Cottage Cheese BLT Wrap

Name: Cottage Cheese BLT Wrap (High-Protein)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 3/4 cup cottage cheese; 1 tbsp pesto; 1 large egg; 1 tsp olive oil; 4 slices bacon, cooked; 1/2 tomato, sliced; 1 tsp balsamic glaze; 1/4 cup arugula; 1 tbsp mayonnaise

This cottage cheese BLT wrap transforms blended cottage cheese, pesto, and egg into a sturdy, protein-rich flatbread base, then fills it with crispy bacon, fresh tomato, and arugula for a satisfying low-carb meal that's ready in under 20 minutes.

🌍American 🏷️Cottage cheese wrap 🏷️Blt wrap 🏷️High-protein 🏷️Low-carb Keto-friendly

🏷️

🏷️Pesto

-0:00

jackiehartlaubonTikTok

Total

25 min

Servings

1

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

3/4 cup cottage cheese
1 tbsp pesto
1 large egg
1 tsp olive oil
4 slices bacon, cooked
1/2 tomato, sliced
1 tsp balsamic glaze
1/4 cup arugula
1 tbsp mayonnaise

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Instructions

1
In a blender, combine the cottage cheese, pesto, and egg.
2
Blend for 15-20 seconds until smooth.
3
Line a baking sheet with parchment paper and lightly oil it.
4
Pour the cottage cheese mixture onto the prepared baking sheet and spread it into a thin, even layer, roughly the size of a large tortilla.
5
Bake at 375°F for 15-20 minutes until set and lightly golden at the edges.
6
Let the wrap cool slightly, then layer with cooked bacon, sliced tomato, a drizzle of balsamic glaze, arugula, and mayonnaise.
7
Carefully roll up the wrap, slice in half, and serve.

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Tips & Notes

Pro tips

Blend the cottage cheese, pesto, and egg until completely smooth—lumps will prevent the flatbread from cooking evenly and may tear when filled.
Use parchment paper or a silicone mat on your baking sheet; the thin base sticks easily. Bake at 375°F for 12–14 minutes until the edges are set but the center is still pliable.
Layer toppings thinly and place heavier ingredients (bacon, tomato) in the center to avoid tears when rolling. Toss arugula with a light drizzle of balsamic glaze just before adding.
For a crispier exterior, let the baked flatbread cool for 2–3 minutes before filling—this allows the edges to firm up and makes rolling easier.

Substitutions

Pesto → basil aioli or garlic herb cream cheese (maintains binding, replaces the basil flavor)
Bacon → smoked turkey or prosciutto (same crispy texture, lighter protein option)
Arugula → spinach or mixed greens (same fresh crunch, milder flavor)
Balsamic glaze → red wine vinegar or fresh lemon juice (adds acidity without extra sweetness)

Storage & make-ahead

Store cooled flatbread (unfilled) in an airtight container in the fridge for up to 3 days; reheat gently in a dry skillet. Assemble wraps just before eating to prevent sogginess.

Equipment

blender or food processor · baking sheet · parchment paper or silicone mat

Common Questions

Can I make the wrap base ahead of time?

Yes. Bake the cottage cheese flatbread, let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat briefly in a dry skillet before filling.