One of my June goals was to try to cook two recipes that are high protein/low carb or no carb, and I tried one with my son Barry on 03 June. I found this recipe on Facebook of all places. Madelaine Rascan has a reel on Facebook where she is making the viral cottage cheese wrap that I am sharing with you today. I discovered today that she also shared the same video on Youtube, so I will share that video with you at the end of this post.
Full disclosure, I did not follow the directions exactly the way Madelaine was trying to teach me in her video because I was SUPER excited and not paying attention, so I accidently doubled the ingredients. Thankfully, it worked out since Barry and I both wanted to try this wrap. We each had our own wrap instead of having to split one.
Ingredients
- 225 grams of cottage cheese *
- 2 eggs
- any seasonings *
- grated Parmesan cheese *
- healthy favorites for stuffing the wrap
* Note: For cottage cheese, I used Mayfield Dairy Farms Lowfat Cottage Cheese 1% Milkfat that I found at Target. For seasonings, I used a bit of salt and garlic powder. I did not add grated parmesan cheese.
Directions
- Preheat oven to 350 degrees.
- Blend cottage cheese, eggs, and seasonings in a blender UNTIL smooth NOT runny.
- Put parchment paper on a baking pan.
- Pour mixture on the parchment paper in a circular motion by starting at the center, and working it around in a circle slowly. Don’t make it too thin.
- Gently press the mixture out to the side in the shape of a flatbread. Again, don’t make it too thin.
- Put it in the oven for 30 or so minutes or until golden brown to avoid mushiness inside.
- Let it cool for about 5 minutes before removing the wrap from the parchment paper.
- Stuff the wrap with your healthy favorites and cut it in half.
Since there is a good amount of protein (about 37 grams) in the cottage cheese wrap, I stuffed mine with one mini cup of Wholly Avocado Organic Smashed Avocado with Sea Salt (57g), tomatoes, and about 1/3 cup of shredded mild cheddar cheese. It was delicious!
I will definitely make this wrap again. However, I think I will add one more step next time. When I pull it out the oven, instead of letting it cool for 5 minutes and stuffing it right away, I will let it cool enough that I can pull it off the parchment paper without ripping it. Then, flip it over on the parchment paper and bake for another five minutes. Also, I will NOT blend it to death like I did the first time because the mixture got too runny. Excitement will do that to you, dear reader! Thankfully, I used a circular pan which contained it from spreading too thin on the pan.
Let me know if you try this recipe, dear reader. Also, if you have any healthy, high-ptotein recipes you enjoy, please share them with me. Here is the link to Madelaine’s video if you want to watch her making the cottage cheese wrap. I find her entertaining. She has plenty of healthy recipes, and there are quite a few that I want to try in the future. Happiness!
“All life is an experiment. The more experiments you make the better.” ~ Ralph Waldo Emerson
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