Mediterranean Cottage-Cheese Egg White Wraps with Charred Corn & Tomato

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 1/2 cups egg whites
• 1 cup low-fat cottage cheese
• 4 large whole-wheat tortillas
• 1 1/2 cups fresh sweet corn kernels
• 1 1/2 cups cherry tomatoes
• 1/3 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 1/2 medium cucumber
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups baby arugula

Instructions

1. 1Heat a large nonstick skillet over medium-high. Add a teaspoon of olive oil and the corn kernels; cook undisturbed 2 to 3 minutes until lightly charred, then stir and cook 1 minute more. Transfer to a plate.
2. 2Halve the cherry tomatoes and dice the cucumber. Toss them in a bowl with remaining olive oil, lemon juice, oregano, half the salt, and most of the dill; set the quick salad aside.
3. 3In a blender or bowl, combine the egg whites, cottage cheese, garlic powder, remaining salt, and black pepper. Blend or whisk until mostly smooth—small cottage-cheese curds are fine.
4. 4Wipe the skillet, reduce heat to medium, and lightly oil again. Pour in one-quarter of the egg-cottage mixture and swirl to form a thin round roughly the size of your tortilla. Cook 2 minutes until edges set and the top looks matte.
5. 5Flip carefully and cook 30 to 45 seconds more. Slide onto a plate and repeat with remaining mixture to make four thin egg-white crepes.
6. 6Warm the tortillas briefly in a dry pan or microwave so they are pliable. Lay one egg crepe on each tortilla.
7. 7Down the center of each, layer arugula, a spoonful of charred corn, the tomato-cucumber salad, crumbled feta, and remaining dill.
8. 8Roll tightly into wraps, tucking the sides as you go. Slice in half on the bias if desired and serve right away while the egg layer is still warm and the vegetables stay crisp.