WWW.FREI-STYLE.COMCottage Cheese Wrap – High-Protein & Gluten-Free
Ingredients
For the wrap
- 200 gr (7 oz.) cottage cheese
- 2 eggs
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp paprika powder
- 1 tsp dried herbs (of choice, e.g. mediterranean)
- olive oil (a little, for greasing)
For the filling
- hummus (to taste)
- halloumi (a few slices)
- salad leaves
- ½ avocado
- tomatoes
- cucumber
- fresh herbs
Equipment: Oven, Baking sheet, Parchment paper, Immersion blender or blender, Frying pan
Instructions
Wrap base
- 1.Preheat the oven to 180 °C (356°F) and line a baking sheet with parchment paper.
- 2.Blend the cottage cheese, eggs, garlic powder, salt, paprika and dried herbs until no lumps remain.
- 3.Brush the parchment with a little olive oil and spread the batter evenly into a wrap shape.
- 4.Bake for 20–25 minutes until firm and golden, then let it cool.
Filling and rolling
- 1.Slice the halloumi and pan-fry it without oil until golden brown.
- 2.Cut the avocado, tomatoes and cucumber into thin slices, and wash and dry the salad.
- 3.Spread the cooled wrap with hummus and top with halloumi, salad, avocado, tomatoes and cucumber, then scatter over fresh herbs.
- 4.Roll up the wrap, wrap it first in baking or sandwich paper, then cut it in half.
Notes
Tip from my kitchen: don't spread the batter too thinly on the tray, or the wrap will tear when you roll it – an even, medium-thick layer rolls up best. Let the base cool completely before filling, so it stays sturdy. For meal prep I bake two or three bases at once and fill them fresh in the morning. Instead of halloumi, pan-fried feta or chickpeas are lovely too – that keeps the wrap vegetarian and high in protein.
Nutrition per serving: 400 kcal · 26 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook