These wraps are made entirely from cheese, creating a flexible wrap when warm and a crispy shell as they cool. They’re naturally very low in carbs and work well for keto diets.
Yield
4 small wraps
Ingredients
- 2 cups (about 225 g) shredded mozzarella cheese
- ½ cup (55 g) grated Parmesan cheese
Optional seasonings
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- Pinch of black pepper
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Spatula
- Oven-safe bowl (optional)
Method 1: Oven-Baked Cheese Wraps
Step 1: Preheat
Preheat oven to 190°C (375°F).
Line a baking sheet with parchment paper.
Step 2: Prepare Cheese Mixture
Combine:
- Mozzarella
- Parmesan
- Any optional seasonings
Mix thoroughly.
Step 3: Form Circles
Divide mixture into 4 portions.
For each wrap:
- Place a portion on the baking sheet.
- Spread into a thin circle about 15–18 cm (6–7 inches) wide.
- Leave space between circles.
The thinner the layer, the crispier the result.
Step 4: Bake
Bake for 7–10 minutes until:
- Edges are deep golden brown.
- Center is melted and bubbling.
Watch carefully during the last few minutes.
Step 5: Shape
For flexible wraps:
- Remove from oven.
- Let cool 30–60 seconds.
- Carefully lift with a spatula.
- Drape over a rolling pin, bottle, or taco rack.
Allow to cool completely.
For crispy flat wraps:
- Leave them flat on the tray until cooled.
Method 2: Microwave Version
Step 1
Place parchment paper on a microwave-safe plate.
Step 2
Spread ½ cup cheese mixture into a thin circle.
Step 3
Microwave for 1½–3 minutes depending on microwave power.
Cook until golden around the edges.
Step 4
Cool briefly and shape as desired.
Repeat with remaining cheese.
Filling Ideas
Chicken Bacon Wrap
- Sliced grilled chicken
- Bacon
- Lettuce
- Ranch dressing
Turkey Club
- Turkey slices
- Tomato
- Lettuce
- Mayonnaise
Cheeseburger Style
- Ground beef
- Pickles
- Mustard
- Sugar-free burger sauce
Breakfast Wrap
- Scrambled eggs
- Sausage
- Cheddar cheese
Nutrition (Approximate, per wrap)
Using only mozzarella and Parmesan:
- Calories: 180–220
- Protein: 13–16 g
- Fat: 14–18 g
- Net carbs: 1–2 g
Exact values depend on the cheeses used.
Tips for Success
- Use parchment paper; cheese sticks easily to bare pans.
- A mix of mozzarella and Parmesan gives the best balance of flexibility and crispness.
- If wraps become too hard to shape, return them to the warm oven for 20–30 seconds.
- For extra crunch, bake 2–3 minutes longer.
- Allow wraps to cool completely before storing.
Storage
- Refrigerate in an airtight container for up to 4 days.
- Re-crisp in a skillet, oven, or air fryer for a few minutes before serving.
