Low-Carb Vegetable Wraps

Grate the potatoes, carrot, and zucchini on a coarse grater. Squeeze the excess water out of the grated zucchini.

Transfer the vegetables to a bowl. Add the egg, grated mozzarella, salt, pepper, oregano, granulated garlic, and sweet paprika. Mix everything thoroughly.

Transfer the mixture to a baking sheet lined with parchment paper and flatten it out to form two thin flatbreads.

Bake in a preheated oven at 180°C for about 25-30 minutes.

Let the vegetable flatbreads cool. Spread cream cheese evenly over them, then top with slices of smoked salmon and arugula. Fold into wraps and serve.