High Protein Cottage Cheese Egg Wrap

A cooked yellow egg wrap partially rolled up on a sheet of parchment paper.

5 from 2 votes

High Protein Cottage Cheese Egg Wrap

💥💪🏻 Incorporating a significant amount of protein into your diet just got EASIER with this Two-Ingredient High Protein Cottage Cheese Wrap made with just cottage cheese + eggs! Wrap up whatever you like and have fun getting creative because 51 grams of vegetarian protein (just for the wrap) never tasted so good!

Prep Time3

Cook Time30

Cooling Time7

Course: 30-Minute Meals, Breakfast, lunch, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: cottage cheese wrap, egg and cottage cheese wrap, high protein cottage cheese wrap

Servings:

Calories: 377cal

Equipment

Ingredients

1 ½ cups low fat cottage cheese plus 1/4 to 1/2 cup additional, as needed (I use Trader Joe's 1% Cottage Cheese. If you're using a higher fat percentage of cottage cheese, you may not need more than 1 1/2 cups)
2 large eggs
¼ teaspoon garlic powder or to taste
¼ teaspoon onion powder or to taste
¼ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Instructions

Preheat oven to 350F and line a large baking sheet with parchment paper. Tip - The parchment is mandatory so don't try to skip it or you will have a massive stuck-on mess later! Set aside.
To the canister of a small blender (I like the Beast blender or a Magic Bullet size blender because with a Vitamix or larger blender, the blade may be potentially a bit too high although give it a try), add 1 1/2 cups cottage cheese, two eggs, the seasonings to taste, salt, pepper, and pulse or blend until just smooth.
Tips: Don't over-blend. The longer that you blend, the more that this batter liquifies and becomes thinner, which you don't want.
If after blending the batter seems very thin (practically like the consistency of milk), add an additional 1/4 to 1/2 cup cottage cheese and give a quick pulse to blend and incorporate.
This is trial and error, and exact amount of cottage cheese is dependent on the brand of cottage cheese you use, the fat percentage, the texture and water content, etc.
If using higher fat cottage cheese such as 2% to 4% you may not need to add any additional cottage cheese because fattier cottage cheese will be inherently thicker so the batter will be thicker too. Good Culture brand cottage cheese tends to be pretty thick so if you're using it, start with 1 1/2 cups.
To the lined baking sheet, starting in the center, slowly pour the batter from the blender canister onto the baking sheet, starting in the center and working out. Tip - I fold or crease the sides of the parchment to make a little "box" for the batter so it can't run off while baking.
Bake for about 25 to 30 minutes, or until the top and center is set. Start checking at 20 minutes and don't worry how long you need to bake it and what the clock says.
Baking Tips - I strongly recommend rotating your baking sheet once midway through cooking for more even baking. It's ok to have it be a bit more golden browned in areas and it will not taste burnt. The wrap will puff during baking and deflate upon cooling.
Allow the wrap to cool on the parchment for about 7 to 10 minutes before peeling it away from the parchment. Don't try to use it immediately because it's too hot and it will be prone to ripping.
When you're ready to stuff the wrap, but make sure not to over-stuff. This is a delicate wrap and there's no flour or grains so like in a flour or corn tortilla, so take it easy and don't try to add too much because it will rip. I usually cut it in half, stuff one side and eat it for breakfast and later on stuff and eat the other half for lunch.
Stuffing Ideas: Cold cuts, leftover perfect chicken, scrambled eggs or a fried egg, roasted veggies, freshly sliced tomatoes or bell peppers, black beans or garbanzo beans, fresh herbs like basil or cilantro, green salsa, restaurant style red salsa, and more!

Video

Notes

Nutritional Stats: Are calculated by computer and will vary slightly depending on what brand of cottage cheese you're using, the exact fat percentage, how much protein your brand contains per gram, the exact size of your large eggs, etc.

Storage: Wraps are best enjoyed when freshly made - or later on the same day. I eat half for breakfast and the other half for lunch. You can refrigerate it in an airtight container for up to 2 to 3 days and reheat gently in the microwave however wraps will be more prone to ripping and I don't care for the texture as much.

Nutrition