I recently started to get annoyed with the amount of carbs that are in wraps. I just don’t want to be stuffing an extra 8-12 carbs in my diet when it can be avoided, so I started experimenting. Through some horrible failures, I found a good recipe over at EmpoweredSustenance.
She found that using more egg in the mixture would allow it to hold together better when baking it. Bingo! Throw some spices and herbs in there, some gyro meat, and tzatziki sauce – and you have yourself a winner.
Yields 5 servings of Toasted Garlic Cauliflower Wrap
The Preparation
- 588 grams cauliflower, cut into florets
- 4 large egg
- 2 teaspoons fresh garlic, minced
- 1 1/2 teaspoons all-purpose seasoning, see note*
- 1 teaspoon salt
The Execution
1. Preheat oven to 375F. Line two baking sheets with parchment paper. Rice the cauliflower by pulsing the florets in a food processor.
2. Add some water to the riced cauliflower, then put it in a saucepan with lid. Cook on medium high until tender, about 8-10 minutes.
3. Drain all the water out, and transfer the cauliflower to a kitchen towel. Wring out the excess water from the cauliflower. This stage is vital – get as much water out as possible.
4. In a bowl, mix the cauliflower, eggs, garlic, herbs, and salt.
5. Form 4 thin circles on the parchment-lined baking sheets. Press the dough down so it forms a thin layer. Keep the wraps fully formed and consistent. There should be no holes showing.
6. Bake them until they're dry and pliable, about 15-20 minutes. Let them cool on a wire rack; if you don't let air circulate underneath, the bottoms will become soggy.
7. Do with them what you will – dip them in sauce, add some meats and cheese, or toss some vegetables inside. They're really delicious with anything that I used to put in my wraps – including my Low Carb Chili Con Carne.
This makes a total of 5 servings of Toasted Garlic Cauliflower Wrap. Each serving comes out to be 87 calories, 4.4g fats, 2.8g net carbs, and 7.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 588 gram cauliflower | 135 | 2.9 | 24.1 | 13.5 | 10.6 | 10.6 |
| 4 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1 1/2 teaspoon all-purpose seasoning | 4 | 0.1 | 0.8 | 0.5 | 0.3 | 0.2 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 462 | 24 | 28.4 | 14.2 | 14.2 | 38.7 |
| Per Serving (/5) | 92 | 4.8 | 5.7 | 2.8 | 2.8 | 7.7 |
Toasted Garlic Cauliflower Wrap
Ingredients
- 588 gram cauliflower cut into florets
- 4 large egg
- 2 teaspoon fresh garlic minced
- 1 ½ teaspoon all-purpose seasoning see note*
- 1 teaspoon salt
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment paper. Rice the cauliflower by pulsing the florets in a food processor.
- Add some water to the riced cauliflower, then put it in a saucepan with lid. Cook on medium high until tender, about 8-10 minutes.
- Drain all the water out, and transfer the cauliflower to a kitchen towel. Wring out the excess water from the cauliflower. This stage is vital - get as much water out as possible.
- In a bowl, mix the cauliflower, eggs, garlic, herbs, and salt.
- Form 4 thin circles on the parchment-lined baking sheets. Press the dough down so it forms a thin layer. Keep the wraps fully formed and consistent. There should be no holes showing.
- Bake them until they're dry and pliable, about 15-20 minutes. Let them cool on a wire rack; if you don't let air circulate underneath, the bottoms will become soggy.
- Do with them what you will - dip them in sauce, add some meats and cheese, or toss some vegetables inside. They're really delicious with anything that I used to put in my wraps - including my Low Carb Chili Con Carne.
