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Cucumber Cottage Cheese Wraps are light and refreshing offering a protein-rich option that comes together in just ten minutes. These no-cook wraps are perfect for summer lunches snacks or low-carb appetizers. Creamy cottage cheese blends beautifully with fresh herbs lemon juice and pepper wrapped in crisp cucumber ribbons for a satisfying bite.
I first tried these on a warm afternoon and loved how the flavors felt so fresh and bright. They quickly became a go-to when I wanted something light but filling.
Ingredients
- One large English cucumber or two Persian cucumbers: sliced thin for a crisp and hydrating base. Choose firm cucumbers without blemishes.
- One cup cottage cheese: either full fat or low fat which gives creamy texture and protein to keep you full longer.
- One tablespoon fresh dill or chives: finely chopped to add bright herbaceous notes. Fresh herbs always bring the best flavor.
- One teaspoon lemon juice: for a subtle citrus brightness that balances the richness of the cheese.
- Salt and black pepper: to taste to enhance the natural flavors.
- Optional additions: include red pepper flakes garlic powder or paprika for extra flavor depth and a bit of heat.
Step by Step Instructions
- Prepare the cucumbers:
- Wash the cucumbers well and dry completely. Using a mandoline or vegetable peeler slice them into long thin ribbons to create a delicate wrap.
- Dry cucumber ribbons:
- Lay the cucumber ribbons on paper towels and gently pat to remove excess moisture. This step keeps the wraps from becoming soggy.
- Mix the filling:
- In a bowl combine the cottage cheese chopped herbs lemon juice salt and pepper. Stir well to evenly distribute the flavors. Add any optional seasonings here.
- Assemble the wraps:
- Lay two to three cucumber ribbons slightly overlapping on a flat surface. Spoon a portion of the cheese mixture onto one end.
- Roll the wraps:
- Carefully roll the cucumber ribbons around the cheese filling to form tight wraps.
- Repeat the process:
- Continue assembling until all filling is used up.
- Chill and serve:
- Place wraps in the fridge for ten minutes to chill or serve right away. Garnish with extra herbs or a light drizzle of olive oil if serving on a platter.
I especially enjoy the fresh dill in this recipe its brightness pairs perfectly with the creamy cheese and crisp cucumber. One summer I brought these to a picnic and they disappeared in minutes.
Storage Tips
Store wraps covered in the refrigerator for up to two hours to keep them fresh and crisp. Avoid longer storage as cucumbers release water which can soften the wraps.
Ingredient Substitutions
For dairy free choose almond-based cottage cheese or whipped silken tofu seasoned similarly. Fresh parsley or basil can replace dill or chives if preferred.
Serving Suggestions
Serve these wraps alongside a watermelon salad grain bowls or a hummus platter for a balanced and colorful meal. A drizzle of good quality olive oil adds richness.
Cultural Context
This recipe draws on Mediterranean influences with its use of fresh herbs lemon and creamy cheese wrapped in crisp vegetables. It embodies light healthy eating traditions common in coastal regions.
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Common Recipe Questions
- → Can I prepare these wraps in advance?
Yes, you can prepare them up to 2 hours in advance. Store them chilled to keep the cucumbers crisp and the filling fresh.
- → What can I use instead of cottage cheese?
Try almond-based cheese or whipped tofu for a dairy-free version. Goat cheese or cream cheese also work well if dairy is preferred.
- → How do I keep the cucumber from getting soggy?
Pat the cucumber ribbons dry thoroughly with a paper towel before assembling. This helps prevent moisture from softening the wraps too quickly.
- → Are there any flavor variations?
Yes, you can mix in red pepper flakes, garlic powder, or paprika for extra flavor. Adding olives or crushed nuts gives it a Mediterranean touch.
- → What should I serve with these wraps?
They pair well with watermelon salad, hummus, grain bowls, or fresh fruit for a complete light meal.