Low-Carb Cheesy Zucchini Flatbread Sandwich Wraps

These low-carb cheesy zucchini flatbread sandwich wraps create the perfect bread alternative without flour and only 3 ingredients. Thinly sliced zucchini layered with melty mozzarella and everything bagel seasoning forms a sturdy, flexible wrap that holds your favorite sandwich fillings while keeping carbs low.

ByNicole Bonilla
Gluten-Free diet-friendly recipe
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Viral cheesy zucchini wrap flat threads with Turkey lettuce and tomato.

You know that moment when you’re craving a sandwich but don’t want all those carbs? That’s exactly why I created these low-carb cheesy zucchini flatbread sandwich wraps! After seeing the viral trend, I just had to try making them myself. Trust me, I’ve made these at least a dozen times now, tweaking until they were perfect. The trick? Getting the zucchini super dry before baking.

They’re incredibly simple – just thinly sliced zucchini, shredded mozzarella (grate it yourself – those pre-shredded bags just don’t melt right), and everything bagel seasoning for that extra flavor punch. I love piling mine high with turkey and my homemade mayo, but my kids prefer them with just cheese and a little ham. The best part is watching the cheese get all golden and bubbly while your kitchen fills with that amazing savory aroma!

Why You’ll Love This Low-Carb Zucchini Flatbread Recipe

  • No flour needed: This naturally gluten-free wrap uses just zucchini and cheese for a perfect keto-friendly bread alternative.
  • Quick prep time: With just three main ingredients and simple steps, these wraps come together in minutes before baking.
  • Customizable flavors: The neutral base pairs perfectly with everything from sandwich meats to breakfast fillings.
  • Meal-prep friendly: Make a batch ahead and enjoy throughout the week for easy grab-and-go meals.
All the ingredients to make cheese zucchini wrap flatbread.

Ingredients & Substitutions

Here is everything you need to make cheese zucchini wraps:

Zucchini: You can swap with yellow summer squash for a similar texture or cucumber for an even lower-carb option (though it will be more watery).

Mozzarella Cheese: Provides the stretchy, binding element that holds everything together and adds rich flavor. Substitute with provolone, cheddar, or a dairy-free mozzarella alternative (though it may not melt quite as well).

Everything Bagel Seasoning: Delivers instant flavor with a perfect blend of garlic, onion, sesame seeds, and salt. Swap with Italian seasoning, taco seasoning, or simply salt and pepper depending on your flavor preferences.

Optional Filling Ideas: Turkey, ham, lettuce, tomato, my homemade mayo recipe, avocado, cucumber, sprouts – the options are endless! Use whatever sandwich fillings you enjoy.

Easily Adapt This Recipe for Any Diet

This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.

Gluten-Free: This recipe is naturally gluten-free as written – just double-check your seasoning blends for hidden gluten.

Dairy-Free: Replace the mozzarella cheese with a dairy-free cheese alternative that melts well. Brands like Violife or Daiya work best for this recipe.

Vegan: Use plant-based cheese alternatives and fill with your favorite vegan sandwich fillings like hummus, avocado, and fresh vegetables.

💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!

A close-up of a zucchini wrap flatbread with cheese and tomatoes, lettuce, and turkey.

How to Make My Low-Carb Zucchini Flatbread Wraps for Sandwiches Recipe

Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.

Step 1: Prepare the Zucchini

Preheat your oven to 400°F (205°C). Using a mandoline slicer or sharp knife, slice 1 medium zucchini into thin, uniform slices (about 1/8-inch thick). Spread the slices on paper towels, roll them up and gently press to remove excess moisture – this is crucial for crispy wraps.

Rolling up the zucchini slices and paper towels.
Gently squeezing the rolled of zucchini slices to release access water.

Step 2: Assemble the Wraps

Line a baking sheet with parchment paper and shred 2 ounces of block mozzarella cheese.

Sprinkle a thin layer of shredded cheese (about 1/4 of your cheese) in two separate rectangular shapes on the parchment paper. Arrange the zucchini slices in slightly overlapping rows to form two rectangular flatbreads on top of the cheese. Sprinkle 1 teaspoon of everything bagel seasoning evenly over the zucchini slices. Top with the remaining shredded cheese, covering the zucchini completely.

Spreading a small amount of shredded cheese on the parchment paper.
Spreading the zucchini slices over the shredded cheese on the baking sheet.
Sprinkling everything bagel seasoning over the top of the zucchini slices.
The wraps covered with shredded cheese and ready to go into the oven.

Step 3: Bake to Perfection

Bake at 400°F for 20-25 minutes, or until the cheese is golden and bubbly around the edges. The zucchini should be tender and the cheese should have formed a cohesive layer that will act as your wrap.

Step 4: Cool and Serve

Remove from the oven and allow to cool for 2-3 minutes (this helps the structure set up). Carefully transfer to a cutting board, add your favorite sandwich fillings, fold over, and enjoy while still warm!

Zucchini flatbread wraps with cheese and filled with turkey, lettuce, and tomatoes.

Expert Recipe Tips

Use a mandoline for uniform slices: Consistent thickness ensures even cooking and prevents some pieces from burning while others remain undercooked.

Properly dry the zucchini: Don’t skip this step – removing excess moisture is the key to preventing soggy wraps that fall apart.

Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent proper melting and binding.

Watch carefully while baking: Ovens vary, so check at 15 minutes and continue cooking until the cheese is golden but not burnt.

Let cool slightly before handling: This brief cooling period allows the cheese to set up, making the wraps easier to fold without breaking.

Delicious Serving Suggestions

  • Classic sandwich fillings: I like to spread my homemade mayo recipe on these wraps before adding turkey, lettuce, and tomato.
  • Breakfast wrap: Fill with scrambled eggs, a few spinach leaves, and some avocado slices. This protein-packed option is a yummy way start to your day.
  • Mediterranean style: Spread with hummus and add cucumber, bell pepper strips, and feta cheese. The cool veggies contrast the warm, cheesy wrap.
  • Taco-inspired: Season the zucchini with taco seasoning instead of everything bagel, then fill with seasoned ground beef, lettuce, and a dollop of sour cream for a low-carb taco option.

Best served fresh: These wraps taste best right after making, when the cheese is still warm and pliable.

Short-term storage: Store completely cooled wraps between sheets of parchment paper in an airtight container in the refrigerator for up to 2 days.

Reheat properly: Warm in a 350°F oven for 3-5 minutes or in a dry skillet over medium heat until just warmed through and pliable again.

Make ahead option: You can slice and salt the zucchini up to a day ahead, keeping it wrapped in paper towels in the refrigerator until ready to use.

Not freezer-friendly: Due to the high water content of zucchini, these wraps don’t freeze and thaw well, so it’s best to make them fresh.

Why is my wrap soggy in the middle? This happens when the zucchini isn’t properly dried. Really press the zucchini between paper towels. Also, make sure your oven is fully preheated to help evaporate moisture quickly.

Can I make these without a mandoline? Absolutely! A sharp knife works fine – just try to keep the thickness consistent at about 1/8 inch. If some slices are thicker, you might need to adjust baking time slightly.

How do I know when they’re done? Look for golden brown edges on the cheese and a slightly bubbly surface. The perfect wrap has cheese that’s crispy at the edges but still pliable enough to fold.

Can I use different vegetables? I’ve had great results with yellow squash. Cucumber works but needs extra drying time. Eggplant can also work but might need slightly thicker slices.

My wraps fall apart when folded – help! Make sure you’re using freshly grated cheese and allowing the wraps to cool for 2-3 minutes before handling. This cooling period is crucial as it allows the cheese to set while remaining pliable.

Do you love zucchini? Check out more of my easy zucchini recipes:

And if you love bread alternatives for sandwiches, check out these easy recipes:

More Main Dish Recipes

Viral cheesy zucchini wrap flat threads with Turkey lettuce and tomato.

Low-Carb Cheesy Zucchini Flatbread Sandwich Wraps

Gluten-Free diet-friendly recipe
These low-carb cheesy zucchini flatbread sandwich wraps create the perfect bread alternative without flour and only 3 ingredients. Thinly sliced zucchini layered with melty mozzarella and everything bagel seasoning forms a sturdy, flexible wrap that holds your favorite sandwich fillings while keeping carbs low.
5 from 5 votes
Print Recipe Pin Recipe
Servings 2
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • 1 green zucchini
  • 3 ounces shredded mozzarella cheese
  • 1 teaspoon everything bagel seasoning

Instructions
 

  • Preheat your oven to 400°F (205°C). Using a mandoline slicer or sharp knife, slice 1 medium zucchini into thin, uniform slices (about 1/8-inch thick). Spread the slices on paper towels, roll them up and gently press to remove excess moisture – this is crucial for crispy wraps.
  • Line a baking sheet with parchment paper and shred 2 ounces of block mozzarella cheese.
    Sprinkle a thin layer of shredded cheese (about 1/4 of your cheese) in two separate rectangular shapes on the parchment paper. Arrange the zucchini slices in slightly overlapping rows to form two rectangular flatbreads on top of the cheese. Sprinkle 1 teaspoon of everything bagel seasoning evenly over the zucchini slices. Top with the remaining shredded cheese, covering the zucchini completely.
  • Bake at 400°F for 20-25 minutes, or until the cheese is golden and bubbly around the edges. The zucchini should be tender and the cheese should have formed a cohesive layer that will act as your wrap.
  • Remove from the oven and allow to cool for 2-3 minutes (this helps the structure set up). Carefully transfer to a cutting board, add your favorite sandwich fillings, fold over, and enjoy while still warm!

Video

Notes

Use a mandoline for uniform slices: Consistent thickness ensures even cooking and prevents some pieces from burning while others remain undercooked.
Properly dry the zucchini: Don’t skip this step – removing excess moisture is the key to preventing soggy wraps that fall apart.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent proper melting and binding.
Watch carefully while baking: Ovens vary, so check at 15 minutes and continue cooking until the cheese is golden but not burnt.
Let cool slightly before handling: This brief cooling period allows the cheese to set up, making the wraps easier to fold without breaking.

Nutrition

Serving: 1flatbreadCalories: 144kcalCarbohydrates: 4gProtein: 11gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 404mgPotassium: 288mgFiber: 1gSugar: 3gVitamin A: 483IUVitamin C: 18mgCalcium: 230mgIron: 1mg
Keyword flatbread, wrap, zucchini
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂
Dietitian Reviewed and Endorsed logo

This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.

9 Comments

  2. This is such a fun recipe! It actually held together really well and had a lot more flavor than I was expecting.

    Reply

  3. So glad I found this recipe! My husband can’t eat gluten but I made is ham sandwich on these and he loved it.

    Reply

  5. I hope you enjoy my version of this fun viral sandwich bread alternative! Let me know what you think.

    Reply
5 from 5 votes

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