Protein Pizza Wraps
Prep time
Cook time
Total time
Makes 2 wraps.
Serves: 2 wraps
  • ½ cup tomato sauce (113g)
  • 1 tablespoon Locatelli Romano cheese, grated (5g)
  • ½ cup low-moisture part-skim mozzarella cheese (56g)
  1. Preheat your griddle over a medium flame. (If necessary, first spray with non-stick cooking spray or rub with a few drops of olive oil.)
  2. Beat the crust ingredients until smooth.
  3. Wait until the griddle is hot enough (when drops of water sizzle up).
  4. Spread half your batter into a thin circle (mine were approximately 8.5 inches (21.5cm)).
  5. After a couple of minutes, flip the wrap over.
  6. Remove from heat and repeat the steps for the second wrap.
  7. Line your broiler tray with foil, and place wraps on top.
  8. Top with tomato sauce, grated cheese, and mozzarella. Leave a little extra crust room on one side so the filling doesn't spill out when you fold it up.
  9. Broil for a few minutes, until cheese is melted to your liking.
  10. Remove from broiler, and wrap like a burrito.
  11. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, the only substitution I would recommend is pea protein or another pea blend. If you prefer to use whey protein, see my Sicilian Protein Pizza recipe. Also, don't leave out or substitute the psyllium husk. It gives the wrap the bread-like texture we need. Without it, your wrap will likely be thinner and not fold as well.
Nutrition Information
Serving size: 1 wrap Calories: 196 Fat: 8g Carbohydrates: 8g Sugar: 1g Fiber: 4g Protein: 23g
Recipe by Andréa's Protein Cakery at