Cottage Cheese & Bell Pepper Wrap
Mixed with Italian herbs and scallion, cottage cheese becomes something closer to a savory spread than a side dish. It holds the wrap together while raw bell pepper strips cut through with a cold snap in every bite.
Five ingredients, five minutes, no heat. 213 calories and 13 grams of protein.
Ingredients
- scallion 1 piece
- bell pepper 0.5 piece
- Italian seasoning 2 teaspoons
- cottage cheese, 4% milkfat 2.5 ounce
- tortilla wrap, whole wheat 1 piece
Method
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Slice the scallion into thin rings. Cut the bell pepper into long strips.
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In a bowl, mix the Italian seasoning with the scallion and cottage cheese. Season with salt and pepper to taste.
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Spread the cottage cheese mixture over the wrap.
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Place the bell pepper strips on top of the cottage cheese.
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Roll up the wrap and serve.
Season the cottage cheese mixture and let it sit while you cut the bell pepper. Even a minute or two gives the dried Italian herbs time to hydrate in the moisture and release more flavor than if you spread the mix straight away.
Behind this recipe
Is 13 grams of protein enough for a snack?
At 213 calories, this wrap gets 24% of its energy from protein — a ratio that matches many higher-calorie meals. For comparison, most packaged snack foods deliver under 10% of energy from protein.
Can I make this wrap ahead of time?
Yes, but eat it within a few hours. Cottage cheese releases moisture over time, and whole wheat wraps absorb it. If you prep in the morning for an afternoon snack, keep the bell pepper strips separate and add them right before eating — they stay crisper.
Can I use low-fat cottage cheese instead?
Yes. Swapping to 2% or 1% cottage cheese lowers the fat slightly without much texture change. The 4% version in this recipe contributes 6 grams of total fat across the whole wrap, so the absolute difference is small.
