These Cottage Cheese Wraps are a protein-packed, gluten-free alternative to traditional flour tortillas that have taken the internet by storm. Made with just two main ingredients, they transform into a flexible, sturdy flatbread that is perfect for all your favorite lunch fillings.
With a savory flavor profile and a soft, pliable texture, this wrap is a healthy and delicious way to keep you full and satisfied.
Recipe Details
- Flavor Profile: These wraps have a mild, savory flavor that is greatly enhanced by the optional onion, garlic, and Italian seasonings, making them taste savory rather than tangy.
- Texture: Once baked and cooled, the texture is soft and flexible, similar to a thick crepe or a flatbread, allowing you to roll it without cracking.
- Time: 5 minutes prep, 35-40 minutes bake time.
- Difficulty: Easy. It is as simple as blending, pouring, and baking.
What You’ll Need
To make this recipe, you will need a small blender or food processor to ensure the batter is completely smooth. You will also need a baking sheet (sheet pan) lined with parchment paper to bake the wrap. The ingredients are incredibly minimal, relying on cottage cheese for protein and eggs for structure, plus pantry spices for flavor.
Ingredient Notes
- Cottage Cheese – The recipe uses 1 cup of 2% cottage cheese. This provides the base for the wrap and adds a significant amount of protein. Blending it removes the curds, creating a smooth batter.
- Eggs – Two eggs act as the binder, allowing the wrap to set in the oven and become pliable rather than crumbly.
- Seasonings – Onion powder, garlic powder, and Italian seasoning are optional but highly recommended. They mask any “eggy” flavor and make the wrap taste like a savory artisan bread.
Add-ins and Substitutions
- Spice Variations – You can easily swap the Italian seasoning for everything bagel seasoning, chili powder, or smoked paprika depending on what filling you plan to use.
- Fresh Herbs – Adding a pinch of fresh chives or dill to the blender can add a fresh, herbaceous note.
- Fillings – Since the wrap itself is low-carb, you can fill it with anything from turkey and cheese to hummus and roasted vegetables.
How to Make Cottage Cheese Wraps
- Prep: Preheat the oven to 350F. Line a sheet pan with parchment paper to ensure the wrap doesn’t stick.
- Blend: In a small blender, add the 1 cup of cottage cheese, 2 eggs, and seasonings (if using): 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning.
- Process: Blend the mixture for 1-2 minutes until it is completely smooth and no curds remain.
- Pour: Pour the smooth batter over the prepared sheet pan lined with parchment paper. Spread it slightly if needed to ensure an even layer.
- Bake: Bake for 35-40 minutes. The wrap should be golden and set.
- Cool: Allow it to cool completely on the pan. This step is crucial for the texture.
- Serve: Cut the large sheet in half if you can’t use the entire wrap to make 2 wraps. Add whatever you like in your wrap, roll it up, and enjoy.
Pro Tip: Do not skip the cooling step. When the wrap first comes out of the oven, it might seem delicate. Letting it cool allows the proteins to set, making it flexible and sturdy enough to hold heavy fillings.
Recipe Tips
- Parchment Paper: Parchment paper is essential for this recipe. Do not try to use foil or just a greased pan, as the cottage cheese mixture will likely stick.
- Smooth Batter: Make sure to blend for the full 1-2 minutes. You want the batter to be the consistency of a thin pancake batter with no lumps of cheese.
- Sheet Pan Size: Spreading the batter on a standard quarter sheet pan or half sheet pan (depending on how thin you like it) works well. The thinner you spread it, the crispier the edges will get.
FAQs
- Does it taste like cottage cheese? Not really. Once baked with the onion and garlic powders, it tastes more like a savory omelet or a flatbread than plain cottage cheese.
- Can I make this ahead of time? Yes, you can bake the wraps, let them cool, and store them in the fridge to use for lunches throughout the week.
- Is this keto-friendly? Yes, this recipe is naturally low in carbs and high in protein, making it a great option for keto or gluten-free diets.
Serving Suggestions
- Lunch Wrap: Fill with sliced turkey, lettuce, tomatoes, and mustard.
- Breakfast: Fill with scrambled eggs and avocado for a high-protein breakfast burrito.
- Veggie: Spread with pesto and layer with roasted red peppers and spinach.
Make This Recipe in Advance
- Storage: Store the cooled wraps in an airtight container or zip-top bag in the refrigerator for up to 3-4 days. Place a sheet of parchment paper between them if stacking to prevent sticking.
- Reheating: You can eat them cold, or reheat them briefly in a skillet or microwave to warm them up before filling.
Cottage Cheese Wraps
- Total Time: 45 minutes
- Yield: 2 Wraps 1x
Description
These viral Cottage Cheese Wraps are the ultimate protein-packed, gluten-free alternative to traditional flour tortillas. Made with just two main ingredients cottage cheese and eggs this batter blends into a smooth mixture that bakes into a soft, pliable flatbread. Perfect for keto diets or anyone looking for a nutritious lunch, these wraps offer a savory flavor and a sturdy texture that holds all your favorite fillings without cracking.
Ingredients
Wrap Base
- 1 cup cottage cheese (2% recommended)
- 2 large eggs
Optional Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
Preheat the Oven
Preheat your oven to 350°F. Line a quarter sheet pan or a similarly sized baking sheet with parchment paper. Do not use aluminum foil or a greased pan without paper, as the mixture will stick.
Blend the Ingredients
In a small blender or food processor, combine the cottage cheese, eggs, onion powder, garlic powder, and Italian seasoning.
Process Until Smooth
Blend the mixture on high for 1-2 minutes. It is crucial to ensure the batter is completely smooth with the consistency of thin pancake batter and no remaining cheese curds.
Pour and Spread
Pour the smooth batter onto the prepared parchment-lined sheet pan. If necessary, use a spatula to spread it slightly to ensure an even layer across the pan.
Bake the Flatbread
Bake for 35-40 minutes. The wrap is ready when it is golden brown on the edges and fully set in the center.
Cool Completely
Remove from the oven and allow the wrap to cool completely on the pan. Do not skip this step; cooling allows the proteins to set, transforming the wrap from delicate to flexible and sturdy. Once cool, cut in half to create two wraps.
Notes
Parchment Paper is Key: This recipe relies on parchment paper for easy removal. Using foil or wax paper will result in the wrap sticking to the pan.
Cooling Time: The texture changes significantly as it cools. If you try to lift it while hot, it may tear. Once cooled, it becomes pliable like a tortilla.
Storage: These are excellent for meal prep. Store cooled wraps in an airtight container in the refrigerator for up to 4 days. If stacking them, place a piece of parchment paper between layers to prevent sticking.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Wrap
- Calories: 170
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 190mg
Keywords: cottage cheese wrap, high protein flatbread, keto tortillas, viral cottage cheese recipe, gluten free lunch, low carb bread, 2 ingredient dough
