If you’ve ever eaten a wrap, you know that a tortilla is usually the main ingredient rolled around a filling such as meat, cheese, or veggies. This cheese wrap recipe, however, does not use a tortilla. Instead, it uses slices of cheese to make a wrap entirely out of cheese. And what’s even better is that you get to pick the type of cheese and seasonings you want in your cheese wrap—hence the recipe’s DIY name.
Best Cheese for Wraps
The Test Kitchen recommends making a cheese wrap with mozzarella, provolone, cheddar, or Swiss cheese. These are semihard cheeses that have more moisture than hard cheeses, have a slightly smoother texture than most cheese types, and melt well.
How to Make a Melted Cheese Wrap
Once you’ve chosen your cheese and seasoning to create your cheese wrap, you’ll assemble the wraps according to the recipe, cook them in the microwave, press on their center to form a circle of cheese, and freeze them until they're firm. Fill the cheese wraps with your favorite ingredients that you would normally put in any other wrap.
How to Store Cheese
Airtight packaging is the key to proper cheese storage. Wrap unused cheese tightly in foil or plastic wrap, then seal it in a plastic bag or a container with a tight-fitting lid. Store the cheese in the refrigerator. For longer storage, cheese can be frozen, but expect a quality compromise. Freezing usually destroys the texture and affects the flavor and aroma. It's best to reserve cheeses that have been frozen for use as ingredients—in casseroles, for example.
Ingredients
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8 .75-ounce slices of desired cheese, such as mozzarella, provolone, cheddar, or Swiss
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¼ teaspoon freshly ground black pepper (optional)
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⅛ teaspoon desired dried herb, such as Italian seasoning or oregano, or ⅛ teaspoon desired spice, such as smoked paprika or chili powder (optional)
Directions
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For each wrap, cut a 15x11-inch piece of parchment paper. Cut in half crosswise. On one piece of parchment lay one slice of cheese. Tear another cheese slice into four equal pieces and arrange around cheese on paper without overlapping. Sprinkle with pepper and herb or spice, if desired.
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Cover with remaining parchment. Microwave on 100% power (high) for 15 seconds. Remove from microwave. Without uncovering cheese, use your fingers to press from the center outward to form a 7-inch circle of cheese (make sure to fill in any gaps that show through the paper).
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Place covered cheese in the freezer for 2 to 3 minutes or until firm. Peel cheese wrap from paper. Repeat with remaining cheese slices and additional parchment.
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To store, place in an airtight storage container with parchment in between. Chill up to 1 week or freeze up to 1 month; thaw in the refrigerator before using.
Nutrition Facts (per serving)
| 108 | Calories |
| 7g | Fat |
| 1g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 108 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 4g | 20% |
| Cholesterol 27mg | 9% |
| Sodium 263mg | 11% |
| Total Carbohydrate 1g | 0% |
| Protein 10g | 20% |
| Calcium 333mg | 26% |
| Iron 0.1mg | 1% |
| Potassium 36mg | 1% |
| Folate, total 3.8mcg | |
| Vitamin B-12 0.3mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
