I love having tortillas on hand for taco Tuesday & wraps, especially for breakfast, which is good any meal of the day (in my opinion). If you’re looking to sneak in an extra helping of veggies or lesson the carb load of your next taco or wrap, try making a batch of these low-carb zucchini tortillas.
They keep well and are yummy reheated in the oven. I like melting some grass-fed cheese on top (broil on low for just a minute) then top with scrambled eggs, wilted & seasoned kale, avocado, and tomatoes. YUM!
INGREDIENTS:
- 4 cups grated zucchini or combo of zucchini and yellow summer squash (3-4 medium to large)
- 1/2 tsp Himalayan Sea Salt
- 1 cup shredded sharp cheddar or grated parmesan cheese (approximately 4 oz)
- 1 large egg
- 1 Tbs coconut flour
- 1 tsp Taco Seasoning (I use Flavor God Taco Tuesday Seasoning)
DIRECTIONS:
Preheat oven to 375 F. Line two baking sheets with parchment paper & grease the paper well with coconut oil spray. Set aside.
Place the shredded zucchini in a colander over the sink & sprinkle with salt. Let sit for 5 minutes to draw out moisture.
After 5 minutes, use your hands to squeeze out the moisture from the zucchini. Place the zucchini in a large mixing bowl.
Add cheese, egg, coconut flour, and taco seasoning and mix well with your hands.
Depending on size of desired wrap/tortilla, scoop up mix and place on the lined baking sheet. Use your fingers to spread out each mound of dough into 3- to 5-inch tortillas. Repeat with the rest of the dough.
Bake for 12-15 mins, until light golden brown. Remove from oven & let cool on baking sheets.
Yum!!! Thanks for the recipe! 🙂