Protein wrap

Ingredients for 2 servings:

• 70 g wheat flour or spelt flour
• 30 g protein powder, vegan
• 125 g water
• 1 pinch of garlic salt
• 1 beefsteak tomato(s)
• 200 g light mozzarella
• 2 tsp green pesto (pesto alla genovese)
• Baking spray

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Preheat the oven to 180°C fan/convection oven. In a bowl, mix the flour, vegan protein powder, water, and salt. This will form a slightly sticky dough, which you can then shape into a ball with your hands. Let the dough rest in the refrigerator for 10 minutes. Meanwhile, slice the tomato and mozzarella. This dough will make enough for 2 large or 3 smaller wraps. Divide the ball into 2 or 3 smaller balls, depending on your preference. Roll each ball out between baking paper or shape it into a round with wet hands. The baking paper is absolutely necessary; otherwise, the dough will be too sticky. Heat a little spray of olive oil in a pan, then bake the wraps one at a time. When bubbles form, turn the wrap over. Spread some pesto on a cooked wrap, then place the tomatoes and mozzarella slices on top. Return the wraps to the oven until the mozzarella has melted slightly. If desired, drizzle with more pesto or balsamic vinegar over the wraps, along with some pepper. Note: If you use non-vegan protein powder, less liquid is needed! You can also use more flour instead of protein powder. Onions also work well as a topping. One serving contains 450 calories per serving.