A light yet high protein lunch (or dinner) featuring the viral cottage cheese flatbread recipe with arugula salad, goat cheese and balsamic glaze! High protein, low carb, and easily customizable. Recipe variations included!
I am actually a huge fan of this trend. It’s a unique way to consume a high protein meal without an animal protein source. Perfect for vegetarians or those wanting to eat more plant-based meals. Of course, adding chicken or tuna to this wrap is delicious as well!
Reasons to Try This Recipe
Ingredients
This recipe is about 1-2 servings. One flatbread (with no additions) is about 280 calories and 40 grams of protein. Easily cut the flatbread in half and make two servings!
- 2% Milkfat Cottage Cheese (1 cup): I chose a low-fat, small curd cottage cheese. Full-fat would also work (possibly even better) here but I have not tried it.
- Eggs (2): I have attempted to make this flatbread so many times as I have seen different variations on how many eggs to use. I think 2 eggs is the way to go for a sturdier (thicker) flatbread, but one egg and one egg white tasted less eggy (was still pretty sturdy, too).
- Arugula (about 1 cup): Feel free to just eyeball how much arugula you put in the flatbread. I estimated about 3/4-1 cup.
- Crumbled Goat Cheese (about 1/4 cup): Again, just eyeball how much goat cheese to incorporate. You don’t need a lot!
- Balsamic Glaze (A drizzle or about 1/2 teaspoon): A little goes a long way when it comes to balsamic glaze.
- Cherry tomatoes, halved or quartered: The smaller, the better when it comes to that perfect bite with this flatbread.
- Cucumber, diced small: The fresh cucumber adds some crunch and texture.
- Red Wine Vinegar: I marinated the tomatoes in a teaspoon of red wine vinegar which adds some acidity and complements the sweet balsamic glaze and creamy goat cheese well.
- Chicken or Deli Meat, Optional: To make this wrap feel more substantial, add some grilled chicken or sliced low sodium turkey. Totally up to you! This can be a well-balanced meal without it.
Arugula salad Cottage Cheese Flatbread iNSTRUCTIONS
This recipe is so simple yet packed with flavor! Once you get the hang of making the cottage cheese flatbread, the possibilities are endless!
1. Make the Flatbread
Preheat the oven to 350 degrees F. Add eggs, cottage cheese, and a small pinch of garlic powder, salt and pepper to a blender or Nutri-Bullet. Blend until smooth, about 20-30 seconds. *Salt is optional, as cottage cheese already contains sodium and too much salt can make this wrap way too salty.
Pour onto a baking sheet lined with greased parchment paper. Spray with cooking spray or use a little olive oil. This is super important even though parchment paper is supposedly non-stick – I just wouldn’t risk it! Spread it out evenly but it doesn’t have to fill the whole pan.
Place in the oven and cook for 35-40 minutes until crispy and brown along the edges. Watch the flatbread closely around this mark and I recommend overcooking versus undercooking and cutting off the edges for a less eggy, more study flatbread.
2. Let the flatbread cool completely.
Allow the flatbread to cool completely before separating from the parchment paper. If you have difficulty with removal, flip it over onto a cookie sheet and try peeling the paper carefully away. Cut off any edges that have burned (if this happens, you’ll most likely still have a perfectly large piece of flatbread).
3. Marine the tomatoes.
While the flatbread is cooling, start prepping for the filling. Chop cucumbers and tomatoes into bite-sized pieces and marinate with a little red wine vinegar (season if you prefer).
4. Assemble and enjoy!
Add arugula, tomatoes, cucumber and goat cheese to the center of your wrap. Drizzle with balsamic glaze. Carefully fold and cut in half. Enjoy!
The cottage cheese flatbread is best if consumed the day of preparation. However, if you aren’t too picky – it can be refrigerated for up to 3 days. I have even microwaved it the next day for 15 seconds and it tastes delicious!
Tips for Success
To prevent burning: Spread the batter as evenly as possible. The darker the baking sheet, the more likely the edges will burn. If you have a lighter baking sheet, use that (I did not). If the edges do burn, just cut them off!
For easy removal: Flip it onto a cookie sheet after cooling and gently peel off the parchment paper.
It’s difficult to gauge when the flatbread is done. In my opinion, it is better to cook it longer so it’s a little sturdier and not as soft.
I highly recommend parchment paper over aluminum foil or wax paper – it is definitely the way to go with this recipe.
Different Variation Ideas
There are so many ways to try this cottage cheese flatbread!
More Cottage Cheese Recipes:
— Chicken Alfredo Spaghetti Squash
— Buffalo Chicken Crockpot Pasta
— High Protein Taco Dip (with Cottage Cheese)
Cottage Cheese Flatbread with Arugula and Goat Cheese Salad
Ingredients
For the flatbread
- 1 cup 2% milkfat cottage cheese
- 2 eggs for a thicker flatbread (or use 1 whole egg + 1 egg white for a less eggy taste)
- Salt, pepper, garlic powder (optional)
For the arugula salad filling
- 1 cup arugula
- 1/4 cup goat cheese
- 1/2 cup cherry tomatoes, halved or quartered
- 1/4 cup diced cucumber
- 1-2 teaspoons red wine vinegar
- Drizzle of balsamic glaze
- Grilled chicken (optional)
Instructions
Make the flatbread
- Preheat the oven to 350 degrees F. Add eggs and cottage cheese to a blender and puree for about 20-30 seconds until smooth. Season with garlic powder, pepper and a tiny bit of salt (optional).
- Pour the cottage cheese flatbread on a baking sheet lined with well-greased parchment paper. Use a spatula to scrape the sides of the blender, and evenly spread out the mixture.
- Bake in the oven for 40-45 minutes – checking at about the 35 minute mark. The flatbread should look golden and crispy.
- Allow to cool completely. Once cooled, carefully separate the flatbread from the parchment paper or flip the parchment over on a cutting board and remove.
Dice the veggies
- While the flatbread is cooking, quarter the cherry tomatoes and marine with 1-2 teaspoons of red wine vinegar, a little salt and pepper. Thinly dice the cucumber.
Assemble the pita
- Top the flatbread with arugula, goat cheese, marinated tomatoes, cucumber and a drizzle of balsamic glaze. Carefully fold it up like a pita. Cut in half, and enjoy! The cottage cheese flatbread is best if consumed the day of preparation. However, if you aren't too picky – it can be refrigerated for up to 3 days. I have even microwaved it the next day for 15 seconds and it tastes delicious!
Notes
- Cottage cheese is already higher in sodium so be careful when adding salt to the cottage cheese/egg mixture.
- To prevent burning: Spread the batter as evenly as possible. The darker the baking sheet, the more likely the edges will burn. If you have a lighter baking sheet, use that (I did not). If the edges do burn, just cut them off!
- Flip the parchment paper with the cooked flatbread over onto a cutting board and gently peel off the paper for easy removal.
| Nutrition Facts | |
|---|---|
| Servings: 1 | |
| Amount per serving | |
| Calories | 350 |
| % Daily Value* | |
| Total Fat 18.5g | 24% |
| Saturated Fat 8.4g | 42% |
| Cholesterol 364mg | 121% |
| Sodium 800mg | 40% |
| Total Carbohydrate 12.3g | 4% |
| Dietary Fiber 3g | 11% |
| Total Sugars 8.4g | |
| Protein 40g | |
| Vitamin D 3.2mcg | 23% |
| Calcium 403mg | 31% |
| Iron 3mg | 19% |
| Potassium 587mg | 12% |
Give It a Try!
This is just a fun and unique way to eat a well-balanced sandwich! I have made this recipe multiple times and I have really enjoyed it. Let me know what you think in the comments!