Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 2 large eggs (or 1/2 cup liquid egg whites for even lower fat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano or Italian seasoning
- A pinch of salt and black pepper
- Optional: 1 tablespoon grated parmesan cheese for extra flavor
- Parchment paper (essential for baking)
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with high-quality parchment paper. Do not skip the parchment paper, as the wrap will stick to a bare pan or even a greased one. Place the cottage cheese, eggs, garlic powder, oregano, salt, and pepper into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. The batter should look like a thin pancake batter.
- Pour the blended mixture onto the center of the prepared baking sheet. Use a spatula to spread the batter into an even rectangle or circle, aiming for about 1/4 inch thickness. Ensure there are no thin spots where the parchment shows through. Place the tray in the oven and bake for 22 to 25 minutes. The edges should be golden brown and the center should feel firm and set to the touch. Remove from the oven and let it cool on the pan for at least 5 to 10 minutes; this cooling period is crucial for the wrap to firm up so it can be peeled off easily.
- Gently peel the wrap away from the parchment paper. If it sticks slightly, use a flat spatula to help it along. Lay the wrap flat and add your favorite breakfast fillings. We recommend a layer of fresh spinach, some sliced avocado, and perhaps a few strips of turkey bacon or a soft-scrambled egg. Roll the wrap tightly, slice it in half if desired, and enjoy immediately or wrap it in foil for a grab-and-go breakfast later.
- Cook Time: 30 minutes