Uncommon High Protein Recipes Episode 8 Sourdough “Lasagna” Crunchwrap. Makes 4 crunch wraps to total 119g protein and only takes 30 minutes.
Serves 4
Total calories 1,373
Total Macros
Carbs 169g
Protein 119g
Fats 22g
Ingredients
1 chicken breast diced
1 cup cooked veggie or protein pasta
4 slices of thick sourdough bread
1 whole egg (for egg wash)
Sauce + cheese
1/2 cup marinara sauce (low sodium)
3/4 cup fat free mozzarella
1 tbsp grated Parmesan
Seasoning
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Salt & Pepper to taste
Optional crushed red pepper flakes
Directions: cook pasta for 10-12 minutes drain, toss, with marinara, garlic powder, Italian seasoning, pepper. Put in shredded chicken 1/2 cup mozzarella (save the rest for sealing + topping) Toast the sourdough lightly so it’s flexible. Then flatten it hard with whatever gets the job done. If it cracks it’s okay egg + cheese will glue it. Place on a plate and put filling in towards the back. Sprinkle mozzarella over the top lightly. Fold edges up and over the filling into a tight shape. Whisk one egg in a bowl. Heat a nonstick pan on medium and lightly spray with olive oil. Brush folded side with egg first and place down to seal. Then brush the tops with the remaining to get golden brown. Top with a little mozzarella and cover for 60 seconds to melt. Enjoy this just like I did!
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1 Comment
Where’s the protein brother