Baked Crispy Veggie Wraps
29 June 2025
Baked Crispy Veggie Wraps
If you're looking for a healthy, low-calorie lunch that actually satisfies, these baked veggie wraps are about to become your new favorite. Made with simple, fresh ingredients like zucchini, carrots, and potatoes, these crispy vegetable wraps are oven-baked to golden perfection and take just one egg and a handful of mozzarella to hold everything together.
So, if all that sounds good to you, read on!
Honestly, my favorite part? That crispy texture without needing a frying pan or a tortilla. These wraps feel fresh and homemade, but they come together like a dream. And the fact that they’re naturally gluten-free and low in calories? Total bonus.
3 Reasons You’ll Love This Recipe:
CRISPY & GOLDEN – These baked wraps come out perfectly crisp around the edges and soft in the middle. So satisfying!
FILL THEM YOUR WAY – Chicken, avocado, salad, cottage cheese, you name it. These wraps are just waiting for your favorite fillings.
QUICK & WHOLESOME – Made with just a handful of real ingredients. No flour, no weird stuff, just veggies, egg, and cheese.
I say make a big batch, fill them with whatever you’re craving, and enjoy a light but hearty meal that actually feels fun. Baked veggie wraps might just be your new obsession.
Love Veggie-Based Recipes? You’ll Also Enjoy:
Crispy Zucchini Roll Skewers – These golden, bite-sized zucchini rolls are the perfect crispy snack or party starter.
Three Cheese Zucchini Rollatini – Creamy, cheesy, and oven-baked, this zucchini rollatini is comfort food without the guilt.
Baked Zucchini Sandwich – A hearty and healthy twist on your classic sandwich, loaded with veggie goodness.
Ingredients in Baked Crispy Veggie Wraps
Here’s what you need to make Baked Crispy Veggie Wraps:
Zucchini: use fresh, grated zucchini as the base for the wraps. It adds moisture, a soft texture, and mild flavor, just make sure to squeeze out any excess liquid.
Carrot: brings a touch of natural sweetness and vibrant color, balancing out the earthiness of the zucchini and potatoes.
Potatoes: add structure and heartiness to the wraps, acting as a natural binder without the need for flour.
Egg: helps hold everything together while baking and adds a light boost of protein.
Mozzarella Cheese: melts beautifully into the wrap mixture, adding creaminess and crisp edges once baked.
Chives or Green Onion: give a mild, fresh onion flavor that lifts the entire wrap without overpowering it.
Salt & Pepper: essential for seasoning, just enough to enhance the natural flavors of the vegetables.
Optional Fillings
Lettuce or Baby Greens: add crunch and freshness, making the wraps feel light and balanced.
Avocado: brings creaminess and healthy fats, perfectly complementing the crispy texture of the wrap.
Tomato: adds a juicy, tangy bite that brightens up every bite.
Cooked Chicken: a great way to add protein and turn the wrap into a more filling, satisfying meal.
Yogurt Sauce or Dressing: a drizzle of your favorite sauce adds the perfect final touch, cool, creamy, and full of flavor
How to make Baked Crispy Veggie Wraps
These crispy veggie wraps come together with just a bit of grating, mixing, and baking, no fancy tools or steps. Once they’re golden and crisp, you can fill them however you like and enjoy a healthy, homemade wrap that’s full of flavor.
My Go-To Grater for This Recipe
For recipes like these baked crispy veggie wraps, having a reliable box grater makes all the difference, especially when you’re working with zucchini, carrots, and potatoes. I personally love the Spring Chef Professional Cheese Grater because it’s sharp, sturdy, and so easy to clean.
This one has four different grating sides, which means you can switch between fine shreds (perfect for cheese) and larger grates for vegetables in seconds. It’s extra-large, super stable, and even dishwasher safe—major win for cleanup!
⭐ 4.7 stars with over 28,000 reviews
✅ Stainless steel & durable
✅ Great for veggies, cheese, ginger, and more
Note: This is an affiliate link. If you make a purchase through it, I may earn a small commission at no extra cost to you. Thank you for supporting the blog!
DIRECTIONS
Step 1: Prepare and bake the wraps
Start by grating the zucchini, carrots, and potatoes using a box grater or food processor. Place the grated veggies in a clean kitchen towel and squeeze out as much moisture as you can, this is key for crispy wraps.
In a large bowl, mix the vegetables with a beaten egg, shredded mozzarella, chopped chives (or green onion), salt, and pepper. Once everything is well combined, line a baking tray with parchment paper or a silicone mat. Scoop out portions of the mixture and flatten them into thin rounds.
Bake in a preheated oven at 180°C (356°F) for 25–30 minutes, or until golden and crisp around the edges.
Step 2: Let the wraps cool
After baking, let the wraps rest on the tray for a few minutes. This helps them firm up and makes them easier to lift and fill without tearing.
Step 3: Add your fillings
Top each wrap with your favorite ingredients, lettuce, avocado, sliced tomato, grilled chicken, or a drizzle of yogurt sauce. Feel free to get creative with whatever you have on hand!
Step 4: Wrap and enjoy
Fold or roll the wraps gently and enjoy right away. They’re perfect for a light lunch, meal prep, or a healthy snack on the go.
Ready to Serve
These crispy veggie wraps are a fresh, wholesome twist on classic wraps, perfect for lunch, dinner, or even party platters! Easy to fill, fun to eat, and totally customizable, they’re a great way to enjoy more veggies without sacrificing flavor.
These baked crispy veggie wraps are healthy, flavorful, and incredibly simple to make. Fill them with your favorite ingredients, like avocado, grilled chicken, or fresh greens, for a light, satisfying meal that fits perfectly into a busy day.
This baked veggie wraps recipe is great for lunch, dinner, or even on-the-go snacks. If you give it a try, let me know in the comments what fillings you used, I’d love to hear your twist! And don’t forget to save or share this recipe for later.
I’d love to know what you think if you give this a try! 🙂 – Angie
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Baked Crispy Veggie Wraps
Ingredients
- 1 medium carrot
- 3 small potatoes
- 2 medium zucchinis one green and one regular, if available
- 1 egg
- 1 handful grated mozzarella
- 1 small bunch chives or green onion
- Salt to taste
- Pepper to taste
- Lettuce for filling
- Avocado sliced, for filling
- Tomato sliced, for filling
- Cooked chicken for filling
- Yogurt sauce or dressing optional
Instructions
Step 1: Prepare and bake the wraps
- Start by grating the zucchini, carrots, and potatoes using a box grater or food processor. Place the grated veggies in a clean kitchen towel and squeeze out as much moisture as you can, this is key for crispy wraps. In a large bowl, mix the vegetables with a beaten egg, shredded mozzarella, chopped chives (or green onion), salt, and pepper. Once everything is well combined, line a baking tray with parchment paper or a silicone mat. Scoop out portions of the mixture and flatten them into thin rounds. Bake in a preheated oven at 180°C (356°F) for 25–30 minutes, or until golden and crisp around the edges.
Step 2: Let the wraps cool
- After baking, let the wraps rest on the tray for a few minutes. This helps them firm up and makes them easier to lift and fill without tearing.
Step 3: Add your fillings
- Top each wrap with your favorite ingredients, lettuce, avocado, sliced tomato, grilled chicken, or a drizzle of yogurt sauce. Feel free to get creative with whatever you have on hand!
Step 4: Wrap and enjoy
- Fold or roll the wraps gently and enjoy right away. They’re perfect for a light lunch, meal prep, or a healthy snack on the go.
Notes
With filling (chicken, avocado, sauce): Add ~100–150 kcal depending on portion and toppings
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