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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a high-speed blender, combine the cottage cheese, eggs, onion powder, garlic powder, and black pepper. 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. Spread it evenly into a thin layer with a spatula.
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 you're making 2 wraps.
In a small bowl, combine the 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 the wrap up tightly, then slice it in half and serve.