high protein wrap

A high-protein cottage cheese wrap made with just 2 ingredients. No blender needed! Use it as a flatbread or wrap it with your favorite sandwich fillings.

Cottage Cheese Wrap

low fat cottage cheese (or full fat; do not use fat free)

Parmesan cheese

chicken breast (lightly

olive oil

paprika

garlic powder

salt

black pepper

romaine

Caesar Dressing (more to taste)

Parmesan

Form

Make the flatbread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Brush the paper with oil or coat generously with nonstick spray. Spread the cottage cheese into an even layer creating a flatbread shape. Sprinkle with 3 tablespoons Parmesan.

Bake

Bake the cottage cheese wrap for 20 to 25 minutes, until golden and set. At 10-minutes, remove it from the oven. If the curds have spread out a lot, use a spatula to very gently scoot them closer together, then continue baking. Let cool completely, then loosen with a spatula and carefully peel off of the parchment.

Cook

Make the chicken: Drizzing the chicken with the oil and sprinkle with the paprika, garlic powder, salt, and pepper, rubbing to coat it evenly. Air fry at 375°F, until the chicken reaches 165°F on an instant read thermometer (I remove mine at 155°F then let it come to temperature as it rests), about 8 minutes for small breast or all the way up to 14 for a larger breast. Let cool 5 minutes, then dice. (You can also bake in the oven at 425°F for 12 to 18 minutes depending upon the size of your breast.)

Toss

In a bowl, toss together the chicken, romaine, 2 tablespoons Parmesan and the Caesar dressing.

Serve

Pile half inside of the wrap, roll, and enjoy. Save the second half for a future wrap.

I was excited to try this "wrap" recipe but must admit I was a little apprehensive regarding the wrap up ability so I ate it 'flatbread' style with slices of roasted chicken and it was delicious!  The wrap was cooled for about 30 minutes and came off the parchment with ease (I kind of over did the oil because I did not want it to stick).  Looking forward to making it again but will use a non-stick spray  next time.  Thanks for another great recipe!

I wonder what I might be doing wrong, as the flavors are definitely there, but it’s not working as a flatbread, everything in the middle seems to be still soft and not cooked… I tried 4% the first time, 2% the second time, followed the tips and tricks, Really let it cool down the second time, found that I needed to have it in the oven for at least 30 minutes, and likely didn’t seem like enough. The flavors are fantastic so I almost use these as croutons!

I had my doubts, but this recipe totally works. It held together better than I expected. The choice of a chicken Caesar salad filling was spot on. I enjoyed making this recipe. Thank you so much!

Patience was definitely key when it came to letting the flatbread cool down completely. When it first came out of the oven, it was still a little soft and fragile. But as it cooled, it firmed up quite a bit and was much easier to handle and peel off the parchment paper. I tried to rush it a little at first, and it started to stick, so definitely don't skip that step!

I didn’t expect the cottage cheese to bake into something I could actually roll up, but it worked pretty well! It’s definitely not your classic wrap, but it held up with the filling and gave the whole thing a lighter feel. Great option if you're trying to cut back on carbs or just want something new. Loved it! Thank you for sharing!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1/vversion1/wWbqFQ2cDsorCxsrrZQj.mp4

A high-protein cottage cheese wrap made with just 2 ingredients. No blending required! Use it as a flatbread or wrap it around any of your favorite sandwich fillings.

Cottage Cheese Wrap Video

High protein cheeseburger wraps that taste amazing and reheat perfectly. Easy, affordable meal prep for muscle gain, weight loss, or healthy lunches.

Cheeseburger Wraps

750 g Beef Mince (5%-10% Fat)

Brown (Yellow) Onion (Diced)

g Tomato Paste

g Smoked Paprika

g Garlic Powder

g Chilli Flakes (Optional)

180 ml Beef Stock

80 g High Protein Yogurt

60 g Tomato Ketchup

g Yellow Mustard

g Dill Pickles (Diced)

Salt & Pepper

Wraps

Cheddar Cheese (Grated)

Sauce of Choice

Heat a large non-stick pan over medium-high heat, lightly spray with oil. Add diced onion and sauté 2–3 minutes until softened. Stir in tomato paste and cook 1 minute to caramelise — this mimics burger-grill flavour and adds natural colour.

Build Flavour Base

Add the beef, breaking it apart as it browns. Once no longer pink, stir in smoked paprika, garlic powder, chilli flakes (optional) and season with salt and pepper. Cook 1 minute to toast the spices and drive off moisture for better caramelisation.

Cook The Beef

Deglaze with beef stock, scraping up any browned bits, and simmer for 3–4 minutes to reduce slightly. Lower the heat, then mix in ketchup and yellow mustard. Fold through Greek yogurt and stir gently until the sauce thickens slightly and coats the beef evenly. Remove from heat and fold through diced pickles. Let rest 5 minutes — the sauce will cling beautifully once cooled.

Build The Sauce

Lay each tortilla flat and spoon one-sixth of the beef mix into the centre. Top with grated cheese. Roll tightly, tucking in ends to seal. In a dry pan, toast seam-side down for 2–3 minutes per side, until golden and sealed. Optional signature: sprinkle a little cheese along the outside seam before toasting for a crispy cheese crust.

Assemble The Wraps

Slice diagonally for presentation and drizzle lightly with a sauce of choice.

Serve or Store

https://www.youtube.com/watch?v=4iNH11Cs3iM

These high-protein cheeseburger wraps have been in my weekly rotation for a while now, and they are so good. They don't take long to make at all, and you can add all sorts of different ingredients to them.

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👇 RECIPE (Full Written Version)

Cheeseburger Beef Filling

750g (1.6lb) - Lean Beef Mince (5%-10% Fat)
1 - Brown (Yellow) Onion, Diced
1 Tbsp (20g) - Tomato Paste
2 tsp (8g) - Smoked Paprika
2 tsp (8g) - Garlic Powder
1/2 tsp (1g) - Chilli Flakes (Optional)
3/4 Cup (180ml) - Beef Stock
1/3 Cup (80g) - High Protein Yogurt
1/4 Cup (60g) - Tomato Ketchup
1 tsp (10g) - Yellow Mustard
100g (3.5oz) - Pickles, Diced
Salt & Pepper

To Assemble

6 - Wraps of Choice (High Protein)
180g (6.3oz) - Cheddar Cheese, Grated
Sauce of Choice

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Top 2 high protein wrap recipes from across the web

The most viewed high protein wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Cottage Cheese Wrap

Cheeseburger Wraps

Top 2 high protein wrap recipes from across the web

The most viewed high protein wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cottage Cheese Wrap

Cheeseburger Wraps

The most viewed high protein wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine