2-Ingredient Cottage Cheese Wraps
High-protein, low-carb wraps made with just cottage cheese and eggs. Perfect for meal prep and ready in 15 minutes.
Ingredients
- 1 cup cottage cheese full-fat or low-fat
- 2 large eggs
Instructions
- Step 1: Blend Your Ingredients
- Add cottage cheese and eggs to a blender. Blend on high for 20 to 30 seconds until completely smooth with no lumps. The mixture should look like pancake batter.
- Step 2: Heat Your Pan
- Place a nonstick skillet over medium heat and let it warm up for about a minute. Test by flicking a drop of water on it - if it sizzles, it's ready. Lightly spray the pan with cooking spray.
- Step 3: Pour and Spread
- Pour about half the batter into the center of your pan. Immediately tilt the pan in a circular motion to spread the batter thin, covering the bottom like a crepe. Aim for about 1/8 inch thickness.
- Step 4: Cook the First Side
- Let the wrap cook undisturbed for 3 to 4 minutes. It's ready when the edges start lifting away from the pan and the surface looks dry and set, not wet or shiny.
- Step 5: Flip and Finish
- Use a spatula to gently flip the wrap. Cook the second side for 1 to 2 minutes until light golden spots appear.
- Step 6: Cool and Repeat
- Transfer the finished wrap to a plate and let it cool for 2 to 3 minutes. Repeat the process with the remaining batter to make your second wrap.
Notes
Substitutions: Use egg whites only for lower fat content
Add fresh herbs like chives, dill, or parsley to the batter for extra flavor
Mix in garlic powder, onion powder, or black pepper before cooking
Add 1 tablespoon shredded cheese to the batter for richness Storage: Refrigerate: Stack wraps with parchment paper between each one. Store in an airtight container for up to 4 days.
Freeze: Separate wraps with parchment paper and freeze for up to 1 month. Tips: Use room temperature eggs for smoother blending
Don't flip too early or the wrap will tear - wait until edges lift easily
Let wraps cool for a few minutes to firm up before filling
Use an 8 to 10 inch nonstick skillet for perfectly sized wraps Serving Suggestions:
Fill with turkey, avocado, and spinach; scrambled eggs and salsa; grilled vegetables and hummus; or tuna/chicken salad.
Add fresh herbs like chives, dill, or parsley to the batter for extra flavor
Mix in garlic powder, onion powder, or black pepper before cooking
Add 1 tablespoon shredded cheese to the batter for richness Storage: Refrigerate: Stack wraps with parchment paper between each one. Store in an airtight container for up to 4 days.
Freeze: Separate wraps with parchment paper and freeze for up to 1 month. Tips: Use room temperature eggs for smoother blending
Don't flip too early or the wrap will tear - wait until edges lift easily
Let wraps cool for a few minutes to firm up before filling
Use an 8 to 10 inch nonstick skillet for perfectly sized wraps Serving Suggestions:
Fill with turkey, avocado, and spinach; scrambled eggs and salsa; grilled vegetables and hummus; or tuna/chicken salad.
