Cottage Cheese Flatbread Wrap

Name: Cottage Cheese Flatbread Wrap
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: ½ tsp Olive oil, for the paper; 200 g Cottage cheese (izvara); Eggs × 2; ¼ tsp Garlic powder; ½ tsp Italian seasoning (or dried oregano); 1 pinch Salt; 1 pinch Black pepper; Tomato × ½; 60 g Cucumber; 2 tbsp Hummus; 30 g Baby spinach; 20 g Sirene (or feta), crumbled

50 min · Easy · Serves 1

500 kcal per serving · 43g protein

A soft baked egg and cottage cheese flatbread rolled around hummus, spinach, tomato, cucumber and sirene. Cool briefly before peeling it from the paper.

Open in Mixit →

Ingredients

½ tsp Olive oil, for the paper
200 g Cottage cheese (izvara)
Eggs × 2
¼ tsp Garlic powder
½ tsp Italian seasoning (or dried oregano)
1 pinch Salt
1 pinch Black pepper
Tomato × ½
60 g Cucumber
2 tbsp Hummus
30 g Baby spinach
20 g Sirene (or feta), crumbled

Method

Heat the oven and oil the paper

Heat the oven to 190°C (170°C fan). Line a baking tray with baking paper and brush the paper with the olive oil.
Mash the cottage cheese

Mash the cottage cheese in a bowl with a fork for 1 minute, pressing the curds against the side of the bowl until only small lumps remain.
Beat in the eggs and seasoning

Crack the eggs into the bowl, add the garlic powder, Italian seasoning, salt and black pepper, and beat with the fork until the eggs and cottage cheese form an even, thick mixture that spreads easily.
Spread the mixture thin

Spread the mixture on the oiled paper in an even rectangle about 5 mm thick. For extra servings, use additional trays rather than making one thick layer.
Bake the flatbread

Bake for about 25–30 minutes, until the centre is set, reaches 71°C and the edges have golden brown spots. The flatbread should remain flexible, not crisp.
Slice the tomato and cucumber

Slice the tomato and cucumber into thin rounds while the flatbread is in the oven.
Cool and peel off the paper

Leave the flatbread on the tray for 5 minutes to cool and firm up, then slide a spatula under one corner and peel the paper away slowly.
Fill the flatbread

Turn the flatbread golden side down. Spread with hummus, then add a modest line of spinach, thin tomato and cucumber slices and sirene along one edge. Leave a little space at each end so it can roll without tearing.
Roll up the wrap

Roll gently from the filled edge, keeping the filling enclosed. Cut diagonally in half and set the two halves slightly offset on a plate, with one cut face visible.