Pointed cabbage wrap with cottage cheese – Cottage cheese veggie wrap
Recipe for the tastiest cottage cheese and vegetable wraps – a protein wrap that keeps you full for hours.
Servings 2 people
Calories 286kcal
Ingredients
- 150 g cottage cheese
- 4 eggs
- 125 g pointed cabbage, finely shredded also sold as sweetheart or hispi cabbage
- 125 g carrots, coarsely grated
- 2 tbsp sesame seeds (optional)
- Salt and freshly ground pepper
Suggested fillings
- Chicken kebab
- Lettuce
- Red onion
- Tomato
- Dressing
Instructions
- Put the cottage cheese and eggs in a mini chopper, season with salt and freshly ground pepper and blend until smooth.
- Put the cabbage, carrots and egg mixture in a bowl, add the sesame seeds if using, and stir well to combine.
- Spread the mixture on a baking tray lined with baking parchment. Use a palette knife or similar to spread it out into a thin, even layer.
- Bake the cottage cheese wrap in a preheated fan oven at 180°C for about 30 minutes.
- Let it cool slightly before lifting it off the baking parchment and filling it as you like.
- I flip it so the baked top faces outwards – it has a nice texture. Then I spread it with chilli sauce and dressing and fill it, here with chicken kebab, lettuce, tomato and red onion. Roll it up from the long side or the short side – whichever you prefer.
Nutrition
Calories: 286kcal | Carbohydrates: 15g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 340mg | Sodium: 416mg | Potassium: 543mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11083IU | Vitamin C: 27mg | Calcium: 235mg | Iron: 3mg