Two ingredients are all you need for this high protein, low carb cottage cheese wrap! Spread cottage cheese onto a parchment-lined baking sheet, top with parmesan, and bake until golden. You can use it as a flatbread, or fill it with any of your favorite sandwich ingredients!
The two-ingredient cottage cheese wrap that transformed my lunch.
From Cottage Cheese Pizza to Cottage Cheese Eggs, I’m beginning to wonder if there is anything cottage cheese can’t do.
I had previously made my cottage cheese wraps by blending together cottage cheese with eggs, then spreading onto a sheet and baking, but that approach required dirtying my blender, which is not something I’m in the mood to do on busy days.
Enter this two-ingredient, no blending cottage cheese wrap.
All you need to do is spread cottage cheese onto a baking sheet directly from the container, sprinkle it with parm and pop into your oven for 20 to 25 minutes. Out pops a golden cottage cheese flatbread, ready to be filled with anything you fancy.
My current favorite filling is a Caesar salad made with romaine, diced chicken, and my favorite Caesar Dressing.
The cottage cheese wrap is golden and crunchy at the edges with a slight Parmesan flavor. It reminds me of a giant Parmesan crisp in the best possible way!
Recipe Tips and Tricks
Use oil AND parchment paper. You don’t want the wrap to stick.
Cool the wrap COMPLETELY. If you try to remove it too soon, it will fall apart.
Don’t use fat free cottage cheese. You need the fat to hold the wrap together and make it taste satisfying.
Loosen with a spatula. A thin, flexible spatula like this fish spatula is perfect for lifting your flatbread from the paper without tearing it.
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Cottage Cheese Wrap
A high-protein cottage cheese wrap made with just 2 ingredients. No blending required! Use it as a flatbread or wrap it around any of your favorite sandwich fillings.
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 1wrap
Calories 500kcal
Author Erin Clarke / Well Plated
Ingredients
For the Cottage Cheese Flatbread
1cuplow fat cottage cheeseor full fat; do not use fat free
3tablespoonsgrated Parmesan cheese
oil or nonstick spray
For the Chicken Caesar Salad Filling (Yields 2 Salads)
1chicken breastlightly pounded into an even thickness
½tablespoonolive oil
1teaspoonpaprika
¼teaspoongarlic powder
¼teaspoonkosher salt
Pinchground black pepper
2cupschopped romaine
3tablespoonsCaesar Dressingmore to taste
2tablespoonsgrated Parmesan
Instructions
Make the flatbread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Brush the paper with oil or coat generously with nonstick spray. Spread the cottage cheese into an even layer creating a flatbread shape. Sprinkle with 3 tablespoons Parmesan.
Bake the cottage cheese wrap for 20 to 25 minutes, until golden and set. At 10-minutes, remove it from the oven. If the curds have spread out a lot, use a spatula to very gently scoot them closer together, then continue baking. Let cool completely, then loosen with a spatula and carefully peel off of the parchment.
Make the chicken: Drizzing the chicken with the oil and sprinkle with the paprika, garlic powder, salt, and pepper, rubbing to coat it evenly. Air fry at 375°F, until the chicken reaches 165°F on an instant read thermometer (I remove mine at 155°F then let it come to temperature as it rests), about 8 minutes for small breast or all the way up to 14 for a larger breast. Let cool 5 minutes, then dice. (You can also bake in the oven at 425°F for 12 to 18 minutes depending upon the size of your breast.)
In a bowl, toss together the chicken, romaine, 2 tablespoons Parmesan and the Caesar dressing.
Pile half inside of the wrap, roll, and enjoy. Save the second half for a future wrap.
Notes
Nutrition is calculated with half the amount of the Caesar salad ingredients
Wrap is best enjoyed the same day it is made. If you have extra break it into pieces, refrigerate, and serve over salads like “croutons.”
