Paleo Paprika & Garlic Wraps (Keto Friendly)

PALEO/KETO/GLUTEN FREE/DAIRY FREE/
10 WEEK CHALLENGE APPROVED

We all know by now that cauliflower is a miracle low carb ingredient delivered directly into our hands by the gods. The smell of preparing it is worth it for the foods we can make from it, and so on and so forth.

By now I have made cauliflower fritters, cauliflower risotto, cauliflower and avocado mash and more recently: Cauliflower Wraps.

Ever on the journey of creating ultra low carb foods to fit keto macros (what the heck is keto, Elora? Click here.) and also the journey of creating a paleo wrap that actually holds together when you fill it – I created this humble paprika and garlic wrap with a few simple, everyday ingredients. Being dairy free, Keto cooking isn’t always that easy for me and I tend to have the same things. However I created an awesome program called Keto Reset which is a 30 day meal plan with recipe books, support and vital info on making a ketogenic diet work for you. Check it out here if a ketogenic diet is something you’re interested in.

Now I add a couple of tablespoons of tapioca flour to my mix, however it’s totally optional and should hold together just fine without it. If I was keto, I would leave it out to reduce carbs. However with it, it’s still pretty dang low carb so it’s not a big deal.

Fill this with whatever your heart desires and play with the herbs and spices in the mix itself. Most of all – enjoy!

Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing what you create!

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Print Recipe

Paleo Paprika & Garlic Wraps (Keto Friendly)

Course

Main Dish, Mains, Side Dish

Servings

medium wraps

Ingredients

• 1/2 head cauliflower roughly chopped (stalk included)
• 2 eggs
• 1/2 tsp Paprika
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 2 tbsp tapioca flour optional

Course Main Dish, Mains, Side Dish Servings medium wraps Ingredients 1/2 head cauliflower roughly chopped (stalk included) 2 eggs 1/2 tsp Paprika 1/2 tsp Garlic powder 1/4 tsp Salt 2 tbsp tapioca flour optional

Instructions

1. Preheat your oven to 180c on bake and line an oven tray with baking paper
2. Add your cauliflower to a food processor and process until your cauliflower is fine - much like cauliflower 'rice'
3. Place your cauliflower into a saucepan with 1/2 cup of water and cook over a medium heat until tender - around 6-8 minutes
4. Drain your cauliflower into a sieve and run some cold water over it to cool it down. Place into a muslin cloth or clean tea towel and squeeze to drain as much excess water out of the cauliflower as possible (this might be really hot, so be careful!)
5. Add your cauliflower into a bowl with your eggs, paprika, garlic, salt and (optional) tapioca and mix together
6. I use one baking sheet for two wraps - spread half of the mixture into two even circles on the lined baking sheet, ensuring it is even and nice and thin but without any gaps where you can see the baking sheet
7. Place into the oven to bake for around 15-17 minutes. Remove from the oven and immediately, but gently using a spatula, pick up your wraps and place them onto a cooling rack to avoid the bottoms getting soggy. Repeat the step before with the remaining mixture.
8. Serve with your favourite fillings as soon as possible

Recipe Notes

These wraps can probably freeze but may be extra delicate after defrosting.

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