Easy Veggie Wrap

By: Stella Drivas @hungry.happens

Made With:

Recipe and Photo Credit: @hungry.happens

Recipe Info

2 cups zucchini, grated and excess moisture squeezed out
2 medium carrots, grated
1 medium potato, grated and excess moisture squeezed out
3 eggs
2 teaspoons Gourmet Garden™ Garlic Stir-In Paste
1 tablespoon Gourmet Garden™ Lightly Dried Chopped Parsley
3 tablespoon all-purpose flour
1 cup shredded mozzarella
1/2 teaspoon salt
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Onion Powder
1/2 teaspoon McCormick® Crushed Red Pepper
1/2 teaspoon McCormick® Pure Ground Black Pepper
Assembly: Whipped Cream Cheese, Lettuce, Provolone, Turkey, Tomato, Avocado, Balsamic Glaze

(per serving)

Recipe and Photo Credit: @hungry.happens

$6.49

$5.49

$4.49

$6.99

Preheat oven to 350°F. Line large sheet pan with parchment paper.
In a large bowl, mix the zucchini, carrot, potato, eggs, Gourmet Garden Garlic Stir-In Paste, Gourmet Garden Lightly Dried Parsley, flour, mozzarella, salt, garlic powder, onion powder, crushed red pepper and black pepper until combined.
Transfer the mixture to the pan flatten and spread out evenly about 1 inch thickness. Bake for 25 to 30 minutes or until golden brown.
Let cool and flip over. On one side, spread on the whipped cream cheese, lettuce leaves, provolone slices, turkey, tomato, avocado and balsamic glaze.