Description
Say good morning with a healthy twist! These Breakfast Zucchini Tortillas are soft, flexible, and packed with veggies—perfect for wrapping your favorite breakfast fillings. Whether you’re looking to cut back on carbs or sneak in more greens, these easy-to-make tortillas are a fresh and delicious alternative to store-bought wraps.
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Ingredients
Makes about 6 small tortillas:
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2 medium zucchini (about 2 cups grated)
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2 large eggs
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3 tbsp oat flour or almond flour
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1 tbsp ground flaxseed (for structure)
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¼ tsp garlic powder
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¼ tsp salt
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Black pepper to taste
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Optional: pinch of dried herbs (basil, oregano, thyme)
For Serving (Optional Fillings):
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Scrambled eggs or egg whites
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Sautéed spinach, mushrooms, or bell peppers
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Shredded cheese or plant-based cheese
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Avocado slices or guacamole
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Turkey slices or grilled tofu
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Salsa or hot sauce
Instructions
Step 1: Prep the Zucchini
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Grate the zucchini using a box grater or food processor.
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Place in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible—this is key for firm tortillas.
Step 2: Make the Batter
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In a bowl, mix the squeezed zucchini, eggs, oat or almond flour, flaxseed, garlic powder, salt, and pepper.
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Stir until a thick batter forms—like thick pancake batter. Let it rest for 5 minutes to firm up.
Step 3: Cook the Tortillas
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Heat a non-stick skillet over medium heat and lightly grease it.
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Scoop about ¼ cup of batter onto the skillet and spread it into a thin circle (about 6 inches wide).
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Cook for 2–3 minutes per side, or until golden and set.
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Transfer to a plate and cover with a towel to keep warm. Repeat with remaining batter.
Step 4: Fill and Serve
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Once all tortillas are cooked, fill them with your favorite breakfast ingredients.
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Fold or roll like a wrap or taco.
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Serve immediately or store for later.
Notes
Squeeze Well – Removing moisture is key for tortillas that hold together.
Use a Non-Stick Pan – Helps prevent tearing and sticking.
Keep Warm – Cover cooked tortillas with a towel to keep them soft.
Rest the Batter – Letting it sit helps bind ingredients together.
Make Them Ahead – Store in the fridge or freezer for easy breakfasts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Healthy / Gluten-Free