LCHF Cheese Wraps

Pernille

LCHF cheese wraps


Today, I had the most delicious and filling lunch that I have had in a long time. Generally, I find lunch to be the most challenging of my daily meals – probably because I am of Scandinavian descent and therefore I am used to eating open sandwiches for lunch.

So anyway, I had absolutely no leftovers from last night’s dinner (which is what I usually eat for lunch) and as I was staring into the fridge, I remembered that I had heard about making a cheese wrap. I had no recipe but did not feel like I needed one either.

I mixed shredded cheddar, mozzarella and a little bit of pepper jack cheese and spread it out into a wrap sized square on a cookie sheet with parchment paper. Put it in the oven for approximately 10 minutes – keep an eye on it. Mine was at 350 convection setting. Took it out, let it cool a bit and then started filling the wrap. I had baby romaine, a little bit of yellow bell pepper, some tomatoes, avocado and ham. I also used some ranch dressing.


LCHF cheese wraps_2



While the wrap was still lukewarm and soft, I rolled it up, cut it in halves and got ready to splurge!



LCHF cheese wrap_3


The wrap was absolutely delicious, OMG! I am sure that it’ll also be delicious with chicken and bacon, tuna, or any other filling. And the good thing is that you can use whatever you have in your fridge – the only thing you HAVE to have is the cheese. And I stayed full – almost stuffed (!) – until a late, light dinner. Enjoy!

2 Comments

  1. Amber
    AmberReply
    November 13, 2014 at 9:02 pm

    How much of each cheese did you use for the wrap?

    • Pernille
      PernilleReply
      November 14, 2014 at 7:52 am

      Hi Amber,
      I really just went by the size that I wanted but I guess I used a total of 1/3 lb. Probably 1-2 T of pepper jack cheese and the rest half cheddar and half mozzarella. I normally just use what I have, both for the wrap and for the filling, that’s part of the beauty of this meal:-)

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