Updated: Aug 21
Serves: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes
300g Chicken mince / lean beef mince (chicken used in macros)
3 thin rye mountain bread wraps
1 large carrot, grated
1 medium zucchini, grated (Drain the excess juice)
1 Egg, beaten
2 garlic cloves, finely chopped (or 2 tsp jar garlic)
1 small brown onion, finely chopped
1 tablespoon dried rosemary, basil, oregano + Italian herbs
Pink salt + pepper
Spray oil for top
1.Preheat oven to 200°C.
2.Line a baking tray with baking paper.
2.Use hands to mix all the ingredients in a large bowl until well combined (Leaving ½ the egg mixture to bind your sausage rolls).
3.Divide mince mixture into three equal portions.
4.Lay wraps flat and place one portion of the mince mixture along the edge of the wrap. 5.Roll mince mixture in wrap to form a sausage roll.
6.Use a pastry brush to paste the egg on the wrap – this will ensure it sticks
7.Spray sausage rolls with oil before placing in oven (On the rack above the tray you prepared OR they will go soggy!)
8. Bake for15 minutes.
9.Allow to stand for 5 minutes before serving with sauce!
Macros per serve 283 | 36 g protein | 7 g fat | | 19g carbs | Fiber 3g | Sodium 195 mg