I love the cottage cheese trend going around! It’s such a great form of protein and one of my favorite childhood snacks growing up. Who knew you could just blend up an egg with a few spices and a cupful of cottage cheese to make a delicious low-carb high-protein flatbread? Perfect for pizzas, wraps, pinwheels, sandwiches, and even lasagna. Believe me, once you try this recipe, this will surely become part of your weekly routine for lunches.

Start by blending the ingredients until smooth. I used an immersion blender that still left a few broken-up curds in the batter, but if you use a bullet blender or other high-speed blender you will have a smoother batter. The final product seems the same either way. Be sure to bake in the lower rack of the oven to ensure even cooking and not too much browning on the flatbread.

When your flatbread is baked, be sure to remove the parchment paper to a wire rack to cool it down. Your flatbread may seem too moist after the 1st bake, so let it cool, gently flip it over, and place it back onto the tray in the oven to further dry out for 4 – 6 minutes. The flatbread should feel soft and slightly crispy along the edges.

Cut your cooled flatbread into two to make two six-inch half wraps. Make two more of these to use up any leftover or soon-to-be expired cottage cheese for any easy gluten-free wrap all week. These wraps will stay for 3 – 4 days in a ziplock bag. Assembly of your lunch should be cheap, easy, and nutritious at this point.