My cookbook is here! 
This quick and delicious recipe will have you coming back for more.
I make this simple recipe for meal prep to use as a breakfast, lunch or dinner. You can easily customize it with what you prefer as the add ins. Feta cheese is awesome here, as are olives, cooked sausage crumbles, chopped ham, turkey, shrimp etc. The possibilities are endless.
You can customize this recipe to make it gluten free by using gluten free wraps. You can make it low carb by using low carb wraps. I toasted my wraps for 5 minutes in the oven to give the pie more of a cooked feeling inside.
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Shredded Tortilla Cottage Cheese Chicken Pie
Equipment
Ingredients
- 3 eggs
- 1/2 cup (118.29 ml) milk, of choice
- 1 cup (210 g) cottage cheese
- 1 cup (113 g) shredded sharp cheddar cheese
- 2 burrito size low carb tortillas
- 1 cup (140 g) shredded cooked chicken
- 2 scallions,, diced
- salt and pepper, to taste
Instructions
- Preheat oven to 350℉. Line an 8 inch cake pan with parchment paper.
- Toast your tortillas in the oven while it preheats for 7 minutes, flipping halfway through. Once they slightly start to tan, take them out and shred them into small squares with your hands.
- In a medium bowl, lightly beat your eggs. Add to it the milk and cottage cheese and mix together. Next add in the shredded cheese, chicken, scallions and salt and pepper to taste. Lastly fold in the tortilla shreds. Transfer the mixture to your cake pan and flatten it out evenly. Bake for 30-40 minutes or until top is golden brown. Allow to set in the pan for 5 minutes then transfer to a wire rack to cool another 10 minutes. Slice and enjoy!
My sister-in-law made this for Easter brunch and I’ve been hooked ever since. I increased the chicken to 2 cups and added 1/2 cup of fresh grilled corn. I blended the cottage cheese in my mini-processor and added one egg white — spectacular!
Hi Maria, sounds amazing! Thank you for trying the recipe and sharing your feedback here!