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These cottage cheese wraps need just two ingredients and yield a sturdy, pliable, and protein-packed wrap. They are super low in carbs and take just 20 minutes to make. We love to use them as a sandwich wrap.
My cottage cheese flatbread is one of my most popular cottage cheese recipes, and I wanted to adapt it to make it super low in carbs, which is where this cottage cheese wrap comes into play.
Instead of pan-frying them, I bake the mixture on a large baking sheet, which creates a large wrap. It needs eggs and cottage cheese and is the perfect blank canvas for all your favorite sandwich fillings. I love deli turkey, cheese, and salads, but it’s great with hummus or a curried egg salad.
Table of Contents
Why I love this recipe
- High protein, low carb. Each wrap packs in 40 grams of protein and has just 4 grams of carbs.
- Actually pliable. Seriously, this holds ALL the fillings (just check out those pictures).
- Versatile. I like to use them as a classic wrap, but you can use them as a pizza base, dippers for soup.
If you love all things cottage cheese, try my cottage cheese bagels, cottage cheese chips, cottage cheese pizza crust, and cottage cheese pancakes next.
Key Ingredients
- Cottage cheese. I like to use 2% cottage cheese, as it’s what I usually have on hand, but non-fat and full-fat cottage cheese also work.
- Eggs OR egg whites. These wraps work with either eggs or egg whites. I prefer egg whites, as they are higher in protein and more pliable, but whole eggs work just fine.
- Seasonings. Italian seasoning or pepper is optional, but please do not add salt, as the cottage cheese adds plenty of saltiness.
How to make cottage cheese wraps
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Add the cottage cheese and egg whites to a blender.
Step 2- Blend until completely smooth. If needed, scrape down the sides.
Step 3- Line a 9 x 13-inch baking dish with parchment paper. Pour the cottage cheese mixture into it.
Step 4- Bake the wrap for 20 minutes or until the edges are golden brown.
Arman’s recipe tips
- Let the wrap cool completely. If you try to remove it too early, the wrap may stick to the parchment paper and separate.
- Always use parchment paper. I tested this wrap in a baking dish (heavily greased), and it still stuck to the bottom of it.
- Check around the 20-minute mark. Depending on your oven, you may notice the sides of the wrap browning quickly. If this happens, cover with some tin foil until the remaining wrap is cooked.
Storage instructions
To store: Leftover wraps can be stored in the fridge, covered, for up to 3 days. When ready to use again, microwave for 20-30 seconds to make it pliable.
Frequently asked questions
When made with egg whites, these wraps have 40 grams of protein each. If you opt for the whole eggs option, each wrap has 32 grams of protein.
For the best texture and flavor, I recommend making the wraps the day you want to enjoy them. You can make them up to two days before, and they will still taste good.
No, I don’t recommend freezing the wraps. They become brittle and once thawed, they break apart.
If you tried this Cottage Cheese Wraps recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cottage Cheese Wraps
Equipment
Ingredients
- 1 cup cottage cheese
- 1/4 cup egg whites or 1 large egg
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 180C/350F. Line a 13 x 9-inch baking sheet with parchment paper.
- Add cottage cheese, egg whites, Italian seasoning, and pepper to a blender or food processor. Blend until smooth. If needed, scrape down the sides.
- Transfer the batter onto the lined baking sheet and use a spatula to spread it out into a thin layer.
- Bake the wrap for 30 minutes, or until golden brown around the edges.
- Remove the wrap from the oven and let it cool for a few minutes before peeling it from the parchment paper and filling it with your favorite fillings.
Notes
- Spinach wrap. Blend ½ cup of baby spinach into the wrap mixture.
- Parmesan garlic. Add one tablespoon of parmesan cheese and ¼ teaspoon of garlic powder.
- Cinnamon raisin. Add ½ teaspoon cinnamon and two tablespoons raisins.
- Sweet potato. Blend through ¼ cup cooked and mashed sweet potato.
