Thursday, 4 April 2013

Sweet potato wraps with a turkey breast, tomato, carrot & avocado filling

Hey all you little munkies.. after guzzling down a stack of mango protein pancakes (recipe can be found here), we headed off for our walk along the Thames. When we reached Bankside we grabbed a hot drink, chilled & tucked into these monsters:

Oh maaaaaaaan! They were AHmaaaazing!!! The crazy thing is, there are only 3 main ingredients - they hold well & are super tasty. I filled them with turkey, avocado, grated carrot & tomato (recipe posted below). Delicious. So.. moving forward.. we caught a boat home! I don't know WHY we haven't done it before? It was rush hour, tourists everywhere, people rushing completely driven by reaching their destination & there we were by the Thames, Bankside. The boat ride was SO cool, calm & relaxing, we'd definitely recommend it. If you have a travel card the price is discounted & costs around £4. To find out more information you can visit:

Things to bear in mind before beginning to make these wraps:
I used a round silicone mold for these wraps but you can use baking/parchment paper instead if you don't have one. Also can't be sure how these wraps will turn out if you do not have glutinous rice flour. It's the glutinous rice flour that seemed to give these wraps an amazing, kind of rubbery texture that prevented them from ripping, which made them ideal for wrapping. Glutinous rice flour can be found in most Oriental supermarkets, it's not expensive & I will be using it again for future recipes (think protein mochi! Yuummm).

(these ingredients made 3 medium sized wraps)


For the sweet potato wraps:
1 medium sweet potato
2 medium eggs
2 tbsp glutinous rice flour
1/2 tsp baking powder
1 tsp mixed herbs
Salt to taste
Pepper to taste

For the filling:
200g of turkey breast steaks
1 medium sized avocado
1 medium sized tomato
1 medium sized carrot

Foil for wrapping


For the sweet potato wrap:
1. Peel, chop & steam the sweet potato until soft.
2. Preheat the oven to gas mark 4 (350 degrees F / 180 degrees C).
3. Crack the eggs in to the food processor & blend until slightly frothy.
4. Add the sweet potato & blend until relatively smooth.
5. Add the glutinous rice flour & blend.
6. Add the herbs, salt, peeper & baking powder & blend until combined.
7. Spoon a third of the mixture on to the silicone tray or baking/parchment paper & transfer to the oven (I cooked two at a time).
8. Bake for 12-15 mins mattering on thickness.
9. Set aside to cool.

For the fillings:
10. Wash the turkey breast steak & chop it up in to small strips or chunks (this makes it easier to roll), & transfer to a bowl.
11. Season the turkey with your preferred seasoning (I used Sun Tropical's Meat Seasoning)
12. Put the griddle or pan on a medium-high heat & add some ghee, coconut oil or preferred oil for frying.
13. When the griddle is hot enough add the seasoned turkey & leave to brown a while before turning.
14. Turn your turkey to cook on the other side.
15. When the turkey is cooked, set it aside to cool.
16. Whilst the turkey is cooling, grate the carrot & chop the avocado & tomato in to small chunks.
17. Take one of the sweet potato wraps & place it on a plate or a flat surface.
18. Sprinkle some turkey, tomato, avocado & carrot on one side of the wrap taking up about a third of the wrap.
19. Roll the wrap with the fillings inside, start with the side closest to the fillings.
20. Carefully place the wrap on some foil & wrap the foil around the sweet potato wrap (this will help to keep it in place, & you can gradually tear away the foil as you eat it).
21. Eat or they are great to take out & about with you as like I explained earlier, the foil keeps their shape.

Enjoy munkies! :)

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