Description
Delicious low-carb and high-protein wraps made from cottage cheese and eggs, perfect for quick lunches or make-ahead breakfasts.
Ingredients
- 1 cup cottage cheese (full-fat for better texture)
- 3 large eggs
- 1/3 cup almond flour
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- For the filling:
- 4 oz cream cheese, softened
- 6–8 slices crispy cooked bacon, chopped or left whole
- 1–2 medium tomatoes, thinly sliced or diced
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Add cottage cheese, eggs, almond flour, salt, and pepper to a blender. Blend until completely smooth and slightly frothy.
- Pour the batter onto the prepared sheet and spread it into a thin, even rectangle or circle about 1/8–1/4 inch thick.
- Bake for 15–20 minutes, until set and lightly golden.
- Let cool for 5 minutes, then peel and cut into desired sizes.
- Spread cream cheese over each wrap and layer with bacon and tomatoes.
- Roll tight, slice if desired, and serve immediately or wrap for later.
Notes
For optimal texture, store unfilled wraps separately and fill fresh. Optional: pat tomatoes dry to avoid sogginess.