"Don't over-process the mixture in your blender. 15-20 pulses does the job, resulting in a smooth batter. Yes, you need to use parchment paper. Spread the batter across your sheet pan gently, to a uniform thickness. Too thin, it is more likely to crack. Bake until the wrap is very golden on the bottom, this is right around 30 minutes in my oven. This is the color you're after, or even a bit darker!"
"There was a point a couple years back when the algorithm decided I needed to know about cottage cheese wraps. They looked so tasty! They were everywhere! They seemed to be a breeze to make! You pool a quick-blended mixture of cottage cheese and eggs onto a rimmed sheet pan and bake until golden on the bottom. Pile on a bunch of fillings, roll up tight, and enjoy.I was on-board.It's a great concept, a satisfying meal, and endlessly adaptable."
Cottage cheese wraps are made from a blended batter of cottage cheese, eggs, and salt, with optional spices, herbs, peppers, or pastes. Pulse the mixture briefly—about 15–20 pulses—to achieve a smooth batter without over-processing. Spread the batter gently and evenly on a parchment-lined rimmed sheet pan and bake until the bottom is very golden, roughly 30 minutes, to prevent cracking and ensure structure. After baking, allow the wrap to set for about three to five minutes before filling and rolling to reduce breakage. These wraps accept a wide range of fillings, drizzles, and spreads for seasonal variation and provide a high-protein, adaptable meal foundation.
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