Cottage Cheese Wrap Recipe
Cottage cheese wraps are becoming increasingly popular as a high-protein, low-carb alternative to traditional bread. They are incredibly versatile—you can use them for breakfast, snacks, or lunch by adding your favorite fillings. This wrap is protein-packed, tastes just like (or even better than) sandwich bread, and you won’t even taste the cottage cheese! I personally love this since I’m not a fan of eating cottage cheese on its own.
It has taken me a few tries to get this recipe just right, as every kitchen appliance works a bit differently. However, it has been a great meal prep option for my husband, who loves high-protein meals and enjoys having his meals planned out for the next few days. With how versatile this wrap is, it’s something that helps him avoid getting bored of eating the same foods every day.
Nutrition per wrap:
- Calories: ~150
- Carbohydrates: ~3g
- Protein: ~18g
Ingredients:
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1/2 teaspoon of each seasoning of choice (Recommended: Italian, garlic powder, onion powder, or oregano)
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Blend the cottage cheese, eggs, and any additional seasonings in a blender or food processor until completely smooth. Ensure there are no chunks, as this will help the wrap come out with the best texture. A blender works best, as mixing by hand will leave clumps.
- Pour the mixture onto the lined baking sheet and spread evenly. It is important that the layer is even—slightly thicker areas help prevent burning, but make sure the entire wrap cooks evenly. Be sure the edges are not too thin, as they will burn first. I noticed my oven doesn’t heat evenly, so I had to adjust my baking sheet during cooking to ensure even doneness.
- Bake for 35-40 minutes, checking periodically to ensure even baking. The wrap is done when a light brown layer forms on top.
- Let cool for 5 to 10 minutes before carefully peeling it off the parchment paper. Sometimes flipping it over to cool the other side can help, but be careful as it can be flimsy and may break.
- Placing the wrap on a new sheet of parchment paper and using the paper to help roll up your ingredients can make it easier to keep together and eat.
Meal Prep & Storage:
- Refrigeration: Store wraps in the fridge by placing parchment paper between them and keeping them in an airtight container. They will last for about 3-4 days.
- Freezing: Place wraps in the freezer for at least 2 hours to harden completely. Once frozen, store them in a freezer bag or airtight container with parchment paper between each wrap.
- Reheating:
- Thaw before reheating if frozen.
- Warm on a skillet for about 3 minutes on each side.
- Bake at 350°F (175°C) for about 6 minutes for a crunchier texture (keep an eye on them).
- I personally try to avoid the microwave, but it is an option if needed (30 seconds, but can make them a bit soft).
This wrap is perfect for stuffing with fresh veggies, lean protein, or your favorite healthy fillings. Give it a try and let me know what you think!