Keto wraps
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Lunch box friendly, flexible and delicious, these keto wraps are the answers to your prayers
Servings: 9 wraps
Ingredients
- 20 g
golden linseeds/flaxseeds
- 20 g
sunflower seeds
- 300 g
mozzarella, roughly chopped
- 170 g
raw cauliflower, roughly chopped
- 2
egg whites (70-80g)
- 1/2 tsp
tsp salt
Instructions
- Preheat oven to 180C and prepare squares of baking paper approx. 25x25cm
- Mill seeds 15 seconds / speed 9 / mc on, scrape down
- Add mozzarella and vegetables, blend 10 seconds / speed 6 / mc on, scrape down and repeat
- Scrape down, add egg white and salt, blend 10 seconds / speed 4 / mc on, scrape down and repeat
- Divide your mixture into 9 x 60g portions, then put a portion of mixture onto a piece of baking paper, cover with another piece and press with something flat such as a chopping board
- Leaving between the paper, cook approx. 10 minutes, until you see they are starting to brown
- Remove from the oven and rub gently with a tea towel if you see any bubbles have formed, this will smooth them out
- Once cool enough to handle, remove from the paper and allow to cool on a cooling rack or plate
- Repeat until all are made, you can keep re-using the baking paper. Testers found pressing 4 or 5 at once, cooking them all on separate trays, then repeating with the remaining mixture was the quickest method
Notes;
- Serve wraps immediately or store layered and wrapped in the fridge 4 days or freezer 3 months
- If you find they are stuck together after refrigeration you can reheat slightly in the microwave to help separation
- You can store the used baking paper in the freezer and reuse
Notes
keto wraps nutritional panel
- Place seeds in a high power blender and blend until they resemble a fine powder
- Add mozzarella and vegetables and blend until smooth
- Add remaining ingredients and blend until smooth, you may need to use the blender stick to assist moving it around, or scrape down a few times
- Divide your mixture into 9 x 60g portions, then put a portion of mixture onto a piece of baking paper, cover with another piece and press with something flat such as a chopping board
- Leaving between the paper, cook approx. 10 minutes, until you see they are starting to brown
- Remove from the oven and rub gently with a tea towel if you see any bubbles have formed, this will smooth them out
- Once cool enough to handle, remove from the paper and allow to cool on a cooling rack or plate
- Repeat until all are made, you can keep re-using the baking paper.
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Seriously simple to make! And taste delicious.
Perfect paired with KFC chicken as a wrap hehe.
Keto wraps are the perfect colour shape and so tasty yet these wraps blend with any creative fillings we have come up with we love them our friends and family do to. Thanks for this feee recipe girls. I make the slightly bigger.
These are the best ? Thank you..
Love these wraps they are delicious! Does anyone know if you can substitute broccoli for the cauliflower ?
Yes they do work with broccoli too!
Could you cook these in a tortilla press machine?
yes they work beautifully in tortilla press machines, what i do is keep them between the baking paper, then once cooked remove from press and if any large holes have appeared smooth out while the cheese is hot (you can keep between baking paper and rub with a tea towel if too hot to handle), then set aside to cool