LunchDinnerHigh proteinGluten-freeLow carb

Turkey Pepperoni Cheese Wrap with Avocado and Sprouts

Name: Turkey Pepperoni Cheese Wrap with Avocado and Sprouts
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 wrap
Ingredients: 60g part-skim mozzarella, grated; 30 slices turkey pepperoni; 3 tbsp plain Greek yogurt, 0%; 2 green leaf lettuce leaves; 1/2 small tomato, sliced; 1/3 avocado, sliced; a handful sprouts

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The wrap itself is the protein. Grated mozzarella and turkey pepperoni bake into one flexible sheet on parchment, then fold cold around lettuce, tomato, avocado and a smear of Greek yogurt. No flour, no tortilla, and most of the 38 g sits in the shell rather than the filling.

Per serving (1 wrap)

38g

Protein

400

Calories

12g

Carbs

23g

Fat

1 wrap10 min12 min

Ingredients

2 ozpart-skim mozzarella, grated
30 slicesturkey pepperoni
3 tbspplain Greek yogurt, 0%
2green leaf lettuce leaves
1/2small tomato, sliced
1/3avocado, sliced
a handfulsprouts

Steps

1
Heat the oven to 200°C / 400°F and line a baking sheet with parchment or a silicone mat. Do not bake this straight on metal or glass, the cheese welds to it.
2
Scatter the mozzarella over the parchment in an even rectangle about 20 by 25 cm, thin enough that the paper shows through in places. Lay the turkey pepperoni over the cheese in overlapping rows until the whole surface is covered.
3
Bake for 10 to 12 minutes, until the cheese has melted into one sheet and the edges are browned and lacy.
4
Slide the parchment onto a rack and wait 3 to 4 minutes. It firms up as it cools but stays foldable, so do not let it go fully cold or it turns brittle.
5
Spread the Greek yogurt down the middle, layer on the lettuce, tomato, avocado and sprouts, then fold the sheet over the filling like a taco and eat it right away.

Try it this way

Reduced-fat grated mozzarella cuts about 5 g of fat without changing how the sheet bakes.