Recipe courtesy of Katie Lee Biegel
Turkey Club Cottage Cheese Wrap
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1643
- Total Fat
- 118 g
- Saturated Fat
- 28 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 114 g
- Cholesterol
- 505 mg
- Sodium
- 2284 mg
I am a cottage cheese fanatic, so when I saw the viral craze of making wraps out of blended cottage cheese, I had to try it. I was surprised by how well it works. I add turmeric for color, but it is totally optional.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1643
- Total Fat
- 118 g
- Saturated Fat
- 28 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 114 g
- Cholesterol
- 505 mg
- Sodium
- 2284 mg
Ingredients
Cottage Cheese Wrap:
Filling:
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Directions
- For the cottage cheese wrap: Preheat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13-inch) with parchment paper and grease with cooking spray.
- In a blender or food processor fitted with the blade attachment, add the cottage cheese, garlic powder, Italian seasoning, turmeric, salt and egg. Blend until very smooth, 15 to 20 seconds.
- Evenly spread on the prepared sheet pan using a rubber or offset spatula into a thin even layer to the edges of the pan.
- Bake until cooked through and lightly browned, 30 to 35 minutes. Allow the wrap to cool for 5 to 10 minutes.
- For the filling: In a small bowl, combine the mayonnaise and pesto. Spread evenly on top of the wrap. Top with the turkey slices, romaine, tomato slices, avocado and bacon strips.
- Roll the wrap up, like a jelly roll, starting with the shorter end. Slice in half and serve.
