These homemade low-carb wraps are made with grated cauliflower and sharp Cheddar cheese and are lightly spiced with cumin and paprika. Not only are they low in carbs, but they're also gluten-free. Use them in place of store-bought wraps or tortillas and stuff them with your favorite taco and sandwich fillings., February 2021


Credit: Caitlin Bensel

Recipe Summary

55 mins
2 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in the upper and low thirds of oven; preheat to 400°F. Line 2 large rimmed baking sheets with parchment paper.

  • Grate cauliflower florets on the large holes of a box grater; discard stems. Transfer the cauliflower to a large microwaveable bowl. Cover tightly with plastic wrap and microwave on High until very tender, about 8 minutes. Carefully remove and discard plastic wrap; stir to release steam. Let cool for 15 minutes. Transfer the cauliflower to a clean kitchen towel; twist it over the sink, squeezing firmly to remove as much liquid as possible. (You should have about 1 packed cup cauliflower after squeezing.)

  • Place the cauliflower in a food processor. Add eggs, cheese, xanthan gum, salt, cumin and paprika; process until a smooth, thick batter forms, about 2 minutes.

  • Spoon dollops of batter (about 1 1/2 tablespoons each) onto the prepared baking sheets, placing them 6 inches apart (6 dollops on 1 pan and 4 dollops on the other). Spread the batter with the back of a spoon to create a thin 4-inch circle. Bake until puffed, with dry edges and lightly browned bottoms, 6 to 8 minutes. Let cool on the pan for 3 minutes. Using a spatula, carefully flip each wrap. Return to the oven, switching the pans' positions, and continue baking until the bottoms are brown in spots, 4 to 5 minutes. Let cool on the pans for 10 minutes. Transfer to a plate. Let the pans cool completely and line with fresh parchment paper. Spoon 4 dollops of batter on each pan (1 1/2 tablespoons per dollop, 6 inches apart). Repeat the baking process.


Parchment paper

To make ahead

Refrigerate wraps in an airtight container for up to 3 days. Reheat a few at a time in the microwave on a large plate, slightly overlapping.


Xanthan gum is often used as a thickener and stabilizer in packaged foods like ice cream and salad dressing. It can also be used to help gluten-free baked goods hold together without crumbling (it's in many gluten-free flour blends too). Look for it in the baking section of the grocery store, near other gluten-free products or online.

Nutrition Facts

2 wraps
116 calories; fat 8g; cholesterol 60mg; sodium 301mg; carbohydrates 6g; dietary fiber 2g; protein 8g; sugars 2g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 326IU.