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Easy Veggie Wrap

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Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

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STELLA DRIVAS -Courtesy of hungryhappens.net 7.2.26

This delicious and unique veggie wrap is a healthier alternative to the traditional wrap!

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This is a vegetarian recipe, however you can fill your wraps

with whatever you like - salmon, cold meats, cream cheese, salads etc

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When making the wraps, above, we used fresh poached salmon, rocket, tomato,

sliced avocado, matchsticks of cucumber, Philadelphia cream cheese, Balsamic

Glaze and some Kewpie Japanese mayonnaise.

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This recipe made two flat squares of wrap and then divided into two after

rolling up - creates four servings.

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This is such a great way to have a meal, using your fingers!!

All healthy fresh ingredients!

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Utensils

 

• Large mixing bowl

• Smaller bowl to catch excess liquid from grated veg

• hand held grater or Magimix with a grating blade

• 2 x 12x17 inch rimmed baking sheets

• 3 x silicon reusable sheets

• Large spoon for mixing

• Large serrated knife to cut the wraps

• Cling film for storage, if required

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Ingredients

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• 2 cups (248 g) zucchini, grated + squeezed well

• 4 medium carrots, grated + squeezed

• 3 medium potatoes, peeled, 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

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  Assembly: whipped cream cheese, lettuce, provolone cheese, turkey, tomato, avocado + balsamic glaze

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Method

 

 

1. Preheat oven to 190C / 350℉.
    

2. Line two 12x17 inch sheet pans with parchment paper or reusable silicon sheets.
    

3. In a large bowl, add in the grated zucchini, carrot and potato.  I used the grating attachment for my Magimix to prepare the vegetables.   Then take balls of the mixture and squeeze hard in your hands over another bowl to expel as much excess liquid as possible.  It is amazing how much it will yield!
    

4. To the bowl of squeezed veg, add the eggs, garlic, parsley, flour, mozzarella, salt, garlic powder, onion powder, chili flakes, pepper and mix until combined.
    

5. Transfer the mixture to the silicon sheets flatten and spread out evenly and using either a knife or large spoon, make sure you have clean straight edges.   Bake for 35-45 minutes or until golden brown on the edges.  You need to check that the whole mixture has cooked through properly and has a golden crust on the surface.
    

6. Let cool slightly and using a third silicone sheet, 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.
    

7. Roll the wrap up as tight as you can with the flap on the underside.
    

8. Using a sharp knife, like a serrated bread knife, cut the two rolls in half.
    

9. These can now either be eaten immediately or wrapped in cling film and stored in the fridge ready to serve!
   
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NOTES

 

1. Store leftovers in an airtight container in the fridge.

2. Use cornstarch or potato starch in place of flour to make this gluten free.