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Hands holding a delicious cottage cheese wrap filled with turkey, lettuce, tomato, pickles, red onion, and spinach.
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3 from 1 vote

Cottage Cheese Wrap Recipe

Low-carb and high-protein, these cottage cheese protein wraps are the perfect vessel for all your favorite sandwich fixings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Wraps
Cuisine: American
Keyword: cottage cheese wraps
Servings: 2
Author: Emily Richter

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.
    Thick yellow batter is being poured from a blender onto a lined baking sheet.
  • 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.
    Hand spreading batter evenly on a baking sheet lined with parchment paper using a teal spatula.
  • 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.
    Hand holding a spoon in a ceramic bowl of creamy sauce on a gray surface.
  • 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.
    A rectangular sheet of pale yellow flatbread on parchment paper, placed on a baking tray.
  • 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.
    Two open-faced flatbread sandwiches on a baking sheet, with cheese, arugula, red onions, red peppers, and pickles, topped with a creamy spread, placed on parchment paper.
  • Enjoy the wrap immediately.
    Close-up of a tortilla wrap cut in half, filled with turkey, cheese, lettuce, red onion, and bell peppers, on a white plate.

Video

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.

Nutrition

Calories: 285kcal | Carbohydrates: 11g | Protein: 30g | Fat: 13g | Fiber: 1g | Sugar: 6g