MON LUNCH · FROM THE VIDEO
Turkey, Cottage Cheese & Spinach Wrap
- 10 min
- 5 min with Sunday prep
- 1–4 servings
- 350 kcal
- 35g protein
This wrap swaps cream cheese for a scoop of plain cottage cheese, giving you a creamy, protein-packed base for stacked deli turkey and fresh spinach. It rolls up tight, holds together through the morning commute, and tastes just as good cold at your desk as it would fresh off the counter.
Adds this lunch's 4 groceries to your Walmart cart; you check out on Walmart. Part of 5 work lunches from one tub of cottage cheese · send the whole week to Walmart.
Watch
Ingredients
- 1/3 cupcottage cheese
- 3 ozdeli turkey, sliced
- 1/2 cupbaby spinach
- 1 tortillaflour tortilla, large
From the pantry: black pepper
Cookware
cutting board · butter knife or small offset spatula · meal-prep container or wrap paper/foil
Directions
- Lay the tortilla flat on a cutting board and spread the cottage cheese evenly over the entire surface like you would cream cheese, going almost to the edges.
- Season the cottage cheese layer with a pinch of black pepper.
- Layer the deli turkey slices evenly over the bottom two-thirds of the tortilla.
- Scatter the baby spinach leaves over the turkey in an even layer.
- Fold in the two sides of the tortilla, then roll tightly from the bottom up, keeping the filling compact as you go.
- Slice the wrap in half on a diagonal for easy packing and eating.
- Wrap tightly in foil or parchment, or place seam-side down in a meal-prep container, and refrigerate until lunchtime.
Two tips
- If assembling for the whole week, roll wraps the night before eating so the tortilla has time to soften and hold its shape without going soggy.
- Swap the flour tortilla for a low-carb or whole wheat version to change up the macros without altering the filling.
Packing
Wrap each portion tightly in foil or parchment to keep it rolled, then store seam-side down in a meal-prep container. Eat cold, no reheating needed; if the tortilla feels stiff from the fridge, let the wrap sit at room temperature for 10 minutes before eating.
Storage
Keeps well refrigerated for up to 4 days. Not recommended for freezing, as the cottage cheese and spinach will turn watery once thawed.
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 35 g
- Carbs
- 30 g
- Fat
- 11 g
- Fiber
- 3 g
- Sodium
- 980 mg
The rest of the week
TueTaco Turkey Quinoa Bowl with Cottage Cheese and Salsa
Quinoa, taco turkey and corn, with cottage cheese and salsa on top.
ground turkey · quinoa · cottage cheese · salsa · corn
~41g proteinFull recipe →
WedChickpea Chopped Salad with Lemon-Herb Cottage Cheese Dressing
Chopped salad with chickpeas; cottage cheese whisked with lemon and herbs as the dressing.
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~28g proteinFull recipe →
ThuCottage Cheese Everything Bagel Snack Box
Cottage cheese with everything seasoning to dip cucumber and crackers; grapes for dessert.
cottage cheese · everything seasoning · cucumber · crackers · grapes
~27g proteinFull recipe →
FriCreamy Pesto Pasta Salad with Cottage Cheese
The creamy cottage-cheese pesto pasta with tomatoes.
cottage cheese · pesto · pasta · cherry tomatoes
~30g proteinFull recipe →
Recipe developed by MealPot for the “5 work lunches from one tub of cottage cheese” video. Nutrition is estimated from standard (USDA) data for the quantities above. Photo: MealPot, an AI-rendered illustration of the packed lunch.