Blw Two-Ingredient Sweet Potato Tortillas
These delicious, gluten-free, dairy-free, and vegan tortillas are a healthier alternative to a traditional wrap. They are filled with fiber, protein, and are packed with vitamins and minerals.
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Servings: 12 Small Tortillas
Calories: 110kcal
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Ingredients
- 2 cups all-purpose flour unbleached
- 1½ cups sweet potato mashed cooked
- 2 tablespoons coconut oil divided, plus more if needed
Instructions
- In a medium bowl, use a spoon or floured hands to combine the flour and sweet potato until a soft dough forms. If the dough is sticky, add in more flour, 1 tablespoon at a time. The dough should be soft but not sticky.
- Separate the dough into 12 equal balls. Dust your work surface with flour, and use a rolling pin to roll out each ball into ¼-inch thick tortillas.
- In a skillet over medium heat, add 1 tablespoon of coconut oil (or enough to fully coat the bottom of the pan). Fry the tortillas, 1 or 2 at a time, for about 1 minute on each side, adding more coconut oil as needed every few batches. Serve warm.
- Refrigerate any extras in a sealed container with parchment paper in between each tortilla for up to 3 days. Freeze in a zip-top bag with parchment paper in between each tortilla for up to 3 months.
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Notes
TIP: Try adding fresh or dried herbs to the dough before forming the tortillas. Garlic and rosemary are family favorites!
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2359IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.