American
High-Protein Cottage Cheese Flatbread Breakfast Wraps
Tender cottage cheese flatbread wraps with smoked salmon, cucumber, dill, lemon, and everything seasoning.
I like cottage cheese flatbread because it turns a high-protein ingredient into something that feels like real bread instead of a diet shortcut.
The wrap is soft, lightly browned, and sturdy enough for breakfast fillings.
The key is blending the cottage cheese completely with eggs and a little flour.
If the batter is smooth before it hits the pan, the finished flatbread bends instead of cracking.
I use smoked salmon, cucumber, dill, and lemon because the filling stays cool and bright.
It is the kind of breakfast that feels polished but still works on a weekday.
For another recipe in this seed collection, try Green Goddess Cottage Cheese Breakfast Bowls or Cottage Cheese Hot Honey Flatbreads.
Directions
- Heat the oven to 375 F and line a rimmed sheet pan with parchment.
- Blend cottage cheese, eggs, flour, baking powder, and 1/4 teaspoon salt until smooth.
- Spread the batter into a thin rectangle on the sheet pan.
- Bake for 18 to 22 minutes, until set and golden at the edges.
- Stir Greek yogurt with dill, lemon juice, and black pepper.
- Cut the flatbread into 4 pieces and spread each with dill yogurt.
- Fill with smoked salmon, cucumber, and everything seasoning, then roll or fold to serve.
Nutrition
Nutrition Information
Estimated per serving: 330 calories, 28 g protein, 22 g carbohydrates, 14 g fat.
Variations
Recipe Variations
- Use turkey, avocado, and tomato instead of smoked salmon.
- Add capers or pickled red onions.
- Make smaller rounds for breakfast sandwiches.
Notes
- Blend until no curds remain so the flatbread bakes evenly.
- Let the flatbread cool for 5 minutes before rolling.
- For meal prep, pack the flatbread and filling separately.
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