Egg Cottage Cheese Flatbread Wrap Recipe

Introduction

This Egg Flatbread Wrap is a simple, protein-packed alternative to traditional bread, perfect for sandwiches or wraps. Light and fluffy with a subtle savory flavor, it pairs beautifully with your favorite sandwich fixings for a quick and satisfying meal.

Ingredients

• 2 eggs
• 1 cup (8 oz) cottage cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Italian seasoning
• 1/8 tsp baking soda
• Pinch of salt
• Sandwich fixings of your choice – for example: thinly sliced ham and turkey, cheddar cheese, mayonnaise, mustard, tomato, lettuce, and crushed potato chips

Instructions

1. Step 1: Preheat your oven to 350°F (use convection if available). Lightly oil a rimmed baking sheet and line it with parchment paper.
2. Step 2: In a blender, combine the eggs, cottage cheese, garlic powder, onion powder, Italian seasoning, and salt. Blend until smooth, then scrape down the sides and blend again for an even texture.
3. Step 3: Stir the baking soda into the blended mixture just before pouring it onto the prepared baking sheet.
4. Step 4: Spread the mixture evenly on the parchment paper, then bake for 25-35 minutes. Rotate the pan halfway through baking. The flatbread is done when the top is golden brown and the bread feels firm to the touch.
5. Step 5: Remove the flatbread from the oven and let it cool on a rack or flat surface for 10-15 minutes.
6. Step 6: Add your preferred sandwich toppings on one side. For a club-style wrap, spread mayonnaise and mustard, then layer ham, turkey, tomato, lettuce, cheese, and crushed potato chips for crunch. Roll the flatbread tightly and wrap it in parchment paper for easier eating.

Tips & Variations

• For a thicker flatbread, reduce the baking sheet size or bake in a smaller pan.
• Try adding fresh herbs like chopped parsley or chives to the batter for extra flavor.
• Use Greek yogurt instead of cottage cheese for a creamier texture.
• For a dairy-free version, substitute cottage cheese with mashed avocado or a vegan cream cheese alternative.

Storage

Store leftover flatbread wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 3 days. To reheat, warm briefly in a toaster oven or microwave until soft. Avoid overheating to keep the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this flatbread ahead of time?

Yes, you can prepare the flatbread a day in advance and store it in the refrigerator. It’s best enjoyed within 3 days for maximum freshness.

What other fillings work well with this wrap?

This flatbread pairs well with a variety of fillings including grilled vegetables, hummus, avocado, chicken salad, or even a simple combination of cheese and fresh greens for a lighter option.

Egg Cottage Cheese Flatbread Wrap Recipe

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4.7 from 137 reviews

This Egg Flatbread Wrap is a protein-packed, low-carb flatbread made from eggs and cottage cheese, seasoned with garlic, onion powder, and Italian herbs. Baked to golden perfection, it serves as a versatile and healthy base for your favorite sandwich fillings like ham, turkey, cheddar, and fresh veggies, perfect for a tasty and convenient wrap.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 1 large flatbread wrap 1x
• Category: Lunch, Snack, Light Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Flatbread Batter

• 2 eggs
• 1 cup (8 oz) cottage cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Italian seasoning
• 1/8 tsp baking soda
• Pinch of salt

Sandwich Fillings (Club Version)

• Thinly sliced ham
• Thinly sliced turkey
• Cheddar cheese
• Mayonnaise
• Mustard
• Sliced tomato
• Lettuce
• Crushed potato chips (optional for crunch)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C), using the convection setting if available, to ensure even baking. Lightly grease a rimmed baking sheet and line it with parchment paper to prevent sticking.
2. Prepare Batter: Combine the eggs, cottage cheese, garlic powder, onion powder, Italian seasoning, and a pinch of salt in a blender. Blend until the mixture is smooth, scraping down the sides as needed for an even consistency.
3. Add Baking Soda and Pour: Stir the baking soda into the smooth batter mixture carefully. Immediately pour the batter onto the prepared parchment-lined baking sheet, spreading it evenly into a flat shape.
4. Bake Flatbread: Place the pan in the oven and bake for 25-35 minutes, rotating the pan halfway to ensure even cooking. The flatbread is done when it turns golden brown on top and feels dry and firm to the touch.
5. Cool Flatbread: Remove the flatbread from the oven and transfer it to a cooling rack or suitable surface. Allow it to cool for 10-15 minutes to set and become easier to handle.
6. Assemble Wrap: Spread mayonnaise and mustard on one side of the cooled flatbread. Layer thin slices of ham, turkey, cheddar cheese, tomato, and lettuce. Sprinkle crushed potato chips on top if desired for added crunch.
7. Roll and Serve: Roll the flatbread tightly to form a wrap. For neat presentation and easier handling, wrap it in parchment paper before serving or packing for a meal on the go.

Notes

• You can customize the sandwich fillings to suit your tastes or dietary preferences.
• Be sure to rotate the baking sheet halfway through baking for even cooking and browning.
• Allow the flatbread to cool adequately to prevent tearing when rolling.
• This flatbread is low in carbs and a great protein-rich alternative to traditional wraps.
• Store leftovers wrapped tightly in the refrigerator and consume within 2-3 days.

Keywords: Egg flatbread, low-carb wrap, protein wrap, cottage cheese flatbread, healthy sandwich wrap, baked flatbread, ketogenic flatbread