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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
Macros (Per Wrap – Approximate)
- Calories: 105
- Protein: 11g
- Fat: 6g
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
Tools Required
- Blender
- Nonstick skillet
- Spatula
- Measuring cup
- Plate for cooling
What You’ll Need
- 1 cup cottage cheese (full-fat) – Get one here! If the one you buy has too much liquid, strain out some of the water or line it with a towel to drain before blending.
- 2 large eggs
- Optional Add-Ins:
- Garlic powder or Italian seasoning for flavor, a pinch of salt or pepper, nutritional yeast for a cheesy taste
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 to a blender with your choice of seasonings. Blend until the mixture is completely smooth, about 20–30 seconds.
Method 1: Use the Pan
1. Preheat and Grease the Pan Properly
Use a small nonstick skillet (8–10 inch). Heat it on low to medium-low heat, not high. Lightly grease with oil or spray. Let the pan heat up for at least 2 minutes before adding batter—this helps prevent sticking.
2. Pour and Spread the Batter Thinly
Pour about 1/3 of the batter (roughly 1/3 cup) into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer—like making a crepe. It should be thin but not see-through.
2. Cook the Wrap
Let the wrap cook undisturbed for 3–5 minutes. You’ll know it’s ready when:
- The top looks dry, not glossy
- The edges pull away easily from the pan
- A spatula can slide underneath with no resistance
Only flip when it’s fully set—if you flip too early, it will tear. Gently flip and cook the other side for 1–2 minutes until golden and firm.
3. 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.
Method 2: Use the Oven
1. Pour Batter onto Lined Baking Sheet
Line a baking sheet with parchment paper or a silicone mat. Pour the batter into 3 even circles, about 6–7 inches wide. Use a spoon or the back of a measuring cup to spread into thin, even rounds.
2. Bake Until Set
Place the baking sheet into a preheated oven at 350°F (175°C). Bake for 18–20 minutes, or until wraps are firm and the edges are lightly golden. Don’t overbake.
3. Cool and Peel Off
Remove wraps from the oven and let them cool for 5 minutes. Gently peel each wrap off the parchment paper.
Serve the wraps on a plate. You can roll them up, fold them, or use them to make sandwiches or breakfast wraps.
Leftovers and Storage
- Store in an airtight container in the fridge up to 5 days
- Place parchment between wraps if stacking
- Freeze for up to 1 month—reheat straight from frozen or thaw overnight
Conclusion
These 2-ingredient cottage cheese wraps are simple, healthy, and surprisingly versatile. Once you try them, you’ll want to keep a batch in the fridge all the time. If you make them, drop a comment below and let me know what you filled yours with!
What to Serve With
- Scrambled eggs and avocado
- Turkey, spinach, and hummus
- Tuna salad
- Grilled veggies and feta
- Chicken Caesar wrap-style
FAQ
Can I use egg whites instead of whole eggs?
You can, but the texture will be more delicate and may tear easily.
Do these taste like eggs?
Not really—the cottage cheese balances the flavor. They’re more neutral than you’d expect.
Can I use low-fat cottage cheese?
Yes, but drain any extra liquid for best results.
Can I cook them on the stove instead of the oven?
Yes, use a nonstick skillet over low heat, cook like crepes for 2–3 minutes per side.