So, I hear you’re trying to sneak in some extra protein and avoid carbs these days? I hear ya! Springtime is always a good time to get back to an active lifestyle with the extra hours of daylight and warmer temps. These viral Cottage Cheese Wraps have many cousins all over the internet, but this recipe is extra special because it’s super flavorful and easy on the wallet, too. Each wrap comes in at a whopping 18g of protein, is naturally gluten-free, and makes the perfect vessel for all your favorite fillings!
Cottage cheese wraps are high-protein, low-carb wraps made by blending cottage cheese and eggs into a smooth batter, which is baked until set and can be used just like traditional tortillas. That’s it! You really only need those two ingredients, but I like to add a few seasonings to boost the flavor. They’re soft, pliable, and sturdy enough to hold any filling. Plus, they taste great and are perfect for meal prepping.
But can we chat for a minute about the price of eggs? (Grab some tissues, I’m already crying!) What is this insanity?! In this recipe, the eggs are really important for holding the wraps together and creating structure (otherwise, they’ll fall apart). If eggs are banished from your grocery list for the time being due to budget, save this recipe for a later date when they go back down in price. (I mean, I hope they do!!)
See how we calculate recipe costs here.
Gather all of your ingredients and preheat your oven to 350℉.
Blend the ingredients: Add 1 cup cottage cheese, 1 tsp Italian herb mix, 1 tsp garlic powder, 1 tsp onion powder, and 2 eggs to a blender.
Blend everything together until completely smooth with no lumps.
Spread the mixture: Line a baking sheet with parchment paper and pour the cottage cheese/egg mixture over top.
Spread the mixture out to create a rectangular shape on the baking sheet.
Make sure it’s spread at an even thickness all the way across, as shown here!
Bake: Bake in the preheated oven for 20-30 minutes. Mine took 20 minutes in the Budget Bytes oven at the studio but 30 minutes in my oven at home! It’s ready when the top is browned and toasty but not burnt.
Remove it from the oven and let it cool on the baking sheet as-is.
Remove the parchment paper: Once cooled, flip the large cottage cheese wrap onto a clean surface and very carefully peel back the parchment paper.
Slice: Cut the rectangle in half to create two separate wraps.
Stuff and roll: Fill the wraps with any savory filling you like! I went with our scallion herb chickpea salad, but I’ve shared more filling ideas below. Slice the filled wraps in half and enjoy!
Now, this is the fun part—choosing your fillings! These cottage cheese wraps are extremely versatile and can be filled with just about anything you desire. Here are some delicious filling ideas to get you started:
Keep your wraps in an airtight container in the fridge (layered with parchment paper in between each wrap) for up to 3 days. I wouldn’t store them with any fillings, though, as they may make the wraps soggy. You can also try freezing these wraps and then thawing them in the fridge before using.
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