Low Carb Turkish Roll
Delight in the irresistible flavors of a *Low Carb Turkish Roll*, a healthy twist on a classic dish that combines rich Mediterranean-inspired ingredients with a focus on low-carb living. This recipe features a soft, almond flour-based wrap infused with oregano and black pepper, perfectly complemented by a creamy garlic-yogurt spread. Packed with shredded chicken, crisp cucumber, fresh tomato, and fragrant parsley, these rolls make a nutritious and satisfying meal in just 30 minutes. Whether served chilled or straight from the oven, this versatile recipe is perfect for lunch, dinner, or meal prep. Gluten-free, keto-friendly, and bursting with flavor, the Low Carb Turkish Roll is sure to become a staple in your healthy recipe collection!
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Recipe Information
Ingredients
- 4 large Eggs
- 120 grams Cream cheese
- 1 teaspoon Baking powder
- 60 grams Almond flour
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 150 grams Cooked chicken breast, shredded
- 60 grams Cucumber, thinly sliced
- 1 medium Tomato, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 60 grams Plain Greek yogurt (unsweetened)
- 1 clove Garlic, minced
- 1 teaspoon Olive oil
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the eggs, cream cheese, and baking powder until smooth.
Add almond flour, dried oregano, salt, and black pepper to the egg mixture, and mix until a batter forms.
Pour the batter onto the prepared baking sheet and spread it evenly into a thin rectangular shape, about 1/4 inch thick.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the surface is set. Remove and allow to cool for 5 minutes.
While the base cools, prepare the filling by combining Greek yogurt, minced garlic, olive oil, and paprika in a small bowl. Mix well.
Once the base has slightly cooled, carefully remove it from the parchment paper and place it on a clean flat surface.
Spread the yogurt-garlic mixture evenly over the baked base.
Layer the shredded chicken breast, cucumber slices, tomato slices, and parsley on top of the yogurt spread.
Starting from one short edge, gently roll the base tightly to form a log shape. Use parchment paper to assist in rolling if needed.
Slice the rolled log into 4 even portions and serve immediately, or chill in the fridge for 10 minutes if you prefer a firmer texture.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 13.4 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 480 mg | 37% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
