Imported from Instagram
Baked Vegetable Wrap with Smoked Salmon
A high-protein wrap made with a baked base of carrot, zucchini, potato, egg, and light cheese. It is filled with cottage cheese, arugula, fresh vegetables, and smoked salmon.
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Ingredients
- 250 g carrots (Grated)
- 250 g zucchini (Grated; lightly squeeze out excess water if very moist)
- 180 g light cheese (The original post mentions Eat Lean light cheese)
- 3 eggs
- 220 g potatoes (Grated)
- salt (To taste, optional)
- black pepper (To taste, optional)
- 200 g smoked salmon
- 200 g cottage cheese (Cottage cheese or fresh curd cheese)
- 40 g arugula (The amount is not specified; use a generous handful)
- 50 g onion (Thinly sliced; the amount is not specified)
- 100 g tomato (Sliced; the amount is not specified)
Steps
- 1
Preheat the oven to 200 °C. Line a baking sheet with wax paper or parchment paper.
- 2
Place the grated carrot, grated zucchini, light cheese, eggs, and grated potato in a large bowl. Season to taste with salt and pepper, if desired.
- 3
Mix all the ingredients until evenly combined, making sure the egg and cheese are well distributed throughout the vegetables.
- 4
Transfer the mixture to the prepared baking sheet and spread it evenly to form a sheet of uniform thickness. Avoid leaving areas that are too thin or too thick, as they will bake unevenly.
- 5
Bake at 200 °C for approximately 30 minutes, until the base is firm, cooked through, and lightly golden around the edges.
- 6
Remove the baking sheet from the oven and let the base rest for a few minutes, until it is easier to handle. Carefully peel the wrap away from the parchment paper, using a wide spatula if necessary.
- 7
Spread the cottage cheese over the entire surface of the baked base, creating an even layer.
- 8
Distribute the arugula, sliced onion, and sliced tomato over the top.
- 9
Place the smoked salmon over the vegetables, distributing it evenly so that each portion contains filling.
- 10
Carefully roll up the base, applying gentle pressure to form a compact wrap. Cut it in half and serve immediately.
Notes
The original post indicates approximately 682 kcal per serving, with 24 g of fat, 42 g of carbohydrates, and 83 g of protein. The amounts of arugula, onion, and tomato were not specified and were estimated to complete the recipe. The base is delicate; let it rest for a few minutes before peeling it away and rolling it up.
Nutrition per serving
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