Golden Zucchini Garden Wraps
These wraps are a fantastic alternative to traditional flour tortillas. They are soft, flexible, and have a beautiful golden color with green flecks from the fresh zucchini. They work perfectly for tacos, breakfast wraps, or even as a light snack on their own.
Ingredients
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2 medium zucchinis (about 2 cups grated)
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2 large eggs
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1/4 cup almond flour (or coconut flour)
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1/4 cup shredded cheese (cheddar or mozzarella)
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
Preparation Steps
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Grate and Prep: Grate the zucchinis using the medium side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Removing the excess water is the secret to a wrap that holds together perfectly.
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Mix the Base: In a medium bowl, whisk the two eggs. Add the squeezed zucchini, almond flour, shredded cheese, garlic powder, salt, and black pepper. Stir everything together until well combined.
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Set Up the Pan: Lightly grease a non-stick skillet and set it over medium heat.
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Form the Wraps: Spoon about 1/4 cup of the mixture into the hot pan. Use the back of the spoon to spread it out into a thin, even circle, about 5 or 6 inches wide.
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Cook to Golden: Let the wrap cook for 3–4 minutes on the first side. You will know it is ready to flip when the edges look dry and golden.
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Flip Carefully: Gently flip the wrap with a wide spatula and cook for another 2 minutes on the other side until it is lightly browned and set.
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Cool for Flexibility: Transfer the finished wraps to a wire rack or a plate. Letting them cool for a minute or two makes them more pliable and easier to fold without breaking.