Cottage Cheese Wraps
Get ready to fuel your day with these deliciously nutritious Cottage Cheese Wraps! Packed with creamy cottage cheese, fluffy egg whites, and protein-rich tuna, each bite offers a whopping 65g of protein while keeping it light at just 520 calories. Perfect for a quick lunch or a post-workout snack, these wraps are a tasty way to stay energized and satisfied!
Prep
15
min
Cook
25
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- Green onionsoptional
- Lemon juiceoptional
- Tomatoesoptional
🥩Meat & Seafood(1)
- 100 g of tuna in water (3.53 oz)
🥛Dairy & Eggs(3)
- 400 g of cottage cheese (3%) (14.1 oz)
- 2 egg whites
- 1 tablespoon of 0% protein yogurt (15 ml)
🧂Spices & Seasonings(2)
- Everything bagel seasoningoptional
- Oreganooptional
👨🍳 Instructions
- 1
Mix 400 g of cottage cheese with 2 egg whites.
- 2
Spread the mixture onto a baking sheet in a rectangular shape.
- 3
Season with oregano and Everything Bagel seasoning.
- 4
Bake in the oven at 180 degrees Celsius for about 25 minutes.
- 5
For the filling, mix 100 g of tuna, a tablespoon of protein yogurt, chopped green onions, and lemon juice.
- 6
Cut the baked cottage cheese mixture in half before removing it from the sheet.
- 7
Spread a little sun-dried tomato puree, add the tuna mixture, and some slices of tomato.
- 8
Roll the wraps and they are ready to serve.
💡 Pro Tips
- ✓Blend the cottage cheese and egg whites until completely smooth using an immersion blender or food processor rather than just stirring, since intact curds create weak points that tear the wrap when rolling.technique60-90 seconds blending
- ✓Spread the mixture to an even 4-5 mm thickness on parchment paper because thicker spots stay wet and gummy while thin spots overcook and become brittle, both of which cause cracking during rolling.technique4-5 mm thickness
- ✓Bake at 180°C until the surface is golden and just set but still pliable, checking at 20 minutes since cottage cheese's high moisture content (around 80%) means overbaking past 25 minutes drives off too much water and turns the wrap crackery instead of flexible.timing20-25 minutes
- ✓Let the baked sheet cool for 3-4 minutes before cutting and rolling, as the residual heat continues to firm up the egg white proteins through carryover coagulation, giving the wrap structural integrity it lacks straight out of the oven.timing3-4 minutes
- ✓Pat the tuna mixture dry with a paper towel before filling, since excess moisture from the tuna and yogurt will migrate into the cottage cheese wrap and soften it, causing it to split open within 10-15 minutes of assembly.ingredient10-15 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
2
people
Level
beginner
Share this recipe
Cottage Cheese Wraps
Get ready to fuel your day with these deliciously nutritious Cottage Cheese Wraps! Packed with creamy cottage cheese, fluffy egg whites, and protein-rich tuna, each bite offers a whopping 65g of protein while keeping it light at just 520 calories. Perfect for a quick lunch or a post-workout snack, these wraps are a tasty way to stay energized and satisfied!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- Green onionsoptional
- Lemon juiceoptional
- Tomatoesoptional
🥩Meat & Seafood(1)
- 100 g of tuna in water (3.53 oz)
🥛Dairy & Eggs(3)
- 400 g of cottage cheese (3%) (14.1 oz)
- 2 egg whites
- 1 tablespoon of 0% protein yogurt (15 ml)
🧂Spices & Seasonings(2)
- Everything bagel seasoningoptional
- Oreganooptional
👨🍳 Instructions
- 1
Mix 400 g of cottage cheese with 2 egg whites.
- 2
Spread the mixture onto a baking sheet in a rectangular shape.
- 3
Season with oregano and Everything Bagel seasoning.
- 4
Bake in the oven at 180 degrees Celsius for about 25 minutes.
- 5
For the filling, mix 100 g of tuna, a tablespoon of protein yogurt, chopped green onions, and lemon juice.
- 6
Cut the baked cottage cheese mixture in half before removing it from the sheet.
- 7
Spread a little sun-dried tomato puree, add the tuna mixture, and some slices of tomato.
- 8
Roll the wraps and they are ready to serve.
💡 Pro Tips
- ✓Blend the cottage cheese and egg whites until completely smooth using an immersion blender or food processor rather than just stirring, since intact curds create weak points that tear the wrap when rolling.technique60-90 seconds blending
- ✓Spread the mixture to an even 4-5 mm thickness on parchment paper because thicker spots stay wet and gummy while thin spots overcook and become brittle, both of which cause cracking during rolling.technique4-5 mm thickness
- ✓Bake at 180°C until the surface is golden and just set but still pliable, checking at 20 minutes since cottage cheese's high moisture content (around 80%) means overbaking past 25 minutes drives off too much water and turns the wrap crackery instead of flexible.timing20-25 minutes
- ✓Let the baked sheet cool for 3-4 minutes before cutting and rolling, as the residual heat continues to firm up the egg white proteins through carryover coagulation, giving the wrap structural integrity it lacks straight out of the oven.timing3-4 minutes
- ✓Pat the tuna mixture dry with a paper towel before filling, since excess moisture from the tuna and yogurt will migrate into the cottage cheese wrap and soften it, causing it to split open within 10-15 minutes of assembly.ingredient10-15 minutes