In early April, my dear friend from University invited me to spend a few days at her second home in southwestern Florida. I did a lot of the cooking because I enjoy doing so and she just loves my creations. I whipped up a batch of the zucchini wraps that JT and I often have, because I thought she might enjoy this calorie reduced, gluten free deviation and I was right. I knew I had to share the recipe and spread the love. It’s a cross between a crêpe and a wrap but it is sturdy enough to hold in your hand and fill with whatever your heart desires. I’ve tried the cauliflower version and to be honest, I did not find them satisfying nor were they sturdy enough to hold the filling. We have these at least once a week, I hope you will give them a try.
Zucchini Wraps
Updated March 19, 2019
A KitchenInspirations Original Recipe
Makes 6 wraps 15 cm (6-inch) diametre (they shrink quite a bit)
Ingredients:
- 400 g (4 cups) raw zucchini, grated
- Salt for osmosis
- 30 g (1/4 cup) coconut flour
- 5 g (1/2 tsp) sea salt
- 125 mL (1/2 cup) egg whites, lightly whisked
- Non-stick spray
Directions:
- Preheat the oven to 200° C (400° F).
- Grate the zucchini and salt generously in a bowl to remove excess liquid. Allow to sit for about 30 minutes.
- Rince zucchini well and squeeze out as much liquid as possible, return to a clean, dry bowl.
- Combine the grated zucchini with the coconut flour and toss until evenly coated. Add the salt.
- Pour the egg whites over the zucchini and mix well. Allow to stand for 5 minutes.
- Line a baking sheet with parchment (I have only tested this recipe with parchment, not Silpat or any other silicon matt). Spray well with non-stick spray.
- Tightly fill an 80 mL (1/3 cup) measuring cup with the zucchini mixture. Turn out onto the prepared parchment and using the back of a fork, spread out the zucchini to make a 20 cm (8-inch) diameter pancake, the same thickness throughout (they will shrink to about 15 cm (6-inch)).
- Bake for 30 minutes or until golden along the edges, carefully flipping about halfway through. Spray lightly with non-stick spray before you flip.
Notes:
- You may flavour the zucchini wraps with herbs or spices but I prefer to keep mine relatively simple so that the filling can do all the flavouring. We usually have these as fish tacos or chicken fajitas.
- The zucchini wraps do shrink quite a bit as they bake so make sure you make them large enough to hold the filling of your choice.
- Spraying the parchment is necessary because, without it, they really stick to the parchment.
Nutrtional Facts for 1 Shell
Weight Watchers Points
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