Ingredients
- —150 g grated carrot
- —1 egg
- —2–3 tablespoons rye flour
- —Small splash of water
- —Pinch of salt
- —Fresh herbs like chives or parsley (optional)
Instructions
Mix the grated carrot with the egg, rye flour, and a small splash of water to create a smooth, thick batter.
Add a pinch of salt and stir until well combined.
Heat a pan over medium heat.
Pour a thin layer of batter into the pan.
Spread the batter evenly to make a round, thin wrap.
Cook until the edges start to release.
Flip the wrap and cook the other side briefly.
Let it cool slightly so the tortilla becomes flexible.
Fill as desired and roll the wrap tightly.
Serving Tip
Let the wrap cool slightly for a pliable texture and fill with fresh veggies or a light spread.
Storage Tip
Store the wrap for up to 1 day in the fridge and briefly reheat in a pan to restore flexibility.
RECIPE_ID: bd28eea9...
LAST_UPDATE: 2/18/2026