| gluten-free | paleo | grain-free
Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients for the low-carb zucchini wrap
For one large baking tray (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 (one example)
- 200 g cottage cheese
- 1 avocado
- 200 g chicken ham, thinly sliced
- grated cheese, as desired
- fresh rocket (arugula), as desired
- a little garlic oil, as needed
How to make and fill the low-carb zucchini wrap
Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients, such as the flour. That way, your low-carb zucchini wrap made from the waffle mix will turn out just right.
- Put all the ingredients for the wrap batter except the zucchini into a bowl and whisk into a smooth batter.
- Line a baking tray with baking paper and brush it lightly with oil. Thinly slice the zucchini and lay the slices in rows on the tray, slightly overlapping (see the last photo).
- Pour the wrap batter evenly over the zucchini and bake in a preheated oven at 200 °C (top and bottom heat) for 20 minutes, then leave to cool on the tray.
- As soon as the wrap has cooled completely, cut it into 4-6 strips of equal size.
- Spread with the cottage cheese, cut the avocado into thin slices and distribute them, add the chicken ham and sprinkle with cheese and rocket as desired. Drizzle with a little garlic oil, roll up the wrap as tightly as possible and serve.
Tip:
The recipe makes one large baking tray. Depending on whether you serve it as a main course or as a starter, it serves 4 or 6 (starter) people.
Of course, you can vary the topping as you like. For a high-protein, pleasantly filling version, feel free to use our filling. Chicken strips, pesto and salad are sure to taste just as good. Or maybe you have completely different ideas for the filling. Feel free to share your ideas with us – we can't wait to see your creations.
