| Gluten-free | Paleo | Grain-free
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: for a large baking sheet (4-6 people)
For the zucchini wrap:
- 150 g baking mix for waffles and pancakes
- 2 eggs, size L
- 220 ml water
- 1 tsp Herbes de Provence
- 1/2 tsp salt
- A little pepper
- 2 zucchini, approx. 500 g
For the filling (an example)
- 200 g grainy cream cheese (cottage cheese)
- 1 avocado
- 200 g chicken ham, thinly sliced
- Grated cheese to taste
- Fresh arugula to taste
- A little garlic oil as needed
PREPARATION:
Tip :) Use kitchen scales to weigh the ingredients, such as the flour, for our recipe.
- Place the ingredients for the wrap dough, except for the zucchini, in a bowl and whisk until smooth.
- Line a baking sheet with parchment paper and lightly brush with oil. Thinly slice the zucchini and place the slices on the baking sheet in a slightly overlapping pattern (see last photo).
- Pour the wrap batter evenly over the zucchini and bake in a preheated oven at 200°C (392°F) for 20 minutes, then leave to cool on the baking sheet.
- Once the wrap dough has cooled, cut it into 4-6 equal strips.
- Spread with the grainy cream cheese, cut the avocado into thin slices and distribute, spread the chicken ham and sprinkle with cheese and arugula as desired. Drizzle with a little garlic oil, roll the wrap up as tightly as possible and serve.
Tip:
The recipe is enough for one large baking sheet. Depending on whether you want to serve it as a main course or appetizer, it serves 4 or 6 (appetizer) people.
You can of course vary the toppings as you wish. For a protein-rich, satisfying option, feel free to use our filling. Chicken strips, pesto, and salad are sure to taste just as good. Or maybe you have other ideas for the filling. Feel free to share your ideas with us—we can't wait to see your creations.
