Description
A delicious low-carb and gluten-free wrap using melted cheddar cheese as the bread substitute, layered with pickles and fresh vegetables for a crunchy and flavorful sandwich alternative.
Ingredients
Scale
Cheese Base
- 1½ cup shredded cheddar cheese
Pickle Layer
- 6 pickle slices, thinly sliced (or zucchini or onion rings)
Filling
- 2 slices of turkey
- Tomato, thinly sliced
- Thinly sliced cucumber
- Thinly sliced onions
- Avocado, sliced
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) to prepare for baking the cheese wraps.
- Drain Pickles: Gently press the pickles with a clean paper towel to remove excess moisture which helps cheese stick better during baking.
- Form Cheese Base: On a parchment-lined baking sheet, place 1/2 cup of shredded cheddar cheese on one side and the other 1/2 cup on the opposite side. Shape each pile into the desired shape for your sandwich ‘bread.’
- Add Pickle Layer: Lay about 3 thinly sliced pickle slices evenly over each mound of shredded cheese.
- Top with Cheese: Sprinkle the remaining cheese over the pickles to cover them.
- Bake Cheese Wraps: Place the baking sheet in the preheated oven and bake for 15-20 minutes until the cheese is melted and golden. Remove and let the cheese wraps cool completely before assembling.
- Assemble Wrap: Once cooled, place the turkey slices, tomato, cucumber, onion, and avocado between the two cheese ‘bread’ wraps to make your low-carb sandwich.
Notes
- Ensure the pickles are well-drained to prevent soggy wraps.
- You can substitute pickles with thin zucchini or onion rings if preferred.
- Allow the cheese wraps to cool fully to become firm and easier to handle.
- Optional: Toast the assembled wrap briefly in a skillet for a warm sandwich experience.
- Use parchment paper to prevent sticking during baking.
- Prep Time: 6 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
