A wholesome, low-carb alternative to traditional tortillas made with shredded carrots and melted cheese. These flexible, flavorful wraps are gluten-free and perfect for tacos, wraps, and light meals.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25–30 minutes
- Yield: 4 small tortillas
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup finely shredded carrots
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place shredded carrots in a clean kitchen towel and squeeze out excess moisture.
- In a bowl, combine carrots, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix well.
- Divide mixture into 4 equal portions and place onto prepared baking sheet.
- Flatten each portion into a thin round about 6 inches wide and approximately 1/8-inch thick.
- Bake for 15–18 minutes until edges are golden and centers are set.
- Cool for 5–10 minutes, then carefully peel from parchment. Tortillas will firm as they cool.
Notes
- Squeeze carrots thoroughly to prevent soggy tortillas.
- Store in refrigerator up to 4 days with parchment between layers.
- Reheat in a skillet for best texture.
- Freeze up to 1 month and thaw before reheating.
- Bake longer for a crispier texture.
Nutrition
- Serving Size: 1 tortilla
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg
Find it online: https://thefamilycooking.com/low-carb-cheesy-carrot-tortillas/
