Crispy Cottage Cheese Flatbread Chicken Wraps (Printable)

Golden cottage cheese flatbreads topped with seasoned chicken and crisp vegetables for a protein-rich handheld meal.

# What You'll 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 teaspoon baking powder
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - Cooking spray or olive oil for pan

→ For the Chicken Filling

09 - 2 medium boneless skinless chicken breasts (about 10 oz total)
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon 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 tablespoons Greek yogurt or light ranch dressing
23 - Fresh 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 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 tablespoon 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 Advice:

01 -
  • You get 34 grams of protein per wrap while eating something that feels like comfort food
  • The flatbreads become perfectly crisp without any fancy techniques or hard-to-find ingredients
  • Everything comes together in under an hour, making it totally doable for a weeknight dinner
02 -
  • The flatbreads must cool for at least 5 minutes after baking or they will tear when you try to fold them
  • Spreading the batter thin is crucial—any thicker than 1/4 inch and the centers will be soggy instead of crisp
  • These wraps are best eaten immediately, but you can store components separately and assemble right before serving
03 -
  • If your batter seems too thick, add water 1 teaspoon at a time until it spreads easily
  • Use a cast iron skillet for the chicken to get the best caramelization and flavor

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