Cottage Cheese Wraps

I’ll be honest with you—I was sceptical when I first saw this viral cottage cheese wrap all over TikTok. Blending cottage cheese with eggs? That combo sounded like something you try once and never revisit. But you know how it goes—curiosity got the better of me, and I decided to test it out in my kitchen. And wow. It completely changed my mind.

This 2-ingredient wrap is now on repeat in my house. It’s soft, sturdy enough to roll without tearing, and surprisingly flavorful once you add your favorite seasonings. Whether you call it a wrap or a flatbread, it’s a protein-packed, low-carb base that’s become my go-to for quick lunches or even lazy dinners.

Why I Keep Making This Wrap Again and Again

Ridiculously Simple: You only need two ingredients—just cottage cheese and eggs. No flour, no kneading, no dough drama.

Great for Busy Days: Blend it, bake it, fill it. That’s the entire process. It’s one of those recipes you can make even when your brain is half asleep.

Protein-Packed: If you’re like me and always trying to sneak more protein into your day, this wrap fits the bill. It keeps me full for hours.

Customizable: Once you’ve got the base, you can go wild with fillings or even add your own spice blend to the batter. Think garlic, smoked paprika, cumin, or even chili flakes if you want a kick.

What You’ll Need to Make It

• Cottage Cheese: I’ve tried both full-fat and low-fat—both work, but the full-fat one gives a creamier texture and a bit more flavor.
• Eggs: Two eggs for every ½ cup of cottage cheese seems to be the sweet spot.
• Optional Seasonings: I love throwing in onion powder, garlic powder, and a pinch of Italian seasoning. You could also try taco seasoning if you’re planning a spicy wrap.

🥄 Little tip from my kitchen: make sure your cottage cheese isn’t too watery. If it is, drain it a bit first or your batter might turn out runnier than you’d like.

How I Make It (With Some Notes That Might Help)

1. Preheat your oven to 350°F (180°C).
Don’t skip this—starting with a hot oven helps set the wrap evenly.

2. Blend the ingredients.
Toss the cottage cheese, eggs, and any spices into a blender. Blend until it’s completely smooth—no lumps allowed. I use my bullet blender and it takes about a minute.

3. Pour and bake.
Line a baking sheet with parchment paper (trust me, don’t skip this step). Pour the batter in a thin, even layer—about ¼-inch thick. Bake for 35–40 minutes until set and slightly golden.

4. Cool before lifting.
Once baked, let it cool completely before peeling it off the parchment. If you’re impatient like me and try to lift it early, it may tear.

5. Fill it up.
Cut it in half if needed. Then load it up with whatever you love—Greek yogurt, arugula, tomatoes, olives, or even some leftover grilled chicken from last night.

My Go-To Fillings

Here’s what I usually pack into mine when I’m craving something fresh and light:

• A layer of Greek yogurt or hummus
• A handful of baby arugula
• Sliced tomatoes
• Avocados and kalamata olives for some richness and tang

Sometimes, if I have cooked quinoa or shredded chicken in the fridge, I toss that in too for extra bite.

Handy Tips from My Kitchen

• Use parchment paper! This wrap sticks if you don’t, and that’s a pain to deal with later.
• Cool it completely before lifting. I learned this the hard way—patience pays off here.
• Spraying the paper? Not necessary, but if your parchment tends to stick, a quick mist of cooking spray doesn’t hurt.
• Season it your way. It’s a blank canvas—make it taste like you.

Common Questions I Get

How do I store leftovers?
Once cooled, you can store these wraps in an airtight container in the fridge for up to 3 days. I usually layer parchment between them to keep them from sticking.

Can I freeze them?
Yes! Stack them with parchment in between and freeze in a zip-top bag. Just thaw in the fridge before using. You can reheat it gently in a pan to revive the texture.

Can I use egg whites instead?
I’ve tried it—yes, it works, but the wrap comes out a bit drier and more fragile. If you’re okay with that trade-off for fewer calories, go for it.

What to Serve It With

• Crispy sweet potato fries or zucchini fries—I like the contrast of crunchy and soft.
• Light salads like cucumber tomato or even a simple arugula lemon salad.
• Soup on the side—on colder days, I make a bowl of tomato basil soup and dip the wrap in like a grilled cheese.

This wrap surprised me in the best way. It’s one of those recipes that looks too simple to work—but somehow, it just does. I now keep a tub of cottage cheese in my fridge just for this. Give it a shot and let me know what wild filling combo you come up with!

If you’ve been skeptical about the cottage cheese trend, let this be the one recipe that changes your mind.

Yield: 1

Cottage Cheese Wraps

Print

If you're on the hunt for a low-carb, protein-packed wrap that doesn’t take much effort, this one’s a game changer. It’s made with just two ingredients—eggs and cottage cheese—and bakes up into a soft, flexible flatbread that you can fill with anything you love. Perfect for quick lunches, meal prep, or a healthy grab-and-go snack.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 2 large eggs
• 1 cup cottage cheese (2% or your preferred type)
• 1 tsp garlic powder (optional)
• 1 tsp onion powder (optional)
• 1 tsp Italian seasoning (optional)

Instructions

1. Start by preheating your oven to 350°F (175°C). Line a sheet pan with parchment paper so the wrap doesn’t stick later.
2. In a small blender or bullet-style mixer, add the cottage cheese and eggs. If you're using any seasonings—like garlic powder, onion powder, or Italian herbs—toss them in now for a bit of extra flavour.
3. Blend everything on high until the mixture turns completely smooth and creamy, about 1–2 minutes.
4. Pour the batter onto your prepared baking sheet. Spread it gently with a spatula to form an even layer—think of it like spreading out pancake batter, but thinner.
5. Slide it into the oven and let it bake for 35 to 40 minutes. It should set completely and get just a little golden around the edges.
6. Once baked, let the wrap cool for a few minutes before handling. You can cut it in half to make two smaller wraps or keep it whole if you’re loading it up burrito-style. Add your favourite fillings—Türkiye, hummus, grilled veggies, or even scrambled eggs—and roll it up.

Notes

• Both small and large curd cottage cheese work well.
  
• Full-fat, low-fat, or even fat-free versions are all fair game.
  
• Feel free to play with seasonings—paprika, dill, or even nutritional yeast can add a fun twist.
  

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 377Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 409mgSodium 938mgCarbohydrates 13gFiber 1gSugar 6gProtein 38g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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