Ingredients
- 1 teaspoon olive oil
- 1 teaspoon garlic minced
- 1 small sweet potato (150g) spiralized with the 3mm-blade
- 3/4 teaspoon taco seasoning
- 3 tablespoons unsweetened almond milk
- 3 tablespoons nutritional yeast
- Pinch of salt
- 2 high-protein flatbread wraps of your choice (gluten-free, if needed)
- 1 cup spinach packed
- 1/4 cup salsa of choice
- 3 tablespoons cilantro roughly chopped
- 1/2 avocado sliced
Instructions
- Heat the olive oil in a large pan over medium heat. Add the garlic and cook until fragrant, just a minute or so. Add 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. Whisk 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. Follow with the spinach, sweet potato noodles, salsa, cilantro, and avocado slices.
- Roll up and serve.