These cottage cheese wraps are packed with protein! 4 filling ideas for a summer lunch

Make your own cottage cheese wraps for a protein-packed lunch.

Some are calling it a cottage cheese comeback. Once reserved for the salad bar, this dairy product is popping up in all sorts of recipes—like this two ingredient wrap!

Packed with protein, Amy Roskelley says these cottage cheese wraps are the perfect mom-meal. She shared four filling ideas to get you through the day.

Blend your cottage cheese and egg whites, and spread on a sheet pan to bake. Wrap it up with your choice of filling, savory or sweet!

Savory Cottage Cheese Wraps

By Amy Roskelley

INGREDIENTS

• 1 cup fat free cottage cheese
• 1/3 cup liquid egg whites
• 1 dash garlic powder
• 1 dash onion powder
• 1 dash salt

(If filling with sweet fillings, like cinnamon sugar, exclude garlic powder, onion powder, and salt)

METHOD

1. Blend all ingredients in a blender till smooth. You’ll get the consistency of thick milk.
2. Line a 13X9 inch cookie sheet with parchment paper.
3. Pour blended ingredients into a rectangle on the parchment paper (and sprayed with cooking spray if you wish). It won’t hit the sides, and that’s OK!
4. Bake at 350 for 30 minutes (minimum). If it’s undercooked, it won’t peel from the paper well. Make sure it’s dry on both sides by cooking it long enough.
5. Once cooked, let sit for 10 minutes on the counter, and then peel and use in a wrap!

Nutrition

Serving: 1wrap | Calories: 193cal | Carbohydrates: 11g | Protein: 37g | Fat: 0g

Notes:

• The original recipe has a whole egg, rather than egg whites. I chose egg whites to keep the calories down, but you can definitely make it with a whole egg.
• It doesn’t save well. I’d only make it if you are going to eat it within an hour of making it. When I left it out for a few hours, it curled up on the sides and started to get stale/crispy/etc. It didn’t wrap well after it dried out.
• If it doesn’t peel away from your parchment paper effectively, it might be undercooked. When the bottom of my wrap was a bit wet still (not cooked all the way), it wouldn’t peel from the paper.
• Get high quality parchment paper. Quality does matter. If you are unsure, just spray that paper with a little cooking spray before you pour all the liquid onto pan.
• Blend until there are no chunks of cottage cheese left. In fact, the consistency I got was pretty much like milk! So blend until you can’t blend any more.

Find more healthy recipes from Amy on Instagram, @healthbeet, or on her website, healthbeet.com.