Another fabulous Low Carb / veggie packed alternative inspired by the lovely Luise at Green Kitchen Stories.

Have definitely replaced these Cream Cheese Tortillas as my go-to when I get a craving for anything Mexican. Even my Irishman loves them!

makes 6
takes 30 minutes
2 medium zucchini (300g / 10oz)
50g (2oz) grated parmesan
50g (2oz) almond meal
1 egg

1. Preheat your oven to 200C (400F). Line a large baking tray with baking paper.

2. Grate zucchini coarsely using a box grater or your food processor. Place in a medium bowl with the parmesan, almond meal, egg and a big pinch of salt. Stir until well mixed. Then divide into 6 scoops. I use a 1/3 cup measure to do this.

3. Place each scoop of mixture on your baking tray. Then use your hands to form each pile into a tortilla shape about 10cm (4in) diameter.

4. Bake for 20 minutes or until tortillas are golden brown. Serve warm.

Variations & Substitutions

Short on time – use lettuce leaves or cabbage leaves as your tortillas instead.

egg-free – I haven’t tried it but these should work with ‘flax eggs’.

more substantial (carb lovers) – use regular tortillas

Low FODMAP – replace almond meal with ground sunflower seeds or low FODMAP flour.

nut free – ground sunflower seeds or use flour or soft bread crumbs instead.

different veg – should work with any grated veg like carrots, parsnip cauliflower, beets, broccoli. Or a mix of these.

dairy-free / paleo – replace parmesan with extra almond meal.