Sweet Potato Tortillas – Gluten-Free Vegan Wraps

Craving delicious, flexible wraps that fit your gluten-free and vegan lifestyle? Look no further! These Sweet Potato Tortillas are incredibly versatile, naturally sweet, and surprisingly easy to make. Perfect for tacos, quesadillas, or any wrap creation!

Ingredients

• 1 medium sweet potato (about 1.5 cups mashed)
• 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1/4 tsp if not)
• 1/2 teaspoon fine sea salt
• 1 tablespoon olive oil (plus more for cooking)
• 2-4 tablespoons warm water (as needed)

Instructions

1. Prepare the Sweet Potato: Peel the sweet potato and cut it into 1-inch cubes. Steam or boil until very tender, about 10-15 minutes. Drain well and mash thoroughly with a fork or potato masher until completely smooth, ensuring no lumps remain. Let cool slightly.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend and fine sea salt.
3. Form the Dough: Add the mashed sweet potato and 1 tablespoon of olive oil to the dry ingredients. Use a spatula or your hands to mix until a crumbly dough forms.
4. Add Water (Gradually): Gradually add 1 tablespoon of warm water at a time, mixing until the dough comes together and forms a soft, pliable ball. It should not be sticky but also not too dry. You may not need all the water.
5. Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This helps the flour hydrate and makes the dough easier to work with.
6. Divide and Shape: Divide the dough into 8 equal portions. On a lightly floured surface (using GF flour), flatten each portion into a disk.
7. Roll the Tortillas: Using a rolling pin, roll each disk into a thin tortilla, about 6-7 inches in diameter. Try to make them as thin as possible without tearing.
8. Cook the Tortillas: Heat a dry cast-iron skillet or non-stick pan over medium-high heat. Once hot, lightly brush the pan with a tiny bit of olive oil (or cook dry if your pan is very non-stick). Place one tortilla in the hot pan.
9. Flip and Finish: Cook for 1-2 minutes per side, or until light brown spots appear and the tortilla puffs up slightly. Repeat with the remaining dough, stacking cooked tortillas on a plate and covering them with a towel to keep warm and soft.
10. Serve: Serve your fresh sweet potato tortillas immediately with your favorite fillings!