High Protein Cottage Cheese Flatbread (Printable version)
Crispy cottage cheese flatbreads filled with spiced grilled chicken and fresh veggies make a protein-rich meal perfect for lunch or dinner.
# Ingredient List:
→ For the Crispy Cottage Cheese Flatbreads
01 - 1 1/2 cups cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/2 cup oat flour or almond flour
04 - 1/2 tsp baking powder
05 - 1 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
08 - Cooking spray or olive oil for pan
→ For the Chicken Filling
09 - 2 medium boneless skinless chicken breasts (about 1 1/4 lbs total)
10 - 1 tbsp olive oil
11 - 1 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - 1/2 tsp onion powder
14 - 1/2 tsp chili powder
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ For the Wrap Assembly
17 - 1 cup shredded lettuce
18 - 1 medium tomato, sliced
19 - 1 small cucumber, sliced
20 - 1/4 small red onion, thinly sliced
21 - 1/2 ripe avocado, sliced
22 - 4 tbsp Greek yogurt or light ranch dressing
23 - Fresh parsley or cilantro, optional
# How to Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Blend cottage cheese and eggs until completely smooth. Transfer to a bowl and whisk in oat flour, baking powder, garlic powder, salt, and black pepper until just combined.
02 - Divide batter into 4 equal portions on the prepared baking sheet, spreading each into a 6-inch circle. Smooth edges with a spatula. Bake for 18-22 minutes until crisp and golden at edges. Cool slightly before handling.
03 - While flatbreads bake, slice chicken breasts into thin strips. Toss with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Heat skillet over medium-high heat and sauté chicken for 5-7 minutes until cooked through and lightly browned.
04 - Place a cooled flatbread on a work surface. Spread 1 tablespoon Greek yogurt or dressing down the center. Layer with shredded lettuce, tomato, cucumber, red onion, avocado, and a portion of cooked chicken. Garnish with fresh herbs if desired.
05 - Fold both sides of flatbread over the filling to create a wrap. Repeat with remaining flatbreads and ingredients. Slice wraps in half diagonally and serve immediately while flatbreads remain crisp.
# Expert Suggestions:
01 -
- You get 34 grams of protein per wrap while still feeling like youre eating something indulgent and crispy
- The flatbread holds up beautifully to juicy fillings without getting soggy, even the next day
02 -
- The flatbreads continue to crisp as they cool, so resist the urge to eat them straight from the oven
- Letting the chicken rest for a minute after cooking keeps all those juices inside the meat instead of on your cutting board
03 -
- Use the back of a measuring cup to spread the flatbread batter into perfectly even circles
- Warm your assembled wraps in a dry pan for 30 seconds to re-crisp the bottom layer