Viral High Protein Cottage Cheese Wrap Recipe
If you’re on a high-protein journey like I am, you’re always on the lookout for new ways to hit those protein goals. This viral high-protein cottage cheese wrap has been popping up all over social media, and I just had to give it a try. With only a handful of ingredients, it’s low-carb, gluten-free, and packs over 40 grams of protein! Plus, it’s so versatile—use it for flatbread sandwiches, breakfast wraps, tacos, or even as a low-carb pizza crust.
Let’s dive into how to make this easy, delicious meal—and I’ll share some tips to make sure your wraps turn out perfect every time!
Why I Love This Wrap
I’ve been working on hitting over 100g of protein a day, and this wrap has really helped me get creative with my meals. Honestly, I don’t find it hard to meet my protein goal anymore. I’ve been sharing my “what I eat in a day” on my Instagram, and this wrap is one of my go-tos because it packs 40g of protein! Plus, if you add extra protein in the center—like turkey or cream cheese—you can bump it up to 45-50g. That’s a total win in my book. I knew I had to give it a try, and I’ve got some tips and tricks to make sure it turns out perfect every time!
Why You’ll Love This Recipe
High in protein (40g+ per wrap!)
Gluten-free and low-carb
Super easy to make
Only a handful of ingredients
Versatile – use for sandwiches, tacos, or breakfast wraps
Stores well for meal prep
Great as a snack, breakfast, lunch or dinner
Ingredients You’ll Need
This high protein wrap is made with just four simple ingredients:
1 cup cottage cheese (I recommend Good Culture for a thicker consistency)
2 eggs
¼ teaspoon Italian seasoning
¼ teaspoon garlic powder
Salt to taste
My Go To Kitchen Tools for This Recipe:
How to Make a High Protein Cottage Cheese Wrap
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and spray it with avocado oil spray to prevent sticking.
2. In a food processor, combine 1 cup of cottage cheese, eggs, Italian seasoning, garlic powder, and a pinch of salt. Blend until smooth (about 20-30 seconds). This ensures an even, lump-free wrap.
3. Pour the cottage cheese mixture onto the prepared baking sheet and use a spatula to spread it into an even layer—about ⅛-inch thick. A thinner wrap means a better texture.
4. Bake for 40 minutes, or until the edges are golden brown and the wrap is set in the center. Don’t over-bake, or it’ll become too dry and brittle.
5. Once baked, let the wrap cool for a few minutes before carefully peeling it off the parchment paper. If it sticks, gently loosen it with a spatula.
6. Use the wrap immediately or store it for later in an airtight container in the fridge. Now, let’s talk about some favorite fillings!
Jazz's Tips for Success:
Use Full-Fat Cottage Cheese: Some brands of cottage cheese are watery, which can make the wrap too soft. I recommend Good Culture for the best consistency. If yours is watery, strain out excess liquid first.
Blend Until Completely Smooth: A chunky batter won’t cook evenly, so blend well! I love my food processor (linked here), and I’ve used it weekly for over five years!
Spread the Batter Thinly: For a soft, flexible wrap, keep it as thin as possible—mine almost covered the entire baking sheet.
Check for Doneness: The wrap should be flexible but not sticky. If it’s undercooked, bake for another 2 minutes.
Let It Cool Before Peeling: If you try to remove it too soon, it may tear. Let it cool completely first!
Ways to Use This Cottage Cheese Wrap
There are so many delicious ways to enjoy this high protein cottage cheese wrap:
Breakfast Burrito – Fill with scrambled eggs, avocado, and salsa.
Lunch Wrap – Stuff with turkey, spinach, and hummus.
Taco Night – Use as a gluten-free taco shell.
Snack – Spread with almond butter and banana slices.
Storage Tips
I prefer to enjoy it right away, but you could also store it for later!
Store in an airtight container in the fridge for up to 3 days.
Reheat in a pan for 30 seconds on each side to bring back flexibility.
FAQs
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No worries if you don’t have a food processor! You can totally use a blender to get the same smooth consistency.
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Yes, these wraps can be frozen! After baking and letting them cool completely, wrap them tightly in plastic wrap or store them in a freezer-safe container. When you're ready to use them, just thaw in the fridge overnight and reheat in a skillet or oven for a few minutes to bring back their soft, flexible texture. Perfect for meal prep!
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These wraps are super versatile! Besides using them as a classic wrap for sandwiches, tacos, or breakfast burritos, you can also use them as a flatbread pizza crust or as a snack with a spread like almond butter or hummus. You can get creative with fillings, like turkey and spinach for a savory lunch, or even try a sweet snack with peanut butter and banana slices.
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To keep your wraps fresh, store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat them, give them a quick reheat in a skillet for 30 seconds on each side to bring back that soft, flexible texture.
This viral recipe is a great way to get more protein into your meals while keeping things simple and delicious. Whether you're making flatbread sandwiches, low-carb pizzas, or just need a high-protein wrap, this one’s a must-try! Let me know in the comments—what are your favorite fillings for this wrap?
Viral High Protein Cottage Cheese Wrap Recipe
This viral high-protein cottage cheese wrap is low-carb, gluten-free, and packed with 40g of protein. Perfect for sandwiches, tacos, and more!
Ingredients
- 1 cup cottage cheese
- 2 eggs
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Spray the parchment paper with avocado oil spray (this prevents sticking and makes cleanup easier).
- Add the cottage cheese, eggs, Italian seasoning, garlic powder, and salt to a food processor or blender. Blend until completely smooth (about 20-30 seconds). This ensures an even texture without lumps.
- Pour the batter onto the parchment paper lined baking sheet. Use the back of a spatula to spread it into a thin, even rectangle (about ⅛-inch thick). Keeping it thin helps it cook evenly.
- Bake for 40 minutes, or until the edges start to turn golden brown and the wrap is set in the center. Avoid over-baking, as this can make the wrap too dry and brittle.
- Let the wrap cool for a couple of minutes before carefully peeling it off the parchment paper. If it sticks, use a spatula to gently loosen the edges.
- Use immediately or store for later. Fill with your favorite ingredients and roll it up like a tortilla.
