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High-Protein Crispy Cottage Cheese Flatbread Chicken Wraps

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Ingredients

Scale
  • 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
  • 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 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 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 to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Blend cottage cheese, eggs, oat flour, garlic powder, baking powder, salt, and olive oil until smooth.
  3. Spread mixture into a 1/4-inch thick rectangle on the baking sheet.
  4. Bake for 18–22 minutes until golden and set. Broil 1–2 minutes for extra crispiness. Rest 5–7 minutes.
  5. Pat chicken dry. Mix paprika, cumin, chili powder, black pepper, and salt. Rub over chicken.
  6. Cook chicken in a skillet over medium-high heat for 5–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
  7. Mix Greek yogurt, lemon juice, and a pinch of salt to make the sauce.
  8. Slice flatbread into rectangles. Layer with yogurt sauce, chicken, lettuce, tomatoes, onion, and herbs.
  9. Fold tightly into wraps. Optionally sear in a dry skillet 1–2 minutes per side for extra crispness.

Find it online: https://thecookingjournal.com/cottage-cheese-flatbread-wraps/