Preheat the oven to 350F and line a 13x18’ rimmed baking sheet with parchment paper. To ensure the wrap does not stick to the paper I recommend also spreading with a thin layer of olive oil or non stick spray.

In a blender or food processor combine cottage cheese, eggs, and flax seed. Add italian spices, garlic powder and onion powder (or desired spices of choice). Blend until smooth (there should be no curds remaining in the mixture.

Pour the mixture into the prepared baking sheet. Gently spread using a silicone spatula until the mixture is as thin as possible without seeing the parchment paper through it (you want a smooth even layer to optimize baking).

Bake for 25-35 minutes. This will largely depend on your oven. My wraps typically take about 30 minutes until they are fully cooked. You will know when they are done when the wrap is no longer liquid to touch and the edges are golden brown.

Allow to cool for 5-10 minutes before removing from the parchment paper (be gentle, you don’t want to rip them), Divide the wrap into two even sized wraps and enjoy filling with your favourite toppings (I used my pesto chicken wrap filling).