High-Protein Crispy Cottage Cheese Flatbread Chicken Wraps
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
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Blend cottage cheese, eggs, oat flour, garlic powder, baking powder, salt, and olive oil until smooth.
- Spread mixture into a 1/4-inch thick rectangle on the baking sheet.
- Bake for 18-22 minutes until golden and set. Broil 1-2 minutes for extra crispiness. Rest 5-7 minutes.
- Pat chicken dry. Mix paprika, cumin, chili powder, black pepper, and salt. Rub over chicken.
- 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.
- Mix Greek yogurt, lemon juice, and a pinch of salt to make the sauce.
- Slice flatbread into rectangles. Layer with yogurt sauce, chicken, lettuce, tomatoes, onion, and herbs.
- 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/