Per serving: 254 calories; 25.8g carbohydrates; 20.7g protein; 7.5g fat; 6.4g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

1. Place the eggs in a small saucepan with enough water to just cover them. Place a lid on the saucepan and bring to the boil over high heat. As soon as the water boils, reduce and simmer between 6 and 8 minutes so that the eggs are hard boiled.
2. Meanwhile, wash the raspberries and transfer into two small ramekin dishes. Set aside.
3. As soon as the eggs are ready, run the saucepan with the eggs under cold water until they are cool enough to touch. Peel off the egg shells and transfer into a small mixing bowl.
4. Using a fork, mash the eggs up and then mix well with the cottage cheese and mayonnaise. Season with freshly ground black pepper.
5. Spread the egg mixture evenly over one side of each oat wrap, top with shredded lettuce and then roll up the wrap.
6. Transfer onto the serving plates and serve with the raspberries