Cottage cheese wrap

It’s a thin, soft wrap made by blending cottage cheese with eggs and baking the mixture until set. It’s different from a tortilla filled with cottage cheese.

Blend 200 g cottage cheese with 2 eggs until smooth, then spread it thinly on baking paper. Bake at 180°C fan for about 25–30 minutes, until set and lightly golden; cool before lifting it off the paper.

Use good-quality non-stick baking paper and spread the mixture in an even layer, with no thin patches. Let the wrap cool completely before peeling it off and rolling it; it’s more delicate than a flour tortilla.

Try cooked chicken with salad and a little mayonnaise, or smoked salmon with cucumber and dill. Keep wet fillings, such as sliced tomato, modest so the wrap doesn’t turn soggy.

Yes. Cool them promptly, cover and refrigerate, then use within 48 hours; the Food Standards Agency advises eating leftovers within two days. Keep them flat between sheets of baking paper so they’re easier to separate.

You can use it for a cold lunch wrap, but it’s softer and less sturdy than a tortilla, so avoid overfilling it. It also works well folded around a small amount of filling rather than tightly rolled.

Yes: a cottage cheese wrap has 14 g of protein per 100 g, compared with 5 g in a salad wrap.