XXL High-Protein Corn Wrap with Tuna Cream

Ingredients

• 285 g Corn, drained (From 1 can)
• 2 Eggs
• 100 g Light cheese, grated (Some is mixed into the corn and egg mixture, and a little additional cheese is sprinkled on top.)
• Salt (A pinch, to taste)
• Pepper (To taste)
• 150 g Tuna in its own juice, drained (From 1 can)
• 25 g Light mayonnaise
• 1 Red onion (Small and finely diced)
• Lettuce leaves (Of your choice)

Steps

1. 1

   Drain the corn. Combine the corn, eggs, and grated light cheese in a bowl. Season with a pinch of salt and some pepper, mixing until an even, batter-like mixture forms.

2. 2

   Line a baking sheet with parchment paper and spread the corn, egg, and cheese mixture evenly over it. Sprinkle with a little additional grated light cheese.

3. 3

   Bake the corn wrap at 180 °C fan-assisted for about 25 minutes.

4. 4

   While the wrap is baking, drain the tuna and mix it with the light mayonnaise and finely diced red onion until a creamy tuna spread forms.

5. 5

   Remove the baked corn wrap from the oven, carefully loosen it from the parchment paper, and flip it over once. Let it cool briefly.

6. 6

   Top the wrap with the lettuce leaves and tuna cream.

7. 7

   Roll up the filled wrap tightly, cut it in half, and serve.

Notes

The nutritional values stated in the post for the entire wrap are 883 kcal, 82.1 g protein, 44.5 g carbohydrates, and 39.2 g fat. The exact amount of additional cheese and lettuce is not specified separately. The transcript mentions flipping the baked wrap; the description does not explicitly mention this step.

Nutrition per serving

• Main course
• High-protein
• Wrap
• Savory
• Oven-baked dish
• Quick recipe
• Fitness recipe