PUMPKIN PESTO PROTEIN WRAP - CALORIES:503 / P:58g F:17g C:35g

BreakfastLunch / Dinner
Written By Rachael Perks

INGREDIENTS:

  • 150g - Japanese Pumpkin

  • 225g - Low Fat Cottage Cheese

  • 2 large - 100g - Whole Eggs

  • 150ml - Egg Whites

  • 1.5g - Garlic Powder

  • 1g - Italian seasoning

  • 1g - Salt

  • 15g - Basil Pesto

  • 10g - Green Rocket

METHOD:

Preheat oven at 180 degrees. Chop pumpkin into cubes and place on a baking sheet and tray and roast for 35-40 minutes until tender.

In a blender, add cottage cheese, eggs, garlic powder, Italian seasoning and salt. Blend until smooth.

Line a tray with baking paper. Pour the mixture onto the pan and spread evenly into a square shape, not too thin, for easier rolling. Bake for 25-30 minutes. Let cool slightly after baking.

Once cooled enough to handle, spread pesto on the surface. Add rocket, roasted pumpkin, and halved cherry tomatoes on one side.

Roll up gently from the side with the fillings. Slice and serve. Enjoy!

CALORIES:503

P:58 F:17 C:35

Rachael Perks
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