values are approximate and may vary.
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