Mexican Sweet Potato Noodles Wrap with Vegan Cheese Sauce
This easy wrap has sweet potato noodles, a vegan "cheese sauce," spinach and salsa! It's a protein packed, healthy, portable and vegan friendly lunch! Perfect for back to school! Gluten free option included!
2Flatout ProteinUPCarbDown Core12 Flatbread Wraps (gluten free version if needed)
1/4CupSalsa of choice
Heat the olive in a large pan over medium heat. Add in the garlic and cook until fragrant, just a minute or so. Add in the sweet potato noodles and taco seasoning, tossing to coat the noodles in the seasoning.
Cook, stirring occasionally, until the noodles "wilt" and become fork-tender, about 10 minutes.
While the noodles cook, heat the milk in a small pot over medium heat just until steaming (not boiling.) Whisk in the nutritional yeast, along with a pinch of salt, and let come to a boil. Boil, whisking constantly, until the sauce begins to thicken, about 4 minutes. Transfer to a small bowl to let cool for 3 minutes (it thickens up quite a bit while it cools.)
Divide the cooled cheese sauce between the two wraps and spread out. Then, divide the spinach, followed by the potato noodles, salsa, cilantro and avocado slices.