High-Protein Cottage Cheese Wraps
Published 2/3/2025
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We’re coming atcha with the viral cottage cheese wraps and you’re going to love them! I’m not going to lie, I was skeptical, but we nailed this recipe and they’re actually super tasty.
The cottage cheese wraps themselves have a whopping 30g of protein per serving — and that’s before you even add any fillings. All you need are 2 main ingredients (cottage cheese and eggs) and a few spices to get started.
Here at Fit Foodie, we love witnessing the beauty of what a little cottage cheese can do to an otherwise ordinary recipe. From our Cottage Cheese Gnocchi to our Blackberry Cheesecake Cottage Cheese Ice Cream, there is nothing this dairy product can’t do. Sooo, why not make cottage cheese wraps!?
Better yet, making them isn’t even complicated. You literally just blend up the batter and spread it on a pan. And while you wait for the wrap to bake, you prepare all your yummy fillings. Customize it however you wish!
What is a cottage cheese wrap?
Cottage cheese wraps went viral on social media! They are a wrap made with blended cottage cheese, eggs, and spices. They’re high-protein, gluten-free and can be used for breakfast wraps or for a main meal.
What You Need
For the cottage cheese wrap itself
- 2% cottage cheese: This is the perfect kind of cottage cheese for this recipe because it’s not too watery and has just a tad bit more flavor than 0%.
- Eggs: You’ll need two eggs for this recipe to help hold everything together.
- 2% plain Greek yogurt: Adding a little Greek yogurt to your cottage cheese gives the protein wraps a little more airy texture.
- Blender: You’ll need a blender to mix the batter for the protein wraps.
For the wrap fixings / fillings
- Greek yogurt spread: The base of the seasoned Greek yogurt spread is — you guessed it — Greek yogurt. Add mayo, ketchup, dijon, chives, salt and pepper for super flavorful homemade spread.
- Deli turkey: Add in any deli meat you like! We love turkey because it’s lean and flavorful.
- Havarti cheese: This cheese is so creamy and delicious! Swiss would also be delicious.
- Veggies: We used bell pepper, onion, and dill pickles, but you can add any veggies you like / have on hand.
- Arugula: This peppery green adds a nice bite to the wrap.
Make Your Dream Wrap
Feel free to substitute the wrap fixings with your favorite deli meat, greens, and veggies. You can swap the deli turkey with grilled chicken, smoked ham, or roast beef. In terms of greens, you can use spinach, kale, or mixed greens. We used red onion, bell peppers, and pickles, but other veggies like avocado, cucumber, or tomato would also be superb!
Can I meal prep this recipe?
Absolutely! If you are meal-prepping this recipe, we recommend waiting to assemble the wraps until you are ready to eat them. This will prevent the wrap from getting soggy.
here’s a tip!
Every oven is different, the goal for the wrap is to get it to set and brown. Feel free to bake the wrap longer for a more golden brown wrap.
How to Store Cottage Cheese Wraps
To store the cottage cheese wraps, let them cool completely. Then, layer them flat and store with parchment paper between each wrap to ensure they don’t stick together. Store them in an airtight container for up to 3 days in the fridge.
Serving Suggestions
We love a tasty wrap dipped in a good soup! Try this cottage cheese protein wrap with our Split Pea Soup with Ham, Creamy Chicken Orzo Soup, or Roasted Butternut Squash Soup for a hearty and delicious meal. You can also serve these wraps alongside a salad. This Apple Burrata Salad and Street Corn Salad are soooo yum.
Cottage Cheese Wrap Recipe
Ingredients
Cottage Cheese Wraps
- 2 cups 2% cottage cheese
- 2 large eggs
- 2 teaspoons dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
Seasoned Greek Yogurt Spread
- ¼ cup 2% plain Greek yogurt
- 1 tablespoon mayo
- ½ tablespoon ketchup
- 1 teaspoon dried chives
- ¼ teaspoon seasoned salt
- ¼ teaspoon freshly ground pepper
- Pinch of sea salt
Wrap Fixings
- 4 slices deli turkey
- 4 slices havarti cheese
- 1 red bell pepper, thinly sliced
- 1 large dill pickle, cut into sticks
- ¼ red onion, thinly sliced
- 1 cup arugula
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Prepare the cottage cheese wrap by adding the cottage cheese, eggs, chives, garlic powder, and salt to a blender. Blend until smooth.
- Pour the mixture out on the lined baking sheet and spread the mixture out evenly into a rectangular shape with a spatula. Bake for 30-45 minutes or until the wrap is golden brown.
- While the wrap bakes, prepare the seasoned Greek. Add all of the ingredients for the seasoned Greek to a bowl. Mix until combined and transfer it to the refrigerator to stay cold.
- When the wrap is done baking, remove it from the oven, carefully transfer the parchment paper to a cutting board, and place it in the fridge to cool for about 10-15 minutes.
- When the wrap is cool, cut the wrap in half widthwise and add 2 tablespoons of seasoned Greek to each half. Spread it out evenly over the wrap.
- Add all of the wrap fixings to the wrap and carefully roll up each wrap.
- Enjoy the wrap immediately.
Tips & Notes
- Nutrition information: includes ONLY the wrap itself — not the the fillings.
- Every oven is different. The goal for the wrap is to get it to set and brown. Feel free to bake the wrap longer for a more golden brown wrap.
- Feel free to substitute the wrap fixings with your favorite deli meat, greens, and veggies.
- If you are meal-prepping this recipe, we recommend waiting to assemble the wraps until you are ready to eat them.
- To store the cottage cheese wraps, let them cool completely. Then, layer them flat and store with parchment paper between each wrap to ensure they don’t stick together. Store them in an airtight container.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Dalya from It’s Raining Flour.
