These Cottage Cheese Wraps are soft, flexible, and surprisingly satisfying. Each wrap is high in protein (over 21 g per serving!) and made with just a handful of real food ingredients—no flour, no complicated steps. Just blend, bake, and roll. They’re incredibly versatile: use them as low-carb sandwich wraps, breakfast burritos, or even thin pizza crusts. Whether you’re meal prepping for the week or need a quick bite between errands, these wraps have your back.

I’ve been on a serious cottage cheese-in-everything kick lately. If you’ve been around here for a while, you’ve probably seen me whip up your favorites—like the Cottage Cheese Peanut Butter Mousse, that ultra-creamy Cottage Cheese Cheesecake, and yes, even Cottage Cheese Brownies (because why not?).

Most of my creations so far have been on the sweet side, but it was time to take this high-protein powerhouse into savory territory. So when I saw the viral cottage cheese wrap trend making waves online, I knew I had to try it—and it totally delivered.

And the best part? These wraps are not only delicious but also incredibly easy to make. You don’t need any fancy equipment—just a blender, a baking sheet, and a few pantry staples. The result is a soft, pliable flatbread that holds together beautifully and tastes way better than anything store-bought.

Whether you fill them with crispy bacon and cream cheese, load them up with grilled chicken and fresh veggies, or keep it simple with eggs and avocado, these wraps are the perfect low-carb, high-protein base for any meal of the day. They’re also naturally gluten-free, and can be made ahead for quick lunches or post-workout bites.

What You’ll Need

Here’s a quick look at the ingredients before we dive into the step-by-step instructions.

• Cottage cheese – Use full-fat for the best flavor and texture. Low-fat works, but won’t be quite as creamy.
• Eggs – Help bind everything together.
• Parmesan cheese – Adds flavor and structure.
• Garlic powder + Italian seasoning – For that herby, savory boost. You can swap in your favorite spices too!

How to Make Cottage Cheese Wraps

Get your oven ready

Preheat your oven to 350°F (175°C). Line a large baking tray with parchment paper—then lightly spray it with oil or brush with a bit of olive oil. Trust me on this part! If you skip greasing the paper, your wrap might stick, and no one wants to scrape off bits of wrap with a spatula.

Blend it up

Add your cottage cheese, eggs, Parmesan, garlic powder, and Italian seasoning to a blender or food processor. Blend on high for about 45 seconds to 1 minute, until the mixture is super smooth—no lumps left behind. You want it to look like a creamy batter.

Pour and spread

Pour the blended mixture right onto your prepared baking sheet. Then, using a silicone spatula (or the back of a spoon in a pinch), gently spread it out into a thin, even rectangle. Don’t worry if it’s not perfect—just try to keep it even so it cooks properly.

Bake until golden

Pop the tray into your preheated oven and bake for 30–35 minutes, or until the wrap is set and lightly golden on top. Depending on your oven, it might take a little longer—up to 40 minutes is totally normal. It should feel dry to the touch and not jiggle when you move the tray.

Let it cool (this part matters!)

Once baked, let the wrap cool completely before trying to move it. It needs time to firm up so it doesn’t tear. After it’s cooled, gently peel it off the parchment paper—it should come off easily, especially if you greased the paper well.

Time to fill and roll!

Now comes the fun part! Slice it into sections or keep it whole, then fill with whatever you’re craving. I love it with cream cheese, crispy bacon, and cherry tomatoes—but it’s also great with grilled chicken, veggies, or even scrambled eggs for a breakfast wrap.

How to Make Cottage Cheese Wraps

Get your oven ready

Preheat your oven to 350°F (175°C). Line a large baking tray with parchment paper—then lightly spray it with oil or brush with a bit of olive oil. Trust me on this part! If you skip greasing the paper, your wrap might stick, and no one wants to scrape off bits of wrap with a spatula.

Blend it up

Add your cottage cheese, eggs, Parmesan, garlic powder, and Italian seasoning to a blender or food processor. Blend on high for about 45 seconds to 1 minute, until the mixture is super smooth—no lumps left behind. You want it to look like a creamy batter.

Pour and spread

Pour the blended mixture right onto your prepared baking sheet. Then, using a silicone spatula (or the back of a spoon in a pinch), gently spread it out into a thin, even rectangle. Don’t worry if it’s not perfect—just try to keep it even so it cooks properly.

Bake until golden

Pop the tray into your preheated oven and bake for 30–35 minutes, or until the wrap is set and lightly golden on top. Depending on your oven, it might take a little longer—up to 40 minutes is totally normal. It should feel dry to the touch and not jiggle when you move the tray.

Let it cool (this part matters!)

Once baked, let the wrap cool completely before trying to move it. It needs time to firm up so it doesn’t tear. After it’s cooled, gently peel it off the parchment paper—it should come off easily, especially if you greased the paper well.

Time to fill and roll!

Now comes the fun part! Slice it into sections or keep it whole, then fill with whatever you’re craving. I love it with cream cheese, crispy bacon, and cherry tomatoes—but it’s also great with grilled chicken, veggies, or even scrambled eggs for a breakfast wrap.