Cottage Cheese Flatbread

Flatbread with yogurt pesto sauce, chicken, tomatoes, and mixed greens before rolling.

5 from 3 votes

This Viral Cottage Cheese Flatbread is an easy protein-packed alternative to traditional flatbread and made with just cottage cheese, eggs and any spices.

Course Entree

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 178kcal

Author Yumna Jawad

Equipment

Ingredients

1 (8-ounce) tub cottage cheese
2 eggs
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper

Filling

¼ cup Greek yogurt
2 tablespoons pesto
2 cups shredded chicken
1 roma tomato sliced
2 cups mixed greens

Instructions

Preheat the oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.
In a high-speed blender, combine the cottage cheese, eggs, onion powder, garlic powder, and black pepper, and blend until the mixture is smooth with no lumps. Be careful not to overblend so it’s not too runny.
Pour the mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer.
Bake for 35-40 minutes, or until the edges are golden brown and the flatbread is set in the center.
Allow to cool completely. Peel the flatbread from the parchment paper. You can slice the flatbread in half or keep it whole if making 2 wraps.
In a small bowl, combine Greek yogurt with the pesto. Spread the mixture all over the inside of the cottage cheese wrap. Add the chicken, tomato, and greens on top. Roll up tightly and then slice the wrap in half.

Notes

The nutrition label is for cottage cheese flatbread and filling ideas.

Storage: Kept in the fridge in an airtight container, this flatbread will last for up to 5 days. You don't need to reheat it! In fact, it will be sturdier once chilled.

Nutrition