Whole30 Wortelwrap
Embrace a deliciously healthy twist on wraps with this Whole30 Wortelwrap recipe! Featuring vibrant carrot-based wraps, these gluten-free and grain-free creations are perfect for those sticking to Whole30 guidelines or looking to incorporate more veggie-forward meals into their diet. Made with simple, wholesome ingredients like riced carrots, eggs, and tapioca flour, these wraps are baked to perfection, yielding a pliable texture ideal for rolling or folding. Filled with refreshing mixed greens, creamy avocado, juicy shredded chicken, and crisp cucumber, each wrap is elevated with a flavorful almond butter dressing made with lime juice and coconut aminos. Ready in just 30 minutes, this recipe is a fantastic option for a light, nutritious meal that doesn't compromise on taste or dietary needs. Perfect for lunch, dinner, or meal prep, these carrot wraps bring a pop of color and a boost of natural sweetness to your plate!
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Recipe Information
Ingredients
- 4 large Carrot
- 2 large Egg
- 2 tablespoons Tapioca flour
- 1 teaspoon Coconut oil
- 2 cups Mixed greens
- 1 large Avocado
- 1 cup Shredded chicken
- 0.5 large Cucumber
- 2 tablespoons Almond butter
- 1 tablespoon Lime juice
- 1 teaspoon Coconut aminos
- 2 teaspoons Water
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Peel and roughly chop the carrots into smaller pieces. Add them to a food processor and pulse until they form a fine rice-like texture. You should have about 2 cups of riced carrot.
Transfer the riced carrot to a microwave-safe bowl and microwave for 2 minutes until softened. Alternatively, you can lightly steam the carrots on the stovetop.
Allow the carrots to cool slightly, then transfer them to a clean kitchen towel and squeeze out any excess moisture. This step is critical to ensure the wraps hold together!
In a mixing bowl, combine the squeezed carrot, eggs, tapioca flour, garlic powder, salt, and black pepper. Mix until a thick batter forms.
Divide the batter into four portions and spread each one into a thin, circular wrap shape on the prepared parchment-lined baking sheet.
Bake the wraps for 10–12 minutes or until they are firm but still pliable. Allow them to cool slightly before carefully peeling them off the parchment paper.
While the wraps cool, prepare the almond butter dressing by whisking together almond butter, lime juice, coconut aminos, water, and a pinch of salt until smooth and creamy. Adjust the consistency with a little more water if needed.
Slice the avocado and cucumber into thin strips.
To assemble the wortelwraps, lay each carrot wrap flat. Top with a handful of mixed greens, sliced avocado, shredded chicken, and cucumber. Drizzle with the almond butter dressing.
Carefully fold the wraps like a burrito or roll them up tightly, tucking in the sides as you go.
Serve immediately and enjoy a light, Whole30-approved meal!
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 11.8 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1708 mg | 36% | |
*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.
