Raw carrots contain 30% more beta-carotene than cooked ones, making these wraps surprisingly more nutritious than traditional versions.
Carrot Wraps
Get ready to roll with these vibrant carrot wraps that are not only a breeze to whip up but also packed with nutrition! Featuring crunchy carrots, creamy hummus, and a sprinkle of fresh herbs, these gluten-free delights are a protein and fiber powerhouse—ideal for a satisfying lunch on the go. Dive into a burst of flavor and color with every bite!
Prep
15
min
Cook
25
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 2 carrots grated (0.07 oz)
🥛Dairy & Eggs(2)
- 100g grated mix cheddar and mozzarella (3.53 oz)
- 2 large eggs
🧂Spices & Seasonings(1)
- Salt & pepper to taste
👨🍳 Instructions
- 1
Preheat the oven to 180ºC fan.
- 2
Line a swiss roll tin with non-stick parchment paper and lightly oil it if desired.
- 3
Mix all the ingredients together in a bowl.
- 4
Pour the mixture onto the tray and smooth it out evenly with a rubber spatula.
- 5
Bake for approximately 25 minutes.
- 6
Cool for a few minutes, then peel off the paper.
- 7
Fill with your favorite sandwich filling, roll, cut, and enjoy.
💡 Pro Tips
- ✓Bake carrot wraps at exactly 356°F (180°C fan) because this temperature dehydrates the mixture without caramelizing sugars, which would make the wrap brittle and prone to cracking when rolled.technique356°F
- ✓Cool the wrap for exactly 3-5 minutes before peeling off parchment - any longer and it becomes too firm to roll without cracking, any shorter and it tears due to excess moisture.timing3-5 minutes
- ✓Spread the mixture to exactly 3-4mm thickness using a rubber spatula because thinner wraps tear when filled, while thicker ones won't cook through evenly and remain soggy in the center.technique3-4mm thickness
- ✓Use a silicone-lined swiss roll tin rather than just parchment because the silicone creates a non-stick barrier that prevents the natural sugars in carrots from bonding to the paper during baking.equipment
- ✓Roll the wrap while it's still warm (around 100°F internal temperature) because the residual heat keeps the fibers pliable - once cooled completely, the pectin sets and makes rolling impossible without breaking.timing100°F internal temperature
Share this recipe
Prep
15
min
Cook
25
min
Serves
2
people
Level
beginner
Share this recipe
Raw carrots contain 30% more beta-carotene than cooked ones, making these wraps surprisingly more nutritious than traditional versions.
Carrot Wraps
Get ready to roll with these vibrant carrot wraps that are not only a breeze to whip up but also packed with nutrition! Featuring crunchy carrots, creamy hummus, and a sprinkle of fresh herbs, these gluten-free delights are a protein and fiber powerhouse—ideal for a satisfying lunch on the go. Dive into a burst of flavor and color with every bite!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 2 carrots grated (0.07 oz)
🥛Dairy & Eggs(2)
- 100g grated mix cheddar and mozzarella (3.53 oz)
- 2 large eggs
🧂Spices & Seasonings(1)
- Salt & pepper to taste
👨🍳 Instructions
- 1
Preheat the oven to 180ºC fan.
- 2
Line a swiss roll tin with non-stick parchment paper and lightly oil it if desired.
- 3
Mix all the ingredients together in a bowl.
- 4
Pour the mixture onto the tray and smooth it out evenly with a rubber spatula.
- 5
Bake for approximately 25 minutes.
- 6
Cool for a few minutes, then peel off the paper.
- 7
Fill with your favorite sandwich filling, roll, cut, and enjoy.
💡 Pro Tips
- ✓Bake carrot wraps at exactly 356°F (180°C fan) because this temperature dehydrates the mixture without caramelizing sugars, which would make the wrap brittle and prone to cracking when rolled.technique356°F
- ✓Cool the wrap for exactly 3-5 minutes before peeling off parchment - any longer and it becomes too firm to roll without cracking, any shorter and it tears due to excess moisture.timing3-5 minutes
- ✓Spread the mixture to exactly 3-4mm thickness using a rubber spatula because thinner wraps tear when filled, while thicker ones won't cook through evenly and remain soggy in the center.technique3-4mm thickness
- ✓Use a silicone-lined swiss roll tin rather than just parchment because the silicone creates a non-stick barrier that prevents the natural sugars in carrots from bonding to the paper during baking.equipment
- ✓Roll the wrap while it's still warm (around 100°F internal temperature) because the residual heat keeps the fibers pliable - once cooled completely, the pectin sets and makes rolling impossible without breaking.timing100°F internal temperature