WW 2-Ingredient Crispy Potato & Cheese Wrap

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The WW 2-Ingredient Crispy Potato & Cheese Wrap is comforting and hearty. We made this wrap with only two ingredients that are potatoes and reduced-fat mozzarella cheese. This wrap contains 12 grams of protein and 280 calories per serving. It becomes ready to serve in just 45 minutes. Store this WW 2-Ingredient Crispy Potato & Cheese Wrap for four days in the refrigerator. We may serve it with grilled mushrooms & peppers, tomato salsa, shredded lettuce and tomatoes, cucumber slices, mustard yogurt sauce, or roasted chickpeas.

STATS:

  • Calories: 280 kcal
  • Preparation time: 10 minutes
  • Serving size: 1 wrap
  • Cooking time: 35 minutes
  • Cuisine: American
  • Total time: 45 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Serving: 4 wraps

EQUIPMENT:

  • Mandolin slicer
  • Baking paper
  • Mixing bowl
  • Spatula
  • Oven
  • Clean kitchen towel
  • Cutting board
  • Measuring cups
  • Baking tray

INGREDIENTS:

  • 600 g sliced potatoes
  • 120 g shredded reduced-fat mozzarella cheese

INGREDIENT NOTES:

POTATOES:

  • They form the wrap’s structure and provide a tender center. When baked properly, potatoes create crispy edges for the wrap. In addition, their natural starch helps hold the thin slices together. For the creamiest texture in the recipe, you may use Yukon Gold potatoes.

REDUCED-FAT MOZZARELLA CHEESE:

  • This cheese adds flavor and richness to the recipe. It holds the potatoes together to form the wrap. When it melts in the oven, the cheese binds the potato slices. You may use part-skim mozzarella cheese if you prefer.

INSTRUCTIONS:

  1. First, cover the tray with baking paper and warm the oven to 200°C.
  2. Wash the potatoes properly and peel them well, then slice thinly using a mandoline.
  3. Put the slices on the kitchen towel and dry them gently to remove extra moisture.
  4. Spread the shredded cheese evenly on the baking paper in a rectangle.
  5. Add the thin potato slices on the cheese in overlapping rows.
  6. Arrange the slices together and bake them for 35 minutes.
  7. Take out the baking tray from the oven, then cool the potato and cheese base for five minutes.
  8. Lift the wrap from the paper, then add filling of your choice on one side.
  9. Lastly, fold the wrap over the filling and serve it warm.

TIPS:

  • Make thin slices of the potatoes so they cook faster and hold together nicely.
  • You should remove the extra moisture from the slices for a crisper texture.
  • Use baking paper to keep the wrap from sticking with the tray.
  • Avoid including too much cheese or filling in the wrap so it does not break.

STORAGE INFORMATION:

FRIDGE:

  • Cool the potato and cheese wrap properly and store in a closed box for four days.

FREEZER:

  • Freeze the baked potato-and-cheese base for two months in the container.

FAQs:

What makes the potato wrap break?

  • Too-thick potato slices or not cooking it properly makes the wrap break while folding.

Should we prepare this dish in the air fryer?

  • Yes, you may air-fry the potato and cheese wrap at 190°C.

Can I include regular cheddar cheese in this recipe?

  • Yes, regular cheddar cheese works well, but increase the nutritional values.

How to make this recipe lighter?

  • You may include the cheese carefully and use a lighter filling for the desired version.

Are sweet potatoes good to include in this wrap?

  • Yes, utilize sweet potatoes if you want softer and sweeter wraps.

NUTRITIONAL INFORMATION:

Calories: 235 kcal

Net carbs: 32 g

Iron: 1.2 mg

Total carbs: 35 g

Vitamin A: 180 IU

Fiber: 3 g

Calcium: 190 mg

Protein: 12 g

Sodium: 250 mg

Potassium: 650 mg

Weight Watchers Points: 6 Points