Cottage Cheese Wrap, Greens, Egg + Peanut Salsa

Cottage cheese is having a moment, and this Cottage Cheese Wrap definitely makes the most of it. Fresh, flavourful, and loaded with goodness, this recipe is perfect for breakfast, lunch, or dinner. The Peanut Salsa brings the heat and takes things to the next level.

Makes: 2 Wraps | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients

For the Wrap:

• 225g cottage cheese
• 2 medium eggs
• 25g spelt flour or gluten-free flour
• Pinch of salt + pepper

For the Fillings:

• Handful of baby spinach
• Handful of coriander & mint leaves
• 100g cooked broccoli
• 1/2 spring onion, thinly sliced
• 1 fried egg (optional but delicious)
• 1/2 small avocado, sliced
• 1 tbsp Peanut Salsa

Method

Step 1: Make the Wrap

• Preheat oven to 180°C and line a 9-inch baking tray with baking parchment.
• Add all the wrap ingredients (cottage cheese, eggs, flour, salt, and pepper) to a blender. Mix for 15 seconds or until smooth.
• Pour the mixture into the prepared tray and bake for 30 minutes.
• Remove from the oven and let it cool for 5 minutes before carefully peeling away from the paper.

Step 2: Add the Fillings & Serve

• Lay the wrap on a plate and add your fillings (spinach, coriander, mint, broccoli, spring onion, avocado, fried egg, and Peanut Salsa) to one side.
• Fold over the wrap and slice in half.
• Enjoy straight away or keep in the fridge for up to 2 days.

You’ll love this wrap because it’s high in protein thanks to the cottage cheese and eggs, versatile enough for breakfast, lunch, or dinner, and perfect for meal-prepping since it keeps well in the fridge.

Give it a go and let us know if it’s a hit!