High protein|viral carrot wrap|easy breakfast recipes|keto diet| keto|healthy food

High protein|viral carrot wrap|easy breakfast recipes|keto diet| keto|healthy food

I’ve played around with these wraps before—zucchini, pickles, jalapeños—and now I had to give carrots their turn in the spotlight. Honestly, they might be my second favorite after zucchini. They bake up soft, flexible, and with a subtle sweetness that pairs perfectly with the toppings I used here.
A bonus? A medium carrot clocks in at about 4 net carbs, making these a tasty low-carb option if you’re cutting back.
This recipe makes 3–4 wraps.
Here’s how I whip them up:
Preheat your oven to 375°F.

Mix the base – Shred 3 medium carrots into a bowl. Add 1 egg, 1 cup shredded pepper jack cheese, ½ tbsp smoked paprika, ½ tbsp garlic powder, ½ tsp chipotle pepper (optional), and a pinch of salt. Mix until everything’s well combined.

Shape & bake – Line a cookie sheet with parchment paper (non-negotiable!) and scoop the carrot mix into 3–4 circles. Bake for 16–18 minutes, then let cool slightly.

Make the guac – Mash 2 avocados with the juice of 1 lime, a handful of chopped cilantro, ½ small white onion, a couple pinches of salt, and (optional) 1 tbsp toasted sesame seeds for crunch.

Assemble – Spread guac on each wrap, top with shredded beef (or chicken/shrimp), a teaspoon of sour cream, a drizzle of sriracha, and extra cilantro.

Serve & enjoy – Pile them up on a plate and dig in.

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