High-Protein Low-Carb Mexican Wrap

🔥 This Mexican-inspired wrap is a nutritious, satisfying, high-protein, and low-carb meal made with a homemade egg and cottage cheese tortilla. It’s stuffed with tender steak, creamy black beans, fresh pico de gallo, and avocado. A meal prep hero or quick weeknight favorite—my way.
💪 High in protein, low in carbs, and full of healthy fats—perfect for a low-carb lifestyle while staying satisfying and energizing.

Ingredients

🥩 750g beef steak, thinly sliced and cut into small squares
🥄 1 tbsp oil
🧂 Salt and black pepper, to taste
🌿 1 tsp cumin powder
🧄 1 tsp garlic powder
🧅 1 tsp onion powder
🫘 1 cup canned black beans, strained

🥄 1 cup cottage cheese
🥚 2 eggs
🧂 Pinch of salt
🥄 Oil, for greasing

🥄 3 tbsp sour cream
🍅 ½ cup pico de gallo (recipe below)
🥑 ½ avocado, sliced
📄 Parchment or deli paper for wrapping

🍅 2 Roma tomatoes, finely diced
🧅 ¼ red onion, finely chopped
🌶️ 1 jalapeño, seeded and minced
🌿 2 tbsp cilantro, chopped
🍋 Juice of ½ lime
🧂 Salt, to taste

Instructions

1- Prepare the Beef & Beans Filling:

• Heat 1 tbsp oil in a pan over medium heat.
• Add beef steak squares, seasoned with salt and black pepper. Cook until the meat begins to change color.
• Sprinkle cumin powder, garlic powder, and onion powder over the beef.
• Add strained black beans when the beef remains juicy. Cook until most of the moisture evaporates. Remove from heat and set aside.

2- Make the Egg & Cottage Cheese Tortilla:

• In a blender, combine cottage cheese, eggs, and salt. Blend until smooth.
• Grease a griddle or baking sheet, pour and spread the mixture evenly into a tortilla shape.
• Bake in a preheated oven at 350°F (175°C) for approximately 15 minutes, or until lightly browned and set. Allow it to cool completely before assembling.

3- Prepare the Fresh Pico de Gallo:

• In a bowl, mix diced tomatoes, chopped red onion, jalapeño, cilantro, lime juice, and salt. Let sit for 10 minutes for flavors to blend.

4- Assemble the Wrap:

• Lay the egg & cheese tortilla on parchment or deli paper.
• Spread 3 tablespoons of sour cream over the surface.
• Layer with beef and black bean mixture, pico de gallo, and sliced avocado.
• Roll into a burrito shape using parchment paper for guidance.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 wraps
Calories: 677 kcal per serving
Protein: 63 g per serving
Fat: 47.8 g per serving
Carbohydrates: 15.2 g per serving
Equipment: Blender, Pan, Baking sheet or griddle, Parchment or deli paper

Cooking Tips:

• Use a blender for a smoother tortilla mixture.
• Ensure the beef is juicy and tender by not overcooking it.

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Mexican-Inspired High-Protein Wrap