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High protein flatbread wraps filled with chicken, cabbage, and fresh herbs

High Protein Cottage Cheese Flatbread

A soft, foldable 2-ingredient flatbread made with cottage cheese and eggs. Low carb, gluten-free, and about 19 g protein per serving.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling 10 minutes
Total Time 40 minutes
Servings: 2 wraps
Course: Breakfast, Lunch
Cuisine: American
Calories: 182
Ingredients Method Notes

Ingredients
  

  • 1 cup full-fat (4%) cottage cheese about 225 g, liquid drained
  • 2 large eggs
  • 1 pinch salt
  • 1/2 tsp garlic powder optional
  • 1/2 tsp Italian or everything bagel seasoning optional
  • 2 tbsp grated Parmesan optional

Method
 

  1. Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper.
  2. Pour off any liquid from the cottage cheese. Blend the cottage cheese, eggs, and seasonings for 30–60 seconds until completely smooth.
  3. Spread the batter into a 10 x 12 inch rectangle about ¼ inch thick, keeping the edges as thick as the center. Sprinkle with Parmesan if using.
  4. Bake for 22–28 minutes, until deep golden brown and the center is firm and springs back (160°F).
  5. Cool on the pan for 10 minutes, then peel off the parchment and cut into 2 wraps.
  6. Optional: flip onto fresh parchment and bake 4–5 minutes more for a crisper base.

Notes

Use full-fat cottage cheese; nonfat releases more water and can stay soggy. Don't peel the flatbread while hot. Store stacked with parchment in an airtight container for 3–4 days in the fridge, or freeze up to 2 months. Nutrition is an estimate and excludes Parmesan.