Cottage Cheese Wraps

There was a point a couple years back when the algorithm decided I needed to know about cottage cheese wraps. They looked so tasty! They were everywhere! They seemed to be a breeze to make! You pool a quick-blended mixture of cottage cheese and eggs onto a rimmed sheet pan and bake until golden on the bottom. Pile on a bunch of fillings, roll up tight, and enjoy. I was on-board. It’s a great concept, a satisfying meal, and endlessly adaptable. I’m still not sure where the concept originated, but I’ve learned a number of tips and tricks related to making these wraps (and favorite fillings) that I’m going to share today. The deep dive.

Cottage Cheese Wraps

Cottage cheese wraps are a breeze to make, but you do have to be mindful of a couple details the first few times through the process to avoid issues:

Don’t over-process the mixture in your blender. 15-20 pulses does the job, resulting in a smooth batter.
Yes, you need to use parchment paper.
Spread the batter across your sheet pan gently, to a uniform thickness. Too thin, it is more likely to crack.
Bake until the wrap is very golden on the bottom, this is right around 30 minutes in my oven. This is the color you’re after, or even a bit darker!
After removing from the oven, let the wrap set for a bit. Roughly 3-5 minutes is about right. It’s less likely to break apart as you’re filling and rolling.

The Ingredients

To make the wrap component of cottage cheese wraps you need three things: cottage cheese, eggs, and a bit of salt. You can accent from there with abandon. I tend to spice my batter with whatever spice blend I’m fixated on at the time, but herbs, peppers, and pastes are also favorites.

Cottage Cheese: For this recipe I always use low-fat cottage cheese. Typically 1.5%-2% I’ve found that different brands of cottage cheese impact the thickness of the batter, sometimes it is more runny than other times. If you feel like your batter is regularly too runny, use 2 eggs instead of 3. If you feel like your batter is too thick use 3 eggs in place of 2. I find two eggs usually gives me a nice consistency that is easy to pour and work with on the pan.
Eggs: Good quality, large.
Accents: Some favorites include chopped chives (pictured), chopped serrano chile, a couple pieces of turmeric plus freshly ground black pepper, madras curry powder, toasted onion powder.

Cottage Cheese Wrap: Variations

The variations here are endless. A few ideas to flavor the wrap component:

Furikake: add a couple teaspoons of citrus furikake to the wrap mixture prior to baking.
Turmeric & Black Pepper: add 1/4 teaspoon ground turmeric and a few cranks of freshly ground black pepper to your batter.
Double allium: Add some good onion powder along with a bunch of chopped chives to your batter.
Za’atar: add a teaspoon or two of za’atar to the batter. This goes especially well if you use labneh as a spread filling.
Olives: Finely chopped black olives work well here, just make sure to chop them extra fine, and stir them in after blending.

Cottage Cheese Wrap Filling Ideas:

My goal when I make these is: one wrap meal. I’m going for an all-in-one situation. Filling the wraps with something green is usually where I land.

Kale Salad: I like to stem and chop a half bunch lacinato kale. Massage with 1-2 teaspoons of good-tasting vinegar, and 1-2 teaspoons of olive oil, and a bit of salt until it collapses, add some avocado, toasted seeds, cherry tomatoes, etc. and use for your wrap filling.
Broccoli and Winter squash: Pictured below is a wrap smeared with chive-flecked labneh, and topped with simple oven-roasted broccoli, thin crescents of delicata squash, sliced green onions, and a smear of sriracha. Calabrian chili paste is a good alternate here on the spicy front. Also, a few toasted pumpkin seeds. To roast the vegetables, toss them in a bit of olive oil, sprinkle with salt, and roast in the 350°F / 176°C oven until golden brown. You can do this at the same time you are baking the cottage cheese mixture. It’s the wrap also pictured in the lead photo.
Labneh: Use a smear of labneh (homemade labneh is the best!) across the wrap before adding other fillings and rolling. You can see labneh used as a spread in the lead photos here.
Chili crisp
Roasted cherry tomatoes
Pesto
Pan-blistered artichoke hearts