Lunch
Egg Flatbread Wrap
Craving a sandwich but not all the bread? Thanks to the magic of eggs, cottage cheese and a blender, you can whip up this egg-based substitute for tortillas or lavash to serve as an edible plate for all your favorite sandwich fillings.
Yields 2-4 servings
Prep + Chill Time
10mins
Cook Time
35mins
Total Time
45mins
This flatbread is a great canvas for all different flavor combinations (and can even be used for pizza), but we like this club sandwich copycat.
Ingredients
- 2 Rosemary Farm eggs
- 1 cup (8 ounces) cottage cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Italian seasoning
- pinch salt
- ⅛ tsp baking soda
- Sandwich fixings of your choice – (for club) thinly sliced ham and turkey, cheddar cheese, mayonnaise, mustard, tomato, lettuce and crushed potato chips
Instructions
- Preheat oven to 350°F (use convection if you have it). Lightly oil a rimmed baking sheet lined with parchment paper.
- Add all ingredients except for the baking soda into a blender.
- Blend until smooth. Scrape down the sides of the blender jar and blend once more. Stir in the baking soda and immediately pour the mixture onto the parchment-lined pan.
- Bake for 25-35 minutes, rotating the pan halfway through baking, or until the top is golden brown and the flatbread is dry and firm to the touch.
- Remove flatbread to a rack or other surface and allow to cool for 10-15 minutes before using.
- Add your favorite sandwich toppings to one side of your flatbread. For a club sandwich vibe, spread a thin layer of mayonnaise and mustard and layer with slices of ham, tomato, lettuce and potato chips. If desired, sprinkle in crushed potato chips for crunch. Roll flatbread tightly and wrap in parchment paper for neater serving and eating.
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