Cottage cheese wrap 🧀 Serves 1 GF Takes 40 mins 200g cottage cheese 2 eggs ½ tsp garlic granules 1 tsp dried rosemary 20g baby spinach 10g fresh basil 1 vine tomato, thinly sliced 70g cooked chicken breast, thinly sliced ¼ ripe avocado, thinly sliced 1 tbsp Tesco Finest basil pesto 1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a roughly 20cm x 30cm baking tray with baking paper. 2. Add the cottage cheese, eggs and garlic granules to a blender and blitz for 30 secs until smooth. Stir through the dried rosemary. Pour onto the prepared baking tray, smooth into the corners using the back of a spoon. Bake in the oven for 20-25 mins until lightly golden and the wrap easily pulls away from the paper. Cool on the tray for 5 mins. 3. Turn out onto a clean chopping board and carefully remove the baking paper. Top with the spinach, basil, tomato, chicken and avocado. Drizzle over the pesto and roll up to fully encase the filling. Halve to serve. Best enjoyed fresh, but ...