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
Storage: Keep the wraps in an airtight container in the refrigerator for up to 4 days. Place a layer of parchment paper between each wrap to prevent sticking. You can also freeze them for up to 2 months — just stack with parchment paper and store in a freezer-safe bag. When ready to eat, thaw overnight in the refrigerator.
Reheating: To reheat, warm the wraps in a dry skillet over medium-low heat for about 30 seconds per side, or microwave them for 15–20 seconds until soft and warm.
Pro Tips: Use full-fat cottage cheese for the best texture. If your cottage cheese is watery, strain it for 5 minutes before blending. Avoid flipping too early, as that can cause tearing. Let the wraps cool before using — this helps make them more pliable and easier to roll.