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Garden Cottage Crunch

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Ingredients

Adjust Servings:
1/2 cup diced red bell pepper, seeds and ribs discarded (or use yellow bell peppers)
1/2 cup finely chopped carrot
1/2 cup chopped tomato, seeds discarded
2 - 3 tablespoons lemon juice
3 tablespoons green onions, green part only, thinly sliced
3 tablespoons fresh basil, chopped
1 teaspoon lemon zest, grated (or 2-3 drops lemon oil)
1/4 teaspoon onion salt
fresh ground black pepper
1 cup large curd cottage cheese
2 large butter lettuce leaves (or other leaf lettuce)
2 flour tortillas (10-inch-11-inch)

Nutritional information

241
Calories
66 g
Calories From Fat
7.4 g
Total Fat
3.6 g
Saturated Fat
15.8 mg
Cholesterol
640.6 mg
Sodium
27.5 g
Carbs
3.7 g
Dietary Fiber
5.7 g
Sugars
17.2 g
Protein
293g
Serving Size

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Garden Cottage Crunch

Features:
    Cuisine:

    This is sooo good! I love everything in this recipe! I am on a weight crusade, so I made a few changes, but nothing to deter from the recipe. I also used a whole wheat tortilla, and used light cottage cheese, so shave off some calories and fat. This is a perfect thing for me to have and it goes well with my diet. Thanks so much Sharon, this is a winner for sure! Made for KK's forum event for Sharon.

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Garden Cottage Crunch!, This is a wrap within a wrap Cottage cheese is mixed with fresh vegetables and herbs for zest and vigor, then placed inside a crisp lettuce leaf before being wrapped in a tortilla For a change, you could add a little feta cheese Adapted from Wraps cookbook , This is sooo good! I love everything in this recipe! I am on a weight crusade, so I made a few changes, but nothing to deter from the recipe I also used a whole wheat tortilla, and used light cottage cheese, so shave off some calories and fat This is a perfect thing for me to have and it goes well with my diet Thanks so much Sharon, this is a winner for sure! Made for KK’s forum event for Sharon , I’m sorry to say that this one was not for my tastes I also took the moisture out of the cottage cheese, as much as I possibly could, and used only 2 tbsp lemon juice, but it was way to liquidy and made the wrap extremely soggy I’m glad that I reduced the lemon juice amount because it was too lemony for my taste as well Thanks for posting Sharon!


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    Steps

    1
    Done

    Place Cottage Cheese in a Sieve and Press to Remove Some of the Moisture.

    2
    Done

    Mix the Bell Pepper, Carrot, Tomato, Lemon Juice, Green Onion, Basil, Lemon Zest, and Onion Salt in a Medium Bowl. Add Black Pepper to Taste. Gently Fold Cottage Cheese Into the Vegetable Mixture.

    3
    Done

    Place a Lettuce Leaf on Each Tortilla.

    4
    Done

    Divide the Cottage Cheese Mixture Among the Lettuce Leaf Lined Tortillas and Wrap.

    5
    Done

    Enjoy Immediately!

    6
    Done

    How to Wrap:

    7
    Done

    If Tortilla Is Stiff, Warm Slightly(about 15 Seconds) to Make More Flexible. Fold the Right and Left Edges of the Tortilla Over the Filling, Toward the Center. Fold the Bottom Edge of the Tortilla Toward the Center and Gently Roll Until the Tortilla Is Completely Wrapped Around the Filling.

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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