Keto cheese & spinach wraps (gluten-free, LCHF)

Wraps:

1. Grate the cheese.
2. Blend the spinach, grated cheese and eggs together very thoroughly (the cheese should be blended into very small pieces).
3. Season to taste with a large pinch of salt and pepper.
4. Heat a frying pan over medium heat, add a little butter and a ladleful of the wrap batter.
5. Fry covered until bubbles appear on top.
6. Then gently flip the wrap to the other side and fry another 20-30 seconds.
7. I recommend turning the pancakes by inverting the entire pan with the lid on, then flipping the pancake from the lid and continue frying.
8. There should be enough batter and butter for 4 wraps.

Filling:

1. Clean the tenderloins and sprinkle each side with pepper, salt, rosemary and marjoram.
2. Heat the butter in a frying pan and gently fry the tenderloin on each side.
3. If you have a sous vide machine, seal the meat in a vacuum bag and cook for 1.5 hours at 145°F (63°C).
4. Otherwise, place the meat in a heatproof casserole baking dish and place in a preheated 450°F (230°C) oven for about 15-20 minutes (the meat should reach an internal temperature of 145°F (63°C)).
5. Fry the bacon until crispy.
6. Chop the Chinese cabbage into small strips.
7. Cut the cherry tomatoes into quarters.
   
8. Cut the roasted meat into fairly small cubes.
9. Mix all the filling ingredients with mayonnaise and lemon juice. Season with salt and pepper if needed.
10. Spread the filling evenly on the prepared pancakes and roll the wraps like a regular tortilla or burrito.