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High-protein crispy cottage cheese flatbread chicken wrap sliced in half showing chicken, lettuce, and yogurt sauce inside

High-Protein Crispy Cottage Cheese Flatbread Chicken Wraps

A high-protein wrap made with a homemade cottage cheese and oat flour flatbread, filled with seasoned pan-seared chicken breast, Greek yogurt lemon sauce, and fresh vegetables. About 37g of protein per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese full-fat or low-fat
  • 2 large eggs
  • 1/2 cup oat flour or blend rolled oats until fine
  • 1 tsp garlic powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt for the flatbread
  • 1 tbsp olive oil
  • 2 medium boneless skinless chicken breasts about 1 lb total
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 1/2 cup Greek yogurt for the sauce, full-fat recommended
  • 1 tbsp fresh lemon juice for the sauce
  • 1 cup shredded romaine lettuce
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup thinly sliced red onion
  • 2 tbsp fresh parsley or cilantro chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Blender or food processor
  • Skillet
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. In a blender or food processor, combine the cottage cheese, eggs, oat flour, garlic powder, baking powder, salt, and olive oil. Blend until completely smooth. The batter should be thick but pourable.
  3. Spread the batter evenly onto the prepared baking sheet into a rectangle about 1/4 inch thick. Bake for 18 to 22 minutes until the edges are golden brown and the center is fully set. For extra crispiness, broil for 1 to 2 minutes at the end, watching closely. Remove and let rest for 5 to 7 minutes.
  4. While the flatbread bakes, pat the chicken breasts dry. Mix the paprika, cumin, chili powder, black pepper, and a pinch of salt, then rub evenly over both sides of the chicken.
  5. Heat a skillet over medium-high heat with a drizzle of olive oil. Cook the chicken for 5 to 6 minutes per side until golden brown and cooked to an internal temperature of 165 degrees F. Let rest 5 minutes, then slice into thin strips against the grain.
  6. In a small bowl, stir together the Greek yogurt, lemon juice, and a pinch of salt until smooth.
  7. Slice the flatbread into large rectangles. Layer each with yogurt sauce, sliced chicken, lettuce, cherry tomatoes, red onion, and fresh herbs. Fold tightly into wraps. Optionally sear in a dry skillet over medium heat for 1 to 2 minutes per side for extra crispness.

Notes

Store flatbread, chicken, and toppings separately for up to 3 days. Reheat flatbread in a dry skillet or 350 degree F oven before assembling. The flatbread also works as a pizza base or standalone high-protein snack.