This week enjoy simple cottage cheese high protein wraps. These easy to make high protein wraps are a perfect lunch with school right around the corner!
Total Time: 1 Hour Servings: 4
Calories: 405 kcal Protein: 41 g Carbohydrates: 11 g Fat: 21.5 g
Ingredients/ Equipment:
- 1 1/2 cups low-fat cottage cheese, drained if necessary
- 3 large eggs, beaten
- 1/4 cup sliced chives
- 1/4 cup flat-leaf parsley leaves, chopped
- FOR THE FILLING
- 1 Tbsp. olive oil
- 2 8-ounce boneless, skinless chicken breasts
- 2 Tbsp. pesto
- 1/2 cup hummus
- Half of 5-ounce package baby arugula
- 2/3 cup roasted tomatoes, chopped (1/2 cup; we used Divina brand)
Directions:
- Make the wrap: Heat oven to 350°F. Line large rimmed baking sheet with parchment paper.
- In blender on high, puree cottage cheese and eggs until smooth. Add chives and parsley and blend just until combined. Pour onto prepared baking sheet, spread in even layer (about 14 by 10 inches); bake, rotating pan halfway through, until lightly browned in spots and set, 27 to 30 minutes. Let cool 10 minutes on baking sheet.
- Meanwhile, prepare the filling: Heat oil in large skillet on medium. Add chicken and cook until lightly golden on bottom, 4 to 5 minutes. Reduce heat to medium-low. Flip chicken, cover and cook until internal temp reaches 165°F, 8 to 10 minutes more. Remove from heat and let sit, covered, 5 minutes. Transfer to cutting board and let sit until cool enough to handle. Using 2 forks, shred; set aside.
- In medium bowl, toss shredded chicken with pesto. Refrigerate until ready to use.
- Invert flatbread onto cutting board, then peel off parchment. Spread hummus evenly on top and scatter with arugula, pesto chicken, and roasted tomatoes. Starting from long end closest to you, roll flatbread into log. Cut log into 8 pinwheels and serve.
You can find the full recipe at https://www.goodhousekeeping.com/food-recipes/healthy/a71140535/cottage-cheese-wrap-recipe/
