Ingredients
3 carrots, grated
1 egg
1 clove garlic, minced
30 g mozzarella, shredded
Black pepper, to taste
150 g chicken breast, cooked and shredded
Cottage cheese
Fresh arugula
Sriracha sauce
Spices (paprika, cumin or chili flakes)
Instructions
Preheat oven to 180°C (350°F).
Grate the carrots finely and press out excess moisture.
In a bowl, mix carrots with egg, garlic, mozzarella, and pepper.
Form 2–3 thin round circles on a parchment-lined baking tray.
Bake for 25 minutes, or until edges are golden.
In the meantime, season chicken with spices and pan-fry until cooked.
Shred the chicken and set aside.
Spread cottage cheese on half of each carrot wrap.
Add arugula, shredded chicken, and drizzle with sriracha.
Fold the wraps in half like tacos and serve.
Notes
Wraps can be stored in the fridge for 3 days or frozen with parchment between layers.
Reheat in a dry pan or air fryer for best texture.
You can replace chicken with tofu, tempeh, or lentils for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 wrap
- Calories: 240
- Sugar: 4g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg