Tortillas stay flexible for 72 hours when wrapped in damp paper towels—dry ones crack every single time.
Healthy Wrap
Dive into this delightful wrap that’s as simple as it is scrumptious! With fresh veggies and a zesty spread, this single-ingredient wonder transforms your meal in minutes. Perfect for a quick lunch or a snack, it’s healthy eating made fun and flavorful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- yellow bell pepper
- bok choy (240 ml)
- onion
🥩Meat & Seafood(1)
- grilled chicken, cubed (240 ml)
🥛Dairy & Eggs(1)
- cream cheese (240 ml)
📦Other(1)
- macaxeira (aipim) (2.21 lbs)
👨🍳 Instructions
- 1
Cook the cassava in water with salt until soft but not too mushy.
- 2
While still warm, mash the cassava with a fork and then with your hands until it no longer sticks.
- 3
Divide the dough into portions and roll it out using plastic wrap.
- 4
Use a lid to cut the dough into the desired size.
- 5
Cook in a well-greased hot non-stick skillet, flipping once the first side is cooked until it puffs up.
- 6
Repeat the process with all portions.
- 7
For the filling, use grilled chicken, cream cheese, bok choy, onion, and yellow bell pepper.
💡 Pro Tips
- ✓Cook cassava at a gentle simmer (185-190°F) rather than a rolling boil to prevent the exterior from becoming mushy while the center stays firm.technique185-190°F
- ✓Mash cassava while it's between 140-160°F because the starches are still pliable but cool enough to handle, creating smoother dough without lumps.timing140-160°F
- ✓Roll cassava dough to exactly 1/8-inch thickness using plastic wrap guides - thinner tears during cooking, thicker won't puff properly due to steam pressure buildup.technique1/8-inch thickness
- ✓Heat your skillet to 375-400°F before adding wraps so the surface proteins coagulate quickly, creating the steam pockets needed for puffing.equipment375-400°F
- ✓Salt your bok choy 10 minutes before cooking and drain to remove 60-70% of water content, preventing soggy wraps from vegetable moisture.ingredient10 minutes, 60-70% moisture removal
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tortillas stay flexible for 72 hours when wrapped in damp paper towels—dry ones crack every single time.
Healthy Wrap
Dive into this delightful wrap that’s as simple as it is scrumptious! With fresh veggies and a zesty spread, this single-ingredient wonder transforms your meal in minutes. Perfect for a quick lunch or a snack, it’s healthy eating made fun and flavorful!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- yellow bell pepper
- bok choy (240 ml)
- onion
🥩Meat & Seafood(1)
- grilled chicken, cubed (240 ml)
🥛Dairy & Eggs(1)
- cream cheese (240 ml)
📦Other(1)
- macaxeira (aipim) (2.21 lbs)
👨🍳 Instructions
- 1
Cook the cassava in water with salt until soft but not too mushy.
- 2
While still warm, mash the cassava with a fork and then with your hands until it no longer sticks.
- 3
Divide the dough into portions and roll it out using plastic wrap.
- 4
Use a lid to cut the dough into the desired size.
- 5
Cook in a well-greased hot non-stick skillet, flipping once the first side is cooked until it puffs up.
- 6
Repeat the process with all portions.
- 7
For the filling, use grilled chicken, cream cheese, bok choy, onion, and yellow bell pepper.
💡 Pro Tips
- ✓Cook cassava at a gentle simmer (185-190°F) rather than a rolling boil to prevent the exterior from becoming mushy while the center stays firm.technique185-190°F
- ✓Mash cassava while it's between 140-160°F because the starches are still pliable but cool enough to handle, creating smoother dough without lumps.timing140-160°F
- ✓Roll cassava dough to exactly 1/8-inch thickness using plastic wrap guides - thinner tears during cooking, thicker won't puff properly due to steam pressure buildup.technique1/8-inch thickness
- ✓Heat your skillet to 375-400°F before adding wraps so the surface proteins coagulate quickly, creating the steam pockets needed for puffing.equipment375-400°F
- ✓Salt your bok choy 10 minutes before cooking and drain to remove 60-70% of water content, preventing soggy wraps from vegetable moisture.ingredient10 minutes, 60-70% moisture removal