Turkey Club Cottage Cheese Wrap Recipe

Turkey Club Cottage Cheese Wrap Recipe | Katie Lee Biegel

• Difficulty: Easy
• Makes: 1 wrap
• Nutritional Information (per serving)
  Serving Size: 1 wrap
  Calories: 1643
  Total Fat: 118g
  Saturated Fat: 28g
  Carbohydrates: 29g
  Dietary Fiber: 9g
  Sugars: 12g
  Protein: 114g
  Cholesterol: 505mg
  Sodium: 2284mg
• Total Time: 1 hr (includes cooling)
• Active Time: 15 min

If you enjoy cottage cheese, try turning it into a blended, baked wrap it makes a surprisingly sturdy, highprotein base. I like stirring in a bit of turmeric for color, but that's optional.

Ingredients

For the wrap:

• Nonstick spray (for the pan)
• 1 1/4 cups fullfat cottage cheese
• 1/4 tsp garlic powder
• 1/4 tsp Italian herb blend
• 1/8 tsp turmeric powder (optional)
• Pinch kosher salt (taste first cottage cheese can be salty)
• 1 large egg

Filling:

• 2 tbsp mayonnaise
• 1 tbsp pesto (storebought or homemade)
• 34 slices deli turkey
• 2 leaves romaine lettuce, thinly sliced
• 1 medium tomato, sliced
• 1/2 ripe avocado, sliced
• 3 strips cooked bacon

Instructions

1. Prepare the pan: Preheat the oven to 350F. Line a quartersheet pan (about 9x13 inches) with parchment and grease with nonstick spray.
2. Make the batter: In a blender or food processor, combine cottage cheese, garlic powder, Italian seasoning, turmeric (if using), a pinch of salt, and the egg. Blend until completely smooth, about 1520 seconds.
3. Spread: Use a spatula to spread the mixture into an even, thin layer across the prepared pan, reaching the edges.
4. Bake and cool: Bake 3035 minutes, until set and lightly browned at the edges. Let the wrap cool in the pan for 510 minutes.
5. Assemble: Stir together mayonnaise and pesto, then spread over the cooled wrap. Layer turkey, romaine, tomato, avocado, and bacon on top.
6. Roll and serve: Starting at a short end, roll the wrap tightly like a jelly roll. Slice in half and serve immediately.

Categories:

Wraps, Sandwiches, HighProtein Recipes