
By Shicocooks
Potato Wrap
9 steps
Prep:15minCook:15min
Welcome back to the potato crust series! Today, we’re diving into another gluten-free marvel: the Potato Wrap.🥔
Enjoy the crispy allure of thinly sliced potatoes paired with vibrant pesto, arugula, tomato, and creamy burrata.🤤
Updated at: Tue, 11 Jun 2024 10:31:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
13
Moderate
Nutrition per serving
Calories416.6 kcal (21%)
Total Fat31.1 g (44%)
Carbs17.1 g (7%)
Sugars2.1 g (2%)
Protein20.4 g (41%)
Sodium717.5 mg (36%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat your oven to 200°C (fan).
Step 2

2. Slice the potatoes thinly using a mandolin or vegetable peeler. Rinse, then drain.
Step 3

3. Arrange the potato slices on a parchment-lined baking tray, overlapping to form 2 rectangles approximately 20cm*15cm each.
Step 4

4. Drizzle with olive oil, brush with egg wash, and sprinkle with grated parmesan cheese.
Step 5

5. Bake for 15 minutes or until golden and crispy.
Step 6

6. Once baked, flip the potato crusts over. Spread pesto evenly over each crust.
Step 7

7. On one side of each crust, layer arugula, tomato slices, and burrata. Season with salt, pepper, chili flakes, and a drizzle of olive oil.
Step 8

8. Fold the empty half of each crust over the filling to create a wrap.
Step 9
9. Serve and enjoy your flavorful Potato Crust Wraps!
Notes
6 liked
0 disliked
Delicious
Easy
Go-to
Under 30 minutes
Crispy