Make firm, low carb shells using cottage cheese as the base. These baked wraps are perfect for high protein meals and serve as a gluten free bread substitute.
Author:ariathompson
Prep Time:10 min
Cook Time:18 min
Total Time:28 min
Yield:4 wraps 1x
Category:Lunch
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup low fat cottage cheese
2 large eggs
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded low moisture mozzarella cheese (optional, for texture)
Your choice of filling ingredients (e.g., cooked chicken, vegetables, salsa)
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
Combine the cottage cheese and eggs in a food processor or blender. Process until the mixture is completely smooth, with no visible curds. This step is key for a good shell texture.
Transfer the smooth mixture to a bowl. Stir in the almond flour, baking powder, and salt until just combined. If using, mix in the mozzarella cheese now.
Divide the batter into four equal portions on the prepared baking sheet. Spread each portion into a thin, even circle, about 6 to 7 inches in diameter.
Bake for 15 to 18 minutes, or until the edges are set and lightly golden brown. The shells should feel firm to the touch.
Carefully remove the shells from the oven. Let them cool on the baking sheet for 5 minutes to firm up further before attempting to move them.
Place your desired filling onto the center of each shell. Fold or roll the wrap as you would a standard tortilla. Serve immediately.
Notes
For a crispier texture, you can bake the shells for an additional 3 to 5 minutes after filling them, watching closely to prevent burning.
If you do not have a food processor, press the cottage cheese through a fine-mesh sieve before blending with the other wet ingredients to ensure smoothness.
This recipe makes a great keto baked cheese tortilla base for savory fillings.