Low carb vegan kebab wraps

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Low Carb Vegan Kebab Wraps[edit | edit source]

File:Low Carb Vegan Kebab Wraps.jpg
Low Carb Vegan Kebab Wraps

Preparation Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 minutes

Ingredients[edit | edit source]

Instructions[edit | edit source]

  1. Preheat the oven to 350°F (175°C).
  2. Grate the cauliflower heads and squeeze out the excess water.
  3. In a large bowl, combine the cauliflower, almond flour, flaxseed meal, psyllium husk, baking powder, and salt.
  4. Gradually add the water to the mixture and knead until a dough forms.
  5. Divide the dough into 4 equal parts and roll each part into a ball.
  6. Flatten each ball into a thin circle and place on a baking sheet lined with parchment paper.
  7. Bake for 15 minutes or until golden brown.
  8. While the wraps are baking, prepare the soy protein chunks by heating the olive oil in a pan over medium heat.
  9. Add the garlic powder, onion powder, and paprika to the pan and stir until the spices are well combined.
  10. Add the soy protein chunks to the pan and cook until they are browned and crispy.
  11. Remove the wraps from the oven and let them cool for a few minutes.
  12. Spread a layer of vegan mayonnaise on each wrap.
  13. Top with lettuce, tomatoes, cucumbers, and the cooked soy protein chunks.
  14. Roll up the wraps and serve.

Nutritional Information[edit | edit source]

  • Calories: 350
  • Protein: 20g
  • Fat: 25g
  • Carbohydrates: 10g
  • Fiber: 7g
  • Net Carbs: 3g


Recipes (external)[edit source]

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