Easy potato wraps will blow your mind! Not only are they incredibly easy to make, but they add so much flavor to any breakfast burrito or wrap! They’re so versatile, so you can really use them for anything! Made with one ingredient – potatoes – these wraps are gluten-free, vegan, nut-free, grain-free, and DELICIOUS.
I’ve seen all sorts of wrap recipes on the internet – potato tortillas, potato crusts, potato flatbreads, etc. Most of these recipes require you to boil the potatoes until soft, mash, form, then cook or bake. To be honest, I am a bit too lazy most of the time to go through all of that effort. If you’re in the same boat, I have the perfect recipe for you!
These potato wraps don’t require any boiling, mashing, or forming. All you have to do is thinly slice your potatoes using a mandolin, arrange them on a baking tray, and bake! Potato wraps are made without flour, dairy, or yeast and contain no additives or preservatives like most store-bought wraps.
Potato wraps work great for breakfast burritos and breakfast wraps, but also make a great lunch option for things like sandwich pinwheels/roll-ups, caesar wraps, etc. Honestly, whatever your heart desires! The best part is they can fit any dietary need. Paleo? Use sweet potatoes!
Potato wrap recipe video
WHy you’ll love this recipe
- Made with one ingredient – potatoes!
- They’re slightly crunchy, slightly salty, but add so much flavor to the meal!
- They’re versatile! Can be used for breakfast burritos, wraps, etc.
- They don’t rip and are pliable.
- You can use any form of potato you like – white potatoes, red potatoes, gold potatoes, or even sweet potatoes.
How to make potato wraps
Equipment
- Mandolin
- Baking sheet
Ingredients
- Potato: I like to use red potatoes, but russet, gold, and sweet potatoes should all work!
- Olive oil: You can also use avocado oil, butter, etc.
- Fillings, of choice: I’m making a breakfast burrito version, so I added a veggie omelette with dairy-free cheese.
- Seasonings of choice: Sea salt, pepper, garlic powder, and red pepper flakes are my fave!
Steps to make potato wraps
- Peel your potatoes. Use a mandolin to thinly slice the potatoes into super thin slices.
- Grease a baking sheet well. Then layer the potato slices, in a thin layer, to form a square/rectangle. You’ll want to make sure there are no holes in the wrap but don’t over-lap them too much as if it’s too thick, it may not cook correctly.
- Bake! You’ll want to bake the wraps until they’re lightly golden. Be careful to not let them get too crispy or you won’t be able to fold/wrap them!
- Once cooked, load them up with whatever fillings you’d like, wrap, and enjoy!
Can you make potato wraps in the airy fryer?
I have made these in the air fryer for a quicker version! However, it’s important to remember that every air fryer works differently. Some may require shorter/longer cooking times. I use my Our Place Air Fryer Oven and cook the wraps on 350F until lightly golden. You can even flip the wrap and cook it an extra minute or two on the other side. You don’t want the wrap to be crispy all over or you won’t be able to roll it up.
Can you make potato crusts/wraps ahead of time?
These are best eaten straight away but can definitely be reheated later on, if needed. I’ve made my wrap and reheated it for lunch later in the day with great results. You can also pop it back into the air fryer to crisp it up a bit!
Tips
- Be sure to layer enough potato slices on the edges, to prevent those from crisping/burning faster than the rest of the wrap!
- Keep an eye on your wrap! Depending on your oven, the wrap could cook faster than mine do. It should be lightly golden. You don’t want the edges to get too crispy or you won’t be able to roll and wrap it.
- You can flip the wrap over and cook another minute on the other side if you’d like!
- If using cheese, sprinkle the cheese over the potato wrap BEFORE baking for an extra crispy, cheesy result!
- I HIGHLY recommend using a mandolin for the best results. The potato slices need to be VERY thin to work properly!
More healthy recipes to try
- Sweet potato wraps/tortillas
- One pan enchilada breakfast skillet
- Paleo sandwich bread
- Breakfast stuffed peppers
- Breakfast berry crumble
- Healthy breakfast bowls
- Crunchy granola clusters
Easy Potato Wraps (1 ingredient, gluten-free)
Ingredients
Wrap
- 1-2 small/medium potatoes * I like to use red, gold, or russet. Sweet potato should also work!
- 1 1/2-2 tsp olive oil or avocado oil
- seasonings, of choice (Sea salt, pepper, garlic powder)
Fillings
- I like to stuff mine with an omelette made of two eggs and veggies! You can use this to make a lunch wrap with choice of deli meat, romaine, tomato, etc. Use it however you'd like!
- 1/4 cup cheese *Optional
Instructions
- Preheat oven to 375F.
- Peel the potatoes. Using a mandolin, slice the potato into VERY thin slices. Pat them between two paper towels or tea towels to absorb some of the excess moisture.
- Spray a baking sheet generously with spray oil or brush oil on. Lay the potato slices into a small rectangle/square. You'll want to overlap them so that there is no gaps in the wrap, while still keeping it thin so that it cooks through. Be sure to layer enough potatoes around the edges of the wrap or else they'll burn/crisp too much.
- Brush the wrap with olive oil, sprinkle over sea salt and a little garlic powder (and whatever other seasonings you'd like). If using cheese, grate it over top or sprinkle it over the wrap.
- Bake for 10-15 minutes until golden around the edges and slightly all over. I lie to turn the heat off, flip the wrap, and let it cook in the off oven for another minute or so. Remove from the oven and let cool a few minutes.
- Stuff with whatever you'd like (i like to make mine a breakfast burrito!). Enjoy right away!
