A light, protein-packed low-carb wrap made with a fluffy baked avocado and egg flatbread. Spread with creamy cream cheese and stuffed with savory ham, crisp cucumbers, sweet cherry tomatoes, fresh arugula, and green onions.
2 Portions · 755 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
Preheat the oven to 180°C (350°F) using top and bottom heating without ventilation.
Line a baking sheet with parchment paper.
Cut 1 avocado in half, remove the pit, and scoop the flesh into a blender.
Add 3 eggs, a pinch of salt, and a pinch of black pepper to the blender.
Blend on high speed until the mixture is completely smooth and creamy.
Pour the avocado-egg batter onto the parchment paper and spread it thinly and evenly into a rectangular shape using a spatula.
Bake in the preheated oven for 15 minutes until the wrap base is set and firm.
Remove the flatbread from the oven and let it cool slightly.
Spread cream cheese evenly over the surface of the baked avocado base.
Dice 6 cherry tomatoes and 0.5 cucumber, and finely slice 1 green onion.
Arrange 4 slices of ham across the cream cheese layer.
Top with the diced cherry tomatoes, diced cucumber, fresh arugula, and sliced green onions.
Roll the flatbread tightly from one end to the other into a burrito-style wrap.
Slice the wrap in half to yield two serving portions.
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.