lchf banting low carb high fat thermomix thermofoodies ketokids keto

Keto wraps

SERVES

Prep Time
Cook Time

Ingredients

 

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Lunch box friendly, flexible and delicious, these keto wraps are the answers to your prayers
Prep Time: 40 minutes
Cook Time: 20 minutes
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

lchf banting low carb high fat thermomix thermofoodies ketokids keto
keto wraps nutritional panel

keto wraps nutritional panel

Conventional Method
  • 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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2 comments on “Keto wraps

Sarah says:

5 stars
Seriously simple to make! And taste delicious.
Perfect paired with KFC chicken as a wrap hehe.

Vivien Gearin says:

5 stars
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.

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