Ingredients
Scale
- ½ cup full-fat small curd cottage cheese
- 2 large eggs
- Optional: 1 tbsp grated parmesan (for flavor)
- Optional: ¼ tsp garlic powder or onion powder
- Optional: cinnamon and vanilla for sweet version
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat.
- In a blender, blend ½ cup cottage cheese and 2 eggs until smooth and pourable.
- Optional: Add parmesan or seasoning to the mix before blending for added flavor.
- Pour mixture onto prepared sheet and spread into a thin, even oval with a spatula.
- Bake for 15 minutes, or until edges lift and center is set. Let cool completely before peeling off.
- Use immediately or store between parchment in fridge for 3–4 days. Can be frozen flat and reheated in a skillet.
Notes
Use full-fat small-curd cottage cheese for best results. Avoid overbaking or underbaking—edges should slightly lift when done. Let wrap cool fully before handling to avoid tearing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Baked
- Cuisine: Healthy
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 210mg