These simple carrot wraps are made with a handful of ingredients and are not only delicious warm, but also cold, making them SO good for lunchboxes! I'm not sure how long ago it was since this recipe went viral, and who came up with the idea, but they were one of the first things my son ate in his lunchbox where he came home from school and asked if he could have them again the next day.
Fill them with your favourite sandwich fillings. We especially love them with cream cheese and cucumber slices, avocado, capsicum / pepper or leftover cooked chicken or ham.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 350 -400g carrots grated (approx 3 carrots)
- 160 g cheddar cheese grated
- 2 eggs beaten
- ½ teaspoon smoked paprika
- pinch garlic powder
- salt
- black pepper
Filling
- cream cheese
- cucumber sliced
- avocado sliced
- cooked chicken
Method
- Preheat the oven to 160C℃ fan / 180℃ / 350℉.
- Line two baking trays with baking paper / parchment.
- Place the grated carrots into a large mixing bowl and add the grated cheese, eggs, smoked paprika, garlic powder, and season with salt and black pepper.
- Stir well to combine.
- Divide the mixture evenly into 4, then take one of the quarters and spread it out into oval /rectangle shape on half of the baking tray, as thinly as you can and paying attention to make the thickness as even as you can – this ensures even baking.
- Repeat with the other 3 portions of the carrot mixture.
- Place the trays in the oven and bake the wraps for 20-25 minutes, until golden.
- Leave the wraps to cool on the trays for 5 minutes, then once cool enough to handle make into wraps straight away, or cool and then place in the fridge, covered, overnight.
- To fill: either spread with your chosen filling and roll up like a pinwheel, or fill and then fold in half like a taco.
Notes
Can easily halve the recipe.
Use 1 tablespoon chopped chives instead of the garlic powder.
mozzarella - I have tested the recipe with mozzarella but found it went rubbery, especially once the wraps cooled.
Nutrition
Calories 231kcal | Carbohydrates 10g | Protein 13g | Fat 16g | Saturated Fat 8g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Trans Fat 0.01g | Cholesterol 122mg | Sodium 353mg | Potassium 347mg | Fiber 3g | Sugar 4g | Vitamin A 15260IU | Vitamin C 5mg | Calcium 325mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 350 -400g carrots grated (approx 3 carrots)
- 160 g cheddar cheese grated
- 2 eggs beaten
- ½ teaspoon smoked paprika
- pinch garlic powder
- salt
- black pepper
Filling
- cream cheese
- cucumber sliced
- avocado sliced
- cooked chicken
Method
- Preheat the oven to 160C℃ fan / 180℃ / 350℉.
- Line two baking trays with baking paper / parchment.
- Place the grated carrots into a large mixing bowl and add the grated cheese, eggs, smoked paprika, garlic powder, and season with salt and black pepper.
- Stir well to combine.
- Divide the mixture evenly into 4, then take one of the quarters and spread it out into oval /rectangle shape on half of the baking tray, as thinly as you can and paying attention to make the thickness as even as you can – this ensures even baking.
- Repeat with the other 3 portions of the carrot mixture.
- Place the trays in the oven and bake the wraps for 20-25 minutes, until golden.
- Leave the wraps to cool on the trays for 5 minutes, then once cool enough to handle make into wraps straight away, or cool and then place in the fridge, covered, overnight.
- To fill: either spread with your chosen filling and roll up like a pinwheel, or fill and then fold in half like a taco.
Notes
Can easily halve the recipe.
Use 1 tablespoon chopped chives instead of the garlic powder.
mozzarella - I have tested the recipe with mozzarella but found it went rubbery, especially once the wraps cooled.
Nutrition
Calories 231kcal | Carbohydrates 10g | Protein 13g | Fat 16g | Saturated Fat 8g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Trans Fat 0.01g | Cholesterol 122mg | Sodium 353mg | Potassium 347mg | Fiber 3g | Sugar 4g | Vitamin A 15260IU | Vitamin C 5mg | Calcium 325mg | Iron 1mg
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