These delicious zucchini wraps make a great low-carb high-protein breakfast tortilla that can be filled with anything you like! Make sure to read the notes below the recipe for lots of filling ideas.
Prep Time 15minutes mins
Cook Time 5minutes mins
Total Time 20minutes mins
Course: Breakfast, Lunch, Snack
Cuisine: American
Servings: 3 tortillas
Calories: 71kcal
Equipment
Air fryer
Parchment paper
Olive oil sprayer
Colander or cheese cloth to strain out extra liquid from zucchini
Pan to cook scrambled eggs
Ingredients
For the zucchini tortillas:
1 medium zucchini (about 8 inches, ½-lb of zucchini)
1 egg
2 teaspoons olive oil
½ teaspoon garlic powder
½ teaspoon ground thyme (or Italian seasoning)
1 tablespoon corn starch
1 tablespoon all-purpose flour (or use gluten-free flour for gluten-free wraps!)
salt to taste
black pepper to taste
For the filling:
4 eggs
salt & pepper (for the scrambled eggs)
smoked salmon / lox (try homemade lox for a budget-friendly breakfast!)
1 scallion diced (about 3 tablespoons diced), or use chives or other herbs
Instructions
Grate the zucchini on the large side of the grater.
Use a colander or a cheese cloth to squeeze all the water from the zucchini. You should get about ½ cup of liquid from 1 ½-lb zucchini. I recommend the colander method.If using a colander, you’ll have to squeeze all the water out with your hands.If using a cheese cloth, wrap it tightly around the shredded zucchini and squeeeeeze with all your might. You’ll have to re-open the cheese cloth and rearrange the zucchini to get the water out from the center.
Add the egg, garlic, oil, salt, pepper, thyme to zucchini and mix well. Add the corn starch and flour and mix.
Line your air fryer tray with parchment paper. Try not to have too much excess parchment paper sticking up. Lightly spray or brush the parchment paper with olive oil.
Place about ½ cup of the zucchini “batter” on the parchment paper (about ⅓ of the batter) and using the back of a spoon to spread it out into a circle shape. Smooth it out so it is the same thickness all around.
Air fry at 400F 5 minutes, or until the top of the zucchini tortilla is set and not jiggly. Carefully remove and cook the rest of the zucchini tortillas.
Prepare your scrambled eggs: whisk together eggs, salt, and pepper). Scramble over low-medium heat in a large pan with a bit of olive oil.
Assemble the zucchini wraps: Add a little bit of scrambled egg, a thin slice of lox, and some green onions to the zucchini tortilla. Roll it up / wrap it up, and enjoy!
Notes
Try these fillings:
Sliced ham, cooked strip of bacon
Sliced cheese or shredded cheese – add to the tortilla before adding other toppings to let it melt a little, or pop back into the air fryer for a few seconds to melt the cheese
Dollop of sour cream, salsa, or ketchup
Fresh cilantro, basil, or parsley – finely diced
The nutrition facts are estimated for 1 tortilla without any fillings, since I can’t control how much fillings you use!
Nutrition
Calories: 71kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 216mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg