Gluten-free wrap with deli roast beef and brie cheese
- ½ lb 220 g cauliflower
- 1¼ cups (5 oz.) 300 ml (140 g) mozzarella cheese, shredded
- 1 1 eggeggs
- 1 1 egg whiteegg whites
- 2 tbsp 2 tbsp
- 1 tbsp 1 tbsp dried parsley
- 2 tsp 2 tsp ground psyllium husk powder
- ½ tsp ½ tsp ground cumin
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- 1 tbsp 1 tbsp Dijon mustard
- 1 tbsp 1 tbsp olive oil
- ½ cup 120 ml microgreens
- 7 oz. 200 g brie cheese
- 10 oz. 280 g deli roast beef
- 1 (2¼ oz.) 1 (60 g) carrotcarrots
- salt and ground black pepper
- Preheat the oven to 350°F (175°C). Divide cauliflower into small pieces and pulse into crumbs using a food processor.
- Add remaining ingredients and mix into a smooth batter. Let the mixture rest for 5-10 minutes.
- Spread the batter out on n a baking tray lined with parchment paper, about ¼" (5 mm) thick.
- Bake for 15 minutes until it turns a nice golden color. Remove from the oven and flip the flatbread upside down directly onto another sheet of parchment paper. Return to the oven and bake for a few more minutes until golden on the other side.
- Remove from oven and cut into slices. Allow to cool before filling.
- Mix cream cheese, mustard, olive oil, and microgreens into a spread. Season with salt and pepper.
- Spread generously onto each wrap and top with sliced roast beef, brie, and carrot sticks. Finish off with some extra microgreens.
Store this flatbread in a plastic bag in the refrigerator for 3-4 days or in the freezer for up to one month. Thaw at room temperature.
Feel free to adjust the wrap seasoning to your personal preferences. Substitute herbs like thyme, tarragon, or oregano for the microgreens.
When it comes to the cheeses, it doesn't have to be brie. Use any cheese, or a combination.
You can use broccoli instead of cauliflower for the flatbread.
Recommended special equipment