Free “50 under 350” Recipe Book. 50 lunches under 350 calories. Comment RECIPE if you can’t find it and I’ll send it to you.
Did you know that cottage cheese has a long history? Its name comes from its popularity on American homesteads in the 19th century, where it was a simple, home-style food made from leftover milk curds.
Ingredients (Makes 2 wraps):
• 1 medium carrot, grated
• 1 small zucchini, grated
• 3–4 tbsp cottage cheese
• 2 eggs
• 3 tbsp grated mozzarella (or other melting cheese)
• 1 tbsp oat flour or fine breadcrumbs
• Salt, pepper, and seasonings to taste
Notes:
• Squeeze the Water: Squeezing the water out of the grated vegetables is a critical step to ensure your wraps hold their shape and don’t become soggy.
• Binding Agent: The oat flour or breadcrumbs act as a binder to help the wraps hold together.
Instructions:
1. Prep: Preheat your oven to 180°C (fan) or 190°C (conventional).
2. Grate & Squeeze: Grate the carrot and zucchini. Use a clean towel or paper towel to squeeze out as much water as possible.
3. Mix: In a large bowl, combine the grated vegetables with the cottage cheese, eggs, mozzarella, oat flour/breadcrumbs, and seasonings.
4. Shape & Bake: Line a baking tray with parchment paper. Spread the mixture into a thin, even rectangle or two circles. Bake for 25–30 minutes, or until the edges are golden and the center is set.
5. Serve: Let cool for 5 minutes before lifting and topping with fillings of your choice.
Macros
Per Wrap:
o Calories: 167
o Protein: 15g
o Carbohydrates: 9g
o Fat: 8g
Entire Recipe:
o Calories: 334
o Protein: 30g
o Carbohydrates: 18g
o Fat: 16g
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