Ragi & Cottage Cheese Protein Wraps (Gluten-Free)

Quick gluten-free protein wraps made by blending cottage cheese, eggs, and ragi flour, then cooking on a greased pan with steam for tender, pliable wraps.

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Step 1

Blend: Add all ingredients to a blender and blitz on high for 45 seconds until completely smooth.

Step 2

Let the batter rest for 2 minutes to thicken slightly.

Step 3

Heat: Lightly grease a non-stick pan over medium-low heat.

Step 4

Pour 1/3 cup of batter into the center of pan. Tilt slightly to spread, keep it 1/4-inch thick.

Step 5

Steam: Cover the pan with a lid to cook the top of the wrap, because the batter is thick.

Step 6

After 3–4 minutes, edges are dry & top is set, flip and cook for 1 minute until other side lightly browned.

Step 7

Store: Cool completely before storing in an airtight container with parchment paper between layers.

Step 8

Keeps for 4–5 days in the fridge.