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Two Ingredient Sweet Potato Wraps

Your lunch wraps just got even better! These wraps are wholesome, gluten free, egg free, dairy free, and so delicious and satisfying!
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Ingredients Method Video

Ingredients
  

  • 1 sweet potato thinly sliced
  • 1 cup shredded vegan cheese
for the sticky glazed tempeh-
  • 4 oz tempeh thinly sliced
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoon coconut amino
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paparika
  • 1/2 teaspoon brown sugar
  • 2 tablespoon water
  • 1 teaspoon cornstarch
  • Cooking oil

Method
 

  1. Preheat the oven to 375°F;
  2. Thinly slice the sweet potato into 1/8 inch thick rounds, I used a mixture of purple sweet potato, orange sweet potato and Japanese sweet potato;
  3. Line your baking sheet with parchment paper, arrange the sweet potato slices in one layer, have them overlapping each other;
  4. Sprinkle the vegan cheese on top;
  5. Baking for 20 minutes until cheese is all melted and bubbly and the sweet potatoes cooked through;
  6. Remove from the oven and let it cool down before using it;
  7. If you'd like to make the sticky glazed tempeh, fry the tempeh slices in a nonstick pan with some oil until they're golden crispy on both sides, about 2 minutes per side;
  8. Then lower the heat, mix and pour in the sauce, quickly stir and coat all the tempeh slices evenly, reduce the sauce until it thickens;
  9. Use the tempeh in the wrap or add any fillings you like, enjoy!

Video