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Egg Flatbread Wrap

A high-protein egg and cottage cheese flatbread that works as a flexible alternative to tortillas or sandwich bread and can be filled with your favorite toppings.

A high-protein egg and cottage cheese flatbread that works as a flexible alternative to tortillas or sandwich bread and can be filled with your favorite toppings.

Ingredients

2 eggs

1 cup (8 oz) cottage cheese

1 tsp garlic powder

1 tsp onion powder

½ tsp Italian seasoning

Pinch of salt

⅛ tsp baking soda

Sandwich fixings of your choice, such as thinly sliced ham and turkey, cheddar cheese, mayonnaise, mustard, tomato, lettuce, and crushed potato chips

Directions

1. Preheat the oven to 350°F, using convection if available. Lightly oil a rimmed baking sheet lined with parchment paper.

2. Add the eggs, cottage cheese, garlic powder, onion powder, Italian seasoning, and salt to a blender.

3. Blend until smooth. Scrape down the sides of the blender and blend again. Stir in the baking soda and immediately pour the mixture onto the prepared baking sheet.

4. Bake for 25-35 minutes, rotating the pan halfway through, until the top is golden brown and the flatbread is dry and firm to the touch.

5. Transfer the flatbread to a rack or other surface and allow it to cool for 10-15 minutes.

6. Add your favorite sandwich toppings to one side of the flatbread. For a club-style wrap, spread with mayonnaise and mustard and layer with ham, turkey, cheese, tomato, lettuce, and crushed potato chips.

7. Roll the flatbread tightly. Wrap in parchment paper if desired for easier serving.

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