High Protein Crispy Cottage Cheese Flatbread (Printable)
Crispy cottage cheese flatbread wraps with seasoned chicken and fresh vegetables for a protein-rich meal.
# What You Need:
→ 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 (300 g 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 herbs (parsley or cilantro), optional
# Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. In a blender or food processor, blend cottage cheese and eggs until smooth. Pour into bowl and whisk in flour, baking powder, garlic powder, salt, and black pepper until just combined. Divide batter into 4 circles (about 6-inch diameter) on the baking sheet. Smooth with a spatula. Bake for 18-22 minutes until crisp and golden at the edges. Let cool slightly for easy handling.
02 - While flatbreads bake, slice chicken breasts into thin strips. Mix with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Heat a skillet over medium-high heat. Sauté chicken strips for 5-7 minutes until cooked through and lightly browned.
03 - Lay a crispy cottage cheese flatbread on a board. Spread 1 tbsp Greek yogurt or dressing down the center. Add shredded lettuce, tomato, cucumber, red onion, avocado, and a portion of the cooked chicken. Add fresh herbs if using. Fold sides over filling to wrap. Repeat with remaining flatbreads and fillings.
04 - Slice wraps in half and enjoy immediately while flatbreads are crisp.
# Expert Hints:
01 -
- You get 34 grams of protein per wrap without that chalky supplement taste or texture
- The flatbreads stay crisp even after assembly, no more soggy wrap disappointments
02 -
- The batter will seem thin, but trust the process, it sets beautifully in the oven
- Let those flatbreads cool for at least 5 minutes before filling, or they will break when you try to fold them
03 -
- Room temperature cottage cheese blends much smoother than cold, so take it out 20 minutes before you start
- A silicone baking mat works even better than parchment paper for preventing any sticking