cottage cheese wrap

Low-carb and high-protein cottage cheese wrap made with only eggs and cottage cheese. 5 minutes of prep time and easy to make.

Viral High Protein Cottage Cheese Wrap

Cottage Cheese

Eggs

Onion Powder

Garlic Powder

Italian Seasoning

Preheat the oven to 350F.

In a small blender add the cottage cheese, eggs, and seasonings (if using).

Blend for 1-2 minutes until smooth.

Pour the batter over a prepared sheet pan Lined up with parchment paper.

Bake for 35-40 minutes. Allow it to cool.

Cut in half if you can&#39;t use the entire wrap to make 2 wraps. Add whatever you like in your wrap and enjoy.

Wow this was so good. Thank you so much. Making it again next week.

https://content.jwplatform.com/videos/LdG1oABY.mp4

This easy-to-make cottage cheese wrap is made with only 2 ingredients. They are packed with protein, low in carbs, and quite tasty. Perfect for those looking to up their protein intake.

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

Viral Cottage Cheese Wrap

cottage cheese

cheese

Mozzarella

Arugula

red peppers

Cucumbers

Avocado

u0026 pepper

Balsamic glaze

basil

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

These cottage cheese protein wraps are soft, flexible, and so versatile—you can use them for roll-ups, wraps, mini pizzas, or even dippers for hummus or soup.

Cottage cheese protein wraps

flour

full fat cottage cheese (180 grams)

water,

butter,

garlic powder, onion

In a medium bowl, combine cottage cheese, self-rising flour, seasonings and salt (if using). Stir with a spoon until everything comes together into a rough dough.

Lightly flour your hands and shape the dough into one big ball. Then cut it into 4 equal pieces.

On a lightly floured surface, use a rolling pin to roll each piece into a thin circle.

Heat a non-stick skillet over medium heat and add a small pat of butter. Once melted, place a rolled-out wrap in the pan. Cook for 2-3 minutes per side, until golden brown spots appear and the wrap is cooked through. Add more butter as needed between wraps.

These must be some of the easiest flat breads ever, and we all loved them! 

The recipe came through to my inbox pretty close to dinner time, so I whipped them up. I was able to use up the rest of a tub of cottage cheese that my toddler has suddenly refused to eat (after loving it for so long). Also made my own self-rising flour with white whole wheat. Flavored mine with onion powder. I needed roughly 2-3 tsp of water (I didn't measure it). So versatile too. They are pretty good sized. I could see using these as easy substitutes for mini pizza crusts, pita bread, and naan/roti - or just eat warm with a bit of salted butter!

Make this delicious and high protein Cottage Cheese Flatbread recipe at home with 2 simple ingredients! Low carb, easy, and versatile.

Cottage Cheese Flatbread

Large Whole Eggs

Cup Cottage Cheese (Full, Reduced,

¾ Teaspoon Garlic Powder (*Optional)

Teaspoon Italian Seasoning (*Optional)

Oregano (*Optional for topping)

Add all of your ingredients into either a food processor or blender

Process or blend them until smooth

Take out a baking sheet, line it with parchment paper, and lightly coat it with cooking spray

Pour your mix onto your baking sheet

Evenly spread it out and shape it however you want

Top it with a little Oregano or anything else

Put it into the oven on 350F/176C for around 30-35 minutes depending on how thick (more time) or thin (less time) it is

My &quot;flatbread&quot; typically takes around 50 minutes with the Small Baking Pan

Remove it from the oven once it starts to brown and let it cool completely

Don’t like cottage cheese but this bread!! Delicious! How should I store

Last rating was 4 star - this has got to be 5 Star.  It's really difficult coming up with a bread that can help someone have a sandwich.  Is it a nice piece of sourdough?  No.  Of course not.  But I had a turkey sandwich w/mayo on half the recipe and it was delicious.  More than "fine."  My breads will either be this recipe or if I have to have a low protein/carb bread, I'll use Ezikiel from the freezer section because it only has a few ingredients.

Just tried this! Excellent! Taste is great and any flavor could make it into something different!

I made this for lunch today. Loved it. Is the calorie count for the entire flatbread.

Just made this. I hate cottage cheese. This is excellent. I used everything bagels for seasoning. Can’t wait for supper

https://mediavine-res.cloudinary.com/video/upload/t_original/v1729081254/ob1jz1midv7gtkwj5i9a.mp4

A high-protein cottage cheese wrap made with just 2 ingredients. No blender needed! Use it as a flatbread or wrap it with your favorite sandwich fillings.

Cottage Cheese Wrap

low fat cottage cheese (or full fat; do not use fat free)

Parmesan cheese

chicken breast (lightly

olive oil

paprika

garlic powder

salt

black pepper

romaine

Caesar Dressing (more to taste)

Parmesan

Form

Make the flatbread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Brush the paper with oil or coat generously with nonstick spray. Spread the cottage cheese into an even layer creating a flatbread shape. Sprinkle with 3 tablespoons Parmesan.

Bake

Bake the cottage cheese wrap for 20 to 25 minutes, until golden and set. At 10-minutes, remove it from the oven. If the curds have spread out a lot, use a spatula to very gently scoot them closer together, then continue baking. Let cool completely, then loosen with a spatula and carefully peel off of the parchment.

Cook

Make the chicken: Drizzing the chicken with the oil and sprinkle with the paprika, garlic powder, salt, and pepper, rubbing to coat it evenly. Air fry at 375°F, until the chicken reaches 165°F on an instant read thermometer (I remove mine at 155°F then let it come to temperature as it rests), about 8 minutes for small breast or all the way up to 14 for a larger breast. Let cool 5 minutes, then dice. (You can also bake in the oven at 425°F for 12 to 18 minutes depending upon the size of your breast.)

Toss

In a bowl, toss together the chicken, romaine, 2 tablespoons Parmesan and the Caesar dressing.

Serve

Pile half inside of the wrap, roll, and enjoy. Save the second half for a future wrap.

I was excited to try this "wrap" recipe but must admit I was a little apprehensive regarding the wrap up ability so I ate it 'flatbread' style with slices of roasted chicken and it was delicious!  The wrap was cooled for about 30 minutes and came off the parchment with ease (I kind of over did the oil because I did not want it to stick).  Looking forward to making it again but will use a non-stick spray  next time.  Thanks for another great recipe!

I wonder what I might be doing wrong, as the flavors are definitely there, but it’s not working as a flatbread, everything in the middle seems to be still soft and not cooked… I tried 4% the first time, 2% the second time, followed the tips and tricks, Really let it cool down the second time, found that I needed to have it in the oven for at least 30 minutes, and likely didn’t seem like enough. The flavors are fantastic so I almost use these as croutons!

I had my doubts, but this recipe totally works. It held together better than I expected. The choice of a chicken Caesar salad filling was spot on. I enjoyed making this recipe. Thank you so much!

Patience was definitely key when it came to letting the flatbread cool down completely. When it first came out of the oven, it was still a little soft and fragile. But as it cooled, it firmed up quite a bit and was much easier to handle and peel off the parchment paper. I tried to rush it a little at first, and it started to stick, so definitely don't skip that step!

I didn’t expect the cottage cheese to bake into something I could actually roll up, but it worked pretty well! It’s definitely not your classic wrap, but it held up with the filling and gave the whole thing a lighter feel. Great option if you're trying to cut back on carbs or just want something new. Loved it! Thank you for sharing!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1/vversion1/wWbqFQ2cDsorCxsrrZQj.mp4

A high-protein cottage cheese wrap made with just 2 ingredients. No blending required! Use it as a flatbread or wrap it around any of your favorite sandwich fillings.

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Viral High Protein Cottage Cheese W...

Viral Cottage Cheese Wrap

Cottage cheese protein wraps

Cottage Cheese Flatbread

Cottage Cheese Wrap

Top 5 cottage cheese wrap recipes from across the web

The most viewed cottage cheese wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Viral High Protein Cottage Cheese W...

Viral Cottage Cheese Wrap

Cottage cheese protein wraps

Cottage Cheese Flatbread

Cottage Cheese Wrap

The most viewed cottage cheese wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine