I’m not the type of person to fall for every fad…, but this one I could not resist! The viral cottage cheese wrap recipe has taken over social media — and for good reason. These wraps are made from only two ingredients (cottage cheese and egg), yet this magical combination creates a soft, flexible wrap that’s high-protein, low-carb, and ridiculously satisfying.
I decided to take this recipe one step further by adding a Lebanese twist, inspired by traditional lavash, that thin, pillowy flatbread that people from the middle east all love. The result? A wrap that’s wholesome, nourishing, and full of flavor.
If you are a food label reader like me, flip over a package of store-bought wraps and check out the looong list of ingredients, which will most likely include: gums, stabilizers, starches, and preservatives. This wrap? Just cottage cheese + egg. That’s right — no flour, no gluten, no fillers. Just real, nutrient-dense food.
Once baked, this 2-ingredient wrap has a texture that’s soft yet sturdy, almost like a thin omelet with the flexibility of lavash bread:
The flavor is mild and slightly tangy from the cottage cheese, which makes it a perfect base for savory fillings. The mouthfeel is satisfying and chewy, not eggy, and it holds up beautifully when rolled.
Because it’s packed with protein and healthy fats, it’s incredibly filling — you’ll stay satisfied for hours, unlike with traditional carb-heavy wraps that often lead to an energy crash later. Check out my new video below for the easy technique!
Cottage Cheese Wrap Recipe
- 1 cup cottage cheese
- 2 large eggs
- Optional for savory wraps: garlic powder, parmesan cheese, za’atar
- A generous layer of labneh (strained yogurt cheese)
- Tomato slices for juiciness
- Sliced Persian cucumbers for crunch
- Pickled onions for a sweet tangy crunch
- Fresh mint leaves for aroma
- A sprinkle of sumac or za’atar for that authentic Lebanese kick
- Optional: drizzle of extra virgin olive oil or a few olives for richness
- If you like sweet and spicy flavors, you can also drizzle pomegranate molasses
- Blend the cottage cheese and egg together in a food processor, until the curds are broken down. Pour onto parchment paper with avocado or olive oil spray to prevent sticking. Bake at 350 degrees for 30 minutes. Let rest 15 minutes before removing from the paper, and you’ve got a beautiful, bendy wrap that feels just like soft lavash. Spread with the labneh cheese and layer with the tomatoes, cucumbers, pickled onions, mint leaves, sumac or za’atar, and drizzle with olive oil. Wrap and roll!
Nutrition information: 20g of protein per wrap, with just a fraction of the carbs and calories you’d find in traditional bread or tortillas. For comparison, a typical store-bought wrap can have 250+ calories, 30–40g carbs, and only 4–5g protein — plus added sugars and gums to keep it soft.
