2-Ingredient Dough for Wraps, Tacos and Burritos

This dough is deeelicious! It’s beautifully simple, easy to handle, easy to make and a great option to have when you’re making any sort of wraps, tacos or burritos. It’s tasty, slightly chewy and can sturdy, so filling this with loads of tasty goodies is a must-try. I also think it’s a sneaky way to help kids consume their veggies and for us adults, it’s just a healthier alternative to your store-bought wraps – it’s also way more affordable!

Recipe Notes:
– You could substitute the sweet mashed potatoes for the orange fleshed sweet potatoes or butternut – the dough will just be orange in colour.
– You could substitute the all-purpose flour for gluten-free flour – it works just as well.
– The mashed sweet potato/butternut doesn’t need to cool off before mixing in the flour.
– I roll the dough into 5mm thickness but you might want to go thinner if you’re making burritos because folding a thicker wrap is difficult.
– The ratio should be 1 cup:1 cup BUT when using grams, you’ll notice that a cup of cooked sweet potato weighs more than a cup of flour, hence the grams differing in the recipe below.
– You can easily double or quadruple the below recipe.

Below the dough recipe you’ll find the recipe for the taco fillings, which will be enough for 8 tacos (15cm diameter).

Check the recipe video below to see what the final product will be looking like!

2-Ingredient Dough for Wraps, Tacos and Burritos

  • Servings: 8 servings/15cm diameter
  • Difficulty: Easy
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Ingredients

  • 150g (1 cup) all purpose flour or gluten free flour
  • 250g (1 cup) sweet potato, mashed
  • Pinch of salt, optional

Directions

  1. Add 1 cup of cooked sweet potato, 1 cup of flour and a pinch of salt to a large bowl and roughly mix.
  2. Tip the dough onto a clean surface and knead until just combined.
  3. Section into 8 equal parts. This will yield 8 medium tacos with a diameter of 15cm.
  4. Bring a medium saucepan to a medium-high heat. Place the rolled dough in a dry pan and cook on each side for 2 mins. Remove, cover with a cloth and set aside.
  5. Start filling as desired and enjoy!


Cajun Chicken with Cajun Yoghurt sauce and Simple Salsa

  • Servings: 8 taco fillings/1 cup sauce
  • Difficulty: Easy
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Ingredients

  • 600g chicken breast, cut into strips
  • 2 tbsp Cajun spice, separated
  • 2 tbsp olive oil
  • 1/2 tsp sumac
  • 1 tsp garlic powder
  • 2 tsp light brown sugar
  • Juice from 1/2 a lemon
  • 3/4 cup double cream yoghurt
  • 1/2 cup water
  • Salt to taste
  • 6 large rosa tomatoes, finely diced
  • 1/2 a medium red onion, finely diced
  • Handful of coriander, finely chopped

Directions

  1. For the chicken, cut the chicken into strips and place in a large bowl. Add 1 tbsp Cajun spice and 1 tbsp olive oil. Mix until the chicken is fully coated.
  2. Bring a large saucepan to a medium high heat and one heated, add the chicken strips. Let the chicken brown on one side before turning. Remove from the heat and set aside.
  3. For the sauce, add 1 tbsp olive oil, sumac, garlic powder, light brown sugar to a small saucepan and cook for 1-2min on a medium high heat but be careful to not burn the spices.
  4. Add the yoghurt, lemon juice and water to the spices and simmer for 5-8mins or until the sauce has reduced by 1/3 and thickened up beautifully. Salt to taste and set aside until you’re ready to assemble.
  5. For the salsa, finely dice the rosa tomatoes and red onion and add to a small bowl. Mix and set aside.
  6. Assemble your taco with the chicken, Cajun yoghurt sauce, salsa and finish of with the coriander.


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