Homemade Low-Carb Wraps

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.

Homemade Low-Carb Tortillas
Photo: Caitlin Bensel
Active Time:
55 mins
Total Time:
2 hrs 5 mins


  • 1 head cauliflower (about 2 lbs.), cut into large florets

  • 2 large eggs

  • 1 ½ cups shredded sharp Cheddar cheese

  • ½ teaspoon xanthan gum (see Tip)

  • ½ teaspoon salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon smoked paprika


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

  2. 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.)

  3. 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.

  4. 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 (per serving)

116 Calories
8g Fat
6g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 116
% Daily Value *
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 8g 16%
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 60mg 20%
Vitamin A 326IU 7%
Sodium 301mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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