Cottage Cheese Breakfast Wrap

The Cottage Cheese Breakfast Wrap delivers a balanced start to your day with lean chicken, dairy‑rich cottage cheese, and crisp greens all tucked into a warm tortilla. It’s quick to assemble, customizable, and stays satisfying without heavy carbs, making it perfect for busy mornings or a post‑workout refuel.

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Ingredients

• 2 large flour tortillas (10‑inch)
• 1 cup shredded cooked chicken
• ½ cup shredded sharp cheddar cheese
• ¼ cup grated sharp cheddar cheese
• ½ cup cottage cheese (full‑fat, thick)
• ¼ cup diced tomato
• 1 cup salad leaves (such as baby spinach or mixed greens)
• 2 tbsp sauce (e.g., sriracha mayo or ranch)
• ¼ tsp salt
• ¼ tsp freshly ground black pepper

Step-by-Step Instructions

1. Warm each tortilla on a dry skillet over medium heat for 30 seconds per side until pliable.
2. Spread ¼ cup cottage cheese evenly over each tortilla, leaving a ½‑inch border.
3. Layer shredded chicken, diced tomato, salad leaves, and both shredded and grated cheddar over the cottage cheese.
4. Drizzle 1 tbsp sauce over the fillings, then season with salt and pepper.
5. Fold the sides of the tortilla inward, then roll tightly to enclose the filling.
6. Return the wrapped tortillas to the skillet, seam side down, and press gently; cook 2 minutes per side on medium‑low until the exterior is lightly golden and cheese melts.

Tips for Success

• Use a non‑stick skillet to prevent the tortilla from sticking during the final crisping step.
• If the cottage cheese is too thick, stir in a splash of milk to make it spreadable.
• Pat the shredded chicken dry with paper towels to avoid excess moisture that can sog the wrap.
• Add the sauce after the cheese to keep it from melting into the tortilla and making it soggy.
• Wrap tightly and press with a spatula; a tight roll holds together better when sliced.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat, covered, until warmed through. The wraps freeze well wrapped tightly in foil for up to 1 month; thaw overnight in the fridge before reheating.

Notes

Press the roll firmly in the skillet to seal the edges. Serve immediately for best texture.

FAQs