Vegetable wrap with courgette, pointed cabbage and cottage cheese – perfect as a wrap or as sandwich bread.
If you love easy, protein-rich meals, you should try this vegetable wrap made with courgette, pointed cabbage, eggs and cottage cheese. It is a healthy, filling base that works both as a wrap and as a vegetable-packed alternative to sandwich bread or toast.
The wrap is made by mixing grated courgette, finely shredded pointed cabbage, eggs and cottage cheese – ingredients that come together into a moist, cohesive “dough” that is baked in the oven. The result is a wrap with plenty of flavour and texture – and it is rich in both protein and fibre, so it keeps you full for a long time.
I have filled mine with a healthier tuna salad, avocado and crisp lettuce – but you can fill it with anything from chicken, hummus and eggs to cheese or grilled vegetables. It also works really well as a green sandwich bread – perfect for lunch or the lunchbox, and at least as good the next day.
Filling, healthy and full of greens
This wrap is a great way to get more vegetables into your everyday meals – without it feeling like a salad. Both courgette and pointed cabbage are tucked away in the “bread”, and together with the eggs and cottage cheese they make a base that is full of flavour and holds its shape well.
The wrap is mild in flavour, easy to make and really versatile. Use it as a classic wrap, cut it in half and use it as sandwich bread, or bake it a little longer and use it as toast or a mini pizza base. It also freezes well, which makes it perfect for meal prep.
A healthy alternative to ordinary bread – full of greens, protein and possibilities.
Cottage cheese wrap with pointed cabbage, courgette and tuna salad
Ingredients
- 150 g cottage cheese
- 4 eggs
- 125 g courgette, coarsely grated
- 125 g pointed cabbage, finely shredded
- 2 tbsp sesame seeds
- Salt and freshly ground pepper
Suggested filling
- 1/2 portion healthier tuna salad – click here for the recipe
- 1/2 avocado
- Lettuce, tomato and red onion
Method
- Put the cottage cheese and eggs in a mini chopper, season with salt and freshly ground pepper and blend until smooth.
- Squeeze the liquid out of the grated courgette, then put the cabbage, courgette and egg mixture in a bowl and stir well to combine.
- Spread the mixture onto a baking tray lined with baking parchment. Use a spatula or similar to spread it into a thin, even layer. Sprinkle the sesame seeds over the top.
- Bake the cottage cheese wrap in a preheated fan oven at 180°C for about 30 minutes.
- Let it cool slightly before peeling it off the baking parchment and filling it as you like.
- I turn it over so the sesame-topped side ends up on the outside – it has a lovely texture. Then spread it with the tuna salad and arrange the avocado and vegetables on top. Leave the top edge free of filling – and spread it with a little mayo if you like – so the wrap “sticks” together better.
- Roll it up along the wide or the narrow side, whichever you prefer – and serve.
Nutrition
Premium
Lækker konsistens og nemme at lave.
Hej Louise
Eeeeej hvor er det fantastisk at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
lækkert opskrift 👌🏻 er der nogle der har prøvet at bruge andet end tun?
smager de også godt dagen efter:)?
Elsker dine opskrifter , de redder mig altid når jeg er tom for ideer. Mange tak for dig .
Kan dine wraps fryses , selvfølgelig uden fyld ?
Hilsen Helle
Hej Helle
Hvor er du sød at skrive det, tusind tak for de søde ord 🙂
Og det kan du tro de kan 🙂
Kh Dinana
Overtaskende god
Tusind tak Karin, så dejligt at høre:)
Hejsa
det ser lækkert ud 😃
jeg er premium medlem men hvor ser jeg Kcal henne?
Det smager virkelig dejligt. Har du ernærings beregnet kalorier?
Hej Mette
Så dejligt t høre, tak 🙂
På hjemmesiden kan du se kcal beregning hvis du er premium medlem 🙂
Warm wishes, Dianna
Det lyder lækkert. Tror du man kan bage to bradepander samtidigt, nu de alligevel skal bages ved varmluft?
Hej Monica
Ja dem skal du prøve, de er virkelig lækre 🙂
Ja det kan du sagtens gøre. Byt gerne rundt på bradepanderne undervejs, så de begge får en fin afbagning på toppen – det synes jeg ikke altid lykkedes hvis ikke man bytter rundt undervejs.
Sørg for de begge er gyldne på toppen, så du sikrer de er gennemtilberedt og har smidt væden 🙂
Warm wishes, Dianna
Den smagte himmelsk. Vi brugte rød spidskål i stedet for. Det gav det smukkeste spil. Tak for endnu en vidunderlig opskrift
Hej Kathrine
Hvor er det bare dejligt du skriver det – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Helt vildt lækker wrap. Brugte rød spidskål og det spil det gav var så smukt. Glemte desværre at vende den med toppen ud, hvilket kun ville have lavet den endnu flottere
Kan man udelade squash og i stedet bruge dobbelt så meget spidskål?
Hejsa
Du kan godt undlade squash – men tror volumen for dobbelt spidskål bliver for meget. Squash fylder jo ingenting i forhold til samme mængde hakket kål.
Så prøv dig lidt frem, det er vigtigt der er nok æggemasse omkring kålen, så det kan holde sammen på brødet:)
Warm wishes, Dianna
Jeg erstattede squash med gulerod. Det blev meget godt
Hej PP
Dejligt at høre – tak for feedback 🙂
Warm wishes, Dianna
Smager fantastisk – med tunsalaten
Hej Anette
Hvor er det dejligt at høre – tusind tak for feedback 🙂
Warm wishes, Dianna
Super lækker og nem ret.
Hej Annette
Ihhh hvor godt at høre:) Tak fordi du skriver det.
Ha en fantastisk dag:)
Warm wishes, Dianna