A modern wrap where the flourless tortilla is made with cottage cheese and eggs, then filled with roast chicken, lettuce, and tomato. Popularized recently on social media, this dish is not a traditional specialty tied to any country of origin.
Ingredients
- 400 g plain cottage cheese
- 4 pieces fresh egg
- 300 g chicken breast
- 2 pieces tomato
- 6 leaves romaine lettuce
- 0.5 pieces red onion
- 100 g plain Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 clove fresh garlic
- to taste fine salt
- to taste ground black pepper
Method
- Preheat the oven to 190 °C convection. Line a large baking sheet with parchment paper, making sure it lies perfectly flat.
- Thoroughly drain the cottage cheese if there is visible whey. Place it in a blender with the eggs, a pinch of salt, and pepper, then blend until the mixture is uniform and almost smooth.
- Divide the mixture onto the baking sheet, forming two even rectangles. Spread gently with the back of a spoon to obtain an even thickness, avoiding excessively thin areas around the edges.
- Bake on the middle rack until the wraps are fully set, lightly golden, and dry to the touch. They should no longer have any wet spots in the center.
- While baking, pat the chicken breasts dry. Season them with the paprika, finely grated garlic, salt, and pepper.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken and let it brown without moving it, then flip it. Continue cooking over medium heat until the center is perfectly cooked through while remaining juicy.
- Transfer the chicken to a plate and let it rest before slicing it thinly across the grain.
- Mix the Greek yogurt, mustard, and lemon juice. Season lightly with salt and pepper, and stir until the sauce is smooth.
- Seed the tomatoes and slice them thinly to reduce moisture. Thinly slice the red onion, wash the lettuce, and dry it very thoroughly.
- Remove the wraps from the oven and let them rest on the baking sheet until lukewarm. Gradually peel off the parchment paper by gently flipping each wrap over rather than pulling on it.
- Place the wraps on the work surface, most golden side down. Spread the sauce in the center leaving a border, then arrange the lettuce, tomatoes, red onion, and chicken.
- Fold the sides over the filling, then roll tightly from the bottom edge. Rest each wrap on its seam for a few moments before slicing it on a bias and serving.
Nutrition
Per serving
- Energy
- 644.2 kcal
- Protein
- 73.57 g
- Carbohydrate
- 16.73 g
- Fat
- 29.37 g
- Fibre
- 3.08 g
- Calcium
- 36.36 mg
- Iron
- 1.34 mg
- Magnesium
- 21.31 mg
