I was very hesitant to try this viral low-carb wrap/flatbread. I couldn’t believe that two ingredients could possibly turn out something that was worth sharing. I’m so glad I gave it a try. It’s tasty, it rolls just like any wrap, and best of all, it’s so simple to prepare.

Serves 2

• 1 cup cottage cheese
• 2 eggs
• 1/2 tsp garlic salt
• 1/2 tsp oregano

Roasted Vegetable Filling

• 1 red onion, sliced
• 2 portobello mushrooms, sliced
• 1/2 red pepper, sliced
• 1/2 yellow pepper, sliced
• 1/4 cup Italian dressing
• 4 slices fresh mozzarella cheese

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.

Place the onion, mushrooms, and pepper on one prepared baking sheet. Drizzle with Italian dressing and toss to coat. Bake for 18–20 minutes on the center rack.

Reduce heat to 350°F (175°C).

Place cottage cheese, eggs, and spices in a blender. Blend for 2 minutes until smooth.

Pour the batter onto the second prepared baking sheet. Bake for 20–30 minutes, until lightly golden. Allow to cool completely before attempting to peel it off the parchment paper. Slice the wrap in half.

Add half of the roasted vegetables to the bottom portion of each wrap. Top with 2 fresh mozzarella slices. Roll the wraps and place seam-side down on a plate. Slice in half diagonally. Enjoy warm or at room temperature.

Note: Wraps can be prepared in advance and refrigerated for up to one week in an airtight container.