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!
Course lunch
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2wraps
Author FoodFaithFitness
Ingredients
1tspOlive oil
1tspGarlicminced
1Very small sweet potato (Or use half a medium potato) Spiralied with the 3mm blade, 150g
3/4tspTaco seasoning
3TbspUnsweetened almond milk
3TbspNutritional yeast
Pinch of salt
2Flatout ProteinUPCarbDown Core12 Flatbread Wraps (gluten free version if needed)
1CupSpinachpacked
1/4CupSalsa of choice
3TbspCilantroroughly chopped
1/2An avocadosliced
Instructions
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.