2-Ingredient Cottage Cheese Wraps – High Protein & Low Carb
Let Me Tell You About These Wraps (And My Mild Obsession)
So, here’s the deal: I stumbled on these 2-ingredient cottage cheese wraps almost by accident last spring when I was too tired to cook but, good grief, was I ever hungry. There’s something oddly satisfying about turning a tub of cottage cheese (the full-fat kind because, let’s be honest, it just tastes better) and some eggs into something wrap-like. The first time I tried it, it looked a bit like a pancake that got lost on its way to brunch, but my goodness, it hit the spot. If you’d told me as a kid I’d be eating cheese pancakes for lunch as an adult… I’m not sure I’d have believed you. Funny how life works, eh?
Why You’ll Love This Recipe (I Definitely Do!)
I whip these up when I need lunch that won’t put me into a nap-coma (which is more often than I’d like to admit). My family actually gets excited—shocked, right?—when they see cottage cheese in the fridge. And if I’ve got a fussy eater on my hands? Usually, just rolling up ham or veggies inside one of these wraps gets a thumbs up. Honestly, my patience is thin with recipes that need forty-seven steps. These wraps don’t. Plus, even my neighbor (who swears she cannot cook) nailed them.
Don’t get me wrong, the first batch or two might turn out a bit, um, rustic (mine resembled floppy coasters), but persevere! After that, it’s smooth sailing.
What Goes In (Or Could, If You Fancy Switching It Up)
- 1 cup cottage cheese (I usually go for full-fat, but low-fat saves about 25 calories per wrap. My mate insists on the fancy local stuff; honestly, just don’t pick the lumpy dry kind.)
- 2 large eggs (If they’re on the small side, maybe chuck in an extra one. Duck eggs work a treat too, actually.)
Optional:
- Pinch of salt or pepper – sometimes I skip this out of sheer laziness. It’s still good.
- If I’ve got fresh herbs hanging about, I’ll chop ‘em in—basil, parsley, or even dill. Or… nothing at all!
How To Make ‘Em (With Some Wiggle Room)
- Bung the cottage cheese and eggs in a blender or food processor. (Or, a stick blender in a big jug if you don’t feel like fumbling with bits. Hand-mixing works but expect some lumps. Not that it really matters.)
- Blitz that mix until it’s alarmingly smooth. This is where I sneak a taste. Spot the salt? Add a shake. Looks too runny? It’ll cook up just fine, promise.
- Line a baking tray with parchment (trust me, I tried skipping this once—never again. That was a battle). Pour two or three circles, kind of like you’re making pancakes, about 6 inches across. Give the tray a jiggle. Don’t fuss about perfect circles. I never manage it.
- Bake at 375°F (190°C) for around 15-17 minutes. Keep an eye from about 13 minutes; they go from pale to golden fast. If the edges lift, they’re ready. Or just poke them—they should feel set, not wet.
- Let them cool for at least 3 minutes. They always tear if you’re impatient. And I’m always impatient.
Some Notes I Picked Up Along The Way
- If you over-bake, the wraps get crispy (not a tragedy, but not what we’re after). Under-baked? Still tasty, but they might stick a bit—the parchment will try to make off with half your wrap. Don’t ask me how I know this.
- Try different cottage cheese levels. For a smoother wrap, blend a little longer. I once left it a bit chunky—it was oddly satisfying, a bit like scrambled egg meets crepe.
How I Like To Tinker With This (And The One That Flopped)
- Swapped in ricotta once—creamier, but didn’t hold as well. Tastes lovely, but you’ll need a fork.
- Added a sprinkle of grated parmesan into the batter; oh, boy, next-level umami. But it makes the wraps brown a bit faster, so watch your oven.
- I tried making them on a skillet, hoping to save time. Nope. They stuck, spread, and refused to behave. Oven wins, hands down, in my book.
- For more ideas, I nicked some inspiration from Bon Appétit’s cottage cheese pancakes—not quite the same, but fun to riff off!
Do You Really Need Fancy Kit?
Truth? A food processor blitzes smoothest, but a stick blender works. I did try mashing with a fork once (not recommended—my wrist sulked for days). Don’t sweat it if you’ve only got a whisk. More lumps, but still edible.
Keeping Them Fresh (Not That They Last Long)
So, these wraps last up to 2 days in the fridge if you’ve got superhuman willpower (I don’t). For storage, I slip a piece of wax paper between wraps so they don’t fuse into a single mega-wrap. Reheat gently in a dry skillet for about 30 seconds, or just eat cold, honestly.
They freeze… okay, but get a bit rubbery. If you’re curious, give it a crack, but maybe don’t serve the frozen-thawed ones to guests you’re trying to impress.
Fun Ways To Serve ‘Em (My Family’s Quirks)
- Roll up with smoked salmon and dill—my aunt says it’s “dead posh”
- Spread avocado and sprinkle chili flakes—breakfast of champions, at least at my house
- Tuck in leftover roast chicken with mustard and spinach (seriously, it’s my lunch box go-to)
- If you’re after more high-protein ideas, EatingWell’s veggie wraps always pop up on my feed
On Sundays, I set up a mini wrap bar, and everyone dives in with their favorite fillings. It turns lunch into a bit of a low-key party (at least until someone starts arguing about who pinched the last slice of cheese).
Learned The Hard Way (My Pro Tips For Avoiding Mishaps)
- Absolutely, do not rush the cooling step. I did once—ended up with three half-wraps and a blob. You want them to set, trust me.
- If you go heavy on fillings, wrap gently or go double—stuff explodes out otherwise (unless you fancy eating with a knife and fork, then go wild).
- Actually, I find it works better if you give the batter a solid minute to rest before pouring—seems to settle, though I can’t explain why.
People Have Asked (And Here’s What I Answered, Often While Making Coffee)
- Can I use non-dairy cottage cheese?
- Honestly, I haven’t tried, but a friend did. She said the wraps came out thinner but still held together. Give it a shot if that’s your thing.
- Do these taste too “eggy”?
- Not really! Unless you use an extra egg, then maybe a little bit, but with fillings you won’t notice. If you want, add a dash of herbs to cover it.
- Can I make these on the stovetop?
- I tried. They stuck like a stubborn postage stamp. Oven’s way less faff.
- What’s the best way to reheat?
- Skillet, 30 seconds, flip, done! Microwave works in a pinch, but you might get a bit of chew. Or eat ’em cold—sometimes better that way.
- Are these gluten free?
- Yep, unless you add toppings with gluten. Always check your cottage cheese label just in case.
One last thing (and excuse the sidetrack): If you end up with extra wraps, try crisping them in the oven like a tortilla chip and dunking in guac. I did it by accident once. Delicious mistakes are still delicious, right?
Ingredients
- 1 cup cottage cheese (low fat or full fat)
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1 tablespoon chopped fresh herbs (optional, e.g. chives, parsley)
- Oil spray, for cooking
Instructions
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1Preheat your oven to 350°F (175°C) or heat a large non-stick skillet over medium heat.
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2Add cottage cheese and eggs to a blender. Blend until very smooth and creamy.
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3Pour the mixture into a bowl and stir in salt, black pepper, garlic powder, onion powder, and herbs if using.
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4Line a baking tray with parchment paper and spray lightly with oil, or lightly grease your skillet. Pour about 1/4 cup of the mixture per wrap, spreading into a thin circle.
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5Bake in the oven for 12-15 minutes, or cook on the skillet for 2-3 minutes per side, until set and lightly golden.
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6Let wraps cool slightly, then gently peel off. Use for sandwiches or roll with your favorite fillings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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