Zucchini Tortillas (Low-Carb, High-Protein)
⏱ Time
- Prep: 15 minutes
- Cook: 20 minutes
🍽 Makes
4 large tortillas or 6 small wraps
🧾 Ingredients
- 1½ cups grated zucchini (about 1 medium)
- 2 large eggs
- ½ cup shredded mozzarella or cheddar
- ¼ cup almond flour (or oat fiber for ultra-low carb)
- 1 tbsp psyllium husk powder (key for flexibility)
- ¼ tsp salt
- ¼ tsp garlic powder (optional)
- ¼ tsp baking powder
🥣 Instructions
1️⃣ Prep Zucchini (CRUCIAL)
- Grate zucchini.
- Wrap in a clean towel and squeeze out ALL moisture until very dry.
2️⃣ Make Batter
- In a bowl, whisk eggs.
- Stir in zucchini, cheese, almond flour, psyllium, salt, garlic powder, and baking powder.
- Rest batter 5 minutes to thicken.
3️⃣ Cook
Skillet Method (Best Flexibility)
- Heat non-stick pan over medium-low.
- Lightly oil.
- Spread thin batter circles (like crepes).
- Cook 2–3 minutes per side until golden and set.
Oven Method (Hands-off)
- Preheat oven to 375°F / 190°C.
- Spread batter thinly on parchment.
- Bake 10–12 minutes, flip, bake 5 more.
🌯 Texture & Use
- Flexible enough to fold
- Holds hot & cold fillings
- Neutral savory flavor
Perfect for:
- Tacos
- Breakfast wraps
- Quesadillas
- Meal prep burritos
💪 Nutrition (per large wrap, approx.)
- Net carbs: 2–3g
- Protein: 8–10g
- Gluten-free & keto-friendly
🔥 Pro Tips
- Thinner = more flexible
- Overcooking = brittle wraps
- Store with parchment between wraps
❄️ Storage
- Fridge: 4 days
- Freezer: 2 months (reheat in skillet)
