High Protein Crispy Cottage Cheese Flatbread Chicken Wraps (Print version)

Crispy homemade cottage cheese flatbreads topped with spiced grilled chicken and crisp vegetables for a protein-rich meal.

# What goes in:

→ 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 (300 g 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 herbs (parsley or cilantro), optional

# Cooking 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 a 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 tbsp 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.

# Tips from flavorandfeast:

01 -
  • You get 34 grams of protein per wrap without that heavy post meal feeling that usually comes with high protein meals
  • The flatbreads stay surprisingly crisp even after assembly, unlike traditional wraps that turn soggy within minutes
02 -
  • The batter spreads slightly in the oven, so give each flatbread room on the baking sheet or you will end up with one giant connected bread situation
  • Let those flatbreads cool for at least 5 minutes before assembling, otherwise they will tear and frustrate you completely
03 -
  • If your batter feels too thick to spread, add a tablespoon of water or milk to thin it slightly
  • Grate your vegetables instead of slicing them for easier folding and more even distribution

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