Cottage cheese flatbread is made by blending cottage cheese with eggs and baking it thin enough to use as a wrap. It is high in protein, simple to prepare, and sturdy enough to hold real fillings without falling apart.
What makes this version stand out is the addition of chimichurri. Traditional chimichurri is an herb-based Argentine sauce built on parsley, garlic, oil, and vinegar. In dry blend form, those same bright herbs and garlic bring balance to salty dairy without making the flatbread heavy. The result is fresh, savory, and far more interesting than plain cottage cheese.
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Serves: 2–3 wraps
Cook Time: 25 minutes
Ingredients
1 cup full-fat cottage cheese
2 large eggs
1 tablespoon olive oil
1 teaspoon Shawhan Farms Chimichurri Dry Sauce Mix
Freshly ground black pepper
Directions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Blend the cottage cheese, eggs, olive oil, and chimichurri until smooth.
3. Pour the mixture onto the parchment and spread into a thin rectangle, about ¼ inch thick.
4. Bake for 18–22 minutes, or until set and lightly golden at the edges.
5. Let cool for 5 minutes before slicing and filling.
Filling Ideas
Chimichurri Chicken Wrap
Sliced grilled chicken, arugula, thin red onion, squeeze of lemon.
White Bean & Vegetable Wrap
Mashed white beans, shredded carrots, cucumber, drizzle of olive oil.
Turkey & Avocado Wrap
Sliced turkey, avocado, crisp lettuce, extra pinch of chimichurri.
Kitchen Notes
If cottage cheese tastes salty on its own, chimichurri helps balance it with herbs and subtle acidity. That contrast keeps the wrap from feeling dense.
Store baked flatbread in the refrigerator up to three days. Reheat briefly in a skillet or enjoy at room temperature.
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