Low Carb Carrot Wrap

Wraps are a delicious option for a meal on the go, offering versatility in the fillings to suit every taste. This is the classic “clean out the fridge” recipe, requiring just a few ingredients to create a complete and nourishing dish. However, I sometimes enjoy finding healthy alternatives to traditional flour and this Low-Carb Carrot Wrap is the perfect solution. Not only is this wrap vibrant and colorful, but it’s also wonderfully soft, providing a pleasant texture that pairs perfectly with the goat cheese filling. It’s topped with arugula, cherry tomatoes, and avocado slices for a fresh and flavorful touch.

This Low-Carb Carrot Wrap is an easy and creative recipe that you can prepare in just a few minutes. I usually make extra so I have wraps for the following days, and then I change the stuffing based on what I have on hand. This vegetarian recipe is perfect for a quick office lunch or a laid-back dinner at home, without giving up a quality meal that provides all the essential nutrients to fuel your body.

Wraps are often associated with the U.S, but there are no specific origins tied to one particular place, as they are the result of a fusion of cuisines from around the world. In the Middle East, flatbreads like pita have been used for centuries to wrap kebabs, while in Mexico, wraps are made with corn flour to create burritos. The wrap has since become a healthy and trendy alternative to sandwiches, offering a convenient and easy-to-eat option.

Low-Carb Carrot Wrap is ideal for those looking to reduce their daily carbohydrate intake. Moreover, carrots are low in calories compared to traditional wraps, and the fiber in them helps promote digestion and support overall gut health.

Ingredients for carrot wrap

• Carrots: grated carrots provide moisture to the mixture for this Low-Carb Carrot Wrap, preventing it from becoming too dry. Additionally, they add a pleasant crunch, balancing the density of the other ingredients. Carrots are packed with vitamins and minerals, fiber, and antioxidants, making this wrap healthier. Finally, their natural sweetness complements the savory Parmesan and eggs.

• Eggs: this ingredient binds the mixture together, ensuring the wrap holds its soft yet firm shape. Eggs are a great source of protein, healthy fats, and vitamins, making the Low-Carb Carrot Wrap more filling and balanced.

• Parmesan: this cheese provides a rich and savory flavor to the vegetarian wrap, complementing the sweetness of the carrots. When finely grated, Parmesan helps hold the carrots, breadcrumbs, and eggs together during preparation and cooking.

• Breadcrumbs: it absorbs excess moisture from the grated carrots, preventing the wrap from becoming soggy. I use store-bought breadcrumbs, but you can also blend bread, especially when you need to use stale bread.

Find the complete recipe with measurements below.

How to prepare the vegetarian wrap

Grate the carrots and place them in a large bowl with the eggs, shredded Parmesan, breadcrumbs and olive oil, seasoning with salt and pepper.

Using a spoon place some of the mixture on a lined baking pan creating some circles. Bake them at 180°C (356°F) for about  20-30 minutes.

Fill the wraps with slices of avocado, cherry tomatoes, arugula and slices of goat cheese.

My tips for a soft wrap

• Squeeze the grated carrots to remove the excess water.

• Substitute carrots with grated zucchini.

• You can replace the breadcrumbs with ground flaxseeds, or flour such as almond flour.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Low Carb Carrot Wrap

Course: Main, AppetizersCuisine: vegetarian

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• Carrots 400gr (3-4)

• Parmesan 4tbsp

• Breadcrumbs 4tbsp

• Eggs 2

• Olive oil 1/2 tbsp

• Salt

• Pepper

• Avocado

• Goat cheese

• Cherry tomatoes

• Arugula

Directions

• Preheat the oven to 180°C.
• Grate the carrots and place them in a large bowl with the eggs, shredded Parmesan, breadcrumbs and olive oil, seasoning with salt and pepper.
• Using a spoon place some of the mixture on a lined baking pan creating some circles. Bake them for about  20-30 minutes.
• Fill the wraps with slices of avocado, cherry tomatoes, arugula and slices of goat cheese.

Notes

• Squeeze the grated carrots to remove the excess water.
• Substitute carrots with grated zucchini.
• You can replace the breadcrumbs with ground flaxseeds, or flour such as almond flour.