Ingredients
Equipment
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.
Nutrition
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.