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Cottage Cheese Wraps

Cottage Cheese Wraps: Deliciously High-Protein & Low-Carb

Cottage Cheese Wraps are high-protein and low-carb delights perfect for healthy meals and snacks.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wrap Mixture
  • 1 cup cottage cheese opt for full-fat for best texture
  • 2 large eggs flax eggs for vegan alternative
  • 0.5 cup grated Parmesan cheese substitute with mozzarella or dairy-free cheese
  • 0.5 teaspoon garlic powder can replace with onion powder or fresh garlic
  • 1 teaspoon Italian seasoning consider using dried herbs like oregano or basil
For Serving Suggestions
  • filling options: cream cheese, crispy bacon, grilled chicken pair with fresh veggies
  • optional toppings: salsa, guacamole, hot sauce

Equipment

  • blender
  • Baking Sheet
  • Parchment Paper
  • spatula

Method
 

Step-by-Step Instructions for Cottage Cheese Wraps
  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a blender, combine 1 cup of cottage cheese, 2 eggs, ½ cup of grated Parmesan cheese, ½ teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Blend until smooth.
  3. Pour the blended mixture onto the greased baking sheet and spread into a thin rectangle, approximately ¼ inch thick.
  4. Bake for 30-35 minutes, or until the edges are set and the top is lightly golden.
  5. Remove from the oven and allow to cool completely to firm up.
  6. Cut the cooled wraps into sections and fill with your favorite ingredients, then roll them up.

Nutrition

Serving: 1wrapCalories: 160kcalCarbohydrates: 5gProtein: 21gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 390mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 1mgCalcium: 250mgIron: 1mg

Notes

Store leftover Cottage Cheese Wraps in an airtight container for up to 5 days in the fridge or freeze for up to 2 months.

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