Potato, Corn and Onion Tortilla Wraps with Sundried Tomatoes

I’ve been looking a healthier version of tortilla in the regular supermarket which less of saturated fat. And I finally found whole grain flour tortillas! It made my day because I would finally be able to make a recipe with these wraps. I have seen some mouthwatering recipes wraps around the internet!

I have to say, I wasn’t too sure what to put in it. I thought of putting chickpeas, rice or kale, and I do want to try those, but something just really stuck with me.

Those crashed potatoes I made the other day was so perfect. I could revamp it for this recipe! Since I had potatoes, I ‘didn’t want to be redundant and add other starchy things like rice. So, it was out to find the perfect veggies for it.

Corn makes everything nice and bright, and I found a red onion (still think it should be called a purple onion though) in the fridge, so ‘it’s those two it shall be! I roasted them in the oven as my stomach doesn’t seem to like raw onions that much.

So without further ado, here is the recipe.

Potato, Corn and Onion Tortilla Wraps with Sundried Tomatoes
Serves: 4
Potato Roast
  • 4 small red potatoes
  • ½ teaspoon dried dill
  • Many generous sprinkles Italian Herbs
  • A few sprinkles Himalayan/Sea salt
Corn and Onion Roast
  • 1 cup frozen corn
  • 1 small red onion
  • 1 teaspoon extra light olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon tabasco sauce
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cayenne pepper
  • 9 whole grain tortillas (I used Trader Joe’s rolled oats & flaxseed)
  • 9 purple lettuce leaves
  • 18 pieces sundried tomatoes in olive oil
  1. Wash the potatoes (do not peel them, because the skin is the best part) and place them in a small saucepan filled with water enough to cover the potatoes. Turn the heat on high and let it boil for 30 minutes continuously. After 30 minutes, test the potato with a sharp object. If it’s soft, then it’s ready. Sometimes, potatoes may take longer depending on the size.
  2. Meanwhile, measure the frozen corn and put them in a bowl filled with warm water to melt the ice. Then, put the corn through a strainer to remove all the water.
  3. Preheat oven to 350°F (176°C).
  4. Peel the outer skin of the onion and chop it into long strips. Combine the onion in the same bowl as the corn and add all the spices for it, including the extra light olive oil, paprika, garlic powder, tabasco sauce, ground cumin, sea salt and cayenne pepper with the onions and corn. Stir well and make sure the spices cover all the veggies. Spread the corn and onion across an oven tray and bake for about 20 minutes.
  5. When the potatoes are ready and cooked, spoon them (without the water) into another oven tray. Use a large fork or flattening object to break the potatoes in smaller pieces. Have them lay down on the oven tray with the white part facing upwards. Sprinkle the dill, Italian herbs (a generous amount) and salt on the potatoes.
  6. Take the corn out when it’s ready and turn the oven up to 400°F (204°C). Bake the potatoes for about 30 minutes. While you’re waiting for the potatoes to bake, prepare the lettuce leaves and wash them well. Also, get the sundried tomatoes in olive oil ready as well. Once potatoes are done, have all the ingredients ready to go around the table.
  7. To make the tortilla wrap, get a flat wooden cutting board ready and place a piece of tortilla on it. Slice the hard part of the lettuce stem off and place them in the middle of the tortilla. Spoon about three pieces of potatoes on top of the lettuce, then add a spoonful of onions and corn around the potatoes. Top it with two slices of sundried tomatoes cut in thin strips.
  8. To wrap the roll, fold a little upwards at the bottom, then fold the left part of the roll, and then the right.


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