Crispy Cottage Cheese Flatbread Wraps (Print Version)
Protein-packed wraps with crispy cheesy flatbread and spiced grilled chicken, ready in 40 minutes for satisfying meals.
# What You'll 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 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried oregano
→ Chicken Filling
08 - 2 medium boneless skinless chicken breasts (about 10 ounces)
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Serving & Toppings
14 - 1 cup shredded lettuce
15 - 1 medium tomato, diced
16 - 1 small red onion, thinly sliced
17 - 1/2 cup Greek yogurt or high-protein yogurt
18 - Fresh herbs (parsley, cilantro), optional
# Step-by-Step Guide:
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 completely smooth.
03 - Pour the batter onto the prepared tray, spreading into four even circles approximately 7 inches in diameter. Bake for 18-20 minutes until edges are golden and flatbreads are set and lightly crisp. Set aside.
04 - While flatbread bakes, slice chicken breasts into strips. In a bowl, toss chicken with olive oil, paprika, cumin, salt, and pepper until evenly coated.
05 - Heat a skillet over medium-high heat. Cook seasoned chicken strips for 4-5 minutes per side until golden brown and cooked through. Remove from heat.
06 - Lay a flatbread on a plate. Layer lettuce, diced tomato, sliced red onion, and cooked chicken strips down the center. Drizzle with Greek yogurt and sprinkle with fresh herbs if desired.
07 - Roll tightly into a wrap, cut in half, and serve immediately while warm and crispy.
# Expert Suggestions:
01 -
- 36 grams of protein per wrap keeps you full for hours without the heavy feeling
- The flatbread gets irresistibly crispy while staying flexible enough to roll
02 -
- The batter must be completely smooth or you will get grainy spots in your flatbread
- Let the flatbreads cool for just 2 minutes before rolling so they do not crack
03 -
- Measure the flatbread circles carefully so they bake evenly
- Do not overfill or rolling becomes impossible