Easy Veggie Wrap

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 40 minutes

Składniki

2 cups zucchini (grated + squeezed well)

2 medium carrots (grated)

1 medium potato (grated + squeezed)

3 eggs

2 cloves garlic (minced)

1 tbs parsley (chopped)

3 tbs flour

1 cup shredded mozzarella

1/2 tsp each salt, garlic powder, onion powder, chili flakes + black pepper

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

Wskazówki

Preheat oven to 350℉. Line an 12x17 inch sheet pan with parchment paper.

In a large bowl, add in the zucchini, carrot, potato, eggs, garlic, parsley, flour, mozzarella, salt, garlic powder, onion powder, chili flakes, pepper and mix until combined. Transfer the mixture to the pan flatten and spread out evenly about 1 inch thickness. Bake for 25-30 minutes or until golden brown on the edges.

Let cool slightly and 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. Roll the wrap up as tight as you can. Slice into four rounds and serve!

Wartości Odżywcze

• Kalorie: 219 kcal
• Tłuszcz Całkowity: 12 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 4 g
• Tłuszcz Trans: 0.01 g
• Cholesterol: 145 mg
• Sód: 252 mg
• Węglowodany Całkowite: 15 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 4 g
• Białko: 13 g