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!
Servings 2 wraps
- 1 tsp Olive oil
- 1 tsp Garlic minced
- 1 Very small sweet potato (Or use half a medium potato ) Spiralied with the 3mm blade, 150g
- 3/4 tsp Taco seasoning
- 3 Tbsp Unsweetened almond milk
- 3 Tbsp Nutritional yeast
- Pinch of salt
- 2 Flatout ProteinUP CarbDown Core12 Flatbread Wraps (gluten free version if needed)
- 1 Cup Spinach packed
- 1/4 Cup Salsa of choice
- 3 Tbsp Cilantro roughly chopped
- 1/2 An avocado sliced
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.
Roll up and DEVOUR.