May 7 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal 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-worthy lunch. Make wraps ahead and freeze for a quick, everyday meal, anytime.
USMetric
servingservings
Ingredients
Wraps
- 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 light olive oil
- 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
Filling
- 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
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www.dietdoctor.com
Making low carb simple
Instructions
Wraps
- 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.
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.
Tips
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
Food processor
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!
Hi!
Yes, it's raw cauliflower.
Best,
Kristin
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
I am extremely allergic to psyllium husk - any alternative please!?
Thea
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.
Does the wrap give out water while baking due to the cauliflower?
It shouldn't. You can wring it in a towel first if you are concerned about that.
Thanks, Michelle
Psyllium absorbs a lot of moisture. Start with 1t and if the batter seems too liquid, you can add more psyllium.
Frozen cauliflower may retain more moisture than raw/fresh cauliflower and likely would not work the same in this recipe.
If you only have a blender instead of a food processor, I tried using frozen cauliflower rice instead and it blended up much easier since the water doesn't mush everything up.
Instead of just using raw carrot sticks, I cooked the carrot sticks in some oil with Mixed Herbs, S&P, Chilli Flakes and Paprika, came out almost like fries.
I also cooked the brie alongside the carrots.
I also used rocket instead of cress, felt much more like a wrap.
Thank you for sharing your tips!