A fresh twist on breakfast: The cottage cheese wrap

Cottage cheese is often eaten straight from the container, sometimes with radishes or chives. However, I pour it onto a baking sheet and bake it, creating a straightforward base for the wrap. This is the base, not a tortilla or lavash. This recipe is a refreshing alternative to a traditional breakfast.

I opt for cottage cheese when I'm out of bread at home or just craving a change from the usual rolls or loaves. It's a tasty and healthy substitute for bread and turns into a wrap after baking.

Plenty is happening inside, including guacamole, ham, cheese, arugula, tomato, and even an egg. It's abundant and filling—I've yet to meet anyone claiming they are still hungry after eating this wrap.

Ingredients:

              
• 600 grams of cottage cheese,
• 1 tablespoon of Provencal herbs,
• 1 teaspoon of dried garlic,
• ½ teaspoon of salt,

Add-ons:

                      
• 85 grams of guacamole,
• 2 slices of cooked ham,
• 3 slices of cheddar cheese,
• 15 grams of arugula,
• 1 tomato,
• 1 hard-boiled egg.

Preparation:

Step 1. Drain the cottage cheese and transfer it to a baking sheet lined with parchment paper. Form a rectangle about 25 cm by 30 cm and sprinkle it with Provencal herbs, dried garlic, and salt. Preheat the oven to 200°C. Bake for 30 minutes, then remove and allow it to cool.

Step 2. Spread guacamole over half of the baked wrap. Layer slices of cooked ham, cheddar cheese, arugula, and tomato. Lastly, grate the hard-boiled egg. Season to taste with salt and pepper.

Step 3. Fold the wrap, covering the ingredients with the other half. Cut it into smaller portions and serve, garnishing with chopped chives. Enjoy!