- 1 x 4 pack of Simson’s Pantry Gluten Free Black Rice Wraps
- 1 x 4 pack of Simson’s Pantry Premium White Wraps
- 500g Washed White Potatoes, peeled
- 2 cloves of garlic
- 1 lemon, zest and juice of
- 20ml white wine vinegar
- 2 tbsp Greek Yoghurt
- ¼ cup Cobram Estate Garlic Infused Extra Virgin Olive Oil, plus some reserved for garnish
- Pinch of salt
- Boil potatoes until very soft, drain and mash until all lumps are removed.
- On a baking tray, using a brush, spread oil over wraps on both sides. Put into oven at 190 for 5 minutes or until crispy.
- Grate garlic and lemon zest into mash potato stir through before adding vinegar, yoghurt, garlic oil and a pinch of salt and combine well.
- Serve on a platter with potato in the middle and garlic oil drizzled over the top, with the wraps torn around the outside.
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