Cottage Cheese Flatbread Roll with Chicken and Vegetables

Ingredients

• 1180 g Fat-free cottage cheese(180g)
• 21 Egg(50g)
• 320 g Rice flour(20g)
• 4100 ml Almond milk(100g)
• 50.5 teaspoon Salt(3g)
• 62 tablespoon Fresh herbs(8g)
• 760 g Korean-style carrot salad(60g)
• 830 g Iceberg lettuce(30g)
• 940 g Cream cheese(40g)
• 101 Tomato(80g)
• 11100 g Smoked chicken(100g)

Instructions

1. 1Preheat the oven to 180°C (356°F).
2. 2In a blender, combine cottage cheese, egg, rice flour, almond milk, salt, and chopped fresh herbs. Blend until smooth.
3. 3Pour the mixture onto a baking sheet lined with silicone parchment paper, spreading it evenly.
4. 4Bake in the preheated oven for 10 minutes until the flatbread is set and lightly golden.
5. 5Remove the flatbread from the oven and let it cool slightly.
6. 6Spread cream cheese evenly over the flatbread.
7. 7Arrange Korean-style carrot salad, iceberg lettuce, sliced tomato, and smoked chicken on top.
8. 8Carefully roll the flatbread into a log.
9. 9Slice and serve.