High Protein Crispy Cottage Cheese Flatbread Chicken Wraps (Print Version)
Protein-packed wraps with crisp cheesy flatbread and juicy grilled chicken, ready in 40 minutes for a satisfying 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 and skinless (approximately 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
→ Serving & 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 such as parsley or cilantro, optional
# How To Make It:
01 - Preheat your oven to 400°F and line a baking tray with parchment paper to prevent sticking.
02 - Combine cottage cheese, eggs, flour, salt, baking powder, garlic powder, and oregano in a blender. Blend until completely smooth and well incorporated.
03 - Pour the batter onto the prepared tray, spreading it into four even circles approximately 7 inches in diameter. Bake for 18 to 20 minutes until edges are golden brown and flatbreads are set with a light crisp texture.
04 - While flatbreads bake, slice chicken breasts into even strips. Toss strips in a bowl with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
05 - Heat a skillet over medium-high heat. Add seasoned chicken strips and cook for 4 to 5 minutes per side until golden brown and cooked through completely. Remove from heat.
06 - Place a flatbread on a serving plate. Layer shredded 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 - Fold in the sides and roll tightly to form a secure wrap. Cut each wrap in half diagonally and serve immediately while flatbreads remain warm and crispy.
# Handy Tips:
01 -
- 36 grams of protein per wrap means you stay satisfied for hours without that heavy post-meal slump
- The flatbread gets irresistibly crispy in the oven while staying tender enough to roll without cracking
02 -
- Let the flatbread cool for just 2-3 minutes before assembling or it will tear apart
- The batter should be thick like pancake batter, not runny like crepe batter
03 -
- Pat your lettuce completely dry with paper towels before assembling to prevent a soggy wrap
- A quick 30-second panini press session after rolling makes these absolutely next-level crispy