Ingredients
4 large spinach or sun-dried tomato tortillas
1 cup full-fat small curd cottage cheese
2 firm Roma tomatoes, seeded and finely diced
1/4 cup fresh basil leaves, thinly sliced (chiffonade)
1/2 tsp garlic powder
Salt and fresh black pepper, to taste
2 tbsp balsamic glaze
2 cups arugula or baby spinach
Instructions
- Slice Roma tomatoes in half lengthwise and scoop out seeds and watery pulp. Finely dice the remaining flesh.
- In a bowl, mix cottage cheese with garlic powder, salt, and black pepper until well combined.
- Lay a tortilla flat and spread a layer of the cottage cheese mixture evenly.
- Top with a handful of arugula or spinach.
- Sprinkle diced tomatoes and sliced basil evenly over the greens.
- Drizzle with balsamic glaze.
- Roll the tortilla tightly, slice in half, and serve immediately.
Notes
- Best enjoyed fresh, as tomatoes and greens can release moisture over time.
- To pack for lunch, pat tomatoes dry and wrap tightly in parchment or plastic.
- Can substitute cottage cheese with mozzarella, ricotta, or goat cheese.
- For low-carb, use large lettuce leaves instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook Assembly
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 20mg
