Vegan Wrap (Gluten Free)

Often when I have passed flat bread and wraps on the supermarket shelf I have had to make an effort not to stop. Now I make my own healthy wraps! And I am loving it. The recipe has so much potential, you can use it in many different ways with different fillings. It can be also used for pies, especially if you are a fan of pot pies. Just imagine a chicken and mushroom pot pie topped with a parsnip top!

So far I have experimented with two different types:

Sweet Potato Wrap


Parsnip Wrap



500g sweet potato (peeled and cut into pieces)
Sesame seeds
Or 500g parsnip (peeled and cut into pieces)
Coarsely cracked pepper
For both variations:
1 tablespoon coconut oil
1/2 cup brown rice flour
250g button mushrooms
150g spinach leaves
2-3 cloves garlic (minced)
Oil and seasoning


1. Turn the oven on to 185C.
2. Place potato and onion into a small pot (or parsnip and leek), add 1/2 cup of water, cover and simmer on very low heat until cooked and almost all the water has evaporated.
3. Mash potatoes (or parsnip), add coconut oil, then flour, mix well to make a consistent dough.
4. Place the dough onto a large piece of baking paper sprayed with coconut oil. Spread the dough in the centre of the paper and cover with another piece of paper sprayed with coconut oil. Roll the dough into a flat sheet, about 2-3 mm thick. Do not remove the top layer of paper. If using sweet potato, remove the paper, sprinkle with sesame seeds, then replace the paper.
5. Bake at 185C for 15 minutes. In the meantime, prepare the filling. Cook minced garlic in olive oil, add finely sliced mushrooms, then a few minutes later add baby spinach leaves and stir through with salt and pepper as desired.
6. Take out the bread, remove the top paper and let it cool for a few minutes. Then cut into 6 squares.
7. Make the rolls and enjoy!
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