Preheat the oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.,

In a high-speed blender, combine the cottage cheese, eggs, onion powder, garlic powder, and black pepper, and blend until the mixture is smooth with no lumps. Be careful not to overblend so it’s not too runny.,

Pour the mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer.,

Bake for 35-40 minutes, or until the edges are golden brown and the flatbread is set in the center.,

Allow to cool completely. Peel the flatbread from the parchment paper. You can slice the flatbread in half or keep it whole if making 2 wraps.,

In a small bowl, combine Greek yogurt with the pesto. Spread the mixture all over the inside of the cottage cheese wrap. Add the chicken, tomato, and greens on top. Roll up tightly and then slice the wrap in half.