Description
Crispy, cheesy zucchini wraps filled with creamy avocado, tangy pickled onions, and crunchy sprouts. A quick, low-carb delight perfect for lunch or snacks.
Ingredients
Scale
- 2 medium zucchinis, finely grated
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 ripe avocado, sliced
- 1/3 cup pickled red onions
- 1/2 cup alfalfa sprouts
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the shredded zucchini, eggs, cheddar cheese, garlic powder, and salt. Stir until everything is well incorporated.
- Scoop the mixture into 4 equal portions on the baking sheet. Use a spoon to spread each into a thin circle, about 6 inches wide.
- Bake for 15 to 18 minutes, or until edges are golden brown and the wraps hold together. Let cool slightly.
- Once cool enough to handle, gently peel wraps off the parchment.
- Fill each wrap with avocado slices, pickled onions, and alfalfa sprouts.
- Fold and serve warm or cold.
Notes
- Drain zucchini well to prevent sogginess.
- Use parchment paper for easier removal.
- Do not overfill wraps to avoid tearing.
Nutrition
- Serving Size: 1 wrap
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
Keywords: zucchini wraps, low carb lunch, keto wraps, healthy wrap recipe, gluten free wraps