Low Carb Zucchini Wrap Recipe

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If you’re looking for a way to ditch the flour without losing the "hand-held" joy of a wrap, you’ve hit the jackpot with this zucchini wrap recipe.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: wraps

Calories: 208kcal

Nicely wash the zucchini and wipe with a kitchen napkin. Cut it into thin, equal size circles/rounds. If you want, use mandolin slicer for the purpose. Spread them on a paper towel and gently press with another paper towel to absorb excess moisture.
Brush or spray a flat pan with oil. Arrange zucchini slices in a pan, neatly overlapping to form a rectangle or sqaure. Sprinkle salt and pepper.
Sprinkle grated cheese over the zucchini slices to cover the gaps. Let the wrap cook over low heat till zucchini and cheese are golden and crisp. Once its easy to flip and pick the wrap, transfer it to a flat surface to prepare the wrap.
Pile your fresh veggies in the center, along with grilled tofu, drizzle a thin layer of hummus over the wrap, and gently fold it.
Zucchini Wrap is ready to serve.

How To Bake Zucchini Wrap:

Preheat your oven to 200°C (400°F).
On a baking sheet lined with parchment paper or silicon baking mat, arrange the slices to form a square or rectangle. Sprinkle cheese.
Pop them in the oven for 15–18 minutes. You’re looking for the edges to turn golden brown and the centers to feel firm. Let them cool for at least 5 minutes before peeling them off the parchment—this helps them "set" so they don't tear.
Do not try this on a greased pan alone. You must use parchment paper or a silicone baking mat, or the wrap will stick and break your heart.