Cottage cheese egg wrap with turkey and spinach
30 min · 35 g protein · 250 cals / serving
The wrap that took over everyone's feed: eggs and cottage cheese blitzed smooth with garlic and oregano, baked into a thin, golden, bendy sheet, then rolled around smoked turkey, a swipe of Dijon, baby spinach, tomato, crunchy cucumber and red onion. Savoury, a little cheesy at the browned edges, and it holds together in one hand.
Ingredients
Egg wraps
- 1 cup cottage cheese (1%), low-fat
- 2 large eggs
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1 small pinch salt
- a grind black pepper
- a light coat cooking spray, for the parchment
Filling
- 2 tsp Dijon mustard
- 4 oz smoked turkey breast, thinly sliced
- 1 big handful baby spinach
- 1 medium tomato, thinly sliced
- 1/4 cucumber, cut into thin sticks
- a few thin rings red onions
Steps
- Heat the oven to 375°F, line two quarter sheet pans (about 23 × 33 cm / 9 × 13 inch) with parchment and spray the parchment lightly. Blend the cottage cheese, eggs, garlic powder, oregano, salt and pepper for about 30 seconds, until completely smooth and pourable with no curds left: blending is what keeps the wraps from weeping.
- Pour half the batter onto each pan and spread it into an even, thin rectangle, about 2 mm, that reaches nearly to the edges. Bake 15–20 minutes, until set all the way through, golden at the edges and dry to the touch in the middle. Let cool on the pan for 5 minutes; it firms up and peels off the parchment cleanly. Blot any damp spot with a paper towel.
- Spread each wrap with Dijon, then layer the turkey, spinach, tomato, cucumber and onion along one long side. Roll up tightly from that side, cut in half on the diagonal and eat, or wrap in parchment to take with you.
Good to know
My wrap tore or stayed soggy. What went wrong?
Usually too thick or too short a bake. Spread the batter about 2 mm thick, no thicker, and bake until the middle looks matte and dry, not glossy. Let it cool 5 minutes before peeling; a hot wrap is fragile.
Can I make the wraps ahead?
Yes. Bake them, cool completely, stack between sheets of parchment and refrigerate up to 4 days. Warm for 20 seconds in the microwave or a dry pan to make them pliable before rolling.
Other fillings?
Ham and Swiss, leftover chicken with salsa, or smoked salmon with cucumber and dill all work. Keep wet fillings like tomato on the inside so the wrap stays crisp at the edges.
Alternatives
Per
- Calories
- 77
- Protein
- (57%)
- 11 g
- Fat
- (28%)
- 2 g
- Carbohydrates
- (15%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 433 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 501 kcal goes into the pot and 719 g of ingredients comes out as about 650 g of food: 77 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.