My Potato Wraps

Name: My Potato Wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 wraps, 6 serving(s)
Ingredients: 1 red potatoes; 2 radishes; 1/2 medium onion; 1 carrot (1/2 if its large); 1 large mushroom; 1 egg; 2 tablespoons fat free sour cream; 1/4 tablespoon salt (or to taste); 1/4 tablespoon pepper (or to taste); 1 slice American cheese (or your favorite); 6 slices deli turkey (or your favourite lunch meat); 6 lettuce leaves, for a vegetarian option

Submitted by kate09

"You can eat the potatoes by themselves or wrap it in . I made it for brunch but I think its good for any meal as a side or appetizer."

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Ready In:: 35mins
Ingredients:: 12
Yields:: 6 wraps
Serves:: 6

ingredients

1 red potatoes
2 radishes
¹⁄₂ medium onion
1 carrot (1/2 if its large)
1 large mushroom
1 egg
2 tablespoons fat free sour cream
¹⁄₄ tablespoon salt (or to taste)
¹⁄₄ tablespoon pepper (or to taste)
1 slice American cheese (or your favorite)
Optional (shoose 1 option)
6 slices deli turkey (or your favourite lunch meat)
6 lettuce leaves, for a vegetarian option

directions

Heat a toaster oven (or conventional if you don't have a toaster oven) to 375*F.
Chop up potato, radishes, onion, carrot, and mushroom in a food processor.
Put into frying pan and fry. Add about 1/2 cup of water so that it doesnt stick and cooks through.
Meanwhile, beat the egg, add salt, pepper and sour cream in a medium-sized bowl.
After about 5 minutes of frying add the stuff in the frying pan to the bowl. Mix together thoroughly.
Spread out the mixture on a baking sheet and put into oven. Cook for about 10 minutes.
Meanwhile chop up or shred cheese into small pieces.
Put cheese on top of the potatos and veggies in the toaster oven and bake another 10 minutes.
Take it out of the oven mix together. It will still be sticky.
Either serve just like that as a side or take 6 slices of the lunch meat or lettuce and heat up on a frying pan.
Lay them on a plate and divide the vegetables evenly into 6 balls.
Wrap, eggroll style.
Serve cold or warm, I think warm tastes better.

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RECIPE SUBMITTED BY

kate09

I am originally from Moscow, Russia but I currently live in Clemson, SC and attend Clemson University. If I was not majoring in microbiology i'd be cooking all the time. I LOVE cooking but I don't think I'd ever want to go to culinary school because I treat recipes as "guidelines" versus actual instructions.

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