Cottage Cheese Wraps

Cottage cheese wrap filled with turkey, lettuce, tomato and avocado.

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These easy cottage cheese wraps blend cottage cheese and eggs into a smooth batter that bakes into a soft, flexible high-protein wrap. Fill and roll them for lunch, or use the same recipe as cottage cheese flatbread or a quick pizza base.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 168kcal

Author: Lauren Lane

Equipment

Blender, food processor, or personal blender

Ingredients

2 Eggs
1 Cup 1 cup cottage cheese, full-fat, reduced-fat, or fat-free
½ teaspoon garlic powder, optional
Pinch of salt
1 teaspoon Italian Seasoning *Optional for pizza flatbread

Instructions

Add all ingredients to a food processor or blender.
Blend until completely smooth.
Line a ¼-sheet baking pan with parchment paper and lightly coat the parchment with cooking spray.
Pour the mixture onto the prepared baking sheet.
Spread it into an even layer, keeping the thickness consistent from the center to the edges.
Bake at 350°F (176°C) for 25–30 minutes, depending on the thickness, or until the center is set and the top is lightly golden.
For a thicker pizza flatbread, bake for approximately 45 minutes, or until completely set and lightly browned.
Remove from the oven and let cool completely before gently peeling it from the parchment. I cut it in half and use ½ as a wrap or pizza.

Notes

Baking Sheet Tip: Don't have a quarter-sheet pan? Use a standard half-sheet baking pan and spread the batter over only half of the pan. This keeps the wrap at the right thickness for even baking.

Blend until completely smooth for the most even texture.
Keep the thickness even so the edges and center finish baking at the same time.
Don't overbake if you want a soft, flexible wrap.
Let it cool before peeling it from the parchment.
For pizza, spread the batter a little thicker for more structure. See the blog post for cooking times and other pizza tips.

Nutrition