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High Protein Breakfast Wrap With Cottage Cheese and Avocado - Simple, Satisfying, and Fast

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Whole-grain or high-protein tortilla (8–10 inches)
  • Cottage cheese (½ cup; 2% or full-fat for creaminess)
  • Avocado (½ medium)
  • Eggs (1–2, optional for extra protein)
  • Baby spinach or arugula (a small handful)
  • Cherry tomatoes or 1 small tomato (sliced)
  • Red onion (a few thin slices, optional)
  • Lemon or lime (for a quick squeeze)
  • Olive oil or avocado oil (1 teaspoon, optional)
  • Salt and black pepper
  • Everything bagel seasoning, chili flakes, or paprika (optional)
  • Fresh herbs like chives or cilantro (optional)

Method
 

  1. Warm the tortilla. Heat a dry skillet over medium heat and warm the tortilla for 20–30 seconds per side until pliable. This prevents cracking and makes rolling easier.
  2. Cook the eggs (optional). Scramble or fry 1–2 eggs in a little oil, seasoned with salt and pepper. Keep them soft so they stay tender inside the wrap.
  3. Prep the fillings. Slice the avocado, tomatoes, and red onion. Roughly chop the greens if needed. Pat the greens dry to avoid a soggy wrap.
  4. Season the cottage cheese. Stir ½ cup cottage cheese with a pinch of salt, pepper, and a squeeze of lemon or lime. Add chili flakes, paprika, or herbs if you like.
  5. Assemble. Lay the warm tortilla flat. Spread the cottage cheese in the center, leaving edges clear. Layer eggs (if using), greens, avocado, and tomatoes. Sprinkle seasoning on top.
  6. Roll it tight. Fold the sides inward, then roll from the bottom up like a burrito. Press gently to seal.
  7. Optional toast. Return the wrapped burrito to the skillet seam-side down for 1–2 minutes per side to crisp it slightly. This adds structure and warmth.
  8. Serve. Slice in half and enjoy. Add hot sauce, a drizzle of olive oil, or extra herbs if you want more flavor.