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Cottage Cheese Wraps

Healthy Cottage Cheese Wraps for Delicious Meal Prep

Try these Cottage Cheese Wraps for a gluten-free, protein-packed meal prep that's perfect for healthy snacking.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Gluten-Free, Healthy
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wrap Mixture
  • 1 cup Full-fat Cottage Cheese Provides moisture and protein; lower-fat options may yield a drier texture.
  • 2 large Eggs Bind the mixture together.
  • ½ cup Grated Parmesan Cheese Adds savory flavor and helps create a light crust.
  • ½ teaspoon Garlic Powder Infuses a subtle garlicky flavor.
  • 1 teaspoon Italian Seasoning Offers a savory herb blend.
Optional Fillings
  • 4 oz Cream Cheese Adds a rich and creamy texture.
  • 4 slices Crispy Bacon Brings a smoky flavor.
  • 1 cup Grilled Chicken Healthy protein that pairs wonderfully.
  • 1 cup Sautéed Vegetables Adds crunch and flavor.

Equipment

  • Blender
  • Baking sheet
  • Parchment paper
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, greasing lightly.
  2. In a blender, combine cottage cheese, eggs, Parmesan cheese, garlic powder, and Italian seasoning. Blend until smooth.
  3. Pour the mixture onto the prepared baking sheet and spread it into a uniform rectangle, ¼ inch thick.
  4. Bake for 30-35 minutes until set and lightly golden, checking for doneness.
  5. Let the wraps cool completely before peeling them off the parchment paper.
  6. Cut the wraps into desired sections and fill with your favorite ingredients.

Nutrition

Serving: 1wrapCalories: 180kcalCarbohydrates: 4gProtein: 21gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 164mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 5mg

Notes

Store wraps in an airtight container for up to 5 days in the fridge or freeze for up to 2 months.

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