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+ servings
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

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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
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