Cooking with Toti
cookingwithtoti.com/recipes/cottage-cheese-egg-wrap
High-Protein Cottage Cheese Egg Wrap
Soft, flexible, high-protein wrap — made entirely in the blender, baked not flipped.
Serves
1 large wrap
Time
30 min
This soft, flexible high-protein wrap is made entirely in the blender, poured into a pan, and baked — no stovetop flipping. Perfect for wrapping with your favorite fresh fillings.
Instructions
- 1
Preheat oven to 370°F (188°C). Line a round pizza pan or flat baking pan with parchment.
- 2
Blend cottage cheese, mozzarella, eggs, paprika, oregano, and salt until completely smooth.
- 3
Pour onto the parchment — it spreads naturally into a round.
- 4
If using, top with thin red onion rings and a few thin pieces of butter.
- 5
Bake 18–22 min, until set and lightly golden around the edges.
- 6
Cool a few minutes, then carefully remove from parchment.
- 7
Add your fillings, roll gently into a wrap, and slice in half.
Toti’s Tips
- ✓Blending everything together, including the cottage cheese, breaks down the curds so the baked wrap turns out smooth and pliable instead of lumpy and prone to tearing.
- ✓Pouring the batter onto parchment and letting it spread naturally keeps the thickness even, which means it cooks through and bakes at the same rate all over.
- ✓Bake just until set and lightly golden at the edges — overbaking dries the wrap out and makes it crack instead of fold.
- ✓Let the wrap cool a few minutes before rolling, since it's too soft and fragile straight from the oven and can tear if handled hot.
- ✓Adding thin butter slices or onion on top before baking gives a bit of extra richness and light char, since the wrap itself has no added fat besides the cheese.
- ✓This becomes flexible again once slightly cooled, so don't worry if it looks a bit puffed or firm straight out of the oven.
- ✓Keep fillings light and not too wet, since heavy or watery fillings can make the wrap soggy and hard to fold neatly.
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