On one side of each wrap, layer the rocket, tomato slices, and Burrata. Season with salt, pepper, and chilli flakes, then drizzle with olive oil. Gently fold the empty half of each side over the filling to create a wrap. Serve immediately and enjoy!
Mitolo Family Farms
Print Recipe
Low Carb Potato Wrap
-
30mins -
4 -
Easy
Ingredients
Method
STEP 1
Preheat your oven to 200°C (fan-forced) and line a baking tray with parchment paper.
STEP 2
Using a mandolin or vegetable peeler, thinly slice the potatoes. Rinse under cold water to remove excess starch, then drain well.
STEP 3
Arrange the potato slices on the prepared tray, slightly overlapping, to form two rectangles (approximately 20cm x 15cm each).
STEP 4
Drizzle with olive oil, brush with the egg yolk and milk mixture, and sprinkle with grated Parmesan. Bake for 15 minutes, or until golden and crispy.
STEP 5
Carefully flip the potato wraps over and spread the pesto evenly on top.
STEP 6
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45m 
3-4 
Easy