Low-Carb Tortilla Wrap

Ingredients for 1 servings:

• 250 g low-fat curd cheese, 20% fat
• 200 g Gouda, grated or grated cheese
• 3 eggs
• 250 g minced beef
• 1 bag of seasoning mix (taco seasoning mix)
• ½ small head of iceberg lettuce
• 50 g corn
• 6 cocktail tomatoes
• 150 g crème fraîche
• 1 avocado(s)
• 15 ml lemon juice, freshly squeezed
• 1 small garlic clove(s)
• ½ small onion(s)
• salt and pepper
• 1 tbsp yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 53 minutes

for a baking tray

Preheat the oven to 180°C fan/convection oven. Cut the iceberg lettuce into strips. Dice the cherry tomatoes and set everything aside. Place the quark, eggs, and 100g of the grated cheese in a bowl. Season with salt and pepper and mix with a hand mixer. Line a baking tray with baking paper and spread the mixture evenly, ideally using a spatula. Place the baking tray on the middle rack of the oven and bake the batter for about 20 minutes. I usually end up with bubbles, which I then pierce with a fork. You can use the baking time to make the guacamole. If you prefer it more mushy, prepare it beforehand. Finely chop the onion. Halve the avocado, remove the pit, and scoop out the flesh from the skin with a spoon. Mash on a plate with a fork. Stir in the yogurt, lemon juice, and onion. Then press the garlic clove into the mixture and season with salt and pepper. Fry the ground beef until crumbly and, when cooked, stir in the taco seasoning. After the baking time is up, remove the baking sheet from the oven and spread the crème fraîche all over the dough with a spatula. Spread the ground beef on the bottom 2/3 of the dough. Spread the remaining 100g of grated cheese evenly over the entire dough. Then place the baking sheet back in the oven, this time on the top rack. Immediately increase the temperature to 250°C and switch to grill. The cheese should be nicely melted after about 3 minutes. Remove the baking sheet from the oven. I placed it on my ceramic hob and continued working there. Dollop some of the guacamole over the ground beef and spread the rest over the top third of the dough. Distribute the iceberg lettuce, corn, and diced tomatoes over the ground beef. If you like it spicier, you can buy salsa and add a few dollops of that as well. Using the baking paper, roll the dough up, starting with the meat side and away from your body. The top third is left empty only so that it doesn’t push all of it out the front when rolling. If you have any leftover lettuce, corn, or tomato, you could use them to make a small side salad. Since my husband doesn’t like corn or tomatoes, they’re not included in my photos. The wrap dough offers a wonderful opportunity to let your imagination run wild and perhaps make a pizza roll or tarte flambée roll, or much more.