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High Protein Cottage Cheese Wrap
Prep time:5 mins- Cook time:25 mins
Servings:1
If you’re a fan of a classic wrap for lunch but don’t want to compromise your health, then look no further than this low calorie, high protein cottage cheese wrap recipe. Made from just two ingredients (and a pinch of salt), these homemade wraps take just five minutes to prepare and make the perfect keto-friendly lunch.
Traditional tortilla wraps are loaded with carbs that spike your blood sugars and leave you feeling hungry later in the day. These cottage cheese wraps, however, are sure to keep you full all afternoon due to their protein content, and 10g of healthy fats. Even better, they’re less than 200 calories per serving, so are ideal for fasting days.
Protein is key to healthy weight loss, as it helps increase satiety and decrease the hunger hormone ghrelin. Protein also improves thermogenesis and your sleeping metabolic rate, so eating high protein foods will even help you burn calories in your sleep! We recommend consuming 60g of protein every day to reap its full benefits, and these wraps provide a whopping 21.8g in just one serving. This is down to both main ingredients in these cottage cheese wraps being ideal sources of vegetarian protein, and it’s this that makes these wraps so deliciously satiating.
Fill these cottage cheese wraps with fillings of your choice: we recommend trying a tasty seasoned chicken filling or a fresh low calorie, non-starchy veg option. For a little more inspiration, head to our Programme for more recipes, including a delicious BLT Wrap recipe (pictured above).
Ingredients
- 1 whole egg
- 100g cottage cheese
- A pinch of salt
Instructions
- Preheat the oven to fan-forced 160°C/180°C/350°F/Gas mark 4 and line a baking dish or tray with baking paper.
- Blend all the ingredients to form a smooth batter. Pour the batter onto the baking paper and shape into a rectangle, spreading it as thinly as possible without being able to see through to the baking paper.
- Bake in the oven for 25-30 minutes; cooking time will depend on your tray/dish and oven. The wrap should be mostly browned when done. Don’t worry if it ‘puffs’ when cooking, it will flatten down when cooling.
- Let it cool for a few minutes before wrapping up your fillings, or fully cool if using chilled ingredients. The wraps can be crumbly so handle gently: it may be easier to flip and peel the baking paper off the wrap, rather than peeling the wrap off the paper. Enjoy!
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Notes
- Add any herbs and spices you like to the batter for added flavour that will complement your fillings.
- The wraps are best used fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
- The wraps can be crumbly and cooking temperatures/times may need some tweaking depending on your oven and baking tray - the longer you cook them the better the proteins will harden to hold together, but overcooking will cause them to become crunchy and brittle.
- Batch cook and freeze in portions with baking paper to separate for up to 2 months. Defrost before serving.
