Pizza Potato Wrap & Salad Potato Wrap

Dig into one or both versions of these delicious and satisfying potato wraps. One comes stuffed with a pizza-inspired filling and the other a salad sandwich–style filling. You may want to make extra wraps and enjoy this recipe with family or friends. This recipe comes from the Revised and Expanded Edition of Medical Medium.

The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth. Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form.

Tomatoes harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver.

Sprouts and microgreens are wonderful for skin repair, and they’re also high in more than 60 trace minerals, including iron, iodine, selenium, zinc, copper, manganese, sulfur, magnesium, chromium, and molybdenum.

Pizza Potato Wrap & Salad Potato Wrap

Ingredients:

Potato wraps:

• 4 cups roughly chopped gold potatoes
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp maple syrup

Option #1: Pizza filling

Pizza sauce:

• 1/2 cup tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp raw honey
• 3-4 tbsp water

Vegetables:

• 1/3 cup thinly sliced mushrooms (optional)
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 2-3 fresh basil leaves

Option #2: Salad filling

• 2-3 lettuce leaves
• 1/3 cup alfalfa sprouts or other sprouts of choice
• 3-4 tomato slices
• 3-4 cucumber slices
• 2 tbsp finely chopped red onion
• 1-2 tbsp chopped basil or parsley

Directions:

Preheat oven to 400°F/200°C.

To make the base, add 3 inches of water to a medium-sized pot and add a steaming basket. Cover the pot and steam the potatoes for 25-30 minutes, until soft. Remove and place the potatoes in a food processor with the garlic powder, onion powder, and maple syrup. Blend until smooth.

Line a baking tray with parchment paper and spread the mixture on top using a wet spatula, making 2 large tortilla wraps. Place them in the oven and bake for 15-20 minutes, until lightly browned. Remove the wraps and pat them down with a spatula. Cool them completely. Flip the wraps upside down onto a clean work surface or cutting board and gently peel off the parchment paper.

To make the pizza wrap, make the pizza sauce by mixing together the tomato paste, dried oregano, dried thyme, raw honey, and water. Set aside.

If you’re using the mushrooms, add the slices to a small skillet and cook for 3-5 minutes, stirring occasionally, until browned, adding a bit of water if needed to prevent sticking. Remove from the heat and set them aside.

Spread the pizza sauce on the wraps and top with the mushrooms (if using), red bell pepper, red onion, and fresh basil. Fold the wraps up gently and serve immediately.

To make the salad wrap, arrange the lettuce leaves, alfalfa sprouts, tomato slices, cucumber slices, red onion, and basil or parsley on the wraps. Fold the wraps up gently and serve immediately.

Makes 2 wraps

For more delicious, healing recipes, check out Medical Medium: Secrets Behind Chronic and Mystery Illness and How to Finally Heal Revised and Expanded Edition.

Categories: Fat Free, Grain Free, Nut and Seed Free, Lunch, Dinner, Wraps, Potato Recipes, Main Dishes, Baking, International, American, Kid Friendly

This item posted: 05-May-2021

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