Soft cottage cheese and egg wraps: roll them with chicken ham and arugula

Tip: tap a step to mark it as done.

1. Preheat the oven

   5 min

   Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper and brush it with a thin layer of oil so the wraps can be peeled off after baking.

2. Blend the cottage cheese and eggs

   3 min

   Using an immersion blender, blend the cottage cheese, eggs, salt, oregano, and garlic granules until smooth, with no lumps of cheese remaining.

3. Spread on the baking sheet

   2 min

   Pour the mixture onto the prepared baking sheet in two circles about 20 cm in diameter. Use a spoon to spread each into a thin layer about 3 mm thick.

4. Bake

   25 min

   Bake for 25 minutes, until the wraps are dry on top with no wet spots and golden around the edges. If the centers are still moist, bake for another 5 minutes.

5. Prepare the filling

   5 min

   While the wraps bake, mix the yogurt with the crushed garlic, a pinch of salt, and pepper. Cut the cherry tomatoes in half.

6. Let cool

   5 min

   Let the baked wraps cool on the baking sheet for 5 minutes, then carefully loosen them from the parchment paper with a wide spatula.

7. Fill and roll

   5 min

   Spread the wraps with the garlic yogurt, top with the chicken ham, arugula, and tomatoes, and roll up tightly. Cut each wrap in half diagonally and serve immediately.

Tip: Brush the parchment paper with oil and bake the wraps until there are no wet spots on top; underbaked wraps will tear. Wait 5 minutes before peeling them off so they can cool slightly. Read more: Homemade oven-dried garlic powder

This recipe was translated from the Slovak original: Tortilla z cottage cheese a vajec bez múky: tenká placka z plechu, ktorú naplníte ako wrap