Creamy Mashed Potato Veggie Wraps
Leftover mashed potatoes after Thanksgiving are always a sweet hassle! This weekend, I had a lightbulb moment—let’s transform them with my Geedel Vegetable Chopper into a brand-new fusion staple that breathes new life into classic flavors.
Ingredients:
2 cups leftover mashed potatoes (or freshly made)
4 large whole-wheat tortillas
1 carrot
1 zucchini
1 red bell pepper
100g shredded mozzarella cheese
2 tbsp barbecue sauce or cranberry sauce
Olive oil, salt, pepper
Instructions:
1.Preheat oven to 200°C (400°F) and line a baking tray with parchment paper. Prep veggies: Wash carrot, zucchini, and bell pepper. Attach the julienne blade to this food chopper, then slice all veggies into uniform julienne strips. Gently toss to separate.
2.In a large bowl, toss veggie strips with 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking tray and roast for 10-12 minutes until slightly softened with golden char marks (this concentrates flavor and removes excess moisture to keep wraps from getting soggy!).
3.Warm each tortilla slightly to make it flexible. Spread a thin layer of barbecue/cranberry sauce in the center, then top with a thick layer of Thanksgiving mashed potatoes.
4.Add roasted veggies and sprinkle with mozzarella. Fold in the tortilla ends, then roll tightly from bottom to top (like a burrito).
5.Place wraps seam-side down on the tray, brush lightly with oil. Bake for 10-15 minutes until tortillas are golden and crispy, and cheese is melted. Slice in half and enjoy this Thanksgiving-inspired staple!
Wrap-Up:
This creative wrap turns holiday leftovers into a popular American-style meal. The uniformly cut veggies, quickly prepped with the Geedel Vegetable Chopper with Container, are the secret to success—manual operation makes clearing out the fridge in fall/winter fun!
