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!
Servings: 1
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