1. Soak the red lentils in water for 3-4 hours. Drain them, then put them in a blender with 240 ml water, 2 tbsp. olive oil, 2½ tsp. oregano, and 1 tsp. salt.
2. Blend to a smooth purée, then use it to form discs about 15 cm in diameter on a parchment-lined baking tray. With the back of a spoon, spread each disc thinly. Bake in a preheated oven at 200 °C (fan setting) for about 7 minutes until just set.
3. Repeat with the remaining mixture. When they’re all done, open one pack of Mama’s Chicken Strips, place them on a baking tray, and bake at 180°C (fan setting) for 20-22 minutes, until golden brown.
4. Fill each wrap with 1 lettuce leaf, 1½ tbsp. cottage cheese, 1-2 chicken strips, and a little mayonnaise. Roll up.
5. Serve as is, or with extra baked fillet strips and a sauce or salad on the side.
