Cottage Cheese & Turkey Wraps

📝 Ingredients

• 200 g 4% cottage cheese (1 tub)
• 2 eggs
• ½ tsp herbes de Provence
• 160 g sliced turkey breast (4 slices)
• 40 g baby spinach
• 40 g plain cream cheese
• 1 tsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Stick blender
• Tall jug
• Baking tray
• Baking paper
• Tablespoon
• Cling film

📖 Steps

1. Preheat the oven to 180 °C (fan). Line the baking tray with baking paper and, using a pencil on the underside of the paper, draw two 20 cm circles to guide you when spreading. Don't use foil: the flatbread would stick to it.
2. Put the cottage cheese, eggs, herbes de Provence, a pinch of salt and some pepper in the tall jug. Blend for 1 minute with a stick blender until perfectly smooth, with no lumps: that's what makes the flatbread pliable.
3. Pour half the mixture into the centre of each circle and spread it with the back of the spoon into an even disc 4 to 5 mm thick. Level the edges well, as they burn if they're thinner than the centre.
4. Bake for 30 to 35 minutes, until the flatbreads are golden in places, dry to the touch and come away from the paper on their own. If the centre is still moist, give them another 5 minutes: an underbaked flatbread will tear when rolled.
5. Leave to cool for 10 minutes on the tray, then release each flatbread by gently pulling the paper downwards rather than lifting the flatbread. They become more pliable as they cool.
6. Mix the cream cheese and mustard in a small bowl. Turn the flatbreads over, smooth side up, and spread them with this mixture, leaving a 1 cm border all round.
7. Arrange the baby spinach and then the turkey slices over the flatbreads. Roll up tightly, starting from the edge closest to you, tucking the filling in with your fingers as you go.
8. Wrap each one tightly in cling film and refrigerate until the next day: the roll holds together better and slices cleanly. It keeps for 2 days in the fridge and travels well in a lunchbox.