Zucchini Tortillas (Low-Carb, High-Protein Wraps)

These soft, flexible zucchini tortillas are a delicious alternative to traditional flour tortillas. Made with fresh zucchini, eggs, cheese, and a little almond flour, they’re low in carbohydrates and provide protein to help make meals more satisfying. Use them for wraps, tacos, quesadillas, or quick lunch rolls.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes
• Yield: 6 small tortillas
• Diet: Low-carb, gluten-free, keto-friendly

Ingredients

• 2 medium zucchini (about 400 g)
• 2 large eggs
• ½ cup (50 g) shredded mozzarella cheese
• ¼ cup (28 g) almond flour
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning, optional
• Olive oil spray for baking

Instructions

Step 1: Grate the zucchini

Wash the zucchini and grate it using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much water as possible. This is the most important step for tortillas that hold together.

Step 2: Prepare the mixture

Transfer the drained zucchini to a mixing bowl. Add the eggs, mozzarella, Parmesan, almond flour, garlic powder, onion powder, salt, pepper, and optional Italian seasoning. Mix thoroughly until evenly combined.

Step 3: Shape the tortillas

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and lightly spray it with olive oil.

Divide the mixture into six portions. Place each portion on the tray and spread it into a thin, round tortilla shape, approximately 5–6 inches wide.

Step 4: Bake

Bake for 15–20 minutes, or until the tortillas are set, lightly golden, and firm enough to lift. Baking time will depend on thickness and how much moisture remains in the zucchini.

Step 5: Flip and finish

Carefully flip each tortilla using a thin spatula. Bake for another 5 minutes to help the other side dry and brown slightly.

Step 6: Make them flexible

Allow the tortillas to cool for 2–3 minutes. For softer, more flexible wraps, cover them with a clean kitchen towel while they cool.

Step 7: Fill and serve

Fill with grilled chicken, lean beef, scrambled eggs, cheese, or tuna with salad. Fold gently and serve, or warm briefly in a dry skillet before filling.

Estimated Nutrition

Per tortilla, assuming 6 tortillas:

Calories

85–100

Protein

5–7 g

Total carbs

3–5 g

Net carbs

2–3 g

Nutrition is approximate and depends on the size of the zucchini and the brands of cheese and almond flour.

Tips for Perfect Zucchini Tortillas

• Remove excess moisture: Squeeze the zucchini very well to prevent soggy tortillas.
• Make them higher in protein: Add 1–2 tablespoons of unflavored whey protein isolate, reducing the almond flour slightly if needed. The texture may change.
• Keep them low-carb: Use almond flour instead of wheat flour and avoid adding starch.
• Prevent sticking: Use good-quality parchment paper and let the tortillas set before flipping.
• Store properly: Refrigerate in an airtight container for up to 3–4 days, or freeze with parchment between each tortilla.

Best serving idea: Fill two zucchini tortillas with seasoned grilled chicken, lettuce, cheese, and a Greek-yogurt garlic sauce for a satisfying high-protein, low-carb meal.