Texas Zucchini Wraps
Texas Zucchini Wraps are a bold and flavorful appetizer that brings together smoky Tex-Mex spices and creamy, cheesy indulgence. Grilled zucchini slices, seasoned with a zesty blend of chili powder, cumin, and smoked paprika, serve as the perfect low-carb base for a rich filling of cream cheese, shredded cheddar, crispy bacon, and fresh herbs like cilantro and green onion. Rolled into bite-sized wraps and secured with toothpicks, these savory snacks have a beautiful charred exterior and a creamy, salty interior that will delight party guests or serve as a satisfying afternoon treat. Quick to prepare in just 30 minutes, these hearty zucchini wraps are a gluten-free, grill-friendly option that delivers big Texas flavor in every bite. Perfect for summer barbecues, game-day spreads, or a creative twist on veggie appetizers!
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Recipe Information
Ingredients
- 2 large zucchini
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 ounces cream cheese
- 0.5 cup shredded cheddar cheese
- 2 tablespoons finely chopped green onion
- 2 tablespoons fresh cilantro, chopped
- 3 strips cooked bacon, crumbled
- 20 toothpicks
Instructions
Preheat your grill or grill pan to medium-high heat.
Wash the zucchini thoroughly and slice off the ends. Using a mandoline or a vegetable peeler, cut the zucchini lengthwise into thin strips, about 1/8-inch thick.
In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
Brush both sides of each zucchini strip with the seasoned olive oil mixture.
Place the strips on the hot grill and cook for 1-2 minutes per side, or until grill marks appear and the zucchini becomes tender but not too soft. Remove from the grill and set aside to cool slightly.
In a medium mixing bowl, combine the cream cheese, shredded cheddar, green onion, cilantro, and crumbled bacon. Mix until well blended.
Take one grilled zucchini strip and spread about 1 teaspoon of the cheese mixture across one end. Roll the strip tightly around the filling to form a wrap.
Secure the rolled wrap with a toothpick to hold it in place. Repeat with the remaining zucchini strips and filling.
Arrange the zucchini wraps on a platter and serve immediately as an appetizer or snack.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 349 mg | 7% | |
*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.
