Protein pack spinach wrap

Ingredients

For one big wrap or 2 small ones

2 cups fresh spinach

1/2 cup cottage cheese

1/4 cup grated parmesan

2 eggs

1 tbsp nutritional yeast

1/4 cup raw cashews

1 tsp camelina oil

1/2 tsp zaatar

salt and pepper

Preparation

Preheat the oven to 380°F. In a food processor, combine all ingredients: spinach, cottage cheese, parmesan, eggs, nutritional yeast, cashews, camelina oil, zaatar, salt and pepper. Blend until smooth and creamy — the texture should be similar to a thin crepe batter.

Line a baking tray with parchment paper and pour the batter into the center. Using a spatula, shape it into a large rectangle or circle, depending on your preference. The batter will spread slightly on its own, but don’t make it too thin — you want it sturdy enough to hold together. Bake for about 15 minutes, until the bottom is lightly golden.

Remove from the oven and let cool slightly before peeling off the parchment. Don’t skip this step — if you try to remove it too hot, it may tear.

For the filling, use whatever you have on hand. I used homemade sweet potato fries (cut into sticks, baked with olive oil and salt), pan-fried tofu cubes (with olive oil, salt and pepper), a good handful of arugula, and a simple yogurt sauce. This wrap is great for breakfast or lunch when you need something high in protein that still feels light.