Whip Up These High-Protein Cottage Cheese Wraps: Your New Gluten-Free Lunch Hero!

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and lightly grease it with cooking spray or a tiny bit of olive oil.
2. 2

   In a food processor or high-speed blender, combine the cottage cheese, eggs, psyllium husk powder, cornstarch, salt, and pepper. Blend until the mixture is completely smooth and no lumps of cottage cheese remain. Scrape down the sides as needed to ensure everything is fully incorporated. The batter should have a thick, pourable consistency.
3. 3

   Pour roughly 1/3 to 1/2 cup of the batter onto the prepared parchment paper. Use the back of a spoon or an offset spatula to gently spread the batter into an even, thin circle, about 6-7 inches in diameter. You should be able to make 2-3 wraps per standard baking sheet, depending on its size. Avoid making them too thick.
4. 4

   Bake for 10-15 minutes, or until the edges are lightly golden and the center is set and firm to the touch. The wraps may puff up slightly during baking, then settle. They should be easy to peel off the parchment paper once cooled slightly.
5. 5

   Remove the baking sheet from the oven and let the wraps cool on the parchment paper for 5-10 minutes. As they cool, they will become more pliable and easier to handle. Carefully peel them off the parchment paper.
6. 6

   Repeat the process with the remaining batter. Once all wraps are baked and cooled, they are ready to be filled with your favorite ingredients. If not using immediately, stack them with parchment paper in between and store as directed.