I swear, these Tuna Cottage Cheese Wraps honestly started as one of those "what's actually in the fridge?" kinda meals. I'm not even sure what I was aiming for, but one day I grabbed a can of tuna, chucked in some cottage cheese (I usually buy the tub and then forget about it), and just wrapped it all up like it was some grand plan. My sister thought I'd lost the plot, but then she ate two. Funny how that goes.
Why You'll Love This Recipe (Or at least tolerate)
I make this when a proper lunch is too much work, and the sink’s already full of dishes—I mean, these wraps need basically two bowls, tops. My family actually asks for this; they joke it’s my low-effort signature dish! (My husband insists on hot sauce, every time. It’s a bit much, but hey, we all have our quirks.) These wraps are just creamy, tangy, easy peasy—plus, with the protein hit, you honestly won’t be hungry again in half an hour. Oh, and if you've ever fought with watery tuna salad, trust me, using cottage cheese is WAY less messy.
So, What Do You Need?
- 1 can tuna in water (or brine, who knows—I've used oil-packed in a pinch, just drain it really well or it'll go soggy)
- About half a cup of cottage cheese (full fat tastes better—I don't care what the ads say, but I’ve used low fat and it’s absolutely fine)
- 2 biggish tortillas or wraps (whole wheat if you’re feeling virtuous; regular if you aren't—sometimes I even use pita if that's what’s lurking in the freezer)
- 1 tablespoon mayo (optional—my mum would stage a protest if I skipped this, but some people absolutely can’t stand the stuff)
- Handful chopped celery (or cucumber, if you'd rather—sometimes I forget both, and it works)
- Small handful fresh herbs (dill, parsley, or whatever questionable green stuff is still alive in your fridge)
- Salt and pepper (I’m heavy on the pepper, but go wild)
- Lettuce leaves, for crunch (if you’re fancy, baby spinach is great too)
- Optional: squeeze of lemon, splash of hot sauce, leftover grated carrot, whatever you fancy honestly
Let’s Get Wrapping (But Not Too Seriously)
- Open the tuna. Drain it. (Seriously, squeeze it well or you'll have a soggy wrap. I learned that the hard way, one sad Tuesday.) Dump it in a bowl.
- Sling in your cottage cheese. Give it a mix—sometimes I use a fork, other times just a spoon, depending which is clean. It never seems to matter.
- Add the mayo if you’re using, plus the chopped celery or cucumber and whatever herbs you wrangled out of the fridge. Season with salt, plenty of pepper. Taste it, maybe sneak a second taste.
- Lay out your tortillas. If they’re a bit stiff, put them in the microwave for 10 seconds, or wrap them in a damp tea towel for a couple minutes—no one likes a cracking wrap.
- Lay a lettuce leaf (or a bundle of spinach—your life, your rules) on the wrap. Spoon the tuna cottage cheese mix on top. Don't pile it too high, or the whole thing will escape out the sides like a toddler with jam. Trust me.
- Roll it up—just fold in the sides and then roll forward. Actually, sometimes I just fold it in half and call it a day.
- Slice in half (or don't—who’s policing wraps?) and devour.
Bits I’ve Learned Along the Way
- I once thought cottage cheese would make it bizarre but it just makes it creamier, not weird.
- If you go too wild on add-ins, things can get pretty unruly and the wrap falls apart. Restraint is your friend (I struggle with this).
- I've left out the lemon plenty of times, and honestly, life goes on—it’s not make or break.
Messing With It: My Variations
- Sometimes I swap the herbs for a sprinkling of za'atar. It’s honestly delicious, though probably a culinary crime.
- Did sun-dried tomatoes once. It was...odd. Wouldn't do again, but maybe you’re braver.
- Mash up half an avocado if you want super creamy texture. Downside: turns brown if saving for tomorrow!
Gear: What You Need (Spoiler: Not Much)
Just a can opener, a bowl, and something for mixing (I once used a chopstick in a pinch). If you don’t have wraps, actually, you could just mound this mix on good bread or scoop with crackers. Or eat with a fork straight from the bowl—who am I to judge?
Storage (If, Miraculously, There’s Leftovers)
Pop any leftovers in a lidded container in the fridge. It’ll keep about a day (maybe two, but after that it’s a bit questionable). Though, honestly, in my house it never lasts more than a day—my teenage niece practically inhales it if she spots it.
How I Like to Serve It
I usually plonk them on a plate with kettle chips and whatever pickle jar is open. If there’s time, a side salad. Family tradition is: everyone grabs their own wrap and we eat standing up in the kitchen; I promise, food tastes better that way. Oh, if you want to be fancy, squeeze a bit of lemon over the top. Or just go wild with the hot sauce, like my other half.
Tips (Learned the Hard Way):
- Don’t skip draining the tuna, or you’ll have wrap soup.
- I once thought warming the tortillas over a gas hob would work—nope, just burnt spots and a smokey kitchen. Stick to the microwave.
- If you're adding cucumber, pat it dry, or things get weirdly wet. Trust me, moist wraps are nobody's idea of a good time.
Real Life FAQs About Tuna Cottage Cheese Wraps
- Can I make these dairy-free?
Sure you can! Swap in a nondairy yogurt (the plain kind, not the vanilla—learned that one the hard way...blech). - Do kids eat these?
Well, mine do (mostly, unless they spot the green bits—then all bets are off). If yours are picky, maybe start with fewer chunks and more mayo. - What’s the best brand of tuna?
Oh, honestly, whatever’s on sale. My grandmother was loyal to John West, but I grab Aldi’s these days, no one’s noticed yet. - Is there a low-carb version?
Try lettuce wraps! Or just eat the filling, which is sometimes what happens when the tortilla bag mysteriously vanishes from the cupboard. - What goes well with these wraps?
I like to pair them with tomato soup (seriously, Bon Appêtes tomato soup is perfect). Also, a handful of Greek salad just brightens things up.
Oh, digressing for a sec—I once made a tuna, cottage cheese, and pineapple wrap on a dare at a uni party and, well, let’s just say the less said, the better. (But hey, experimentation is the soul of the kitchen, right?)
Anyway, there you have it. My Tuna Cottage Cheese Wraps—born from laziness and improved out of necessity. Quite possibly the only way to eat cottage cheese that won’t provoke complaints. Enjoy, and don’t sweat the small stuff—cooking is supposed to be fun, not perfect!
Ingredients
- 2 cans tuna in water, drained (each 5 oz/142 g)
- 1 cup low-fat cottage cheese
- ½ cup diced cucumber
- ½ cup diced red bell pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- 4 large whole wheat tortillas
- 1 cup fresh baby spinach leaves
Instructions
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1In a medium bowl, mix together the drained tuna and cottage cheese until well combined.
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2Add the diced cucumber, red bell pepper, parsley, lemon juice, salt, and pepper. Stir until all the ingredients are evenly distributed.
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3Lay out each whole wheat tortilla and place a layer of fresh spinach down the center.
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4Spoon the tuna cottage cheese mixture evenly onto each tortilla over the spinach.
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5Fold the sides of the tortillas and roll up tightly to form wraps. Slice in half and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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