Greek Chicken Tzatziki Wrap
370 estimated calories · 61 g protein per listed portion
Berry Oat Cottage Mini Loaves
By Tyler Bloomingdale · Built to Prep
Generated illustration; appearance and pictured props may differ from the prepared recipe.
Estimated nutrition per portion
330.6calories
25.2g protein
38.9g carbs
8.4g fat
Sodium: 127 mg / estimated
1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.
Ingredients and shopping list
Full batch: 4 listed servings.
- 400 g No-salt-added cottage cheese, lowest-fat available; model 1% milkfat
- 160 g Rolled oats
- 200 g Whole egg, without shell
- 200 g Unsweetened mixed berries
- 4 g Vanilla extract
Cooking instructions
Heat oven to 350 F. Blend cottage cheese, eggs, oats and vanilla into thick batter and rest 10 minutes. Fold in berries. Divide into four parchment-lined mini loaf pans, about 3 by 5 inches. Bake 25-35 minutes until the centers reach 160 F and a tester has moist crumbs rather than wet batter. Expect dense oat loaves, not fluffy bread. Cool before packing.
Meal-prep storage
Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.
Ingredient and allergy checks
Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.
Recipe notes
A protein-forward meal-prep recipe from the Built to Prep collection.
New development recipe; kitchen texture/yield and exact labels need testing.
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