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Blend and bake cottage cheese, eggs and herbs to make a super easy, versatile wrap you can fill to your heart’s content (it happens to be gluten-free, too!). We love the combo of pesto chicken, hummus, roasted tomatoes and greens for a protein-packed lunch with serious staying power.
Ingredients
- 1 Tbsp.
olive oil
- 2
8-ounce boneless, skinless chicken breasts
- 1 1/2
cups low-fat cottage cheese, drained if necessary
- 3
large eggs, beaten
- 1/4
cup sliced chives
- 1/4
cup flat-leaf parsley leaves, chopped
- 2 Tbsp.
pesto
- 1/2 cup
hummus
- 2/3
cup roasted tomatoes, chopped (1/2 cup; we used Divina brand)
Half of 5-ounce package baby arugula
Directions
- Step 1Heat oven to 350°F. Heat oil in large skillet on medium. Add chicken and cook until lightly golden on bottom, 4 to 5 minutes. Reduce heat to medium-low. Flip chicken, cover and cook until internal temp reaches 165°F, 8 to 10 minutes more. Remove from heat and let sit, covered, 5 minutes. Transfer to cutting board and let sit until cool enough to handle. Using 2 forks, shred; set aside.
- Step 2Meanwhile, line large rimmed baking sheet with parchment paper. In blender on high, puree cottage cheese and eggs until smooth. Add chives and parsley and blend just until combined. Pour onto prepared baking sheet, spread in even layer (about 14 by 10 inches); bake, rotating pan halfway through, until lightly browned in spots and set, 27 to 30 minutes. Let cool 10 minutes on baking sheet.
- Step 3Meanwhile, in medium bowl, toss shredded chicken with pesto. Refrigerate until ready to use.
- Step 4Invert flatbread onto cutting board, then peel off parchment. Spread hummus evenly on top and scatter with arugula, pesto chicken, and tomato. Starting from long end closest to you, roll flatbread into log. Cut log into 8 pinwheels and serve.
NUTRITIONAL INFORMATION (per serving): About 405 calories, 21.5 g fat (4.5 g saturated), 214 mg cholesterol, 653 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g sugar (0 g added sugar), 41 g protein

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