Gluten-free wrap with deli roast beef and Brie cheese

Gluten-free wrap with deli roast beef and Brie cheese

Quick. Pretty. Delicious... It's a wrap! Our gluten-free and keto version of a flatbread for wraps and sandwiches is the perfect foundation for this yummy, Instagram-ready lunch. Make wraps ahead and freeze for a quick, everyday meal, anytime.

Gluten-free wrap with deli roast beef and Brie cheese

Quick. Pretty. Delicious... It's a wrap! Our gluten-free and keto version of a flatbread for wraps and sandwiches is the perfect foundation for this yummy, Instagram-ready lunch. Make wraps ahead and freeze for a quick, everyday meal, anytime.
USMetric
4 servingservings

Ingredients

Wraps
  • ½ lb 225 g cauliflower
  • 6 oz. 175 g shredded cheese
  • 1 1 eggeggs
  • 1 1 egg whiteegg whites
  • 2 tbsp 2 tbsp light olive oil
  • 1 tbsp 1 tbsp dried parsley
  • 1 - 2 tsp 1 - 2 tsp [2.5 - 5 g] ground psyllium husk powder
  • ½ tsp ½ tsp ground cumin
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
Filling
  • 7 oz. 200 g cream cheese
  • 1 tbsp 1 tbsp Dijon mustard
  • 1 tbsp 1 tbsp olive oil
  • ½ cup 125 ml microgreens
  • 7 oz. 200 g Brie cheese
  • 10 oz. 275 g deli roast beef
  • 1 1 carrotcarrots
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

Wraps

  1. Preheat the oven to 350°F (175°C). Divide cauliflower into smaller pieces and pulse into crumbs in a food processor.
  2. Add remaining ingredients and mix into a smooth batter. Let mixture rest for 5-10 minutes.
  3. Spread the batter in a baking tray lined with parchment paper, about ¼" (5 mm) thick.
  4. Bake in the oven for 15 minutes until it turns a nice golden color. Remove from oven and flip the flatbread upside down directly onto another sheet of parchment paper.
  5. Bake for a few more minutes. Remove from oven and cut into slices. Allow to cool before filling.

Filling

  1. Mix cream cheese, mustard, olive oil and microgreens into a spread. Season with salt and pepper.
  2. Spread generously on each wrap and top with sliced roast beef, brie and carrot sticks. Finish off with some extra microgreens!

Substitutes

Feel free to adjust the wrap seasoning to your personal preference—substitute herbs like thyme, tarragon, or oregano for the microgreens if you wish!
You can even use broccoli instead of cauliflower for the flatbread. When it comes to the cheese for your wrap, it doesn't have to be Brie... anything you love, or even a mixture, works well.

Storing the dish

Store this flatbread in a plastic bag in the refrigerator for 3-4 days or in the freezer for up to one month. It's best to thaw at room temperature.

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10 Comments

  1. Kristie
    What are some suggested alternatives to the garden cress? I've never heard of it or seen it in any stores here in Canada. It looks like alfalfa sprouts in the picture, and we can buy watercress here...would either of those be a good substitute?
  2. Bluenoser
    Its a peppery herb used a lot in European recipes, you could use spicy radish sprouts or alfalfa sprouts. Alternatively use other chopped herbs like parsley, chives, tarragon, green onion tops , even finely diced radishes instead, or could use some grated or prepared horseradish and mix that into the cream mixture.
    Having said that Cress is easy to grow, just sprinkle seeds on a damp papertowel on a plate and keep lightly moist in a sunny spot and in a few days you have cress. I love it chopped up in eggsalad! Also good mixed into cottage cheese or hifat greek yogurt or sourcream on top of keto crackers or seed bread!
    Cheers!
  3. Jimmie
    Does the recipe mean RAW cauliflower?
    Reply: #6
  4. 1 comment removed
  5. S
    My new favourite salad! (didn't make the wrap, don't like cauliflower but may try a broccoli wrap soon)
  6. Kristin Berglund Team Diet Doctor

    Does the recipe mean RAW cauliflower?

    Hi!

    Yes, it's raw cauliflower.

    Best,
    Kristin

  7. Ngaere
    Hi there, I would like to know how many carbs are in a single wrap without any fillings, assuming that the recipe for the wraps makes four in total. Hope you can help, thanks
  8. Ross
    Hi Ngaere,

    You can work out the carbs in any recipe by entering all the ingredients into Cronometer.com. Go to My Foods and add as a recipe and set how many serves it makes. I did this for the wraps (only) above. I put in the egg as 50g (large) and the egg white the same size egg. I put in 1.5 tsp of ground Psyllium husks. I came up with 3.4g of net carbs, 13.8g of protein and 22.9g of fat per serving.

    Hope that helps,
    Ross

    Reply: #10
  9. Thea
    Hi!
    I am extremely allergic to psyllium husk - any alternative please!?
    Thea
  10. Ngaere
    Thanks Ross, awesome help, best regards Ngaere
  11. Kristan
    This was amazing. The wrap was really good, and I would use it to make other sandwiches, or even wrap a burger or sausage in it. I had to cook it about 5-10 minuteslonger to get a good golden colour.
    I didn't have any micro greens, I threw in a few pieces of spinach as that's what I had on hand. I think sprouts would add a nice crunch. I made my own roast beef in the slow cooker since any deli roast beef I have seen has added sugar and or wheat fillers.

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