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keto wraps

Easy Keto Wraps Recipe (Gluten-Free Zucchini Wraps)

These easy keto wraps are made with zucchini, chia, and flax — gluten-free, fiber-packed, and baked on one pan. Only 10 minutes of hands-on work!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1 large wrap
Course: Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small zucchini grated and squeezed very well. This is the make-or-break step
  • 2 eggs
  • ½ cup grated mozzarella use low-moisture mozzarella
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flaxseed
  • ½ teaspoon salt

Equipment

Method
 

  1. Grate and Drain the Zucchini: Grate 2 small zucchini on the large holes of a box grater — no need to peel them first. Then squeeze, squeeze, squeeze. Wrap the shreds in a clean kitchen towel and wring out as much liquid as you can, let it sit a minute, then squeeze again — you'll be shocked how much more comes out the second time. You want it very, very drained. Soggy zucchini means a soggy wrap! (WATCH VIDEO BELOW)
  2. Mix Everything Together: In a large bowl, combine the drained zucchini, eggs, mozzarella, chia seeds, ground flaxseed, and salt. Stir until everything is evenly combined.
  3. Let It Rest — Don't Skip This!: Let the mixture sit for 10 minutes while your oven preheats to 390°F (200°C). This is when the magic happens — the chia seeds and ground flax absorb the remaining moisture and turn into a natural binder that holds the wrap together. No flour needed!
  4. Mix Again and Shape: Give the mixture one more good stir — it will have thickened noticeably. Transfer it to a parchment-lined baking sheet and use your hands or the back of a spoon to shape it into a thin, even circle. Keep the thickness consistent from the center to the edges so it bakes evenly. (WATCH VIDEO BELOW)
  5. Bake: Bake for 20–25 minutes, until the wrap is set in the center and the edges are turning golden.
  6. Cool, Then Fill: Let the wrap cool before filling — it firms up and becomes more flexible as it cools. Then load it up! I go for cream cheese and mortadella, but scrambled eggs, deli turkey, tuna salad... honestly, anything goes. (WATCH VIDEO BELOW)

Notes

  • Squeeze the zucchini like you mean it. This is the single biggest factor in whether your wrap holds together. Squeeze once, rest a minute, squeeze again — the drier the zucchini, the sturdier the wrap.
  • Don't skip the 10-minute rest. This is the step that makes these wraps work without any flour at all — the chia and flax need those 10 minutes to soak up moisture and gel into a binder. It lines up perfectly with your oven preheating, so you're not even waiting extra time.
  • Mix again right before shaping. The mixture thickens as it rests, so one more stir redistributes everything evenly before it goes on the pan.
  • Use low-moisture mozzarella. Fresh mozzarella balls are packed in water — exactly what we're trying to avoid. Stick with block or bagged shredded mozzarella.

Storage

  • Fridge: store cooled wraps in an airtight container for 3–4 days, with parchment paper between them if you've baked a batch.
  • Reheat: warm in a dry pan over medium heat for 30–60 seconds per side, or microwave for 10–15 seconds. The pan method keeps them from going soft.
  • Freezer: zucchini wraps generally freeze well — layer parchment between wraps, seal in a freezer bag, and freeze for up to 2 months. Thaw in the fridge before reheating. (See Missing Details — confirm before publishing.)

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