Go Back
–+ servings
cottage cheese flatbread wrap with chicken caesar

Cottage Cheese Flatbread Recipe

Jenni Cole
Get our 3 ingredient cottage cheese flatbread made with cottage cheese, egg, and seasoning. We flavored ours three different ways plus show you how to make chicken Caesar flatbread filling.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Lunch
Cuisine American
Servings 2 people
Calories 161 kcal

Equipment

  • 1 9.5x13 sheet pan or large baking pan
  • parchment paper

Ingredients
  

Classic

  • ¾ cup cottage cheese (170g) 4% fat
  • 1 large egg (50g)
  • 1 tablespoon pesto sauce (about 15g) or more to taste

Spinach Pesto

  • ¾ cup cottage cheese (170g)
  • 1 large egg (50g)
  • 1 cup chopped baby spinach
  • 1 tablespoon pesto sauce (about 15g) or more to taste

Sundried Tomato

  • ¾ cup cottage cheese (170g)
  • 1 large egg (50g)
  • 1 ½ tablespoon sundried tomatoes, in oil drained (20g) & chopped see note below for dried tomatoes
  • 1 tablespoon shredded parmesan (3g)
  • 1 teaspoon minced garlic
  • ¼ teaspoon fine sea salt
  • ½ teaspoon Italian seasoning

Instructions
 

  • Preheat the oven to 375 F. Lay parchment paper on the baking pan and spray the pan with cooking oil spray.
  • Using a blender or food processor, blend the cottage cheese, the egg, and the pesto sauce.
  • Pour the batter on the parchment paper. Tap the pan on the counter to help get an even layer and to remove air bubbles. The batter should be about ⅛" thick.
  • Bake for 30-35 minutes until golden brown and cooked through. Let cool before peeling it carefully from the sheet pan.
  • Lay your favorite sandwich ingredients on the flatbread, roll it up, and cut it in half. Or just eat it as is for a quick high protein snack. Serves 2 people. Enjoy!

Spinach Pesto Option

  • Add 1 cup of chopped baby spinach to the blender with the cottage cheese, pesto, and egg.

Sun Dried Tomatoes Option

  • Omit the pesto sauce and instead add the softened chopped sun dried tomatoes, parmesan, minced garlic, salt, and Italian seasoning to the blender with the cottage cheese and egg.

Notes

  • We used homemade pesto and highly recommend it! It has way more flavor than grocery store pesto. 
  • To check the taste, you can mix the pesto (or other types of seasonings) with just the cottage cheese. Take a bite and adjust the seasonings as needed. then add this to the blender with the egg.
  • One side of the flatbread will be brown, this will be the inside of your sandwich wrap. The oil from the pesto or sun dried tomatoes makes one side of the flatbread darker than if you made these without added oil. 
  • The entire flatbread weighs about 235 grams (for the classic style), it has 322 calories, has 29g of protein, 7.7 carbs, and 19.8g of fat. Use other seasoning besides pesto if you want to reduce the fat in this recipe. 
  • If you have dried tomatoes (not the ones stored in oil like we used), you'll need to soften them before adding them in. To do this, soak them in hot water for 10-15 minutes. Drain and then chop them. 
  • The nutritional info is for the Classic flavor made with just cottage cheese, egg, and pesto.

Chicken Caesar Wrap Filling

  • 2 cups chopped romaine (50 g) 
  • 5.5 oz cooked chicken - rotisserie chicken or leftover shredded (150g) 
  • 2 tablespoon light Caesar dressing 

Nutrition

Serving: 117gramsCalories: 161kcalCarbohydrates: 3.8gProtein: 14.5gFat: 10g
Tried this recipe?Please consider Leaving a Review!