Potato Crust Wrap
When it comes to comfort food, potatoes have a special place in our hearts. But what if you could take this humble ingredient and transform it into something new, versatile, and perfect for breakfast, lunch, or dinner? The Potato Crust Wrap—a crispy, golden wrap made entirely of potatoes and corn flour mixture! Whether you’re avoiding traditional flour-based wraps or just want a fun twist on your meals, this potato crust wrap will soon become your new favorite.
Imagine biting into a wrap where the outer layer is crispy, savory, and made from the simple goodness of potatoes. The inside can be filled with anything you love—from dips, vegan cheeses, hummus, grains or veggies for lunch or dinner. The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can create a wrap that’s satisfying, gluten-free, and full of possibilities for customizing to suit your taste.
Why You’ll Love Potato Crust Wraps
- Gluten-Free: Perfect for those looking for a gluten-free alternative to traditional wraps.
- Crispy and Flavorful: The potato crisps up beautifully, giving your wrap an irresistible texture.
- Versatile: Fill it with anything—hummus, dips, vegetables —whatever you have on hand!
- Simple Ingredients: You probably already have everything you need in your kitchen.
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!
Whether you’re a seasoned cook looking for new ideas or just want to experiment in the kitchen, the potato crust wrap is sure to impress. Its crunchy exterior contrasts beautifully with whatever soft, creamy, or flavorful fillings you choose. Best of all, it’s incredibly easy to make. Let’s dive into this delicious recipe, and get ready to wow your family and friends with your potato creativity!
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Potato Crust Wrap
Ingredients
- 2 medium potatoes
- 2 tbsp corn flour
- 1 tbsp olive oil
- ½ tsp salt and smoked paprika each
- 3 tbsp water
To serve with
- fillings of choice (hummus, salad, vegetables, dips)
Instructions
- Preheat hhe ove to 200C.
- Peel the potatoes. Using a mandolin, slice the potato into VERY thin slices. Add cold water and let it sit for 5 minutes.
- Drai the water and pat them between two paper towels or tea towels to absorb some of the excess moisture.
- In a small bowl mix corn flour, olive oil, water and spices.
- 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 the corn flour mixture.
- Bake for 10-15 minutes until golden around the edges and slightly all over. Remove from the oven and let cool a few minutes.
- Stuff with whatever you'd like. Enjoy right away!
I looove potatoes and this looks really delicious, but I’m having trouble picturing how you cook it. Would you mind adding more photos to illustrate each step? 🙂