Description
Pliable, nutrient-rich gluten-free vegan tortillas made with sweet potatoes, psyllium husk, and a sourdough starter. These vibrant wraps offer a soft, foldable texture that holds heavy fillings without tearing, making them perfect for breakfast wraps and taco nights.
Ingredients
2 small sweet potatoes
2 tbsp vegan butter
1–2 tbsp hot water
½ cup gluten-free sourdough starter
1 tbsp psyllium husk powder
1 tbsp arrowroot flour
¾ tsp sea salt
Dash of black pepper
1 tsp garlic powder
1 tsp onion powder
Instructions
Steam sweet potatoes until tender, then mash them.
Add vegan butter, hot water, salt, pepper, garlic, and onion powder; mix well.
Incorporate psyllium husk powder, sourdough starter, and arrowroot flour into the sweet potato mixture.
Knead gently until a smooth dough forms.
Let the dough rest for 10 minutes to set the structure.
Divide dough into 5 equal portions and shape into balls.
Roll each ball into a thin, round tortilla on a floured surface.
Heat a non-stick skillet over medium-high heat.
Cook each tortilla for 1-2 minutes on each side, until soft and slightly charred.
Remove from pan and let cool for 2 minutes before use.
Notes
Always reserve a bit of steaming water to add moisture as needed.
Use a light dusting of arrowroot flour to prevent sticking when rolling.
Store cooled tortillas in an airtight container and reheat before use for best results.
Can be made in advance and frozen for up to 2 months.
- Prep Time: 25
- Cook Time: 10
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Stovetop
- Cuisine: Modern Vegan
Nutrition
- Serving Size: 1 tortilla
- Calories: 85
- Sugar: 2g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg