A delicious and healthy low carb recipe for zucchini wraps filled with cheese, chicken, and vegetables.
Author:Isabella
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Italian
Diet:Low Calorie
Ingredients
Scale
2 medium zucchinis
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 cup shredded mozzarella cheese
1/2 cup cooked and shredded chicken (or any protein of choice)
1/4 cup diced bell peppers
1/4 cup diced red onion
1/4 cup fresh spinach, chopped
1/4 cup marinara sauce (optional, for serving)
Instructions
Using a vegetable peeler or mandoline, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick.
Lay the strips on a clean kitchen towel and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture.
Preheat your oven to 400°F.
After 15 minutes, pat the zucchini strips dry with another towel to remove excess moisture.
In a large bowl, combine olive oil, garlic powder, onion powder, Italian seasoning, and black pepper. Toss the zucchini strips in the mixture until evenly coated.
Arrange the zucchini strips on a baking sheet lined with parchment paper in a single layer.
Bake for 10-12 minutes, or until they are slightly crispy and golden. Remove from the oven and let cool for a few minutes.
Once cooled, layer shredded mozzarella cheese, cooked chicken, diced bell peppers, diced red onion, and chopped spinach on half of each zucchini strip.
Fold the other half over to create a wrap. If desired, return to the oven for an additional 5 minutes to melt the cheese.
Serve warm with marinara sauce on the side for dipping.
Notes
For a spicier kick, add crushed red pepper flakes to the seasoning mix.
You can substitute the protein with cooked shrimp or tofu for a vegetarian option.