You can make healthy wraps out of veggies! These carrot, potato, and zucchini wraps are soft, flexible, and delicious. 🥕
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Veggie Wraps
These veggie-based wraps are perfect for a high-protein, low-carb meal. They’re soft, flexible, and a great way to use up vegetables!
The potato was first domesticated in the Andes Mountains in South America and was a staple for the Incas. It was not introduced to Europe until the 16th century, and it took over a century to be widely accepted as a human food.
Ingredients (Makes 2 wraps):
• 1 small carrot, grated
• 1 small potato, grated
• ½ small zucchini, grated
• 2 eggs
• 2–3 tbsp grated mozzarella
• Salt, pepper, garlic powder, or herbs to taste
Notes:
• Squeeze the Water: Squeezing out the excess moisture from the grated vegetables is essential for ensuring your wraps hold together and don’t get soggy.
• Firmness: For a firmer, more “wrap-like” texture, you can add 1 tbsp of oat flour or breadcrumbs to the mixture.
• Reheating: The baked and cooled wraps can be reheated in a dry pan or frozen for later use.
Instructions:
1. Prep: Preheat your oven to 180°C (fan) or 190°C (conventional).
2. Grate & Squeeze: Grate all the vegetables. Use a clean cloth or paper towel to squeeze out as much excess moisture as possible.
3. Mix: In a bowl, combine the grated vegetables with the eggs, grated cheese, and seasonings. Mix until everything is well combined.
4. Shape & Bake: Line a baking tray with parchment paper. Spread the mixture into a thin, even layer. Bake for 20 minutes, or until set and lightly golden.
5. Serve: Let the wraps cool slightly before lifting or rolling.
Macros (Estimated for the entire recipe):
• Calories: 311
• Protein: 21g
• Carbohydrates: 26g
• Fat: 14g
• Per Wrap:
o Calories: 156
o Protein: 11g
o Carbohydrates: 13g
o Fat: 7g
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