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Two ingredient low carb pickle cheese “bread” or wraps are viral for great reason. So easy to make and insanely yummy. Cut the carbs and try this out instead!
Why Make These Low Carb Wraps
There are so many variations to be made with this recipe! The options are almost limitless.
- Customize. Use zucchini, pickles, onions and more! Use any cheese of choice!
- Low Carb. This is a low carb option to bread or a wrap. You can also just cube it and eat like crackers.
- Easy To Make!
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Pickles. I use dill pickles, slices. You can use spicy or bread and butter if that’s you jam. Zucchini will also work or use onion slices!
- Cheese. Use freshly shredded cheese for the best outcome. Pre shredded has anti-caking on it and prevents melting smooth. I go for cheddar or manchego.
- Sandwich Add Ins. Stuff it with whatever you like! Turkey and veggies or Spicy Tuna Salad, Chickpea salad, Chicken Salad and more!
Steps To Make Low Carb Pickle Cheese Wraps
- Step One. Preheat oven to 400º Soak up moisture our of pickle.
- Step Two. Assemble the low carb pickle wraps or “bread” on parchment paper.
- Step Three. Bake for 15-20 minutes until everything is bubbling and browned.
- Step Four. Assemble the wraps or sandwiches!
Low Carb Pickle Wrap Tips
- Soak up excess moisture! Use a paper towel and press gently. This helps the cheese to stick.
- Use parchment paper. This is a must to prevent sticking.
- Keep an eye on them in the oven, all cheese is different so times will vary. It needs to be a bit browned.
- Let it cool completely. Don’t touch it until cooled! This helps it solidify.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Other Lunch Recipes To Try
Low Carb Pickle Wrap
Two ingredient low carb pickle cheese "bread" or wraps are viral for great reason. So easy to make and insanely yummy. Cut the carbs and try this out instead!
Equipment
- parchment paper
- baking sheet
Ingredients
- 1½ cup shredded cheddar cheese
- 6 pickles slices, thinly sliced, or zucchini or onion rings
Optional Sandwich Add Ins
- 2 slices of turkey
- tomato
- thinly sliced cucumber
- thinly sliced onions
- avocado
Instructions
- Preheat oven to 400º Soak up moisture our of pickle. Gently press on the pickles with a clean paper towel to pull moisture out. This helps the cheese to stick.
- Assemble the low carb pickle wraps or "bread" on parchment lined baking sheet.
- Add 1/2 cup of cheese to one side of the baking sheet. Add 1/2 cheese to the other side. Shape the cheese into the shape you want for the sandwich.
- Lay the pickles over the shedded cheese, about 3 slices each should fit on the cheese.
- Sprinkle the leftover cheese on the pickles. Place in the oven and cook for 15-20 minutes. Let the wraps/bread completely cool before assembling with add ins.
Notes
- Soak up excess moisture! Use a paper towel and press gently. This helps the cheese to stick.
- Use parchment paper. This is a must to prevent sticking.
- Keep an eye on them in the oven, all cheese is different so times will vary. It needs to be a bit browned.
- Let it cool completely. Don’t touch it until cooled! This helps it solidify.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Serving: 1 Sandwich | Calories: 723kcal | Carbohydrates: 12g | Protein: 44g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 157mg | Sodium: 4302mg | Potassium: 600mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2412IU | Vitamin C: 8mg | Calcium: 1411mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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