Two-Ingredient Cottage Cheese Wraps
Cottage cheese and eggs, blended and baked flat. They roll without cracking, which is more than most low-carb wraps manage.
The appeal here is not that it is a diet food. It is that it takes two things most fridges already have and turns them into something that holds a filling without falling apart in your hand at half past twelve.
They need a low oven and patience. Rushed at high heat they puff, colour, and then tear.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 cup | cottage cheese |
| 2 | eggs |
| 1 pinch | salt |
| — | anything dry you like: garlic powder, dried herbs, pepper |
Method
- Heat the oven to 325°F / 165°C and line a tray with baking paper. Paper, not foil.
- Blend the cottage cheese, eggs and salt until completely smooth. Any lumps become holes.
- Pour onto the tray and spread to a thin even rectangle, about the thickness of a coin.
- Bake 22 to 28 minutes. It is ready when the surface is dry and matte and the edges lift cleanly.
- Cool on the tray for five minutes before moving it. Warm and it tears; cold and it stiffens.
Notes
- Two thin trays beat one thick one every time.
- They keep four days in the fridge between sheets of paper, and they roll better cold than hot.
- They will never taste like flour. They taste faintly of egg, and the filling has to do some work.
Questions
Mine came out rubbery.
Overbaked. Pull it as soon as the surface goes matte — the residual heat finishes it on the tray.
Can I do this in a pan?
Badly. The oven is what dries it evenly; a pan cooks the bottom before the top sets.