Two ingredients are all you need for this high protein, low carb cottage cheese wrap! Spread cottage cheese onto a parchment-lined baking sheet, top with parmesan, and bake until golden. You can use it as a flatbread, or fill it with any of your favorite sandwich ingredients!
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The two-ingredient cottage cheese wrap that transformed my lunch.
From Cottage Cheese Pizza to Cottage Cheese Eggs, I’m beginning to wonder if there is anything cottage cheese can’t do.
I had previously made my cottage cheese wraps by blending together cottage cheese with eggs, then spreading onto a sheet and baking, but that approach required dirtying my blender, which is not something I’m in the mood to do on busy days.
Enter this two-ingredient, no blending cottage cheese wrap.
All you need to do is spread cottage cheese onto a baking sheet directly from the container, sprinkle it with parm and pop into your oven for 20 to 25 minutes. Out pops a golden cottage cheese flatbread, ready to be filled with anything you fancy.
My current favorite filling is a Caesar salad made with romaine, diced chicken, and my favorite Caesar Dressing.
The cottage cheese wrap is golden and crunchy at the edges with a slight Parmesan flavor. It reminds me of a giant Parmesan crisp in the best possible way!
Recipe Tips and Tricks
- Use oil AND parchment paper. You don’t want the wrap to stick.
- Cool the wrap COMPLETELY. If you try to remove it too soon, it will fall apart.
- Don’t use fat free cottage cheese. You need the fat to hold the wrap together and make it taste satisfying.
- Loosen with a spatula. A thin, flexible spatula like this fish spatula is perfect for lifting your flatbread from the paper without tearing it.
Cottage Cheese Wrap
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Ingredients
For the Cottage Cheese Flatbread
- 1 cup low fat cottage cheese or full fat; do not use fat free
- 3 tablespoons grated Parmesan cheese
- oil or nonstick spray
For the Chicken Caesar Salad Filling (Yields 2 Salads)
- 1 chicken breast lightly pounded into an even thickness
- ½ tablespoon olive oil
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Pinch ground black pepper
- 2 cups chopped romaine
- 3 tablespoons Caesar Dressing more to taste
- 2 tablespoons grated Parmesan
Instructions
- Make the flatbread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Brush the paper with oil or coat generously with nonstick spray. Spread the cottage cheese into an even layer creating a flatbread shape. Sprinkle with 3 tablespoons Parmesan.
- Bake the cottage cheese wrap for 20 to 25 minutes, until golden and set. At 10-minutes, remove it from the oven. If the curds have spread out a lot, use a spatula to very gently scoot them closer together, then continue baking. Let cool completely, then loosen with a spatula and carefully peel off of the parchment.
- Make the chicken: Drizzing the chicken with the oil and sprinkle with the paprika, garlic powder, salt, and pepper, rubbing to coat it evenly. Air fry at 375°F, until the chicken reaches 165°F on an instant read thermometer (I remove mine at 155°F then let it come to temperature as it rests), about 8 minutes for small breast or all the way up to 14 for a larger breast. Let cool 5 minutes, then dice. (You can also bake in the oven at 425°F for 12 to 18 minutes depending upon the size of your breast.)
- In a bowl, toss together the chicken, romaine, 2 tablespoons Parmesan and the Caesar dressing.
- Pile half inside of the wrap, roll, and enjoy. Save the second half for a future wrap.
Notes
- Nutrition is calculated with half the amount of the Caesar salad ingredients
- Wrap is best enjoyed the same day it is made. If you have extra break it into pieces, refrigerate, and serve over salads like “croutons.”
Nutrition
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