Cottage Cheese Recipes

a finished Buffalo chicken wrap sliced in half on a ceramic plate, creamy orange filling visible, served with celery sticks and a drizzle of buffalo sauce,

Buffalo Cottage Cheese Chicken Wraps

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By Millie Pham

Hey, friend!

Alright, if you’re into bold, creamy, spicy goodness wrapped up in a soft tortilla—this one’s for you. These Buffalo Cottage Cheese Chicken Wraps are my go-to when I want something that feels indulgent but is actually packed with protein and super simple to throw together. It’s just chicken, cottage cheese, hot sauce, and a few extras—all wrapped up and ready to devour. Let’s get into it.

Buffalo Cottage Cheese Chicken Wraps this recipe!

🥙 Servings & Cook Time

  • Servings: 2 large wraps (or 4 half wraps)
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (if chicken is pre-cooked)
  • Total Time: 15 minutes

🔥 Why I Love This Recipe

I first made these when I was craving buffalo wings but didn’t want the mess or heaviness. Turns out, cottage cheese cools the heat just right—and gives the whole thing a creamy texture that’s kinda addicting. It’s spicy, tangy, fresh, and crazy satisfying. Plus, it’s all pantry and fridge basics!

  • Super high in protein
  • No cooking required if chicken’s ready
  • Creamy + spicy = perfect flavor combo
  • Works for lunch, dinner, or post-workout meal

🧬 Why This Recipe Works (Quick Science)

  • Cottage cheese gives a creamy texture and high protein without needing mayo or ranch.
  • Buffalo sauce adds vinegar and heat, which balances the mild cheese.
  • Shredded chicken soaks up all the flavors and gives you that satisfying chew.
  • Wrap holds it all together while giving it structure and softness.

🗓 Meal Plan Ideas

  • Wrap it in lettuce instead of a tortilla for a low-carb lunch
  • Make the filling ahead and store it to use in salads or bowls
  • Serve open-faced on rice cakes or toast
  • Turn it into a quesadilla with a little cheese and a quick pan press

⚠️ Common Mistakes to Avoid

  • Using chunky cottage cheese – get small curd so it blends better
  • Too much sauce – it can leak through the wrap
  • Not warming the wrap – cold tortillas crack when you fold
  • Overfilling – you’ll have a wrap explosion (I’ve been there)

🍽 What You’ll Need

  • 1 cup cooked, shredded chicken
  • ½ cup small-curd cottage cheese
  • 2 tablespoons buffalo sauce (like Frank’s RedHot)
  • ½ teaspoon garlic powder
  • Pinch of salt and black pepper
  • 2 large flour tortillas (10-inch)
  • ½ cup shredded lettuce (optional)
  • ¼ cup shredded carrots (optional)

🔧 Tools You’ll Need

  • Mixing bowl
  • Spoon or spatula
  • Small spoon for measuring
  • Plate or cutting board for wrapping
  • Microwave or skillet (optional, for warming wraps)

🔁 Substitutions & Variations

  • Chicken: Use canned chicken, rotisserie chicken, or even cooked turkey
  • Cottage cheese: Greek yogurt or blended cottage cheese works too
  • Buffalo sauce: Mix hot sauce + a little melted butter if you’re out
  • Tortilla: Use whole wheat, spinach, or low-carb wraps

👣 Step-by-Step Instructions

Step 1: Mix the filling

In a medium bowl, combine the shredded chicken, small-curd cottage cheese, buffalo sauce, garlic powder, salt, and pepper. Mix until well coated and creamy.

shredded cooked chicken being stirred with small-curd cottage cheese and buffalo sauce in a mixing bowl, mixture turning creamy and orange, flecks of garlic powder visible,

Step 2: Warm your tortilla

Heat each tortilla in a dry skillet for 15–20 seconds per side, or microwave for 10 seconds. This makes them soft and easy to fold.

a soft flour tortilla being warmed in a skillet, edges just starting to puff, steam rising slightly, on a modern stainless steel gas stove,

Step 3: Assemble your wrap

Lay the warm tortilla on a flat surface. Spoon half the chicken mixture down the center. Top with shredded lettuce and carrots if using.

a flour tortilla on a flat surface with creamy buffalo chicken mixture spooned down the center,

Step 4: Wrap it up

Fold the sides in and roll up the wrap tightly like a burrito. Slice in half if you’d like.

hands folding a tortilla wrap tightly around buffalo chicken filling, ends tucked in neatly, wrap looking full but secure,

Step 5: Serve and enjoy

Place the wrap on a plate. Add celery sticks or a dipping sauce on the side if you’re feelin’ fancy.

a finished Buffalo chicken wrap sliced in half on a ceramic plate, creamy orange filling visible, served with celery sticks and a drizzle of buffalo sauce,

🧊 Leftovers & Storage Tips

  • Fridge: Store filling and wraps separately. Use within 3 days.
  • Freezing not recommended – the cottage cheese will separate.
  • Reheat wrap in a dry skillet or panini press for crispier results.

🔢 Exact Macros (Per wrap)

  • Calories: 345
  • Protein: 35g
  • Fat: 12g
  • Carbs: 23g
  • Fiber: 2g
  • Sugar: 2g

🍽 What to Serve With

  • Celery or carrot sticks
  • Side salad with ranch or blue cheese dressing
  • Roasted sweet potatoes
  • Corn on the cob
  • Dill pickle or coleslaw for crunch

❓ FAQ

Can I make this ahead of time?
Yes! Just keep the filling in the fridge and assemble when ready.

Is it spicy?
It depends on your buffalo sauce. Use mild if you’re sensitive to heat.

Can I make it low-carb?
Use lettuce wraps or a low-carb tortilla.

Can I blend the cottage cheese first?
Absolutely! It makes it even creamier if you’re not into curds.

Let’s Wrap This Up (Literally 😉)

That’s it! Spicy, creamy, super satisfying — and way easier than it looks. If you give these Buffalo Cottage Cheese Chicken Wraps a try, let me know how it goes. Got a twist you added? A sauce you loved with it? Drop it in the comments — I’m all ears. 👇

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