These purple sweet potato wraps have quickly become one of my new favorite ways to enjoy an easy lunch, especially when I want something nourishing but still fun to eat. The recipe is a spin on my previous sweet potato pizza crust, and it works well either way. They’re naturally gluten-free, egg-free, and made with just a handful of real food ingredients. The texture is soft yet sturdy enough to hold your favorite fillings, and the vibrant purple color helps you tap into that mind-body connection because you are eating withy our eyes. Whether you’re healing your gut, avoiding grains, or just looking to switch up your lunch routine, these wraps are such a simple upgrade.
Why You’ll Love These Sweet Potato Wraps
Naturally grain-free and gluten-free
No eggs or fillers
Soft, flexible, and easy to roll
Made with just real food ingredients
Beautiful color from antioxidant-rich purple sweet potatoes
Perfect for wraps, tacos, or flatbread-style meals
Healthified Notes
Purple sweet potatoes are rich in antioxidants and gentle on digestion
Arrowroot and coconut flour help bind the wraps without grains
This recipe works with orange or white sweet potatoes too if that’s what you have
A great grain-free alternative that still feels satisfying and comforting
How I Enjoy These Sweet Potato Wraps
I recently used one as a lunch wrap with turkey and goat cheese and it was so delicious – soft, flavorful, and surprisingly filling. They also work great with:
shredded chicken or salmon
roasted veggies + spreads
taco fillings
hummus or dairy-free sauces
Basically anything you’d normally put in a tortilla (the photo below shows the version made with white sweet potatoes instead of purple).
Final Thoughts
These purple sweet potato wraps are such a fun, nourishing alternative to traditional tortillas, and proof that simple real food ingredients can create something truly delicious (and pretty!)
Grain-Free & Egg-Free Purple Sweet Potato Wraps {Just 3 Ingredients}
Equipment
- baking sheet
- Rolling Pin optional
Ingredients
- 2 medium purple sweet potatoes baked and peeled (you could also use orange or white sweet potatoes)
- 3 tablespoons arrowroot flour or tapioca flour
- 2 tablespoons coconut flour almond flour would probably work too
Instructions
- Preheat your oven to 350 degrees F.
- Scoop the flesh of the baked sweet potatoes and place into a large bowl. Add the arrowroot flour and coconut flour. Blend until a soft dough forms using a hand blender, mixer, or food processor. Roll the dough into one large ball and divide it into four smaller balls.
- Place each ball between two sheets of parchment paper and roll or press until about ¼-inch thick. Transfer to a baking sheet and bake at 350°F for 15–20 minutes, until the edges start to crisp. Let cool, then use however you like.
If you liked this recipe, you will love the 50+ other recipes in my e-book: Water-Based Cooking.
