I recently tried making this High-Protein Breakfast Wrap with Cottage Cheese and Avocado Recipe, and wow—it completely changed my mornings! The creamy cottage cheese combined with ripe avocado made every bite satisfying. I love that it’s quick to prepare, yet packed with protein to keep me full until lunch.
It’s one of those recipes I find myself craving, especially on busy weekdays. Honestly, it’s become my go-to breakfast for both convenience and taste. You can also enjoy similar meals like chicken curry recipes or chicken soup recipes for protein-packed options at other times of the day.
Ingredients
Here’s what you’ll need to make this delicious wrap. I’ve included tips to get the best flavor and texture:
- 4 large eggs – I always use fresh eggs for fluffier, creamier scrambled eggs.
- 1/2 cup cottage cheese – full-fat gives the best creaminess; avoid pre-flavored varieties.
- 1 ripe avocado – pick one that yields slightly to gentle pressure for perfect texture.
- 1 whole wheat tortilla – fresh tortillas are easier to roll without cracking.
- Salt and pepper to taste – I like freshly cracked black pepper for extra flavor.
- Fresh herbs (optional) – cilantro or chives add a fresh, zesty kick.
Note: several servings can be made by simply doubling the ingredients above for more breakfast wraps.
Variations
I like to mix things up depending on my mood:
- Dairy-free: Swap cottage cheese for mashed tofu or almond-based yogurt.
- Extra protein: Add a slice of smoked turkey or cooked chicken breast.
- Flavor boosters: Sprinkle some chili flakes or drizzle hot sauce for a spicy twist.
- Cheese lovers: Try shredded cheddar or feta for a gooey, cheesy filling.
- Wrap swap: Use spinach, corn, or gluten-free tortillas for variety.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes
Equipment You Need
- Non-stick skillet – for cooking eggs evenly without sticking.
- Whisk – to mix eggs until smooth and fluffy.
- Spatula – to scramble the eggs gently.
- Knife – to slice avocado and cut the wrap.
- Cutting board – for prepping ingredients safely.
How to Make High-Protein Breakfast Wrap with Cottage Cheese and Avocado
Whisk the Eggs
I start by cracking the eggs into a bowl, adding salt and pepper, then whisking until everything is well combined. The key is to whisk thoroughly to get light, airy eggs.
Scramble the Eggs
Next, I heat a non-stick skillet over medium heat and pour in the egg mixture. I stir gently and continuously, which keeps the eggs soft and fluffy without overcooking them.
Prepare the Tortilla
While the eggs cook, I lay the whole wheat tortilla flat and spread cottage cheese evenly across it. This creamy base ensures every bite is rich and satisfying.
Add the Filling
Once the eggs are ready, I layer them on top of the cottage cheese, then add sliced avocado. I like to keep the avocado fresh and ripe for the best flavor and texture.
Roll the Wrap
I fold the sides of the tortilla inward and then roll it tightly to keep everything inside. Rolling carefully prevents the wrap from spilling out as you eat.
Slice and Serve
Finally, I slice the wrap in half diagonally and garnish with fresh herbs. It looks inviting and adds a little extra flavor punch.
Additional Tips for Making this Recipe Better
From my experience, these tweaks make a noticeable difference:
- I always choose ripe avocado; under-ripe ones ruin the texture.
- Gently scramble the eggs to avoid dryness.
- Warm the tortilla slightly before spreading the filling—it’s easier to roll.
- Fresh herbs elevate the flavor more than dried ones.
- I sometimes add a few sautéed spinach leaves for extra nutrients.
How to Serve High-Protein Breakfast Wrap with Cottage Cheese and Avocado
This wrap is versatile and fun to serve:
- Pair it with a small bowl of fresh berries for a colorful plate.
- Add a side of salsa or hot sauce for a zesty kick.
- Serve with a smoothie or fresh orange juice to complete the breakfast.
- For brunch, place it on a platter with chopped herbs for a visually appealing dish.
Nutritional Information
Here’s a quick look at what you’re getting in one wrap:
- Calories: ~350 per serving – perfect for a filling breakfast.
- Protein: ~20g – thanks to eggs and cottage cheese.
- Carbohydrates: ~30g – from the whole wheat tortilla.
- Fat: ~18g – mostly healthy fats from avocado and eggs.
Make Ahead and Storage
Refrigerating
If you have leftovers, store the wrap in an airtight container. It keeps fresh for up to 2 days.
Freezing
You can freeze the wrap, but I recommend leaving out avocado if you plan to freeze it—it doesn’t hold texture well. Wrap in foil and freeze for up to a month.
Reheating
To reheat, use a skillet for 1–2 minutes to maintain the tortilla’s crispness. Microwave for 30–40 seconds if you’re short on time.
Why You’ll Love This Recipe
This wrap has so many perks that make it a staple in my kitchen:
- Quick to prepare – perfect for busy mornings.
- High in protein – keeps you full and energized.
- Versatile – easy to swap ingredients for dietary preferences.
- Flavorful – creamy, savory, and satisfying in every bite.
- Budget-friendly – uses simple ingredients you likely already have.
High-Protein Breakfast Wrap with Cottage Cheese and Avocado Recipe
Ingredients
Method
- I start by cracking the eggs into a bowl, adding salt and pepper, then whisking until everything is well combined. The key is to whisk thoroughly to get light, airy eggs.
- Next, I heat a non-stick skillet over medium heat and pour in the egg mixture. I stir gently and continuously, which keeps the eggs soft and fluffy without overcooking them.
- While the eggs cook, I lay the whole wheat tortilla flat and spread cottage cheese evenly across it. This creamy base ensures every bite is rich and satisfying.
- Once the eggs are ready, I layer them on top of the cottage cheese, then add sliced avocado. I like to keep the avocado fresh and ripe for the best flavor and texture.
- I fold the sides of the tortilla inward and then roll it tightly to keep everything inside. Rolling carefully prevents the wrap from spilling out as you eat.
- Finally, I slice the wrap in half diagonally and garnish with fresh herbs. It looks inviting and adds a little extra flavor punch.
Notes
- I always choose ripe avocado; under-ripe ones ruin the texture.
- Gently scramble the eggs to avoid dryness.
- Warm the tortilla slightly before spreading the filling—it’s easier to roll.
- Fresh herbs elevate the flavor more than dried ones.
- I sometimes add a few sautéed spinach leaves for extra nutrients.