BROCCOLI WRAPS
This is a more involved recipe that gives you a great lunch option. Broccoli gets blended in the food processor and combined with eggs to make veggie-loaded lunch wraps with which you can wrap up sliced meat (or any filling, really) for a deliciously satisfying Paleo lunch. Wrap turkey and mayo, or even eggs and bacon, for an easy on-the-go breakfast. SERVES 4
PREP TIME: 15 minutes
COOK TIME: 20 minutes
1 head broccoli, cut into florets
3 eggs
3 garlic cloves, finely minced
1 shallot, minced
1 teaspoon (5 ml) chopped fresh chives
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) chopped fresh parsley
1 teaspoon (5 ml) salt
Freshly ground black pepper
- Preheat the oven to 350°F (180°C).
- In a food processor or blender, pulse the broccoli until roughly chopped (don’t overprocess—you want it to still be rough). Transfer to a microwave-safe bowl, and microwave on high for 2 minutes. Allow to cool for a few minutes, and then twist in a thin cloth or cheesecloth to remove any water (not a lot will come out, but the little that’s there needs to be removed). Transfer the broccoli to a medium bowl.
- In a small bowl, whisk together the eggs, garlic, shallot, chives, oregano, and parsley, and season with salt and pepper; pour over the broccoli, and mix until well incorporated.
- Line a large baking sheet with parchment paper, and scoop the broccoli mixture into four equal sections. Spread each section of broccoli out until it’s about ¼ inch thick, leaving a little room in between each. Bake for 10 minutes, and then flip and bake for another 7 minutes.
- Remove the baking sheet from the oven, and allow the broccoli wraps to cool. Store in the refrigerator. To reheat, broil them quickly in the oven or toaster oven.
VARIATION 1 TURKEY-AVOCADO BROCCOLI WRAP: Layer 2 or 3 slices of turkey, a spread of Homemade Mayo (here), and ¼ avocado, sliced. Fold the wrap in half.
VARIATION 2 BROCCOLI-WRAP TACOS: Use the wraps as taco shells, and fill with Pulled Pork BBQ (here) or Blackened Shrimp (here).
PREP TIP: Make a large batch and freeze with parchment paper in between each wrap.
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Broccoli wraps are grain-free tortillas made from nothing but broccoli, eggs, and a handful of aromatics — and they actually hold together. The broccoli is pulsed, microwaved, and wrung out in a cloth before baking into pliable, savory rounds. Fill them with whatever you like; they're sturdy enough to roll and eat by hand.
Pro Tips
- Wring the microwaved broccoli in a thin cloth or cheesecloth until almost dry — this single step decides whether your wraps are pliable or soggy.
- Don't overprocess the broccoli in the food processor; a rough chop keeps the wraps flexible instead of cakey.
- Roll the wraps while they're still slightly warm and flexible, since they firm up as they cool.
- Spread them thin and evenly in the pan — thick spots stay damp and tear when you fold them.
Frequently Asked Questions
Can I bake these in a regular oven instead of the microwave step?
The microwave is just for softening and drawing out moisture quickly. Steaming the broccoli 3 minutes works too — just wring it out thoroughly afterward.
How do I store broccoli wraps?
Layer them between parchment in a sealed container in the fridge for up to 3 days. Rewarm briefly to make them flexible again before filling.
What should I fill them with?
Shredded chicken, sliced avocado, bacon, and greens all work. Treat them like a soft taco or a sandwich wrap and don't overfill.
Can I use a different flour instead of almond flour?
This recipe relies on egg and broccoli for structure; if you use a different flour, choose a fine, grain-free one like cassava in the same small amount.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- In a food processor or blender, pulse the broccoli until roughly chopped (don’t overprocess—you want it to still be rough).
- Transfer to a microwave-safe bowl, and microwave on high for 2 minutes. Allow to cool for a few minutes, and then twist in a thin cloth or cheesecloth to remove any water (not a lot will come out, but the little that’s there needs to be removed).
- Transfer the broccoli to a medium bowl.
- In a small bowl, whisk together the eggs, garlic, shallot, chives, oregano, and parsley, and season with salt and pepper; pour over the broccoli, and mix until well incorporated.
- Line a large baking sheet with parchment paper, and scoop the broccoli mixture into four equal sections.
- Spread each section of broccoli out until it’s about ¼ inch thick, leaving a little room in between each.
- Bake for 10 minutes, and then flip and bake for another 7 minutes.
- Remove the baking sheet from the oven, and allow the broccoli wraps to cool. Store in the refrigerator. To reheat, broil them quickly in the oven or toaster oven.
