WrapsSoft high-protein wraps made with just cottage cheese and eggs — easy, light, and honestly kind of magical
Hey there!
Okay, these cottage cheese wraps? Total game-changer. They’re soft, flexible, high in protein, and perfect for just about anything—sandwiches, burritos, breakfast wraps, or just a snack with hummus. And the best part? Just two ingredients and a blender. That’s it. I make these on repeat when I want something low-carb but still filling and satisfying.
They come out like crepes, but sturdier. You’ll be surprised how well they hold up!
What You’ll Need
- 1 cup low-fat cottage cheese
- 2 large eggs
🍳 Why I Love This Recipe
This recipe started as a “let’s see if this works” and turned into one of my go-tos. It checks so many boxes:
- Quick to make
- Just two ingredients
- High in protein
- Naturally gluten-free
- Totally versatile for sweet or savory
I’ll make a batch in the morning and use them throughout the day—wrap up some scrambled eggs, make a veggie sandwich, or even spread peanut butter on one with banana slices. SO good.
Servings + Time
Makes: 4 wraps
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
🧠 Why This Recipe Works (Quick Science)
Cottage cheese has both protein and moisture. Blending it smooth with eggs turns it into a batter that holds together beautifully once it hits a hot pan. The proteins set quickly, making a crepe-like texture that stays bendy but holds its shape. The eggs help firm it up while keeping things light.
❌ Common Mistakes
- Not blending long enough: If it’s not totally smooth, your wraps will be lumpy and tear.
- Pan too cold: You won’t get that nice golden color or easy release. Preheat your pan well.
- Too much batter in the pan: These need to be thin—pour just enough to coat.
- Flipping too soon: Let them fully set before you try to flip, or they’ll tear.
🍽️ What to Serve With
- Turkey and avocado
- Scrambled eggs and spinach
- Tuna salad
- Chicken Caesar filling
- Hummus and roasted veggies
- Nut butter and fruit
🔥 Macros (Per wrap, approx.)
- Calories: 88
- Protein: 10g
- Carbs: 1g
- Fat: 4g
Tools You’ll Need
- Blender or food processor
- Non-stick skillet
- Spatula
- Measuring cups
- Cooking spray or a bit of oil
🛠 Substitutions and Variations
- Cottage Cheese: Full-fat or non-fat both work. Full-fat makes a softer wrap.
- Eggs: Can use egg whites only for even lighter wraps (use 4 whites for 2 eggs).
- Add-ins: A pinch of garlic powder, dried herbs, or even cinnamon for a sweet version.
⏰ Make-Ahead Tips
- You can blend the batter and store it in the fridge for 24 hours before cooking.
- Cooked wraps keep for 3–4 days in the fridge. Just reheat in a pan or microwave.
👨🍳 How to Make Cottage Cheese Wraps
Step 1: Blend the Batter
Add 1 cup low-fat cottage cheese and 2 large eggs to a blender. Blend until totally smooth — about 30–60 seconds. Scrape down sides as needed.
Step 2: Preheat the Pan
Heat a non-stick skillet over medium heat until hot. Lightly spray with oil or cooking spray.
📸 Image Prompt: Ultra close-up of a preheated non-stick skillet with a light mist of oil, shimmering slightly from heat, on a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 3: Cook the Wrap
Pour about 1/4 cup of the batter into the pan. Tilt to spread into a thin circle. Let cook for 2–3 minutes, until the edges start to lift and the bottom is golden.
Step 4: Flip and Finish
Carefully flip the wrap using a thin spatula. Cook another 30–60 seconds on the second side, until golden.
Step 5: Let Cool and Serve
Transfer to a plate and let cool slightly. Repeat with remaining batter to make about 4 wraps total.
🧊 Leftovers & Storage
- Store wraps in a sealed container in the fridge for up to 4 days.
- Reheat in a dry pan for 30 seconds per side or in the microwave for 10–15 seconds.
- Don’t freeze — the texture changes too much.
❓ FAQ
Can I make these dairy-free?
Not with cottage cheese, but you could try blended tofu or a dairy-free yogurt—just not guaranteed to hold the same.
Can I bake these instead of frying?
Nope, they need that quick heat from the skillet to set properly.
Do I have to use a blender?
Yes. Mixing by hand won’t get that smooth texture you need. A small food processor works too.
Why are mine tearing?
Either the pan wasn’t hot enough, the batter wasn’t blended enough, or you flipped too early. Let them cook fully before flipping.
👋 Let’s Wrap This Up
These 2-ingredient cottage cheese wraps are one of those “wait, this actually works?!” kind of recipes. I hope you give them a try—they’re simple, super satisfying, and you can make them your own. If you do make them, drop a comment and tell me what you filled them with! 💬
Happy wrap-making! 🧀🥚💛