Ingredients
- —1 medium-sized potato, grated
- —1 small egg (optional for extra binding)
- —Salt and pepper
- —Paprika powder or garlic powder (optional)
- —1/2 avocado, thinly sliced
- —30–40 g goat cheese or feta, crumbled
- —Squeeze of lemon juice for the avocado
- —Small splash of water for cooking
Instructions
Finely grate the potato and squeeze out the excess moisture.
Mix with salt, pepper, and optionally paprika powder or garlic powder.
Add the egg for a sturdier wrap.
Heat a pan and add a small splash of water.
Press the potato mixture thinly into the pan in the shape of a wrap.
Cook for 4–5 minutes on each side until golden brown and crispy.
Remove the wrap from the pan and top with avocado and goat cheese.
Add a small squeeze of lemon juice for freshness.
Fold the wrap closed and serve immediately.
Serving Tip
Best enjoyed warm and crispy straight from the pan. A crunchy potato wrap filled with creamy avocado and soft cheese — simple, warm, and surprisingly nourishing.
Storage Tip
The wrap itself can be stored for 1 day and re-crisped; always add the avocado and cheese fresh.