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Veggie Flatbread? Veggie Pizza? Veggie wrap? Breadless Burrito?
These soft, flexible wraps offer a vibrant red-orange-green marbled color and are a low-carb, high-protein alternative to traditional wraps.
Fun Fact: Beetroot has been cultivated for thousands of years, but it was originally grown for its leaves. The large, sweet root we eat today only became popular in Europe in the 16th century, and it was later selectively bred for its high sugar content.
Ingredients
• 1 medium zucchini (250g), grated
• 1 medium carrot (165g), grated
• ½ medium beetroot (~195g, raw, peeled), grated
• ½ cup (120g) cottage cheese
• 3 eggs
• ¾ cup (75g) mozzarella, shredded
• 1 tsp salt, ½ tsp black pepper
• 1 tsp garlic powder, 1 tsp onion powder
• 1 tsp Italian herb mix
• ½ tsp chili flakes (optional)
Instructions:
1. Prep: Preheat oven to 180°C (350°F).
2. Squeeze: Grate all vegetables finely. This is the crucial step: wrap them in a clean towel and squeeze out as much liquid as possible, especially from the zucchini and beetroot. Or just use your hands.
3. Mix: In a large bowl, combine the grated vegetables, cottage cheese (or potato), eggs, mozzarella, and all seasonings. Mix thoroughly until well combined.
4. Bake: Spread the mix thinly (3–4 mm thick) on a parchment-lined tray. Bake for 22–26 minutes, or until firm and lightly golden at the edges.
5. Cool & Serve: Let cool for 2 minutes, then gently peel off the parchment. They are flexible if baked lightly, or crisp if baked longer.
6. Top with whatever you want, roll it, and cut it into 3 or 4 segments.
Macros (Estimated):
• Entire Recipe:
o Calories: 683
o Protein: 58g
o Carbohydrates: 50g
o Fat: 29g
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