Sweet Potato Tortillas

True Protein Blogger 1 by Zane Balodis | @zane_balodis 27 May 2020

This versatile recipe is the perfect way to add a hit of protein to your next wrap 

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Sweet Potato Tortillas

Makes 10


1 cup sweet potato, steamed and mashed

2 cups gluten-free flour

1 scoop True WPI90 in Natural

1 tsp salt

Extra gluten-free flour for dusting


  1. Place the sweet potato, flour, protein powder and salt into a large bowl and stir until combined, you will then have to start to knead it using your hands or a spatula.

  2. Continue to knead until everything is completely combined and becomes a firm dough. Roll into a ball, place into a floured bowl and cover with a tea towel to rest for 10 minutes.

  3. Dust a flat surface with flour and shape the dough into a long log then divide into 10 portions.

  4. Sprinkle the separate dough segments with flour then roll out each one until they are about 2mm in thickness.

  5. Heat a non-stick pan over high heat and cook the tortilla for 1-2 minutes on each side until they start to bubble. Stack each cooked tortilla and keep covered with a clean tea towel to allow them to stay soft and flexible.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.