Kale wrap with pointed cabbage and cottage cheese
Recipe for cottage cheese and vegetable wraps – a kale and pointed cabbage wrap with cottage cheese and egg.
Servings 2 servings
Calories 260kcal
Ingredients
- 150 g cottage cheese
- 4 eggs
- 80 g kale, finely chopped
- 160 g pointed cabbage, finely shredded
- 2 tbsp sesame seeds - optional
- Salt and freshly ground pepper
Suggested fillings
- Ham, salad vegetables and dressing
- Chicken, bacon and curry dressing
- Tuna salad, avocado and salad vegetables
- Parma ham, mozzarella and pesto
Instructions
- Blend the cottage cheese and eggs in a mini chopper or similar - season with salt and freshly ground pepper.
- Put the kale, pointed cabbage, sesame seeds and egg mixture in a bowl and stir well.
- Spread it on a baking tray lined with baking parchment. Use a spatula or similar to spread it into a thin, even layer.
- Bake the kale wrap in a preheated fan oven at 180°C for about 30 minutes.Let it cool slightly before removing it from the baking parchment and filling it as you like.
- I turn it over so the top faces outwards, as it has a nice texture. I then filled this one with dressing, ham, fresh vegetables and a little chilli mayo. Take care not to overfill it.Then roll it up along the wide side or the narrow side – it is up to you.
Nutrition
Calories: 260kcal | Carbohydrates: 11g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 330mg | Sodium: 466mg | Potassium: 499mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4581IU | Vitamin C: 67mg | Calcium: 307mg | Iron: 4mg