Cottage Cheese Wraps
Quick 2 ingredient, high protein cottage cheese wraps that are soft, flexible, and perfect for rolling or folding.
Ingredients
Ingredients
- 1 cup cottage cheese room temperature
- 2 large eggs
- 1/2 teaspoon salt optional
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon ground black pepper optional
- 1/2 teaspoon dried mixed herbs such as Italian seasoning (optional)
- Cooking spray or 1 tablespoon neutral oil for the skillet
Instructions
- Add the cottage cheese and eggs to a blender.
- Add the salt, garlic powder, pepper, and dried herbs, if using.
- Blend on high for about 30 seconds, until the mixture is completely smooth and pourable with no visible curds.
- Place a nonstick skillet over low heat and let it warm for 1 to 2 minutes.
- Lightly grease the skillet with cooking spray or a small amount of oil, spread to coat the surface.
- Pour about 1/3 cup of batter into the center of the skillet.
- Immediately lift and tilt the skillet, swirling to spread the batter into a thin, even circle.
- Cook without moving the wrap for 3 to 5 minutes, until the surface looks dry and matte and the edges begin to lift.
- Slide a wide spatula under the wrap and flip it in one motion.
- Cook the second side for 1 to 2 minutes, until lightly golden in spots.
- Transfer the cooked wrap to a plate and let it cool slightly.
- Repeat with the remaining batter, lightly greasing the skillet as needed, to make 4 to 5 wraps total.
- Cool the wraps to room temperature before stacking, placing small pieces of parchment between wraps if storing.
Notes
- Use room temperature cottage cheese for the smoothest, silkiest batter.
- Keep the heat low so the wraps cook through without browning too quickly.
- If a wrap seems to stick, give it another minute to set before trying to flip.
- Store cooled wraps in an airtight container in the refrigerator for up to 4 days.
- Warm chilled wraps in a dry skillet over low heat before filling and serving.
- Keep the heat low so the wraps cook through without browning too quickly.
- If a wrap seems to stick, give it another minute to set before trying to flip.
- Store cooled wraps in an airtight container in the refrigerator for up to 4 days.
- Warm chilled wraps in a dry skillet over low heat before filling and serving.