High Protein Veggie Roll

A healthy, protein-packed veggie roll made with a baked zucchini, carrot, and potato base, then filled with seasoned chicken, fresh vegetables, and creamy Greek yogurt.

Ingredients

For the Veggie Roll Base

2 medium zucchini, grated

1 medium carrot, grated

1 medium potato, grated

2 large eggs

1 cup (100g) shredded mozzarella cheese

½ teaspoon garlic salt

½ teaspoon black pepper

For the Seasoned Chicken

• 1½ boneless chicken thighs, cut into bite-sized pieces
• Salt, to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika

For the Filling

¼ cup Greek yogurt

4–5 lettuce leaves

Cooked seasoned chicken

1 medium tomato, thinly sliced

¼ medium onion, thinly sliced

2 tablespoons fresh cilantro, chopped

Sriracha sauce, to taste (optional)

Instructions

Step 1: Prepare the Veggie Base

Grate the zucchini, carrot, and potato. Place the vegetables in a clean kitchen towel and squeeze out as much excess moisture as possible.

Transfer the vegetables to a large mixing bowl. Add the eggs, mozzarella cheese, garlic salt, and black pepper. Mix until well combined.

Step 2: Bake

Preheat the oven to 350°F (175°C).

Line a baking tray with parchment paper and spread the vegetable mixture into a thin rectangle.

Bake for 25–30 minutes, or until golden brown and fully set.

Step 3: Cook the Chicken

Season the chicken with salt, garlic powder, onion powder, black pepper, and smoked paprika.

Cook in a skillet over medium heat for 6–8 minutes, or until fully cooked and lightly browned.

Step 4: Assemble the Roll

Allow the baked vegetable sheet to cool for a few minutes. Carefully flip it over and remove the parchment paper.

Spread Greek yogurt evenly over the surface. Layer with lettuce, cooked chicken, tomato slices, onion, cilantro, and sriracha if desired.

Step 5: Roll and Serve

Carefully roll the veggie sheet into a tight log.

Slice into 4 pieces and serve immediately.

Nutrition Information (Approximate)

Per Serving:

• Calories: 325–350 kcal
• Protein: 20–24g
• Carbohydrates: 18–22g
• Fat: 18–22g

Notes

Make sure to squeeze out excess moisture from the vegetables for the best texture.

This recipe is perfect for meal prep and can be stored in the refrigerator for up to 3 days.

Add cucumber, avocado, or bell peppers for extra crunch and flavor.