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This delicious and unique veggie wrap is a healthier alternative to the traditional wrap!
Tired of the same old store-bought wraps that are mostly refined flour? It’s time to revolutionize your lunch with a super easy homemade veggie wrap. This isn’t just a container for your fillings; it’s a nutritious, flavorful component built right in!
The secret to this simple substitution lies in just a few common vegetables: zucchini, carrot, and potato. When grated and combined with a light binder, these veggies form a flexible, vibrant wrap that’s surprisingly sturdy. The zucchini provides a neutral base and moisture, the carrot adds a touch of natural sweetness and beautiful color, and the potato contributes the necessary starch for binding and structure.
Making the switch is an easy win for incorporating more vegetables into your diet without even thinking about it. Each wrap is essentially a serving of fresh produce, making it an ideal choice for a lighter, carb conscious lunch. You can fill it with anything you love, from hummus and cucumber to turkey and mustard.
Forget the preservatives and long ingredient lists of conventional wraps. This homemade veggie version is a fresh, simple, and satisfying alternative that comes together in minutes. It completely transforms the concept of a wrap from a mere delivery mechanism into an integral part of a healthy, delicious meal.
If you like this recipe, you will also love my Easy Chicken Gyro Zucchini Roll or my Cheesy Vegetable Fritters.
Thank your for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Easy Veggie Wrap
Ingredients
- 2 cups (248 g) zucchini,, grated + squeezed well
- 2 medium carrots,, grated
- 1 medium potato,, grated + squeezed
- 3 eggs
- 2 cloves garlic,, minced
- 1 tbs parsley,, chopped
- 3 tbs flour
- 1 cup (112 g) shredded mozzarella
- 1/2 tsp each salt, garlic powder, onion powder, chili flakes + black pepper
- Assembly: whipped cream cheese, lettuce, provolone cheese, turkey, tomato, avocado + balsamic glaze
Instructions
- Preheat oven to 350ā. Line an 12×17 inch sheet pan with parchment paper.
- In a large bowl, add in the zucchini, carrot, potato, eggs, garlic, parsley, flour, mozzarella, salt, garlic powder, onion powder, chili flakes, pepper and mix until combined. Transfer the mixture to the pan flatten and spread out evenly about 1 inch thickness. Bake for 25-30 minutes or until golden brown on the edges.
- Let cool slightly and flip over. On one side of the rectangle, spread the whipped cream cheese, top with lettuce leaves, provolone slices, turkey, tomato, avocado, balsamic glaze or any other dressing you prefer. Roll the wrap up as tight as you can. Slice into four rounds and serve!
Notes
- Store leftovers in an airtight container in the fridge.
- Use cornstarch or potato starch in place of flour to make this gluten free.
I was hesitant to try this, but it intrigued me. Iām so glad I did! Both myself and my husband loved it! I made to as written and seeing another review, I will add a bit of Gochujang sauce to spice it up. Thank you for a tasty recipe!
HI Diane, Love that you tried it even though hesitant! those for me are the best recipes!
I added some old bay seasoning as well as gojuchang paste. I did not make it an inch thick as I thought it may be too much and it didnāt fill the whole tray- nevertheless less it was very tasty and Iād make it again
HI Kathy, I’m so glad you liked the recipe and thank you for sharing your feedback with us!
looks amazing. wonder if you can freeze it.
Hi Stuart, thank you and yes you can! Trust me you are going to love this recipe!!!