Crispy Cottage Cheese Flatbread Chicken (Printable)
Protein-packed crispy flatbreads with seasoned grilled chicken and fresh vegetables make a satisfying meal.
# What You 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 (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
# Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Blend cottage cheese and eggs in a blender or food processor until smooth. Pour into a 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.
# Expert Advice:
01 -
- Each wrap delivers 34 grams of protein while somehow feeling like a guilty pleasure
- The flatbreads get ridiculously crispy in the oven while staying pliable enough to fold
02 -
- The flatbreads continue crisping as they cool, so dont rush this step or they will bend and crack instead of fold
- Overworking the batter makes the flatbreads tough, stop mixing as soon as the flour disappears
03 -
- Double the flatbread recipe and freeze extras between sheets of parchment for quick future meals
- Let chicken rest for 2 minutes after cooking so the juices redistribute instead of spilling onto your flatbread