Last year, I was hung up on a paleo wrap recipe that I would make and use for lunch – well, really for any meal but I’d bring them to work for lunch. Honestly, they tasted great no matter when I ate them but they worked best if I could quickly heat them up in a skillet (just for about a minute) before using them. Otherwise, they would fall apart a little. I didn’t mind and would just eat them with a fork.
This school year, I wanted a wrap but I wanted it to be a bit lower maintenance. The other ones didn’t take too long to make but they required some attention as each one needed to be cooked kind of like a pancake or a crepe, where you flip them halfway through and have to keep your eye on it. I found this flatbread recipe on Pinterest and it met a lot of my requirements: paleo, simple and fun ingredients, super easy, lots of flexibility to modify and change it up with whatever you have on hand.
As usual, I modified the original recipe and added some spices to fit my taste buds. You could switch up the spices, or even chop up some fresh herbs to go in the crust of these depending on what you use them for. I’d guess that you could also sub pumpkin, banana, butternut squash, or maybe even some cooked and mashed apples for the sweet potato. I haven’t tried (yet), but I can’t see why it wouldn’t work.
Here’s the base recipe that I like, and what I made almost every single week since coming across it to keep in my fridge. They taste great with pretty much anything – I topped it with a paleo chicken salad, I’ve spread almond butter, cut up banana and a drizzle of honey on them. I’ve filled them with an egg scramble for a breakfast wrap. I had some leftover marscarpone cheese the other day and warmed up a wrap and slapped that goodness on top. OH EM GEE.
Paleo Almond Sweet Potato Flatbreads
Makes 6 Wraps
- 1.5 cups almond meal
- 1 large egg white
- 1/2 cup mashed, cooked sweet potato
- 1/2 teaspoon of salt
- 1/2 teaspoon spice of choice (I use turmeric, mainly because I like the color and the anti-inflammatory properties, but you could do anything. Cinnamon for a sweet flatbread, perhaps? Paprika, cayenne, garlic powder, cinnamon, curry powder? Possibilities are endless!)
- In a large bowl combine the almond meal, spices and sweet potato. Mix with a fork until well combined.
- Add egg white and mix until dough forms. The dough will seem like it’s a little too wet, but don’t panic.
- Divide dough into 6 pieces.
- Place one section of dough between 2 pieces of parchment paper and flatten with hand (or rolling pin) into a 1/4 inch thick circle.
- Transfer to a baking sheet lined with parchment paper and repeat with remaining dough.
- Bake at 375 degrees for 10 minutes.
- Top as desired.
What do you eat for lunch? Do you do meal prep ahead of time, or just wing it?