Description
Zucchini Egg Breakfast Wraps are savory, low-carb baked flatbreads made from zucchini, eggs, and cheese, then filled with herb-garlic cream, lettuce, ham, and tomato. These wraps are light, nutritious, and full of fresh flavor—perfect for a healthy breakfast or brunch.
Ingredients
Units
Scale
- Wraps:
- 300g grated and well-drained zucchini
- 2 large eggs
- 30g rice flour
- 50g-60g hard cheese, grated
- 2 tbsp fresh dill, finely chopped
- Salt, black pepper, and dried garlic to taste
- Filling:
- 5 tbsp sour cream
- 2 cloves garlic, minced
- 2 tbsp fresh herbs (parsley, dill, or chives), finely chopped
- Crisp lettuce leaves
- 6 slices ham
- 1 tomato, thinly sliced
Instructions
- Preheat your oven to 360°F (180°C).
- In a mixing bowl, combine the grated zucchini, eggs, rice flour, cheese, dill, and seasonings. Stir well until the mixture is evenly incorporated.
- Line a baking tray with parchment paper and form small round flatbreads using the mixture, about the size of a tortilla.
- Bake for 10–15 minutes until the wraps are golden and set. Let them cool slightly.
- Meanwhile, prepare the filling by mixing sour cream, garlic, and fresh herbs.
- Spread the herbed cream mixture onto each zucchini wrap.
- Layer with lettuce, ham slices, and tomato.
- Fold gently into a taco shape and serve fresh.
Notes
- Drain zucchini thoroughly to avoid soggy wraps.
- Use turkey or chicken slices as a ham alternative.
- Wraps can be made in advance and stored in the fridge for 2–3 days.
- Add grated carrot or spinach to the wrap batter for extra veggies.
Nutrition
- Serving Size: 1 wrap
- Calories: 168 kcal
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 75 mg
