Cottage Cheese & Egg Flatbread (20g Protein!)

Cottage cheese flatbread wrap filled with chicken, greens and other veggies.

4.50 from 4 votes

Cottage Cheese & Egg Flatbread (20g Protein!)

This viral Egg and Cottage Cheese Flatbread is taking the internet by storm! Made with just two key ingredients: cottage cheese and egg [or egg whites], it packs in 20 grams of protein per serving. Use this soft, flavorful flatbread to build a protein-packed sandwich or wrap.

Prep Time10

Cook Time30

Total Time40

Course: breads + muffins, LUNCH

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 146kcal

Author: Dani Spies

Ingredients

1 cup low-fat cottage cheese
2 eggs
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasonings

Instructions

Preheat oven to 350°F (180°C) and line a 9x13-inch baking sheet (aka quarter sheet pan) with parchment paper. Grease the baking sheet very well to prevent sticking.
Add cottage cheese, eggs, and seasonings of choice to a Ninja, blender, or food processor and process until smooth.
Pour the cottage cheese mixture onto the prepared baking sheet and spread out evenly.
Bake cottage cheese flatbread in a hot oven for 30-35 or until lightly browned and set through.
Cool for 5-10 minutes. Slice in half, then add your favorite sandwich toppings and enjoy! See notes below to make my go-to wrap, pictured above!

Notes

My go-to wrap: Spread a couple of tablespoons of tzatziki over ⅓ of the flatbread. Top with arugula, shredded chicken, halved baby tomatoes, and thinly sliced red onion. Roll into a burrito, slice in half, and enjoy!

Storage Notes:

Cool: Allow the flatbread to cool completely at room temperature before storing.
Wrap: Wrap the flatbread in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container with a layer of parchment paper between each slice.
Refrigerate: Store the wrapped flatbread in the refrigerator for up to 4 days.

Nutrition