These sweet potato wraps are pliable, don’t rip, and have an amazing texture/flavor! They are made with only a few ingredients, less expensive than store-bought options, and are packed with much more of a nutritional punch! They work as a wrap, flatbread, or tortilla and are great for vegan, dairy-free, nut-free, grain-free, egg-free, and gluten-free diets.

Homemade gluten-free sweet potato wraps/tortillas.

Ahhh, the expensive life of eating gluten-free. The other day I went to buy some of my favorite tortillas at Whole Foods, only to realize they had upped the price to over $10 for a pack. As much as I love the convenience of buying them, that price can get a littleeee steep! Making them at home is not only more cost-effective but also incredibly easy. You can spend a little bit of time prepping them on a Sunday to have them for the week!

When I first started making these, I didn’t know whether I should call them a wrap, flatbread, or tortilla because they weren’t as firm as a tortilla, unless you toasted them. If you left them thicker, they were softer like naan, but not as firm as pita. They also gave me flatbread vibes. Whatever you want to call them, they’re delicious and versatile. The flavor and texture are both amazing for something made with such simple ingredients.

Why you’ll love this recipe

  • Super simple to make.
  • Made with just a few pantry staples!
  • They are versatile. Switch up the spices to make different flavors.
  • So many different uses! Use as tortillas, make sandwich wraps, breakfast wraps, etc.
  • They can be prepped to use for the week.
  • They are super cost-effective.
  • Sweet potato wraps are legume-free, oil-free, gluten-free, grain-free, egg-free, and nut-free.
  • Great for AIP/Paleo diets.
A gluten-free sweet potato wrap used as a breakfast taco/wrap.

Ingredients for sweet potato wraps

Full measurements/instructions are in the recipe card below!

  • Sweet potato: Any variety of sweet potato will work here, but DO NOT use canned sweet potato puree. It’s way more liquidy and will not work correctly. You can use Japanese sweet potato, purple sweet potato, orange sweet potato, white sweet potato, etc.
  • Tapioca flour/starch: Arrowroot flour/starch should work as a substitute.
  • Coconut flour: Coconut flour helps create stability in the recipe. There are no 1:1 subs, as coconut flours unique texture helps absorb moisture in the recipe.
  • Spices: Sea salt, nutritional yeast, red pepper, garlic powder, pepper

how to make sweet potato wraps

equipment

  • Food processor: This is the processor i’ve had for years and love!
  • Large pot: A deep pot is needed to boil the potatoes!
  • Pan: A non-stick pan is key here, to not having the wraps fall apart. Most non-toxic pans are full of toxic chemicals, but Caraway has a non-stick pan that is TRULY non-stick, healthy, & free of any harmful chemicals. It’s changed my life!
  • Spatula
Homemade gluten-free sweet potato wraps/tortillas.

How to make sweet potato wraps/tortillas

  • Prepare the sweet potato: Peel the sweet potato and cut it into smaller chunks. Add them to a large pot of boiling water (making sure the water covers all of the potatoes). Boil for 15 or so minutes until the potatoes are fork tender.
  • Prepare the dough: Add the sweet potato mash, spices, and flour to a food processor. Process a minute or so until a uniform dough forms. The dough will be slightly sticky. You will need to wet your hands to work with it! If you don’t have a food processor, you can mash the potato using a potato masher or fork and mix the dough together by hand.
  • How to shape the tortillas: Separate the dough into balls – however many tortillas/wraps you’re wanting to make. You can make them smaller or a bit larger – up to you! Between two pieces of parchment paper, roll the dough out into a thin circle. Keep in mind if your tortillas are thicker, they’ll be a little softer (still delish!)
  • Cook the wraps: Add the wraps to your pan (do 1-2 at a time, depending on the size of your pan). Cook 3ish minutes, then flip, cooking another 3ish minutes until they’re cooked through and firm to your liking.
  • Eat! Load them up and enjoy!

FAQ’s, Tips, & tricks

  • Use a nonstick pan: Non-stick pans are full of toxic chemicals. If you want a healthy pan that is actually non-stick, you NEED to try Caraway! Their saute pan has changed my life and is all I use.
  • What kind of sweet potato works best? Any variety of sweet potato will work – orange sweet potatoes, Japanese sweet potatoes, white sweet potatoes, purple sweet potatoes, etc.
  • Can I use canned sweet potato puree? Unfortunately this doesn’t work and creates too moist of a dough. You’ll need to use freshly boiled sweet potato – but it doesn’t take long at all, so don’t let that deter you from trying these!
  • What if my dough turns out way too sticky? If this happens, add another tablespoon of coconut flour. Let the dough sit for a minute or two after it’s all mixed in (this allows it time to absorb the moisture). Repeat as needed, until the dough is sticky, but workable.
  • Wet your hands when working with the dough: Wetting your hands keeps the dough from sticking to your fingers! It makes this process so much easier. However, the best method is to roll the tortillas out in between two pieces of parchment paper!
A plate of gluten-free, vegan, grain-free sweet potato wraps/tortillas.

How to use sweet potato wraps/tortillas

  • As a breakfast wrap: Load them up with tofu scramble or a fried egg, greens, tomato, and avocado!
  • Spread some hummus over a sweet potato wrap and top with fresh tomato, cucumber, avocado, and protein of choice for gyro vibe!
  • Use to make a tuna melt wrap.
  • Load them up with chicken salad.
  • Use as tortillas in any of your favorite Mexican dishes – they work great for burritos, tacos, fajitas, etc.
  • Add cinnamon to the dough prior to making the wraps and then use them with banana, almond butter, healthy nutella, or any of your favorite sweet fillings.

Storage tips

Storing sweet potato wraps/tortillas is easy! If you’re eating them straight away, keep the cooked wraps in a tea towel to keep them pliable and warm! Store leftovers in an air-tight container in the fridge for up to 3-4 days. You can freeze sweet potato wraps by placing small pieces of parchment paper between each to separate them, then place them in a freeze-friendly bag or container.

To reheat, simply let the wraps thaw or heat them in the air fryer on 350F until toasty to your liking.

More healthy recipes to try

Sweet Potato Wraps/Tortillas Recipe Video

If you make this recipe and love, it’d mean the world to me if you left a star rating below! Reading through your comments and seeing your remakes makes me so, so happy! Be sure to tag me in your creations @danishealthyeats on Instagram!

Sweet Potato Wraps/Tortillas (Gluten-free, Vegan)

These sweet potato wraps are pliable, don't rip, and have an amazing texture/flavor! They are made with only a few ingredients, less expensive than store-bought options, and are packed with much more of a nutritional punch! They work as a wrap, flatbread, or tortilla and are great for vegan, dairy-free, nut-free, grain-free, egg-free, and gluten-free diets.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, dinner, lunch, Main Course, Snack
Cuisine American

Ingredients
  

  • 1 1/2 cups sweet potato puree/mash (NOT canned sweet potato puree) *I used white sweet potato. See directions
  • 1/3 cup Tapioca flour *don't pack the flour. Spoon the flour into the measuring cup.
  • 1/4 cup Coconut flour *don't pack the flour. Spoon the flour into the measuring cup.
  • 1/2 tsp Sea salt
  • optional spices: sprinkle of garlic powder, pepper, red pepper, etc. You could also do cinnamon for sweet wraps.

Instructions
 

  • Prepare the sweet potato: Peel the sweet potato and cut it into smaller chunks. Add them to a large pot of boiling water (making sure the water covers all of the potatoes). Boil for 15 or so minutes until the potatoes are fork tender.
  • Prepare the dough: Add the sweet potato mash, spices, and flour to a food processor. Process a minute or so until a uniform dough forms. NOTE: If you don't have a food processor, you can mash the dough together by hand or by using a potato masher.
  • Shape the tortillas: Separate the dough into balls – however many tortillas/wraps you're wanting to make. You can make them smaller or a bit larger – up to you! Between two pieces of parchment paper, roll the dough out into a thin circle, about 1/4" thick. Keep in mind if your tortillas are thicker, they'll be a little softer (still delish!) If you don't have parchment paper, they will be a little harder to work with but wet your hands to shape them – this helps keep the dough from sticking to you!
  • Note: I find it easiest to leave the rolled out wrap/tortilla on the parchment paper and use it to place tortilla side-down on the pan. Then gently peel the parchment paper off the top.
  • Cook the wraps: Heat your pan over medium heat. Use a little avocado oil spray if you're worried about your tortillas sticking. Add the wraps to your pan (do 1-2 at a time, depending on the size of your pan). Cook 3ish minutes, then flip, cooking another 3ish minutes until they're cooked through and firm to your liking. Load them up and enjoy!
  • NOTE: Depending on brands you use, the wraps could turn out softer on the inside. They're still delicious this way, but if you want something firmer, you could pop them in the toaster or air fryer oven for a minute or so!

Video

Notes

I Highly recommend using a good non-stick pan for these or they could fall apart a bit. Most non-stick pans are full of toxic chemicals. I highly recommend Caraway – their saute pan has changed my life & is all I use! Truly non-stick & non-toxic!
Keyword gluten-free flatbread, gluten-free tortilla, gluten-free wrap, grain-free tortilla, grain-free wrap, sweet potato flatbread, sweet potato tortilla, vegan flatbread, vegan wrap

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2 Comments

  1. 5 stars
    This is the best recipe for gluten free wraps!!! It’s easy, fast, and only a few ingredients. I made it with frozen microwaved orange sweet potatoes and added garlic and onion powder. Came out delicious and the dough wasn’t sticky at all!

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