If you’ve ever wished for a wrap that’s soft, flexible, and made without flour, grains, eggs, or dairy—this is it. These potato wraps are made with just boiled potatoes and potato starch. But somehow turn into the most versatile bread replacement.
They’re naturally gluten-free, vegan, grain-free, paleo-friendly, vegetarian, egg-free, and dairy-free, which makes them one of those rare recipes that works for almost everyone. But beyond labels, what I love most is how practical they are. You can use them as wraps, burritos, flatbreads, or even as a simple substitute for sandwich bread.
They’re soft when warm, sturdy enough to roll, and neutral in flavor. Not to mention, they work just as well with savory fillings as they do with sweet ones.
Why potato wraps work
Potatoes are rich in starch, and when combined with potato starch and heat, they create a naturally elastic dough—no gluten required. This means:
- No flours or gums
- No kneading or resting time
- No fancy equipment
And that’s it.
How to make potato wraps
How to use potato wraps
These wraps are incredibly versatile. Here are a few favorite ways to use them:
- As wraps or burritos with roasted vegetables, beans, or tofu
- As a grain-free sandwich alternative
- Folded and filled like a quesadilla
- Used as a soft flatbread alongside soups or dips
They’re best used the same day but can be stored in the fridge for up to 2 days and reheated in a pan.
Why you’ll love this recipe
- Only 2 ingredients
- Naturally gluten-free and vegan
- No grains, eggs, or dairy
- Budget-friendly and pantry-simple
- Perfect bread replacement
This is one of those recipes that feels almost too simple—until you make it once and realize how often you’ll come back to it.
Grain-free potato wraps
2
servings10
minutes10
minutes20
minutesKeep the screen of your device on
Ingredients
1 medium boiled potato (110 g)
3 tbsp potato starch (35 g)
a pinch salt
How to
- Peel and boil the potatoes until very soft. Drain well and let the steam escape for a minute to remove excess moisture.
- While still warm, mash the potatoes thoroughly. The smoother the mash, the better the texture of your wraps.
- To the same bowl, start by adding with 3 tablespoons of potato starch and mix it in. The dough should come together into a soft, pliable ball. If it feels too sticky, add a little more starch (1 tablespoon at a time). If it feels dry, your potatoes may have been extra starchy: just keep kneading gently with warm hands or add 1 tbsp water.
- Divide the dough into 2 equal balls. Flatten each one into a thin round (about 2–3 mm thick) with a rollin pin. It’s better to do this between parchment paper.
- Heat a non-stick pan over medium heat (no oil needed). Cook each wrap for about 2-3 minutes per side, until lightly golden spots appear and the wrap becomes flexible. You can help yourself by flipping the tortilla on the skillet with the parchment paper.
- Use immediately, or stack them under a clean towel to keep warm.
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