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A sliced High-Protein Scallion Pancake Wrap filled with smoked salmon and avocado on a wooden board.

High-Protein Scallion Pancake Wrap

An easy, grain-free breakfast wrap made from a cottage cheese and egg batter, infused with toasted sesame and fresh green onions, stuffed with healthy proteins.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 2
Course: Breakfast
Cuisine: Asian-Fusion / Healthy Modern
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 200 g low-fat or whole-milk cottage cheese smooth-curd
  • 2 large fresh eggs
  • 1 bunch fresh green onions scallions, thinly sliced
  • 1 tablespoon pure toasted sesame oil
  • 1 teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly cracked black pepper
  • 100 g high-quality cold-smoked salmon or sliced chicken breast
  • 1 ripe avocado thinly sliced
  • 1 cup fresh baby spinach

Method
 

Blend: Combine cottage cheese, eggs, garlic powder, sea salt, and black pepper in a blender. Blend on high for 30 seconds until completely smooth.
    Mix: Pour the batter into a bowl and gently fold in the sliced green onions and toasted sesame oil by hand.
      Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, spread the batter into a thin rectangle (¼-inch thick), and bake for 15–18 minutes until golden and set.
        Assemble: Let the wrap cool for 2 minutes, peel from parchment, layer with spinach, avocado, and smoked salmon down the center, and roll tightly. Slice and serve!

          Notes

          • Use smooth-curd cottage cheese or blend thoroughly to avoid lumps.
          • Lightly grease your parchment paper so the high-protein wrap releases effortlessly.
            If your cottage cheese has really chunky curds, don't sweat trying to make it completely smooth by hand—just give it a quick 10-second blitz in the blender before adding your eggs so it whips up into a silky batter instantly!