2-Ingredient Cottage Cheese Flatbread (High Protein Wrap) Recipe
Introduction
This 2-Ingredient Cottage Cheese Flatbread is a simple, high-protein wrap perfect for quick meals. With just cottage cheese and eggs, it’s easy to make and versatile enough to hold your favorite fillings.
Ingredients
- 1 cup full fat cottage cheese
- 2 large eggs
- 1/2 tsp garlic powder (optional)
- 1/2 tsp Italian seasoning (optional)
- Black pepper to taste
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch quarter sheet pan with parchment paper and lightly spray it with oil. Avoid using foil.
- Step 2: In a blender, combine the cottage cheese, eggs, garlic powder, Italian seasoning, and black pepper. Blend on high until the mixture is completely smooth and creamy without any lumps.
- Step 3: Pour the batter onto the prepared baking sheet and spread it evenly to the edges using a spatula.
- Step 4: Bake for 30 to 40 minutes. The flatbread is done when it turns golden brown all over and feels dry to the touch in the center.
- Step 5: Allow the flatbread to cool completely in the pan for about 10 to 15 minutes. This helps it set so it can be peeled off the parchment easily.
- Step 6: Add your favorite sandwich fillings, roll the flatbread tightly, and enjoy your high-protein wrap!
Tips & Variations
- Make sure to let the flatbread cool fully before removing it to prevent tearing.
- For a crispier, sturdier wrap, bake for the full 40 minutes until deeply golden.
- Try adding different herbs or spices to the batter for varied flavors.
Storage
Store any leftovers in the refrigerator between sheets of parchment paper to keep them from sticking together. The flatbread can be kept for up to 3 days. Reheat gently in a skillet or oven to maintain its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat or non-fat cottage cheese?
Full fat cottage cheese works best for moisture and texture, but you can use low-fat versions. Non-fat cottage cheese may result in a drier flatbread.
Can I make this recipe without a blender?
Using a blender ensures a smooth batter with no lumps. If you don’t have one, try mixing very well with a hand mixer or whisk, but some lumps may remain.
Print2-Ingredient Cottage Cheese Flatbread (High Protein Wrap) Recipe
This high-protein 2-ingredient cottage cheese flatbread is an easy, gluten-free wrap perfect for sandwiches or snacks. Made from just cottage cheese and eggs, with optional seasonings for extra flavor, this flatbread is baked to a golden crisp and can be filled with your favorite ingredients. It’s quick to prepare, nutritious, and versatile, making it an excellent choice for a low-carb, high-protein diet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Flatbread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup Full Fat Cottage Cheese
- 2 large Eggs
Optional Seasonings
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- Black Pepper to taste
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line a quarter sheet pan (9×13) with parchment paper and lightly spray with oil. Avoid using foil as it can affect baking.
- Blend: Add the full fat cottage cheese, eggs, garlic powder, Italian seasoning, and black pepper into a blender. Blend on high speed until the mixture is completely smooth and creamy with no lumps remaining.
- Pour: Pour the batter onto the prepared baking sheet. Using a spatula, spread the batter evenly across the pan reaching all edges to form a flatbread shape.
- Bake: Place the sheet pan in the oven and bake for 30 to 40 minutes. The flatbread is done when it turns golden brown all over and feels dry to the touch in the center.
- Cool: Remove the flatbread from the oven and let it cool completely in the pan for about 10-15 minutes. Cooling is essential for the bread to set and be easily peeled off the parchment paper without breaking.
- Fill & Roll: Once cool, add your favorite sandwich fillings on top of the flatbread, then roll it up tightly. Enjoy your high-protein wrap immediately or store leftovers properly.
Notes
- Cooling is Key: Do not skip the cooling step, as it prevents the flatbread from falling apart when peeled.
- Crispier Version: Bake for the full 40 minutes until the bread is deeply golden for a sturdier wrap that holds fillings better.
- Storage: Store any leftovers in the refrigerator between sheets of parchment paper to prevent sticking for up to 3 days.
Keywords: cottage cheese flatbread, high protein wrap, low carb flatbread, gluten free bread, easy sandwich wrap, healthy flatbread recipe
