Spinach wrap with cottage cheese - Cottage cheese wrap with spinach and pointed cabbage

Recipe for delicious, protein- and fibre-rich cottage cheese wraps with spinach and pointed cabbage.

Course Lunch, Main course

Cuisine Danish

Nøgleord Cottage cheese bread, Egg wrap

Total Time 45

Servings servings

Calories 248kcal

Put the cottage cheese, eggs and 50 g of the spinach in a mini chopper, season with salt and freshly ground pepper and blend until smooth.
Finely chop the remaining spinach.
Put the shredded pointed cabbage, chopped spinach 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 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 peeling it off the baking parchment and filling it as you like.
I turn it over so the top faces outwards, as it has a lovely texture.
This one is spread with Caesar dressing and filled with fresh lettuce, red pointed cabbage, avocado, pan-fried chicken cut into strips and parmesan shavings.
Roll it up along the wide or the narrow side – it is up to you.