Easy Veggie Wrap
This delicious and unique veggie wrap is a healthier alternative to the traditional 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 350℉. Line an 12x17 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
You may also like this Easy Vegetable Pie
- Store leftovers in an airtight container in the fridge.
- Use cornstarch or potato starch in place of flour to make this gluten free.
Calories: 219kcal, Carbohydrates: 15g, Protein: 13g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 145mg, Sodium: 252mg, Potassium: 517mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5672IU, Vitamin C: 23mg, Calcium: 200mg, Iron: 2mg
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