Low Carb Wrap (LC)
Ingredients
- 250g full fat cottage cheese
- 2 eggs
- Salt and black pepper, for seasoning
- 1/2 tsp oregano
- 1 tsp olive oil
To serve (per portion):
- 100g cooked chicken
- 1 tbsp coleslaw
- 2 slices tomato
- Handful of rocket
Instructions
Preheat the oven to 180°C (fan).
Add the cottage cheese, eggs, salt, black pepper and oregano to a blender and blend until smooth.
Line a baking tray (approximately 35 x 25cm approx) with parchment paper and lightly brush with oil.
Pour the mixture onto the tray and spread it into a thin, even layer.
Place in the oven and bake for 30-35 minutes, until set in the middle and lightly golden on top.
Remove from the oven and allow to cool for 5–10 minutes to help it firm up.
Carefully peel away from the parchment paper, then cut in half to create 2 wraps.
Take one wrap and add the coleslaw, tomato, chicken and rocket to one half. Gently fold over to create a sandwich-style wrap and serve immediately.
Note: This recipe makes 2 wraps. Store the extra wrap in an airtight container in the fridge for 2-3 days. For best results, store without fillings and add fresh when serving.
Top Tip: For best results, aim to use a baking tray approximately the same size as suggested, ensure the wrap is thin and use full fat cottage cheese.