The viral cottage cheese wrap has flooded my Tiktok feed over the last couple of weeks, so I thought it was time to test it out myself. This recipe is truly so easy to make, and a great way to up your protein at lunch time.
Cottage cheese, egg and seasonings get blended together to form the batter, then spread thinly onto a sheet-pan and baked until browned. The wrap comes out pliable and subtle in taste, and can be filled with SO many different fillings.
I personally love cottage cheese on its own, but if you don’t love its texture, this recipe is a great one to try, and truly could not be easier to whip up. It does take a while to bake, so I suggest preparing it 40 minutes before you normally eat lunch!
I loved how simple it was to blend and bake, and how customizable the fillings could be. I filled mine with arugula, fresh mozzarella, avocado and roasted red peppers. Here are a few other filling ideas:
Filling ideas for your cottage cheese wrap
- Tuna, lettuce tomato with balsamic glaze
- Greek style: lettuce, cucumber, tomato, red onion and feta cheese with chickpeas for a boost of protein
- Your favorite deli meat with roasted bell pepper, pepperoncini and arugula
Ingredients you’ll need for cottage cheese wrap
This protein-rich cottage cheese wrap comes together in minutes with just a few simple ingredients. Here’s what you’ll need-
- Cottage cheese– I normally opt for low-fat, small curd cottage cheese, but full-fat would work well here too. The curd size wont matter here since it gets blended
- Egg– I’ve seen some recipes use only cottage cheese, but I love the addition of egg for a little more protein and texture to the wrap
- Seasonings– you can really season this wrap with anything you like. I chose salt and Italian seasoning, but you can keep it even simpler with a little garlic powder, salt & pepper
- Add the cottage cheese, egg and seasonings to a food processor or blender
- Line a small sheet-pan, I used a quarter sheet-pan, with parchment paper and spray with cooking spray
- Pour the batter onto the greased parchment, spreading it as thin as you can without being able to see through to the parchment paper
- Bake on 350 F for 25-35 minutes. Baking time will vary depending on the oven and sheet-pan used. The top should be browned and slightly soft to touch
- Let cool for 5 minutes, then fill with your favorite fillings
FAQ- frequently asked questions
How many does this serve?
This recipe serves one, but can easily be doubled and baked in two separate pans or one larger one
How much protein is in the wrap?
While I don’t normally count calories, I did calculate that this wrap has 35 g of protein alone, not including any fillings
How far in advance can I prepare this?
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 when you’re hungry
This simple recipe is one of my go-to lunches full of feel-good ingredients. I hope you guys love it as much as we do. Feel free to leave any questions/comments below, or DM me on Instagram!
Other trending recipes to try:
Greek Yogurt Bagels
Baked Feta Pasta with Harissa
Spicy Salmon Sushi Bake
Viral Cottage Cheese Wrap
Ingredients
- 1 cup cottage cheese
- 1 egg
- 1/8 tsp salt. If your cottage cheese is salted you can leave out the added salt
- 1/4 tsp Italian seasoning or sub your favorite seasoning (garlic powder, onion powder, black pepper)
Fillings, or sub your favorite fillings
- Fresh Mozzarella
- Arugula
- Jarred roasted red peppers
- Cucumbers
- Avocado
- Salt & pepper
- Balsamic glaze
- Chopped basil
Directions
- 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
I needed to add probably about a quarter cup of water to the batter for it to properly blend in my bullet because it was so thick. I used the pressed block cottage cheese so that could be why. It was still very thick when I scooped it onto the baking sheet but it turned out really well. The edges were crispy, which was really nice. I seasoned the batter with only salt and ground rosemary. It was lovely! It was also huge so I cut it in half. Next time, if I’m just feeding myself, I’ll probably just use half a cup of cottage cheese, an egg and a bit of water with seasoning. So good!
I’m so glad you tried it!
I made the Cottage Cheese Wrap for the first time last night. It was super easy to make and I loved the taste. My husband and I just had it as a side dish with dinner. My only complaint is that the recipe yields a relatively small amount. Next time I’ll have to as a minimum, double the recipe. The taste was very good.
I made this wrap for my lunch today- I love how easy the directions were to follow and how quickly it comes together. My only complaint is that it does come out a little dry (nothing crazy, but enough to notice) so I ended up needing to use a little extra Greek yogurt/Sriracha to make up for it. Over all very tasty, and I will definitely make it again!
Oh- and definitely do your best to make sure the entire bottom of the parchment is flat while you’re spreading it out, otherwise it will break into pieces when you try to roll it up.
Oh no! My best tips are to make sure the batter isn’t spread out too thin, and to check it in the oven after 15-20 minutes since all ovens are different.