Are you looking for a quick dinner to satisfy you after a difficult day, or inspiration for a weekend brunch? Plus, something without gluten? Then you need those gluten‑free protein cottage cheese wraps. You only need three basic ingredients, and the oven does most of the work. But the best part is how versatile they are – you can season the batter with anything you like and also pick your favourite toppings, switching it up each time or using leftovers in your fridge. We chose avocado, spicy sauce and runny egg to make a proper nutrition bomb that will fill you up and bring a hefty dose of protein too.😍
Shop ingredients
Nutrition (1 serving)
- 322 kcal
- 16 g carbohydrates
- 18 g fats
- 23 g protein
Per 2 portions
- 200 g cottage cheese
- 1 egg
- 30 g gluten‑free instant flakes
- pepper
- salt
- jalapeño flakes
- 2 eggs
- 1/2 avocado
- 40 g rocket
- chive
- salt
- baked peppers chilli sauce
- spice blend for bagel
Instructions
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In a bowl, mix cottage cheese with one egg and oats. If you prefer a smoother texture, you can briefly blend it with an immersion blender.
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Line a tray with baking paper and then use a spoon to transfer the cottage cheese batter and shape it into two equally sized flat rounds.
- Season them with your favourite seasoning and bake in an oven preheated to 180 °C for 20‑25 minutes. They should be firm and have golden edges.
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Meanwhile, fry two eggs in a pan and finely slice the avocado.
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Take the tacos out of the oven and leave them to cool for a couple of minutes, so they are easier to peel off the baking paper.
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Top each taco with fresh rocket, avocado slices, and a fried egg. Sprinkle chopped chives, bagel seasoning and salt flakes on top, and drizzle with hot sauce.
Enjoy!
