Protein wrap

Ingredients for 1 servings:

• 3 egg whites
• 15 g cornstarch
• 3 g baking powder
• 1 pinch of salt
• 50 g tuna
• 40 g iceberg lettuce
• 30 g tomatoes
• 30 g cucumber(s)
• 20 g Emmental cheese, grated
• 1 tbsp rapeseed oil for the baking tray
• Spice(s) as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, variable

Preheat the oven to 200 degrees Celsius (convection oven), prepare a baking sheet, line it with parchment paper, and brush it with a little rapeseed oil. Chop the tomatoes, cucumbers, and iceberg lettuce. These ingredients can be varied according to your taste; for example, corn, avocado, salmon, spinach, etc. can be used for the topping. The wrap is always the base. Place the egg whites in a bowl and beat with a hand mixer until stiff peaks form, adding cornstarch, salt, and baking powder while stirring. The mixture is perfect when the bowl is turned upside down and nothing spills out. Pour the batter onto the prepared baking sheet, spread it out with a spoon, but do not spread it too thinly. Place the baking sheet on the middle rack of the preheated oven and bake for about 15 minutes. The surface should be lightly browned and the egg mixture should be firm. After baking, let it cool slightly. Then top the wrap with the selected ingredients, roll it up, and serve. Per serving with the specified topping, approximately 376 kcal.