Paleo Paprika & Garlic Wraps (Keto Friendly)
4medium wraps
4medium wraps
  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.