High Protein Cottage Cheese Flatbread (Print Version)
Golden, crispy flatbreads made from cottage cheese serve as the perfect vessel for spiced chicken and fresh vegetables in this protein-rich handheld meal.
# What You'll Need:
→ Crispy Cottage Cheese Flatbread
01 - 2 cups cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/2 cup almond flour or oat flour
04 - 1/4 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - Black pepper to taste
→ Chicken Filling
08 - 2 medium chicken breasts, cooked and shredded (about 12 ounces)
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon cumin
12 - 1/2 teaspoon salt
13 - Black pepper to taste
→ Assembly
14 - 1 cup green lettuce, shredded
15 - 1 medium tomato, sliced
16 - 1/2 small red onion, thinly sliced
17 - 1/4 cup Greek yogurt or light mayonnaise
18 - Fresh parsley or cilantro for garnish
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Blend cottage cheese until smooth in a food processor. Add eggs, almond flour, Parmesan, garlic powder, salt, and black pepper. Blend until fully incorporated.
03 - Pour batter onto prepared baking sheet in four equal circles, approximately 6 inches in diameter. Spread evenly.
04 - Bake for 18-20 minutes until firm and edges are golden and crispy. Cool for 5 minutes before removing from parchment.
05 - Combine shredded chicken with olive oil, smoked paprika, cumin, salt, and pepper in a bowl. Optionally sauté briefly in a pan for enhanced flavor.
06 - Spread a thin layer of Greek yogurt or mayonnaise on each flatbread. Top with seasoned chicken, lettuce, tomato, and red onion.
07 - Roll each wrap tightly. Slice in half if desired. Garnish with fresh herbs and serve immediately while flatbreads retain warmth and crispiness.
# Expert Advice:
01 -
- You get 36 grams of protein per wrap without any protein powder or supplements
- The flatbread stays crispy even after you add all those juicy toppings
02 -
- The flatbreads become fragile if overbaked, pull them out at 20 minutes even if they don't look super crispy
- Let the flatbreads cool for exactly 5 minutes, not longer or they get too stiff to roll
03 -
- Sprinkle a little extra cheese on the flatbreads during the last 2 minutes of baking for extra crispiness
- Warm your tortilla-style flatbreads for 30 seconds before rolling to prevent cracking