Crispy Cottage Cheese Flatbread Wraps (Printable Version)
Crispy cheesy flatbreads loaded with seasoned grilled chicken and fresh veggies for a protein-rich meal.
# What You Need:
→ Cottage Cheese Flatbread
01 - 2 cups cottage cheese, low-fat or regular
02 - 2 large eggs
03 - 1 cup chickpea flour or all-purpose flour
04 - ½ teaspoon salt
05 - ½ teaspoon baking powder
06 - ½ teaspoon garlic powder
07 - ½ teaspoon dried oregano
→ Chicken Filling
08 - 2 medium chicken breasts, boneless skinless (about 10 ounces)
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
→ Servings and Toppings
14 - 1 cup shredded lettuce
15 - 1 medium tomato, diced
16 - 1 small red onion, thinly sliced
17 - ½ cup Greek yogurt or high-protein yogurt
18 - Fresh herbs (parsley, cilantro), optional
# How To Make:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a blender, combine cottage cheese, eggs, flour, salt, baking powder, garlic powder, and oregano. Blend until smooth.
03 - Pour the batter onto the prepared tray, spreading into four even circles (about 7 inches in diameter). Bake for 18-20 minutes or until edges are golden and flatbreads are set and lightly crisp. Set aside.
04 - While the flatbread bakes, slice chicken breasts into strips. In a bowl, toss with olive oil, paprika, cumin, salt, and pepper.
05 - Heat a skillet over medium-high heat. Cook chicken strips for 4-5 minutes per side until golden and cooked through. Remove from heat.
06 - Lay a flatbread on a plate. Layer lettuce, tomato, onion, and chicken strips down the center. Drizzle with Greek yogurt and sprinkle with fresh herbs.
07 - Roll tightly into a wrap. Cut in half and serve immediately, warm and crispy.
# Expert Advice:
01 -
- Thirty-six grams of protein per wrap means you stay full for hours without that heavy afternoon fog
- The flatbread gets genuinely crisp, not just sort of firm, creating this incredible crunch against the tender spiced chicken
02 -
- The batter must be blended until completely smooth, any remaining cottage cheese curds will create soggy spots in the finished flatbread
- Let the flatbreads cool for just 2 to 3 minutes before assembling, they need to set slightly but still be warm enough to roll without cracking
03 -
- If the flatbread feels slightly underdone after 20 minutes, turn on the broiler for 60 seconds to achieve that restaurant-style golden crisp without drying it out
- Leftover flatbreads freeze exceptionally well, just reheat them in a dry skillet to restore the crisp texture before assembling