Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
Instructions
- Blend the batter: Place the cottage cheese and eggs into a blender or food processor. Blend until smooth and lump-free.
- Preheat the pan: Heat a non-stick skillet over medium heat. Lightly coat with oil or butter if desired.
- Pour and spread: Pour a thin layer of the batter into the center of the skillet. Tilt and rotate to form an even circle, about 6–8 inches in diameter.
- Cook the first side: Let the wrap cook for 2–3 minutes until edges lift slightly and the bottom turns light golden.
- Flip carefully: Using a spatula, gently flip the wrap. Cook for an additional 1–2 minutes until set and lightly golden.
- Transfer and repeat: Place cooked wraps on a plate, stacking with parchment paper in between. Repeat with remaining batter.
- Cool slightly: Let the wraps cool for 1–2 minutes before filling to prevent tearing.
- Fill and serve: Add your preferred fillings, roll or fold, and enjoy immediately or store for later.
Notes
For thinner wraps, add 1 teaspoon of water to the batter before blending.
Non-stick or cast-iron skillets work best.
Wraps can be made in advance and stored in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 5
- Cook Time: 3