Start by adding 1 cup of cottage cheese and 2 large eggs to a blender. Blend on high for about 20-30 seconds until the mixture is smooth and creamy. If desired, mix in some salt and pepper or your favorite herbs to enhance the flavor.

Take a small nonstick skillet, around 8 to 10 inches in diameter, and heat it over low to medium-low heat for at least 2 minutes. Lightly grease the pan with a little oil to prevent sticking.

Once the pan is heated, carefully pour about 1/3 cup of your batter into the center of the skillet. Tilt the pan in circular motions to spread the batter into a thin, even layer.

Allow the batter to cook undisturbed for 3 to 5 minutes until the edges begin to lift slightly and the surface is set.

Gently flip the wrap over and cook the other side for another 1 to 2 minutes until golden brown color forms.

For an oven-baked variation, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and pour three even circles of the batter onto the sheet. Bake for 18 to 20 minutes.