Low-carb wrap awesome

Ingredients for 4 servings:

• 3 eggs, size M or L
• 25 ml olive oil
• 125g mozzarella
• some pepper
• ½ tsp Himalayan salt or smoked salt
• 15 g psyllium husks, ground
• some herbs to taste
• 200 g spread (Brunch Paprika & Pepper)
• 16 slice(s) ham sausage, very thinly sliced
• 4 leaves of iceberg lettuce or leaf lettuce
• some paprika powder, smoked

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

for all occasions: breakfast, to go or office, party, soup garnish and much more

Preheat the oven to 175°C (350°F) fan/convection oven. Line a baking sheet with parchment paper and set aside. For the dough, combine the eggs and olive oil (liquid coconut oil also works) in a tall container. Cut the mozzarella into small pieces and add it. Purée everything very finely with a hand blender; there should be no lumps. Add salt and pepper and, if desired, very finely chopped herbs (e.g., basil, parsley, Provençal herbs, but also carrot tops or kohlrabi or Romanesco leaves). Add the psyllium husks, preferably ground (available cheaply at dm, for example), and quickly mix well with a whisk. Immediately pour the mixture onto the baking sheet and spread it very thinly over the entire sheet. I always do this with the back of a tablespoon. Place the sheet in the hot oven and after about 4 minutes, prick the dough with a fork (the dough will bulge over time). Repeat this process after 2 minutes if necessary (where it is bulging). Bake for a total of 8 minutes. Remove the baking tray. Cut the dough sheet into 4 pieces and allow the individual pieces to cool on a rack; this takes about 5 minutes. Then spread the brunch spread evenly on each piece (you can also use cream cheese) and place 4 thin slices of sausage evenly on top. Wash the lettuce leaves, pat them dry, and place them on the sausage slices. Season the filling with paprika and roll it up. Other options include ham and cheese or vegetarian, but also with chicken strips, peppers, tofu, mayonnaise, sour cream, etc. Your imagination is the limit. The dough pieces will keep in the fridge for about 4 days if wrapped, so you can also bake them in advance. Ideal as a low-carb meal for breakfast, for work, on the go, but also great on a party buffet. Can also be used in thinly sliced ​​strips as a soup garnish, as a salad addition, or as a substitute for tagliatelle with Bolognese, for example. E.g., as lasagna sheets, casseroles, quiche dough, and much more. The photo shows one serving.