These cottage cheese “wraps” went viral on social media and it was a trend I was willing to put to the test. I was so surprised at how well it held together and I love that it adds a hefty boost of protein. All you have to do is blend together cottage cheese and eggs, spread it out nice and thin, and bake it. You end up with a sturdy alternative to a wrap or bread.
You can essentially fill it with whatever you want, but I went with a classic pesto, mozzarella, and tomato combo with turkey for more protein and arugula for some greens. The wrap itself has about 22g of protein per serving, so at the end of the day, you’re getting between 45-55g of protein per serving, depending on how much cheese and turkey you use.
P.S. This recipe makes enough pesto for the wraps and the Greek Pesto Burger Bowls!
Ingredient highlight
Cottage cheese! is essentially curdled milk that is made by acidifying milk which makes the curds separate from the whey, giving it a creamy, chunky texture. It is a great vegetarian source of protein with just one cup of cottage cheese giving you 25g of protein. Look for brands that add live active cultures for some added digestion benefits (Good Culture brand is the best!)
Servings 2 (1 cup pesto)
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
For the wrap:
- 1 cup cottage cheese*
- 2 large eggs
For the pesto:**
- 4 cups loosely packed basil, parsley, cilantro, dill, and/or arugula (I like to use a mix of two)
- ½ cup toasted almonds
- ½ cup crumbled feta cheese (or use ½ cup parmesan, about 2 oz)
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the sandwich:
- 4-6 oz sliced deli turkey
- 2-4 oz fresh mozzarella cheese, thinly sliced
- 1 tomato, sliced into rounds
- Lettuce or arugula
- *I used two different brands of cottage cheese. Good Culture was a little more runny than Friendship, so your mixture might be thicker or thinner than mine but it all works!
- **You can also just use store bought pesto to save time. This makes enough pesto for this recipe and Greek Pesto Burger Bowls or anything you want to add pesto to!
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper and lightly grease it all over with olive oil or a spray.
- In a high-speed blender, add all of the pesto ingredients and blend until smooth or slightly chunky, starting at a low speed. Transfer to a container, scraping out every last bit.
- In the blender (no need to rinse), add the cottage cheese and eggs. Blend until smooth. Pour down the center of the baking sheet. Use a rubber spatula to spread it into a thin, even rectangle that takes up most of the baking sheet.
- Bake for 35 minutes or until deeply browned on top and on the edges. Don’t take it out early – I did this during testing and the wrap ripped open very easily. It’s better to over bake it. Let cool completely (another key step).
- To assemble, spread about ¼ cup pesto down the center of the wrap. Top with a layer of turkey, cheese, tomato, and arugula. Carefully fold and roll into a wrap. Cut in half with a serrated knife.
Items you can prep ahead (optional)
- Make the pesto
- Make the cottage cheese wrap
- Slice the cheese and tomatoes
Substitutions:
- To make vegetarian, skip the turkey and use 4-6 oz mozzarella.
- This can’t be made vegan due to the cottage cheese in the wrap.
- Use any deli meat in place of turkey.
- Use the cottage cheese wrap base to make any wrap – choose your own adventure!
Storage:
- Store leftovers in an airtight container:
- Pesto: up to 5 days in the fridge or 2 months in the freezer
- Cottage cheese wraps: up to 5 days in the fridge. I imagine these would freeze well too.
Leftovers + Repurposing:
- Use leftover pesto for Greek Pesto Burger Bowls or any other pesto recipe. Pesto is delicious on toast, with scrambled eggs, in sandwiches, or stirred with yogurt for a dip or sauce.
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