This post may be titled Toddler Friendly, but let me assure you, toddler or not, these Toddler Friendly Gluten Free Sweet Potato Wraps are a great snack for all ages! They just so happen to also be the perfect size for the youngins and a great way to sneak a vegetable into their daily snack. Plus, they pair perfectly with a little cheese or peanut butter, so your kiddo is not only getting a dose of vegetables, but also a little protein!
Living with an energetic and active two-year old boy, I am forever hearing “Mommy, I want a snack”. He has such a healthy appetite and I’m always on the hunt for things that will satisfy that hunger, while fueling his body with good nutrition. And of course we all know toddlers, and kids in general, can be picky. While he’s a good eater, Brighton is no exception and he LOVED these sweet potato wraps.
However, if we’re honest, these Gluten Free Sweet Potato Wraps only lasted a couple of days and little man wasn’t the only one snacking on them. Josh didn’t even get a sample, Brighton and I pretty well devoured them!
Check out the links below for other Toddler Friendly snack and meal ideas!
- Avocado Spinach and Egg Breakfast Sandwich
- White Bean Hummus with Roasted Garlic and Red Pepper
- Healthy Cinnamon Apple & Oat Breakfast Cookies
Toddler Friendly Gluten Free Sweet Potato Wraps
These Toddler Friendly Gluten Free Sweet Potato Wraps are a great healthy snack and so easy to make with only three ingredients!
- 1 cup sweet potatoes (measured after peeled, cooked and mashed)
- 1 cup oat flour (certified gluten-free if necessary)
- 1 tsp sea salt
- yellow corn meal (optional) (for rolling out the tortillas )
Add peeled and cubed sweet potatoes to a small pot with water. Bring to a boil and cook 8-10 minutes or until soft.
- Drain water and set aside to cool for a few minutes. Add to cutting board and mash with a fork or blend in food processor if needed.
If using whole oats to make flour, add to high-speed food processor or NutriBullet and process to a fine flour-like consistency. Otherwise, add oat flour, mashed sweet potatoes, and sea salt to medium bowl and mix to form a sticky dough.
Divide the dough into 8 small balls. The sticky dough can be a little tricky to work with, you can add a little more oat flour if you’d like but I found that if I coat my bread board or clean surface with a generous layer of yellow cornmeal, along with the rolling pin, I’m able to roll it out into thin tortilla-like circles. You can do this with extra oat flour as well, but the yellow cornmeal worked better for me and still keeps things gluten-free.
Heat a medium round skillet over medium heat, then cook wraps one at a time for approximately one minute on each side or until cooked. I brushed mine with a little melted butter after they cooled slightly. Coconut oil would work well for a dairy-free option.
Serve with butter, cheese or peanut butter – Enjoy!
Adapted from Happy Foods Tube.
Holly Chase says
Hi! Do these store well in the fridge?
Kaylee Pauley says
Hi Holly, sorry for the delay! I stored mine in a gallon ziplock bag at room temperature, but I think you could definitely store them in the refrigerator, they may dry out just a tad, but otherwise should be fine! If you wanted to store for longer than a few days, I’d cover in plastic wrap, then put the in a gallon freezer bag and store them in the freezer. I hope that helps! :)
Alisha says
These were good but such a beast to roll out. I ended up using so much flour so that they wouldn’t stick and then they still stuck.
Kaylee Pauley says
Oh no, I’m sorry about that Alisha! I didn’t have that issue, hmmm..did you use more than a cup of sweet potato? I’ll have to make the recipe again and see if I have any issues – thanks for taking the time to share your feedback!