These Cottage Cheese Wraps are soft, flexible, and surprisingly satisfying. Each wrap is high in protein (over 12g per serving!) and made with just a handful of real food ingredients—no flour, no complicated steps. Just blend, bake, and roll. They’re incredibly versatile: use them as low-carb sandwich wraps, breakfast burritos, or even thin pizza crusts. Whether you’re meal prepping for the week or need a quick bite between errands, these wraps have your back.
I’ve been on a serious cottage cheese-in-everything kick lately. If you’ve been around here for a while, you’ve probably seen me whip up your favorites—like the Cottage Cheese Peanut Butter Mousse, that ultra-creamy Cottage Cheese Cheesecake, and yes, even Cottage Cheese Brownies (because why not?).
Most of my creations so far have been on the sweet side, but it was time to take this high-protein powerhouse into savory territory. So when I saw the viral cottage cheese wrap trend making waves online, I knew I had to try it—and it totally delivered.
And the best part? These wraps are not only delicious but also incredibly easy to make. You don’t need any fancy equipment—just a blender, a baking sheet, and a few pantry staples. The result is a soft, pliable flatbread that holds together beautifully and tastes way better than anything store-bought.
Whether you fill them with crispy bacon and cream cheese, load them up with grilled chicken and fresh veggies, or keep it simple with eggs and avocado, these wraps are the perfect low-carb, high-protein base for any meal of the day. They’re also naturally gluten-free, and can be made ahead for quick lunches or post-workout bites.
What You’ll Need
Here’s a quick look at the ingredients before we dive into the step-by-step instructions.
- Cottage cheese – Use full-fat for the best flavor and texture. Low-fat works, but won’t be quite as creamy.
- Eggs – Help bind everything together.
- Parmesan cheese – Adds flavor and structure.
- Garlic powder + Italian seasoning – For that herby, savory boost. You can swap in your favorite spices too!
How to Make Cottage Cheese Wraps
Get your oven ready
Preheat your oven to 350°F (175°C). Line a large baking tray with parchment paper—then lightly spray it with oil or brush with a bit of olive oil. Trust me on this part! If you skip greasing the paper, your wrap might stick, and no one wants to scrape off bits of wrap with a spatula.
Blend it up
Add your cottage cheese, eggs, Parmesan, garlic powder, and Italian seasoning to a blender or food processor. Blend on high for about 45 seconds to 1 minute, until the mixture is super smooth—no lumps left behind. You want it to look like a creamy batter.
Pour and spread
Pour the blended mixture right onto your prepared baking sheet. Then, using a silicone spatula (or the back of a spoon in a pinch), gently spread it out into a thin, even rectangle. Don’t worry if it’s not perfect—just try to keep it even so it cooks properly.
Bake until golden
Pop the tray into your preheated oven and bake for 30–35 minutes, or until the wrap is set and lightly golden on top. Depending on your oven, it might take a little longer—up to 40 minutes is totally normal. It should feel dry to the touch and not jiggle when you move the tray.
Let it cool (this part matters!)
Once baked, let the wrap cool completely before trying to move it. It needs time to firm up so it doesn’t tear. After it’s cooled, gently peel it off the parchment paper—it should come off easily, especially if you greased the paper well.
Time to fill and roll!
Now comes the fun part! Slice it into sections or keep it whole, then fill with whatever you’re craving. I love it with cream cheese, crispy bacon, and cherry tomatoes—but it’s also great with grilled chicken, veggies, or even scrambled eggs for a breakfast wrap.
Tips & Tricks for Perfect Wraps
- Use full-fat cottage cheese – It gives the wraps a richer taste and better texture. Low-fat works too, but they might come out a bit more fragile.
- Grease your parchment paper – Even though you’re lining the tray, a quick spritz of oil or brushing with olive oil makes a huge difference when it comes to peeling the wrap off cleanly.
- Spread it thin, but not too thin – You want an even layer across the tray, about ¼ inch thick. If it’s too thick, it won’t roll well. Too thin, and it may crack.
- Cool completely before peeling – I know it’s tempting to grab it right away, but give it time! Letting the wrap cool helps it firm up and makes it way easier to handle.
- Add seasoning to taste – Garlic powder and Italian seasoning are a great base, but feel free to switch it up! Smoked paprika, onion powder, chili flakes, or even everything bagel seasoning work beautifully.
How To Store
- Fridge: Once cooled, store your wrap in an airtight container in the fridge for up to 4–5 days. Place it on a piece of parchment to prevent sticking.
- Freezer: Yes, they freeze well! Stack them with parchment paper in between, then pop them in a freezer-safe bag or container. They’ll keep for up to 2 months. Just thaw overnight in the fridge before using.
- Reheating: You can eat them cold, but if you prefer them warm, gently heat in a nonstick skillet over low heat or pop them in the microwave for 10–15 seconds—just enough to soften.
FAQ
Can I make these wraps without Parmesan?
Yes! You can swap it with any finely grated cheese like mozzarella or a dairy-free alternative. Just make sure it melts well and adds a bit of structure.
Can I use low-fat cottage cheese?
You can, but the texture may be a little drier and less rich. Full-fat gives the best flavor and flexibility.
How long do cottage cheese wraps last in the fridge?
They’ll stay fresh for up to 5 days in an airtight container. Stack with parchment between layers to prevent sticking.
Are these wraps keto-friendly?
Absolutely! They’re low in carbs and high in protein and healthy fats, making them great for keto or low-carb lifestyles.
Can I freeze cottage cheese wraps?
Yes! Freeze them flat with parchment paper between each one. They’ll last up to 2 months. Just thaw in the fridge and reheat gently before using.
More Cottage Cheese Recipes
- Cottage Cheese Pancakes
- Cottage Cheese Lemon Mousse
- The Best Cottage Cheese Chips
- Easy Cottage Cheese Ice Cream
Cottage Cheese Wrap Recipe
Description
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 4 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
- Combine the cottage cheese, eggs, Parmesan, garlic powder, and Italian seasoning in a blender or food processor. Blend for 1 minute, or until the batter is silky smooth.
- Pour the mixture onto the prepared tray. Use a silicone spatula to evenly spread it out into a thin, uniform rectangle—try not to leave any gaps.
- Bake in the center of the oven for 30–35 minutes, or until the top looks set and lightly golden. Some ovens may take a bit longer.
- Once baked, let the wrap cool completely on the tray. This helps it firm up. Then carefully peel it off the parchment paper—it should lift easily when fully cooled.
- Cut into 2 sections and load up with your favorite fillings. Here are some delicious combos to try:• Cream cheese, crispy bacon, and cherry tomatoes – a savory, creamy classic with a fresh bite.• Grilled chicken, avocado slices, cucumber ribbons, and a drizzle of tahini or hummus• Roasted red peppers, feta cheese, arugula, and a swipe of pesto• Sliced boiled eggs, mashed avocado, baby spinach, and chili flakes for a kick• Smoked salmon, cream cheese, thinly sliced red onion, and fresh dill• Sautéed mushrooms, caramelized onions, and shredded cheddar for a warm, melty option
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.