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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
Cook Time 15 minutes
Cooling time 5 minutes
Total Time 30 minutes
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.