These cottage cheese wraps are one of those recipes that make you go, “Wait… that’s it?”
Yup, just two simple ingredients and you’ve got a low-carb, high-protein wrap that actually bends, rolls, and holds up like a tortilla.
I make these all the time when I need a quick lunch or snack and don’t want to fuss with dough or store-bought wraps.
Why I Love This Recipe
This wrap recipe is one of those “forever in my fridge” kind of things. It’s so easy, healthy, and surprisingly delicious. I can use it for wraps, breakfast burritos, or even just tear and dip it into hummus or soup.
- Just 2 ingredients
- High protein, low carb
- Takes minutes to make
- Flexible and sturdy
- Great meal prep item
Pro Tips
- Use a high-speed blender to get the batter extra smooth
- Don’t try to flip too early — wait until the edges lift easily
- Letting them cool for a few minutes makes them more pliable
- Use a small nonstick skillet (8–10 inch) for perfect round wraps
- Store between parchment to keep them from sticking
Tools Required
- Blender
- Nonstick skillet
- Spatula
- Measuring cup
- Plate for cooling
What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
Servings and Time
Serves: 2 wraps
Cook Time: 15 minutes
How to Make 2-Ingredient Cottage Cheese Wraps
Step 1: Blend the Ingredients
Add 1 cup of cottage cheese and 2 large eggs into a blender. Blend until the mixture is completely smooth, about 20–30 seconds.
Step 2: Pour Into Pan
Heat a nonstick skillet over medium heat. Lightly spray with oil. Pour half the batter (about 1/2 cup) into the center of the pan, then tilt to spread it thin like a crepe.
Step 3: Cook the Wrap
Let it cook undisturbed for 3–4 minutes until the edges start to lift and the surface looks dry. Gently flip and cook the other side for 1–2 minutes until lightly golden.
Step 4: Let Cool and Serve
Transfer the cooked wrap to a plate and let it cool for 2–3 minutes. Repeat with the rest of the batter. Once cooled slightly, use as you would a tortilla — fill, roll, or fold.
Substitutions and Variations
- Use egg whites instead of whole eggs for lower fat
- Add herbs like chives or dill to the batter for flavor
- Sprinkle with garlic powder or black pepper before cooking
- Add 1 tbsp of shredded cheese to the batter for extra richness
- Make mini versions for sliders or snack wraps
Make Ahead Tips
You can make a batch and store in the fridge for up to 4 days. Layer wraps between pieces of parchment or wax paper to prevent sticking.
Why This Recipe Works (Quick Science)
Blending cottage cheese and eggs breaks down the curds and creates a smooth, protein-rich batter. The eggs bind the mixture and give it structure as it cooks, while the cottage cheese keeps it moist and tender. When cooked thinly, the high protein content allows it to firm up like a crepe or wrap without falling apart.
Common Mistakes
- Too thick batter: If your cottage cheese is very thick, add 1 tablespoon of water before blending.
- Pan not hot enough: You need medium heat so it sets without burning.
- Flipping too early: Let it fully cook on the bottom before flipping or it will tear.
- Not blending enough: You want no lumps at all — it should be totally smooth.
What to Serve With
- Turkey, avocado, and spinach for a quick wrap
- Scrambled eggs and salsa for breakfast
- Grilled veggies and hummus
- Deli meat and cheese
- Tuna or chicken salad
FAQ
Can I freeze these wraps?
Yes! Stack with parchment in between and freeze in a zip-top bag. Thaw in the fridge and reheat in a pan.
Is there a dairy-free version?
Not really — cottage cheese is essential here. You could try blended silken tofu, but it won’t be quite the same.
Do these taste eggy?
Surprisingly, not really. They have a mild flavor, kind of like a crepe or flatbread.
Can I double the recipe?
Absolutely. Just blend everything together and cook in batches.
Leftovers and Storage
Store leftover wraps in the fridge in an airtight container with parchment between each one. Lasts up to 4 days. Reheat gently in a nonstick skillet or microwave.
Macros (Per Wrap – Approximate)
- Calories: 130
- Protein: 14g
- Carbs: 2g
- Fat: 7g
- Fiber: 0g
- Sugar: 1g
Conclusion
These 2-ingredient cottage cheese wraps are a total game-changer when you want something simple, filling, and versatile. If you give them a try, drop a comment and let me know how you used yours — wrap, dip, roll, or stack!