Sweet Potato Tortillas Gluten-Free Vegan Wraps

Craving a flexible, healthy, and incredibly delicious wrap? Look no further than these Sweet Potato Tortillas! They’re not only naturally gluten-free and vegan, but their vibrant color and subtle sweetness will elevate any meal. Perfect for tacos, burritos, or simply as a flavorful side!

Ingredients

• 1 medium sweet potato (about 200-250g), peeled and diced
• 1.5 cups (180g) gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1/2 tsp separately)
• 1/2 teaspoon salt
• 1 tablespoon olive oil or avocado oil
• 1/4 – 1/2 cup warm water (as needed)
• Optional: 1/2 teaspoon baking powder (for softer tortillas)
• Optional: 1 teaspoon maple syrup or agave nectar (to enhance sweetness)
• Extra gluten-free flour for dusting

Instructions

1. Cook the Sweet Potato: Steam, boil, or microwave the diced sweet potato until very tender. Drain any excess water completely.
2. Mash the Sweet Potato: Transfer the cooked sweet potato to a bowl and mash thoroughly with a fork or potato masher until completely smooth, with no lumps. Let it cool slightly.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, salt, and optional baking powder.
4. Combine Wet Ingredients: Add the mashed sweet potato, olive oil, and optional maple syrup to the dry ingredients. Gradually add warm water, starting with 1/4 cup, mixing with a spoon until a soft, shaggy dough forms.
5. Form the Dough: Turn the dough out onto a lightly floured surface (using gluten-free flour). Knead gently for 2-3 minutes until the dough comes together and is relatively smooth. It should be soft and pliable, not sticky. Add a tiny bit more flour if too sticky, or a tiny bit more water if too dry.
6. Rest the Dough: Divide the dough into 8-10 equal pieces. Roll each piece into a ball. Cover the dough balls with a damp cloth and let them rest for at least 15-20 minutes. This helps the flour hydrate and makes the dough easier to roll.
7. Roll the Tortillas: Lightly flour your work surface and rolling pin. Take one dough ball and roll it out into a thin circle, about 6-8 inches in diameter. Aim for an even thickness. Repeat with the remaining dough balls.
8. Cook the Tortillas: Heat a dry cast-iron skillet or non-stick pan over medium-high heat. Once hot, place a tortilla in the pan. Cook for 1-2 minutes per side, until light golden-brown spots appear and the tortilla puffs up slightly.
9. Keep Warm: As each tortilla cooks, transfer it to a plate and cover with a clean kitchen towel to keep warm and soft.
10. Serve: Serve your Sweet Potato Tortillas immediately with your favorite fillings, or store them for later use.