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Who says healthy eating can’t be FUN *and* REALLY TASTY?
REFERENCES:
Preheat your oven to 350 degrees f and line a small sheet pan with
To assemble your wraps:
..
Jalapeno Poppers Cottage Cheese Wraps
Who says healthy eating can’t be FUN *and* REALLY TASTY?
Enter your new obsession: Jalapeno Poppers Cottage Cheese Wraps!
I’m all about finding ways to make healthy eating exciting for my family and our CFC readers.
And let’s be real, who doesn’t love a good jalapeno popper?
But instead of using traditional tortillas, we’re going to make a HIGH PROTEIN cottage cheese wrap that’s not only delicious but also packed with all that needed protein and nutrients to fuel our crazy busy days!
I’m always on the lookout for creative ways to make nutritious food that my whole family will love.
And let me tell you, this recipe hits the spot! With its creamy cottage cheese wrap, flavorful jalapeno popper filling, and crispy bacon, you’ll be hooked from the very first bite
Are you ready to make healthy eating something you actually crave? This recipe will do the trick!
What do YOU think about COTTAGE CHEESE?
It’s one of those “love it or hate it” kinds of foods.
It’s been up and down the food popularity scale over the years … but it’s always held a top spot on many “healthy foods” lists.
It’s low in calories and fat, high in protein, packed with calcium, and full of nutrients.
It’s also a solid source of vitamin B12, selenium, riboflavin, phosphorus, and folate.
FUN FACT: Nearly 70% of the calories in cottage cheese come from the casein protein, which includes all of the essential amino acids the body needs for muscle growth & repair.
Plus, it’s slow to digest, so it can keep you feeling full for hours after you eat.
It’s also versatile – eaten alone, with fruit and nuts as a snack, or in recipes.
Many varieties also contain gut-friendly probiotics.
Be sure to check the label. My ABSOLUTE favorite brands are “Nancy’s Organic” and “Good Culture”.
Other things to look for on the label: If possible, choose an organic brand from grass-fed cows, with few added ingredients.
REFERENCES:
HealthLine
HealthLine
We eat bacon a few times each month at our house because it’s something we (REALLY, REALLY) enjoy!
Note: There are many high-quality bacon options available these days. Look for nitrate-free and humanly raised if possible.
Always read the ingredients so you know what you’re really buying.
Cottage Cheese: Tips, Health Benefits, & 10 Recipes:
1 serving
Ingredients:
To make the wrap:
- 1 cup cottage cheese
- 1 large egg, room temperature
- pinch of sea salt and ground pepper
- 1/4 tsp dried oregano
To make the jalapeno popper filling:
- 4-6 ozs cooked chicken breast, shredded
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- sea salt to taste
- 3-4 Tbsps plain Greek yogurt
- 1 Tbsp freshly shredded cheddar cheese
- 1-2 Tbsps pickled or fresh jalapenos, chopped
- 1 slice cooked nitrate-free bacon, crumbled
- 1 Tbsp apple cider vinegar
Instructions:
To make the wrap:
Preheat your oven to 350 degrees f and line a small sheet pan with
parchment paper.
Spritz or brush with a bit of avocado oil to make sure it doesn’t stick.
In a small food processor or blender add the cottage cheese, egg, sea salt, pepper and oregano. Blend until smooth.
Pour your cottage cheese mixture onto the parchment paper and bake for around 30 minutes in the middle rack of your preheated oven.
To make the filling:
Place your cooked shredded chicken in a bowl. Add all of the seasonings, yogurt, cheese, jalapeno, bacon, and vinegar. Stir well to combine.
Depending on your desired heat level, you can add more or less jalapeno.
Depending on the creaminess of your yogurt, you may want a bit more or less. Add until your mixture is a consistency you like.
To assemble your wraps:
Once the wrap is done baking, allow it to completely cool.
Gently peel your wrap from the parchment paper then add your chicken filling on one end.
Wrap like you would to a burrito, then wrap again in parchment paper to help hold it together until you’re ready to eat.
Slice and serve!
Enjoy!
💚Rachel
Ingredients
To make the wrap:
- 1 cup cottage cheese
- 1 large egg, room temperature
- pinch of sea salt and ground pepper
- 1/4 tsp dried oregano
To make the jalapeno popper filling:
- 4-6 ozs cooked chicken breast, shredded
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- sea salt to taste
- 3-4 Tbsps plain Greek yogurt
- 1 Tbsp freshly shredded cheddar cheese
- 1-2 Tbsps pickled or fresh jalapenos, chopped
- 1 slice cooked nitrate-free bacon, crumbled
- 1 Tbsp apple cider vinegar
Instructions
- To make the wrap:
- Preheat your oven to 350 degrees f and line a small sheet pan with
- parchment paper.
- Spritz or brush with a bit of avocado oil to make sure it doesn't stick.
- In a small food processor or blender add the cottage cheese, egg, sea salt, pepper and oregano. Blend until smooth.
- Pour your cottage cheese mixture onto the parchment paper and bake for around 30 minutes in the middle rack of your preheated oven.
- To make the filling:
- Place your cooked shredded chicken in a bowl. Add all of the seasonings, yogurt, cheese, jalapeno, bacon, and vinegar. Stir well to combine.
- Depending on your desired heat level, you can add more or less jalapeno.
- Depending on the creaminess of your yogurt, you may want a bit more or less. Add until your mixture is a consistency you like.
- To assemble your wraps:
- Once the wrap is done baking, allow it to completely cool.
- Gently peel your wrap from the parchment paper then add your chicken filling on one end.
- Wrap like you would to a burrito, then wrap again in parchment paper to help hold it together until you're ready to eat.
- Slice and serve!
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
To make the wrap:
- 1 cup cottage cheese
- 1 large egg, room temperature
- pinch of sea salt and ground pepper
- 1/4 tsp dried oregano
To make the jalapeno popper filling:
- 4-6 ozs cooked chicken breast, shredded
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- sea salt to taste
- 3-4 Tbsps plain Greek yogurt
- 1 Tbsp freshly shredded cheddar cheese
- 1-2 Tbsps pickled or fresh jalapenos, chopped
- 1 slice cooked nitrate-free bacon, crumbled
- 1 Tbsp apple cider vinegar
Instructions
- To make the wrap:
- Preheat your oven to 350 degrees f and line a small sheet pan with
- parchment paper.
- Spritz or brush with a bit of avocado oil to make sure it doesn't stick.
- In a small food processor or blender add the cottage cheese, egg, sea salt, pepper and oregano. Blend until smooth.
- Pour your cottage cheese mixture onto the parchment paper and bake for around 30 minutes in the middle rack of your preheated oven.
- To make the filling:
- Place your cooked shredded chicken in a bowl. Add all of the seasonings, yogurt, cheese, jalapeno, bacon, and vinegar. Stir well to combine.
- Depending on your desired heat level, you can add more or less jalapeno.
- Depending on the creaminess of your yogurt, you may want a bit more or less. Add until your mixture is a consistency you like.
- To assemble your wraps:
- Once the wrap is done baking, allow it to completely cool.
- Gently peel your wrap from the parchment paper then add your chicken filling on one end.
- Wrap like you would to a burrito, then wrap again in parchment paper to help hold it together until you're ready to eat.
- Slice and serve!
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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