Cottage Cheese Wrap

Back on the cottage cheese trends for that sneaky protein. This time I tried the viral cottage cheese wrap, though it didn’t stay in wrap shape, it was delicious, and I would definitely make it again and again.

First, I preheated the oven to 350. In a blender I added about one cup of cottage cheese, 2 eggs, splash of water, salt, pepper, onion powder, garlic powder and Italian seasoning. Once smooth I decided to add some parmesan to the mix. I blended until smooth and pour over on a parchment lined baking sheet. I did spray it with some cooking spray first. I also topped it with everything but the bagel seasoning.  I baked it for about 35 minutes.

Some of my edges got over cooked. I think my mistake was not checking on it or rotating the pan for more of an even cook. The edges were a bit thinner as well.  I think next time I need to use a smaller pan to have more of an even cook. As well as check on it after about 20 minutes and rotate if necessary. Since the edges were too crispy, I couldn’t roll it like a wrap, but instead it was more like flatbread pieces. Taste was perfect, so perfecting the bake I think will make difference next time.

If you have your own suggestions – comment below!

Live to Eat,
Tiv