Zucchini and Carrot Wrap with Cream Cheese, Prosciutto, and Vegetables

Calories per serving: 460 kcal (recipe makes 2 wraps)

Ingredients:

For the zucchini wrap:

- 1 small zucchini (150 g)

- 1 carrot (100 g)

- 1 egg (about 55 g)

- 3 tablespoons of oat/spelt/buckwheat flour (30 g)

- 2 tablespoons of grated Parmesan cheese (20 g)

- salt, pepper, and granulated garlic (to taste)

For the filling:

- 1/2 package of Almette cream cheese (100 g)

- 6–8 slices of prosciutto (80 g)

- 2 handfuls of fresh spinach (60 g)

- 1 small tomato (100 g)

- 1/2 large cucumber (100 g)

- 1/2 small avocado (70 g)

- pepper and your favorite herbs (to taste)

Preparation:

Wash the zucchini, peel the carrots, and grate the vegetables using a coarse grater. Then squeeze out the excess water thoroughly so the wrap isn’t too moist. Add the egg, oat flour, and grated Parmesan; season with salt, pepper, and granulated garlic, and mix thoroughly. Spread the mixture thinly on parchment paper, forming a large, rectangular sheet. Bake at 190°C (convection) for about 20 minutes, until the wrap sets and turns slightly golden, then let it cool. Meanwhile, wash the spinach, tomato, and cucumber. Slice the tomato, cucumber, and avocado into thin pieces. Spread Almette cream cheese on the cooled wrap, then top it with spinach, prosciutto, and the sliced vegetables. Season with pepper and your favorite herbs. Roll the wrap tightly, cut it in half, and it’s ready!

Enjoy your meal!

‍