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Preheat your oven to 375°F. Line a cookie sheet with parchment paper, which is crucial for easy removal of the wraps.

In a large bowl, combine the shredded carrots, egg, shredded pepper jack cheese, smoked paprika, garlic powder, chipotle pepper (if using), and a small pinch of salt. Mix thoroughly with your hands until all ingredients are well combined.

Scoop the carrot mixture onto the prepared cookie sheet, forming 3 to 4 circular shapes that resemble flatbreads or tortillas. Ensure they are relatively thin and even for optimal cooking.

Bake the carrot wraps in the preheated oven for 16 to 18 minutes, or until golden brown and set. They should be pliable enough to fold once cooled.

While the wraps are baking, prepare the guacamole. In a bowl, mash the ripe avocados. Add the juice of one lime, chopped fresh cilantro, diced white onion, and 2 pinches of salt. Mix well. Stir in the toasted sesame seeds if desired for added crunch.

Once the carrot wraps are done, remove them from the oven and let them cool for a few minutes on the parchment paper. Gently peel them off. Spread a generous layer of the homemade guacamole onto each cooled carrot wrap.

Top the guacamole with a portion of cooked shredded beef (or chicken/shrimp). Drizzle with sour cream and sriracha, then garnish with additional fresh cilantro. Fold the wraps in half to create a taco shape and serve immediately.


Preheat your oven to 375°F. Line a cookie sheet with parchment paper, which is crucial for easy removal of the wraps.

In a large bowl, combine the shredded carrots, egg, shredded pepper jack cheese, smoked paprika, garlic powder, chipotle pepper (if using), and a small pinch of salt. Mix thoroughly with your hands until all ingredients are well combined.

Scoop the carrot mixture onto the prepared cookie sheet, forming 3 to 4 circular shapes that resemble flatbreads or tortillas. Ensure they are relatively thin and even for optimal cooking.

Bake the carrot wraps in the preheated oven for 16 to 18 minutes, or until golden brown and set. They should be pliable enough to fold once cooled.

While the wraps are baking, prepare the guacamole. In a bowl, mash the ripe avocados. Add the juice of one lime, chopped fresh cilantro, diced white onion, and 2 pinches of salt. Mix well. Stir in the toasted sesame seeds if desired for added crunch.

Once the carrot wraps are done, remove them from the oven and let them cool for a few minutes on the parchment paper. Gently peel them off. Spread a generous layer of the homemade guacamole onto each cooled carrot wrap.

Top the guacamole with a portion of cooked shredded beef (or chicken/shrimp). Drizzle with sour cream and sriracha, then garnish with additional fresh cilantro. Fold the wraps in half to create a taco shape and serve immediately.
