- 1 Large sweet potato
- 2 chopped bananas
- Greek vanilla yoghurt of your choice
- Raspberries
- Crunchy peanut butter
- sugar-free maple syrup
- cacao nibs
- bee pollen
- cinnamon
Bring a large pot of salted water to a boil. Add sweet potato and cook until tender, 20 to 30 minutes.
With an electric mixer on low, blend sweet potato till smooth. Add a drop of non-dairy milk to make it even smoother if you wish.
Slightly toast 3 Pita Pockets and cut open for filling
Add mashed potato into Pita Pockets
Also fill each Pita Pocket with vanilla yoghurt, chopped banana, and drizzle with raspberry spread.
Top with peanut butter, sugar free maple syrup, cacao nibs, bee pollen and cinnamon.
What our customers say
Excellent
Based on 32 Reviews
Peggy
Honestly, the best gluten free wraps on the market. They don’t break and are so soft. It’s hard to come by GF wraps that taste this good!
Noel
These wraps are really tasty and I love that is has so much fiber!
Vincent
I wish I knew about your wraps sooner, they are the perfect GF alternative! Even my non-gluten free son loves them!
Maya
I love these wraps, they are super soft and easy to fold!
