Cottage Cheese Wrap {High Protein!}

This low carb, high-protein cottage cheese wrap is made by blending just cottage cheese and eggs. Bake, then enjoy with your fave fillings.

I usually roll my eyes at viral recipes, but I had to try this one… and it actually works! After a few tweaks, I nailed it, and you can fill it with whatever you like. I love how light and fresh it is!

Why you’ll love this recipe

• High-protein, low-carb: A filling wrap made with cottage cheese and eggs that keeps you satisfied.
• Super simple: The wrap is made with just 2 main ingredients plus seasonings, so it’s easy to whip up anytime.

Ingredients and substitutions

• Cooking spray – I love avocado oil spray, you can use olive oil.
• Cottage cheese – Essential. Full-fat or low-fat both work.
• Eggs – I’ve only tested this with eggs, but you may be able to use liquid egg substitute if needed, though texture may be different.
• Italian seasoning – Dried oregano and basil.

Fillings (what I used, but all optional)

• Deli turkey – Chicken, ham, or rotisserie chicken. Use tofu or roasted chickpeas for vegetarian.
• Arugula – Baby spinach or mixed greens.
• Roasted red peppers – Sautéed bell peppers or sun-dried tomatoes.
• Red onion – Caramelized white onion, or green onion.
• Avocado – Guacamole or hummus.
• Cucumber – Shredded carrot or sliced bell peppers.
• Garlic mayo – Regular mayo, Greek yogurt sauce, pesto, or mustard.

How to make cottage cheese wraps

Step 1: Make the base.

Blend cottage cheese, eggs, Italian seasoning, salt and pepper.

Step 2: Line the baking sheet.

Line the baking sheet with overlapping parchment paper and spray with cooking spray.

Step 3: Pour the mixture.

Pour the mixture onto the lined baking sheet.

Step 4: Bake in the oven.

Bake until it sets, approximately 30-35 minutes.

Step 5: Gather fillings.

Prep and gather your fillings of choice.

Step 6: Assemble and enjoy!

Cut the wrap in half then start layering the ingredients. Serve and enjoy!

Frequently asked questions

Do these wraps actually taste like cottage cheese?

Not at all! Once it’s baked, the wrap is mild and light, so it just acts as a soft, flexible base for all your favourite fillings.

How do I stop the wrap from cracking when I fold it?

The trick is not to over bake and to let it cool completely first. It’ll stay flexible and fold easily without falling apart.

Are cottage cheese wraps meal prep friendly?

Absolutely. Bake the wraps ahead of time and store them in the fridge once they’ve cooled. Store your favourite fillings separately though! Then just assemble when your ready to eat. This way, they stay fresh all week.

What to serve with cottage cheese wraps

This wrap is filling on its own, but here are a few ideas you can enjoy with them:

• Simple green salad with a light vinaigrette
• Hearty salads like my dense bean salad, cowboy caviar or sweet potato salad
• Crispy baked kale chips
• Fries, sweet potato fries or green bean fries
• Small side soup like my green goddess, roasted red pepper or tomato

Storing and reheating

Storing: Keep baked wraps in an airtight container or resealable bag in the fridge for up to 5 days. I recommend storring the fillings separate and assembling when you’re ready to eat.

Reheating: Not necessary, but you can warm individual wraps in the microwave for 20–30 seconds or in a skillet over low heat until heated to help keep it flexible.

Freezing: Wrap baked, cooled wraps tightly in plastic wrap and then place in a freezer-safe bag. Freeze for up to 2 months.

Defrosting and reheating: Thaw in the fridge overnight, then reheat in the microwave for 30–45 seconds or in a skillet over low heat until warmed and flexible.