Italian · Lunch
Fresh Cheese and Tomato Wrap (Keto)
A low-carb Italian wrap built on a warm almond-flour tortilla, layered with fresh mozzarella, ripe tomato, fresh basil and peppery arugula, then finished with olive oil, balsamic vinegar and cracked black pepper for a bright, savoury bite.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
623Calories
32gProtein
50.4gFat
14.1gCarbs
4.2gSugar
7.1gFiber
905mgSodium
410mgChol
18.2gSat Fat
610mgPotassium
705mgCalcium
3.1mgIron
1.4mcgVitamin B12
14mgVitamin C
vegetarian
low-carb
high-fiber
keto
Instructions
1
Prep
Slice the mozzarella and tomato on a cutting board; rinse the basil and arugula, patting them dry with paper towels.
2
Fry
Pour the almond-flour batter into a lightly oiled nonstick skillet over medium heat and spread thin; cook 3 minutes per side until golden-brown.
3
Rest
Let the tortilla cool for 5 minutes so it firms up enough to fold without tearing.
4
Plate
Layer arugula, mozzarella, tomato and basil on the tortilla; drizzle with olive oil and balsamic vinegar, scatter salt and pepper, fold and slice diagonally in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh mozzarella
- 22 small tomato (about 90g)
- 1/2 cup20g fresh basil leaves
- 2 cup40g arugula
- 2 tbsp28g olive oil
- 2 tsp10ml balsamic vinegar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 almond-flour tortilla (about 60g, made from 1/2 cup / 56g almond flour, 1 egg, pinch of salt)
