Cottage Cheese Flatbread Wraps
Two everyday ingredients, cottage cheese and eggs, baked into soft sheets you can fill and roll like a tortilla.
What you'll need
- 1 cup cottage cheese (small curd, any fat level)
- 2 large eggs
- 2 tablespoons grated Parmesan, optional
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano or Italian seasoning
- A pinch of salt and pepper
- Oil or cooking spray, for the parchment
How to make it
Heat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and give the parchment a light coat of oil or spray.
Blend the cottage cheese, eggs, Parmesan, garlic powder, oregano, salt and pepper until completely smooth, about 30 seconds. A smooth batter bakes into a smooth, even sheet.
Pour it onto the parchment and spread it into a rectangle about 10 by 14 inches, as even as you can get it.
Bake 30 to 35 minutes, until the edges are deep golden and the middle is dry to the touch and no longer shiny.
Let it cool on the pan for 10 minutes, then peel it off the parchment and cut it into 4 pieces. Fill with turkey or ham, cheese and lettuce, and roll up.
Chef's secrets
If the middle still looks wet at 30 minutes, give it 5 more. An underbaked sheet tears when you roll it.
Blend, do not stir: lumps of curd turn into holes.
Good to know
Wrap leftover pieces in plastic and keep them in the fridge up to 3 days. Warm briefly in a dry skillet to soften before rolling.
