A wrap with no classic tortilla dough at all: you only need a few ingredients for this courgette wrap. Courgette, egg and oats are blended into a simple batter and baked in the oven into a thin, flexible flatbread.

You can fill the basic recipe however you like – for example with cream cheese, salad, vegetables, feta or a savoury source of protein. Perfect when you want to make a quick, easy wrap yourself.

Oven-Baked Courgette Wrap

A simple wrap made from courgette, egg and oats that you can fill as you like.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cooling time 5 minutes mins

Total Time 30 minutes mins

Servings: 1 wrap

Course: Main Course, Snack

Ingredients Equipment Instructions Notes

Ingredients

  

• 1 courgette medium, approx. 200 g, unpeeled
• 1 eggs
• 30 g rolled oats fine or jumbo
• 1 tbsp olive oil for greasing the baking paper
• salt to taste
• pepper to taste

Equipment

• 1 blender or a powerful stick blender
• 1 baking tray

Instructions

 

Method

1. Preheat the oven to 180 °C (conventional, top and bottom heat). Line a baking tray with baking paper and brush the paper thinly with olive oil.
2. Wash the courgette, trim the ends and cut it into rough pieces. Leave the skin on.
3. Blend the courgette, egg, oats, salt and pepper in a blender or with a powerful stick blender until as smooth as possible.
4. Spread the mixture thinly and evenly into a rectangle or oval on the prepared baking paper.
5. Bake in the preheated oven for about 15 minutes until the surface has set and the edges come away easily. Bake a few minutes longer if needed.
6. Leave to cool briefly and carefully peel the flatbread off the baking paper. Fill as you like, then roll up or fold over.

Notes

The baking time can vary depending on the water content and size of the courgette. If the flatbread is still very moist, bake it a little longer, but don’t let it get too dark or dry.

The nutritional values are for the wrap without filling, with approx. 200 g courgette and 15 ml olive oil.

Tips & Variations

Filling: Spread with cream cheese or another spread and fill with fresh vegetables, salad or cheese.

Protein-rich version: Add cottage cheese, feta, egg or strips of chicken, for example. The nutritional values of the filling are added on top.

Consistency: Don’t spread the mixture too thickly. Let the baked flatbread cool for a few minutes before rolling.

Make ahead: You can also bake the flatbread in advance and fill it once cooled.