This viral cottage cheese flatbread makes for a perfect high-protein lunch. Using only 2 ingredients, this egg and cottage cheese wrap is gluten free, low carb, keto, delicious and so versatile.
This recipe is on repeat in my house and for a good reason! Lunches have always been the hardest meal for me to come up with and everyone loves this cottage cheese flatbread and ask for seconds.
If you’re looking for a delicious, protein-packed alternative to traditional wraps/flatbread, then you’ll love this 2 ingredient low carb flatbread. The end result is a soft and flexible wrap that holds its’ shape and can be filled with your favorite ingredients.
How much PROTEIN is in this viral cottage cheese wrap?
This easy low carb cottage cheese flatbread is packed with protein, and each wrap has about 40 grams of protein in the flatbread alone. You’ll definitely hit your protein goals with this lunch idea. If you add ingredients like chicken breast, sliced turkey, mayo, cheese, you are increasing the protein content even more. I personally like to cut my flatbread in half and use it for 2 servings.
The Ingredients
This recipe has 2 primary ingredients plus some seasoning to make it custom to your liking.
Cottage Cheese: My favorite brand is good culture because they are made with good ingredients without the use of gums or fillers. Full fat, low fat or nonfat will all work great in this recipe. Low and nonfat options may cook or become golden faster, check for doneness at 20 mins.
Eggs: Help hold everything together, adds great fluffy texture, adds more protein and nutrients.
Seasoning: My personal favorites are herbs de Provence, Italian seasoning, or oregano. You can also use garlic powder or onion powder, everything but the bagel seasoning, red pepper flakes for some heat, or any dried herbs. Add a pinch of salt to bring out and balance the flavors.
How to Make Cottage Cheese Flatbread
Preheat Oven to 350F. Line baking tray with parchment paper. I use 10×15 baking sheet, but you can use quarter baking sheet (13×17).
Blend Ingredients. Using a blender, combine cottage cheese, 2 eggs, and seasoning. Blend until smooth. Don’t over blend because if too much air is added, then your flatbread will be puffy with many air pockets.
Spread batter. Pour mixture onto a parchment paper lined baking sheet. Lightly spread evenly into a rectangle. Don’t spread too thin or it will burn.
Bake for 25-30 mins or until golden top.
Add your favorite toppings. I like a classic club or BLT style wrap with mayo, dijon, lettuce, turkey, tomato, avocado.
Tips & Storage
Don’t blend batter for too long. An airy batter will puff up during baking and cause many air pockets.
Don’t spread the batter too thin. If you can see through your batter unto the parchment paper, then you’ve spread it too thin.
Refrigerate in an airtight container for up 4 days.
Cottage Cheese Flat Bread (2 Ingredient)
Equipment
- Blender
- Quarter Sheet Baking Tray
Ingredients
- 1 cup Cottage Cheese
- 2 Eggs
- 1/4 tsp Your Favorite Seasoning (I like dried herbs-Italian, herbs de Provence, oregano etc)
- Pinch of salt
Instructions
- Preheat Oven to 350F. Line baking tray with parchment paper. I use 10×15 baking sheet, but you can use quarter baking sheet (13×17).
- Blend Ingredients. Using a blender, combine cottage cheese, 2 eggs, and seasoning. Blend until smooth. Don’t over blend because if too much air is added, then your flatbread will be puffy with many air pockets.
- Spread batter. Pour mixture onto a parchment paper lined baking sheet. Lightly spread evenly into a rectangle. Don't spread too thin or it will burn.
- Bake for 25-30 mins or until golden top. Remove from oven and cool.
- Add your favorite toppings. I like a classic club or BLT style wrap with mayo, dijon, lettuce, turkey, tomato, avocado.
