Low carb wraps

Low Carb wraps – simple and versatile

Low Carb wraps filled with salmon and cream cheese

Low carb wraps are not as hard to make as you think. And in the summer months, will help you use all those surplus zucchinis! They are very simple to put together. And you can make them the day before and fill them when you’re ready. Keep them simple and pack them with all the different flavours you love to put in the store bought wraps.

What makes these wraps great?

In the summer there always seem to be way too many zucchinis. Every year I plant a couple of seedlings, thinking I’ll keep it under control. And every summer, myself and all my friends end up desperately trying to give them away! Haha. So this recipe for simple and versatile wraps is a great way to use at least 4 of them at a time. And you can double the recipe and freeze them. Just make sure you layer each one between some baking or freezer paper. Fill them with all sorts of salad items. I loaded mine up with smoked salmon from Huon Aquaculture and a crispy coleslaw. But at Christmas time, you can fill them with leftover ham, some brie and cranberry sauce. YUM.

I given you a Gluten Free option for this recipe – it’s very easy to make the swap. Putting options like this on recipes is always an advantage for those who need to eliminate or lower particular ingredients. Check out other Fresh and Gluten free recipes in my really popular book.

They are just as good in the winter, filled with spicy Mexican mince, or shredded barbecue chicken. Fill them with bolognese sauce, roll them up and line them up in a baking dish. Put some shredded cheese over the top and bake them for 15 minutes. Ultimate low carb burritos.

Low carb wraps

Low Carb wraps with Gluten Free option

Lydia Nuttall
These wraps are so easy to make and can be filled with so many different options.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Entreé, kids meals, Light Meals, lunch
Cuisine Australian, Mediterranean
Servings 4 wraps


  • mixing bowl
  • coarse grater or julienne slicer
  • baking tray


  • 600 grams zucchini coarsely grated or julienne
  • 3 eggs 60g each
  • 1/4 cup Parmesan cheese
  • 1/4 cup self raising flour use GF flour as alternative


  • Preheat oven to 160C
  • Put zucchini into an old tea towel or some muslin and squeeze as much liquid out as possible. Then place it into a large mixing bowl
  • Add eggs, Parmesan and flour and mix really well. A tip: mix with a pair of tongs to divide up the long zucchini strands.
    Low carb wrap mixture
  • Line baking trays with baking paper. Divide mixture into four equal amounts and spread into long rectangular shapes. Don't worry if the egg mixture seems a bit runny around the outside – they will cook perfectly.
    Low carb wraps ready to bake
  • Pop into the oven and set timer for 20 minutes. After 20 minutes, flip them over for the last 5. They will be easy to roll up, but cooked perfectly to hold their shape and be soft to eat!
    Low carb wraps ready to be filled
  • Line with smoked salmon, top with crispy coleslaw and roll up!
    Low carb wraps
Keyword eggs, gluten free, Low carb, zucchini
Tried this recipe?Let us know how it was!

Low carb diets – what are the benefits?

I’m going to start this with this. There are pros and cons of any diet – always follow what suits your personal needs. For me, I have reduced the carbs in my diet now that dreaded menopause is looming. Combined with focused exercise, it has helped me not have that massive weight gain that is often associated with being that age and stage of life. For my husband, it has been part of a risk reduction for diabetes (it is in his family history).