Cottage Crunch
Source: Wraps: Easy recipes for handheld meals
Author: Mary Corpening Barber, Sara Corpening
and Lori Lyn Narlock
Servings: 2
Type: Vegetarian

1/2 cup diced yellow bell pepper
1/2 cup chopped carrot
1/2 cup chopped tomato (seeds discarded)
3 tbsps fresh lemon juice
3 tbsps thinly sliced green onion (greens only)
2 to 3 drops lemon oil or 1 tsp lemon zest 3 tbsps chopped fresh basil
1/4 tsp onion salt
freshly ground pepper
1 cup large curd cottage cheese

2 large butter lettuce leaves
2 10" flour tortillas

  1. Combine the bell pepper, carrot, tomato, lemon juice, green onion, basil, lemon oil (zest), and onion salt in a medium bowl. Add pepper to taste.

  2. Gently fold cottage cheese into vegetable mixture.

  3. Place a lettuce leaf on each tortilla. Divide the cottage cheese mixture along the lettuce leaf-lined tortillas and wrap (like a burrito).

Nutritional information not available.

Wraps: Easy Recipes for Handheld Meals
by Mary Corpening Barber, Sara Corpening,
Lori Lyn Narlock (Contributor)
ISBN: 0811818128

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