Let’s skip the long intro and get to what matters — these 2 Ingredient Cottage Cheese Wraps are simple, easy, and surprisingly healthy. This recipe feels like real tortillas that actually bend, roll, and hold together without tearing. I’ve tested it more times than I’d like to admit because my daughter kept making a request for her school lunch. The texture turned out so smooth, just like crepes, once the cottage cheese and eggs were blended and cooked right. It’s one of those special things that makes healthy cooking fun — no weird powders, no complicated mixing, just two ingredients that actually work.
Each wrap packs around 14 grams of protein and only 2 carbs, which is perfect for anyone trying to hit their protein goals without derailing the day. My son, who once called healthy food “punishment,” now calls this his favorite. It’s real, tasty food that turns a lazy day into a win for the whole house. These wraps are proof that simple, healthy choices can actually taste perfect, and sometimes the best recipes are the ones that just work right — especially when they make your kids ask for seconds.
Step-by-Step Instructions
How to Make 2 Ingredient Cottage Cheese Wraps
- Blend your ingredients
In a blender, combine 1 cup full-fat cottage cheese (drained if watery) and 2 large eggs at room temperature. Blend until completely smooth. The goal is a silky, lump-free batter that looks a bit like crepe mix — smooth and slightly pourable. - Preheat your pan
Warm a non-stick skillet or crepe pan over medium-low heat. Lightly spray with avocado oil or your preferred non-stick spray. A low, steady temperature helps the wraps cook evenly and stay flexible without burning. - Cook one wrap at a time
Pour about ¼ cup of the batter into the center of the pan, tilting it in a circular motion to spread the mixture into a thin, even layer. Cook for 1–2 minutes until the edges lift slightly and the surface looks mostly set. - Flip carefully for that perfect texture
Use a thin spatula to gently loosen the edges and flip. Cook for another 30–60 seconds on the second side. The wrap should turn lightly golden but remain soft and pliable — not crispy. Think crepe-like, not crunchy. - Cool and stack
Transfer the finished wrap to a plate and let it cool for 1–2 minutes before stacking another on top. Cooling helps them firm up slightly and prevents sticking. Repeat until all the batter is used. - Fill, roll, and enjoy
Use your wraps immediately or store them for later. Fill with turkey, avocado, greens, or even almond butter and banana for a sweet version. They’re versatile, bendy, and so easy to customize for breakfast, lunch, or snacks.
Nutrition Facts
(Approximate, based on 2 wraps per batch)
- Calories: ~128
- Protein: ~14 g
- Carbohydrates: ~2 g
- Fat: ~6 g
- Fiber: ~0 g
- Sugar: ~1 g
These 2 Ingredient Cottage Cheese Wraps are high-protein, low carb, gluten-free, and keto-friendly — perfect for a quick lunch, snack, or healthy meal prep idea.
Ingredients
Method
- Start by adding cottage cheese to a blender and blend on high-speed until the batter is completely smooth with no lumps. This step gives the wraps that soft tortilla texture instead of turning into a mess. Taking a moment to blend the recipe properly makes all the difference.
- Add 1 cup cottage cheese and large eggs to your blender, then blend again on high speed until the mixture is pourable, like pancake batter. Scrape the sides of the blender to catch any curds or stray bits. Keep the consistency thin, so it spreads evenly when cooking.
- Heat a nonstick skillet over medium heat and lightly coat it with cooking oil. Make sure the pan is properly heated before pouring. You can test the temperature by dropping a tiny bit of batter in the center—it should sizzle gently without smoking.
- Now pour the batter into the pan and use a circular motion to spread it thin and evenly, just like crepes. Let it cook for a few minutes until the edges start lifting, the surface looks dry and set. Avoid flipping early, or it might tear.
- Use a spatula to flip the wrap carefully. Cook until golden with brown spots, then move it to a plate to cool slightly. Warm wraps are fragile, but once cooled, they become flexible and strong. Repeat with the remaining batter to make your second wrap.
- Gently tilt the pan in one confident motion to transfer and cook the other side. This crucial step ensures the texture stays smooth and thin. Keep the heat proper and steady for a perfect finish that looks professional every time.
Notes
FAQs
1. Are these cottage cheese wraps keto and gluten-free?
Yes! These wraps are naturally gluten-free, low carb, and keto-friendly. Each wrap contains just about 2 carbs and 14 grams of protein, making it a perfect fit for a keto or high-protein diet.
2. Can I make these wraps dairy-free?
Not exactly — since cottage cheese is dairy-based. However, you can experiment with dairy-free alternatives like silken tofu blended with eggs. The flavor will differ slightly, but it will still give you a high-protein, low-carb wrap option.
3. What’s the best way to store and reheat these wraps?
Let your wraps cool completely, then layer them with parchment paper and store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to 2 months. Reheat gently in a skillet for 30 seconds on each side or warm in the microwave for 10–15 seconds.
4. How can I use these cottage cheese wraps?
They’re incredibly versatile! Try them as:
- A low carb sandwich wrap filled with deli turkey and avocado
- A healthy breakfast wrap with eggs and spinach
- A sweet crepe-style treat with berries and Greek yogurt
- A quick post-workout snack rolled with hummus and veggies
They bend, roll, and hold together beautifully — just like tortillas but lighter and more nutritious.
5. Do these wraps taste eggy or cheesy?
Not at all. Once cooked, the wraps have a neutral flavor similar to crepes or soft tortillas. The cottage cheese gives them a creamy texture and a subtle richness, while the eggs hold everything together. Add herbs or spices to the batter if you want more flavor.
6. Can I meal prep these for school or work lunches?
Absolutely! These wraps are one of my go-to meal prep recipes. My daughter takes them to school with turkey and cheese, and my son loves them with almond butter. They stay soft even after chilling and reheat perfectly, making them a great make-ahead lunch idea for busy families.
