High-protein cottage cheese wrap made from blended cottage cheese, egg and simple seasonings. This recipe is so easy to whip up and a great way to up your daily protein!
Cottage Cheese Wrap
The viral cottage cheese wrap has flooded my Tiktok feed over the last couple of weeks, so I thought it was time to test it out myself. This recipe is truly so easy to make, and a great way to up your protein at lunch time.
Cottage cheese, egg and seasonings get blended together to form the batter, then spread thinly onto a sheet-pan and baked until browned. The wrap comes out pliable and subtle in taste, and can be filled with SO many different fillings.
I personally love cottage cheese on its own, but if you don’t love its texture, this recipe is a great one to try, and truly could not be easier to whip up. It does take a while to bake, so I suggest preparing it 40 minutes before you normally eat lunch!
I loved how simple it was to blend and bake, and how customizable the fillings could be. I filled mine with arugula, fresh mozzarella, avocado and roasted red peppers. Here are a few other filling ideas:
Filling ideas for your cottage cheese wrap
- Tuna, lettuce tomato with balsamic glaze
- Greek style: lettuce, cucumber, tomato, red onion and feta cheese with chickpeas for a boost of protein
- Your favorite deli meat with roasted bell pepper, pepperoncini and arugula
Ingredients you’ll need for cottage cheese wrap
This protein-rich cottage cheese wrap comes together in minutes with just a few simple ingredients. Here’s what you’ll need-
- Cottage cheese– I normally opt for low-fat, small curd cottage cheese, but full-fat would work well here too. The curd size wont matter here since it gets blended
- Egg– I’ve seen some recipes use only cottage cheese, but I love the addition of egg for a little more protein and texture to the wrap
- Seasonings– you can really season this wrap with anything you like. I chose salt and Italian seasoning, but you can keep it even simpler with a little garlic powder, salt & pepper
- Add the cottage cheese, egg and seasonings to a food processor or blender
- Line a small sheet-pan, I used a quarter sheet-pan, with parchment paper and spray with cooking spray
- Pour the batter onto the greased parchment, spreading it as thin as you can without being able to see through to the parchment paper
- Bake on 350 F for 25-35 minutes. Baking time will vary depending on the oven and sheet-pan used. The top should be browned and slightly soft to touch
- Let cool for 5 minutes, then fill with your favorite fillings
FAQ- frequently asked questions
How many does this serve?
This recipe serves one, but can easily be doubled and baked in two separate pans or one larger one
How much protein is in the wrap?
While I don’t normally count calories, I did calculate that this wrap has 35 g of protein alone, not including any fillings
How far in advance can I prepare this?
For best results, I suggest preparing the wrap the same day you plan to eat it. You can make it earlier in the day so that its ready for you when you’re hungry
This simple recipe is one of my go-to lunches full of feel-good ingredients. I hope you guys love it as much as we do. Feel free to leave any questions/comments below, or DM me onInstagram!
Other trending recipes to try:
Greek Yogurt Bagels
Baked Feta Pasta with Harissa
Spicy Salmon Sushi Bake
Viral Cottage Cheese Wrap
4 from 13 votes
Course: Main
Servings
1
servings
Prep time
5
minutes
Cooking time
35
minutes
Total time
40
minutes
NOTES: For best results, I suggest preparing the wrap the same day you plan to eat it. You can make it earlier in the day so that its ready for you to fill come lunch time
Ingredients
1 cup 1 cottage cheese
1 1 egg
1/8 tsp 1/8 salt. If your cottage cheese is salted you can leave out the added salt
1/4 tsp 1/4 Italian seasoning or sub your
favorite seasoning (garlic powder, onion powder, black pepper)- Fillings, or sub your favorite fillings
Fresh Mozzarella
Arugula
Jarred roasted red peppers
Cucumbers
Avocado
Salt & pepper
Balsamic glaze
Chopped basil
Directions
- Preheat the oven to 350 F
- Add the cottage cheese, egg and seasoning to a small food processor or blender and blend until smooth.
- Line a small baking sheet with parchment paper and spray with a little cooking spray. Mine was 13″ by 9″ (quarter sheet pan)
- Pour the batter onto the pan and spread as thin of a layer as you can, without seeing through the parchment
- Bake for 25-35 minutes, depending on your oven. My oven took 30 minutes, The top should be browned and soft to touch, but you should be able to lift it off of the parchment.
- Let cool for 5 minutes then fill with your favorite fillings, then roll into a wrap
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
Tags
cottage cheese wrap protein wrap
One-pan Chicken and Quinoa
Jalapeno Cheddar Greek Yogurt Bagels
9 Comments
Toni
June 16, 2024 at ·Reply
Tried this for the first time today. Here is a tip. If they are too soft take the parchment paper off (with the wrap on it) and flip it onto the cookie sheet so it is upside down then cook until desired consistency. Works great!
Pat Katz
June 15, 2024 at ·Reply
I loved it so much the I did not even fill it. I ate it right off the paper.
Gal
June 15, 2024 at ·Reply
Thank you, Pat! So glad you enjoyed this recipe 🙂
Diane
June 7, 2024 at ·Reply
So this was an epic fail for me, quite likely my errors, firstly it was mega salty but I didn’t add that much salt, I added lots of pepper, some garlic puree, coriander and a little salt but the worse thing was once I filled it and went to roll it it completely fell apart. I baked it for about 20 minutes but it still was soft in places so went a bit longer but then it burnt at the edges in some areas and was obviously too hard. Really disappointed. Would have been better to just make a baked omelette and use that instead. Not sure I would try again as such a waste of ingredients to end up throwing in the bin.
Gal
June 10, 2024 at ·Reply
Hey Diane, so sorry to hear this didn’t work out well. I just made an edit to the salt as optional since most cottage cheese comes salted. The texture of the wrap should be somewhat soft, similar to crepe but with a cheesy taste. A few suggestions if you were to try this again- try to spread the batter as evenly as you can to avoid burnt edges, and if you have a lighter colored sheet-pan I would try baking on that since darker ones can brown faster.
Jo thorpe
June 6, 2024 at ·Reply
Mine tasted delicious. So cheesy! But they broke a part a bit whilst rolling. Did I bake them too long?
Gal
Hi Jo, how long did you bake for? It could be that it over baked and therefore cracked. With different ovens and sheet-pan sizes the baking time may vary, especially depending on how thin its spread out. If you try it again I’d recommend checking it after 20-25 minutes!
Bettie Fletcher
June 3, 2024 at ·Reply
Could this cottage cheese wrap be used as a pizza crust?
Gal
June 4, 2024 at ·Reply
It can be, but it’ll be a loft softer than traditional pizza crust!
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Welcome!
I’m Gal- a registered dietitian and recipe developer who loves all things food and nutrition. I’m on a mission to simplify healthy eating by sharing easy, nourishing recipes. I can’t wait for you to cook something nutritious!
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