High Protein Viral Cottage Cheese Wrap
This makes one large wrap that I slice in half and use for 2 wraps.
Servings: 2
Equipment
- blender
- baking sheet
- parchment paper or silicone baking mat
Ingredients
For the cottage cheese wrap:
- 1 cup cottage cheese
- 2 large eggs
- 1/2 teaspoon Italian seasoning
- 1/4 to 1/2 teaspoon garlic powder
- salt and pepper to taste
For the breakfast wrap:
- basil and arugula pesto see recipe below
- fresh arugula
- soft scrambled eggs
- crispy bacon
- pickled red onions see recipe below
- chili oil of your choice optional for heat
For the turkey wrap:
- homemade Thousand Island dressing see recipe below
- chopped romaine lettuce or fresh arugula
- crispy bacon slices
- 2 slices turkey deli meat
- tomatoes sliced
- salt and pepper
- avocado slices
- pickled red onions see recipe below
Instructions
For the cottage cheese wrap:
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or use a silicone baking sheet. Spray with non-stick baking spray. Into a blender, blend the cottage cheese, eggs, Italian seasoning, garlic powder and salt and pepper for about 30 seconds. You don't want it to completely become liquid but you do want to ensure everything gets blended up. 30 seconds is perfect!
- Pour the cottage cheese mixture onto the prepped and lined baking sheet. Use a rubber spatula to spread evenly but don't spread it out so much that the mixture becomes too thin. If too thin, the outer edges will burn.
- Bake in the oven for about 25 to 30 minutes, checking to ensure nothing is burning. Your wrap is ready when it's nice and golden brown in some areas on top. Do not let it burn or overcook. Bake for 35 to 40 minutes max. Mine was perfect at 28 to 30 minutes. Remove from oven and let cool before trying to remove it from your baking sheet*.
To make the breakfast wrap:
- Spread the pesto either in the middle or slightly more to one side, making sure to leave a few inches on the side uncovered so you can use it to fold over. Top the pesto with the fresh arugula, scrambled eggs, bacon, pickled red onions and chili oil** if using.
- To wrap and close: take the shorter side of the wrap and fold over and then take the longer side and fold over the entire wrap to close. Slice and enjoy!
To make the turkey wrap:
- Spread the Thousand Island dressing either in the middle or slightly more to one side, making sure to leave a few inches on the side uncovered so you can use it to fold over. Top with romaine or the fresh arugula, turkey slices, bacon, tomato slices. Season the tomatoes with salt and pepper. Add the avocado and pickled red onions.
- To wrap and close: take the shorter side of the wrap and fold over and then take the longer side and fold over the entire wrap to close. Slice and enjoy!
Notes
For the basil and arugula pesto recipe, click here.
For my quick pickled red onions recipe, click here.
For my Thousand Island dressing recipe, click here.
*To help the wrap cool faster, carefully remove the parchment paper or silicone mat from the hot baking sheet and onto a safe, cool surface. This will allow the wrap to cool faster.
**My husband also added salsa and loved it!