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Viral High Protein Cottage Cheese Wrap

A golden brown, rolled cottage cheese wrap with nicely browned spots resting on a gray countertop.

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Make the popular, high-protein, low-carb cottage cheese wrap. This recipe uses just two main ingredients to create a soft, sturdy flatbread perfect for quick lunches or light dinners.

Ingredients

Scale
  • 1 cup low-fat cottage cheese
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Place the cottage cheese and eggs into a high-speed blender. Blend until the mixture is completely smooth, with no visible curds remaining. This step is key for a smooth wrap texture.
  3. Add the oregano, garlic powder, and salt to the blender. Pulse briefly to combine the seasonings.
  4. Pour the batter onto the center of the prepared parchment paper. Use an offset spatula to spread the mixture into a thin, even circle, about 8 to 10 inches in diameter. Keep the edges as even as possible.
  5. Bake for 25 to 30 minutes, or until the edges are set and the center is firm to the touch. The wrap should look dry, not wet.
  6. Carefully remove the baking sheet from the oven. Let the wrap cool on the parchment paper for 5 minutes.
  7. Gently peel the cottage cheese wrap off the parchment paper. Place it on a wire rack to cool completely before filling. This prevents sticking and tearing.
  8. Fill the cooled wrap with your desired ingredients and roll it up.

Notes

  • For a sturdier wrap that is easier to handle, let the blended mixture rest for 5 minutes before spreading it on the parchment paper.
  • If you want a crispier texture, you can cook the wrap in a non-stick skillet over medium heat after baking, cooking for 1-2 minutes per side.
  • Use full-fat cottage cheese if you prefer a richer flavor, though low-fat is often used for lower calorie counts.
  • This recipe makes one large wrap. Double the ingredients to make two wraps.

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