Cottage cheese wrap with pointed cabbage, courgette and tuna salad

A recipe for protein-rich cottage cheese wraps with pointed cabbage and courgette – light, filling and endlessly versatile.

Course Lunch

Cuisine Danish

Nøgleord Egg wrap, Wraps

Total Time 45

Servings servings

Calories 464kcal

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.