Crispy High-Protein Cottage Cheese Wrap
Translated from Spanish, the language of the reel.
Stefan Bodegrajac cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Dario on SeeMeCook
A thin cottage cheese and egg base that turns golden and crispy on the outside, tender on the inside, and ready to fill. It can be customized with salad, bacon, squash, pesto, and Pecorino Romano.
- Time
- 40 minutes
- Equipment
- Oven and blender
- Good for
- Breakfast, lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Tree nuts, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Base
- 100 g
Relleno opcional
Weights are estimates. Together, the ingredients weigh about 560 g before cooking, which is about 560 g per serving.
Steps
Preheat the oven to 180 °C (350 °F) (350 °F (180 °C)). Line an ovenproof dish or baking tray with parchment paper so the wrap can be removed easily once cooked.
Add the cottage cheese, two eggs, salt, and garlic powder to a blender. Blend until completely smooth and homogeneous, with no visible lumps.
Pour the mixture into the center of the lined dish. Carefully spread it toward the sides to form an even layer, without making it too thin; it should be thick enough to handle and roll.
Bake for about 25 minutes. If it is still pale or soft, continue baking for up to approximately 30 minutes, watching to ensure that the surface becomes nicely golden. A golden top is important: if it does not brown, the inside may remain too moist and soft.
Remove the dish from the oven and let the wrap cool for 5 to 10 minutes. This resting time allows the mixture to finish setting and makes it easier to peel away from the paper without breaking.
To prepare the optional filling, cook the squash until tender and prepare the fresh salad. Also cook the bacon or turkey bacon until done and lightly browned.
Carefully peel the wrap away from the parchment paper. Scatter the Pecorino Romano, salad, bacon, squash, and pesto over the top, leaving a small margin around the edges so the filling does not spill out.
Gently roll up the wrap, starting from one of the long sides and lightly compacting the filling as you go. Serve immediately. You can also fill it with other ingredients suited to your preferences and nutritional goals.
Notes
The author states that the base alone provides approximately 310 kcal, 37 g of protein, 12 g of fat, and 10 g of carbohydrates; these figures may vary depending on the type of cottage cheese and the size of the eggs. No quantities are provided for the filling ingredients, so the listed amounts are estimates. The wrap should be well browned before removing it from the oven to prevent the center from remaining too soft.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 574
- Protein
- 52 g
- Carbs
- 21 g
- Fat
- 33 g
- Fiber
- 2 g
Where the calories come from
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