High Protein Cottage Cheese Flatbread Wraps (Printable View)
Protein-rich wraps with crispy cottage cheese flatbread, seasoned chicken, and vibrant fresh veggies for satisfying healthy meals.
# 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 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 12 oz 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
# Cooking Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Blend cottage cheese and eggs until smooth, then pour into a bowl. 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 and smooth with a spatula. Bake for 18-22 minutes until crisp and golden at the edges. Let cool slightly before handling.
02 - While flatbreads bake, slice chicken breasts into thin strips. Toss with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Heat a skillet over medium-high heat and sauté chicken strips for 5-7 minutes until cooked through and lightly browned.
03 - Place a crispy cottage cheese flatbread on a cutting board. Spread 1 tablespoon Greek yogurt or dressing down the center. Layer with shredded lettuce, tomato, cucumber, red onion, avocado slices, and a portion of 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 serve immediately while flatbreads maintain their crisp texture.
# Expert Tips:
01 -
- You get 34 grams of protein per wrap while feeling like youre eating something forbidden and crispy
- The flatbread holds up beautifully without getting soggy, even with all those fresh veggie juices
02 -
- The flatbreads must cool for at least 5 minutes or they will tear when you try to fold them
- Do not make the batter circles larger than 6 inches or they become too fragile to wrap properly
03 -
- Silicone baking mats work even better than parchment paper for easy cleanup
- Let the chicken rest for 2 minutes after cooking so the juices redistribute