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High-Protein Crispy Cottage Cheese Flatbread Chicken Wraps Recipe

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4.7 from 73 reviews

These High-Protein Crispy Cottage Cheese Flatbread Chicken Wraps combine a protein-packed homemade flatbread with flavorful, spiced chicken and fresh veggies. The flatbread is made from cottage cheese, eggs, and oat flour, baked to a golden crispiness, then layered with juicy pan-seared chicken breasts, fresh lettuce, tomatoes, onion, and a tangy Greek yogurt sauce for a healthy and satisfying meal.

Ingredients

Scale

Flatbread

  • 1 cup cottage cheese (full-fat or low-fat)
  • 2 large eggs
  • 1/2 cup oat flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Chicken

  • 2 medium boneless skinless chicken breasts (about 1 lb)
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Sauce and Toppings

  • 1/2 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 1 cup shredded romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh parsley or cilantro

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Make Flatbread Batter: Blend together the cottage cheese, eggs, oat flour, garlic powder, baking powder, salt, and olive oil until you have a smooth batter.
  3. Shape and Bake Flatbread: Spread the batter into a 1/4-inch thick rectangle on the prepared baking sheet to form the flatbread base.
  4. Bake Flatbread: Bake in the preheated oven for 18 to 22 minutes until it is golden and set. For extra crispiness, broil the flatbread for 1 to 2 minutes. Then allow it to rest for 5 to 7 minutes before cutting.
  5. Prepare Chicken: Pat the chicken breasts dry with paper towels. Mix paprika, cumin, chili powder, black pepper, and salt in a small bowl and rub the spice mixture evenly over both sides of each chicken breast.
  6. Cook Chicken: Heat a skillet over medium-high heat and cook the chicken breasts for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and rest the chicken for 5 minutes before slicing thinly.
  7. Make Yogurt Sauce: In a small bowl, mix the Greek yogurt, fresh lemon juice, and a pinch of salt until well combined.
  8. Assemble Wraps: Slice the baked flatbread into rectangles. Spread a layer of the yogurt sauce over each piece, then top with sliced chicken, shredded lettuce, cherry tomatoes, red onion, and chopped parsley or cilantro.
  9. Optional Final Crisp: Fold the flatbread tightly into wraps. For extra crispness, you can sear each wrap in a dry skillet over medium heat for 1 to 2 minutes per side.

Notes

  • Using oat flour keeps the flatbread gluten-free and adds fiber.
  • Full-fat cottage cheese yields a richer flatbread, while low-fat options cut calories.
  • Be careful not to over-bake the flatbread to maintain tenderness inside while crisp on the outside.
  • The spice rub can be adjusted to taste or substituted with your favorite seasoning blend.
  • Seared wraps are optional but add a pleasant crunch and warmth.
  • Leftover flatbread can be stored wrapped in foil in the fridge for up to 3 days.

Keywords: high-protein, cottage cheese flatbread, chicken wraps, healthy wraps, gluten-free wraps, protein-packed, homemade flatbread

Find it online: https://yumwithmia.com/high-protein-crispy-cottage-cheese-flatbread-chicken-wraps-recipe/