Low-Carb Zucchini Chicken Wrap

Ingredients

• 2 cups shredded zucchini (squeeze out all moisture)
• 1 large egg
• ½ cup shredded mozzarella
• 2 tbsp grated Parmesan
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• Salt and pepper
• 1 cup cooked chicken breast, sliced or shredded
• ½ cup chopped romaine lettuce
• ½ tomato, sliced
• 2 tbsp diced red onion
• 2 tbsp mayo
• 1 tsp Dijon mustard
• Optional: sliced avocado or feta cheese

Method

1. Heat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Combine shredded zucchini, egg, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a bowl.
3. Spread the mixture into a thin rectangle, about ¼ inch thick, on the tray and bake 20-25 minutes until the edges turn golden.
4. Let the baked wrap cool for about 5 minutes to firm up.
5. Stir together mayo, Dijon mustard, and garlic powder to make the sauce.
6. Top the wrap with chicken, lettuce, tomato, onion, and sauce, then roll tightly to form two wraps.
7. For added crunch, sear the rolled wraps in a dry skillet for 1-2 minutes per side.