High Protein Crispy Cottage Cheese Flatbread (Printable)

Protein-rich wraps with crispy cottage cheese flatbread, spiced chicken, and fresh vegetables for a satisfying meal.

# What You'll Need:

→ Crispy Cottage Cheese Flatbread

01 - 2 cups cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/2 cup almond flour
04 - 1/4 cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1/2 tsp salt
07 - Black pepper to taste

→ Chicken Filling

08 - 2 medium chicken breasts, cooked and shredded (about 12 oz)
09 - 1 tbsp olive oil
10 - 1 tsp smoked paprika
11 - 1/2 tsp cumin
12 - 1/2 tsp salt
13 - Black pepper to taste

→ Assembly

14 - 1 cup green lettuce, shredded
15 - 1 medium tomato, sliced
16 - 1/2 small red onion, thinly sliced
17 - 1/4 cup Greek yogurt or light mayonnaise
18 - Fresh parsley or cilantro for garnish (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Blend cottage cheese in a food processor until smooth. Add eggs, almond flour, Parmesan, garlic powder, salt, and black pepper. Blend again until fully incorporated.
03 - Pour batter onto prepared baking sheet in four equal circles, about 6 inches in diameter. Spread each evenly.
04 - Bake for 18-20 minutes until firm and edges are golden and crispy. Cool for 5 minutes before removing from parchment.
05 - Combine shredded chicken with olive oil, smoked paprika, cumin, salt, and pepper in a bowl. For extra flavor, briefly sauté in a pan until warmed through.
06 - Spread a thin layer of Greek yogurt or mayonnaise on each flatbread. Top with seasoned chicken, lettuce, tomato, and onion.
07 - Roll each wrap tightly. Slice in half diagonally if desired. Garnish with fresh herbs and serve immediately while flatbreads are still warm and crispy.

# Expert Advice:

01 -
  • The flatbread gets genuinely crispy and holds up beautifully against juicy fillings without falling apart
  • Thirty-six grams of protein per wrap means you stay satisfied for hours without needing a snack
  • Everything comes together in under an hour with ingredients you probably already have in your kitchen
02 -
  • Don't skip blending the cottage cheese completely smooth or you'll get weird lumpy spots in your finished flatbread
  • Let the flatbreads cool for at least five minutes before trying to remove them from the parchment or they'll tear apart
  • Pat your tomato slices dry with paper towels to prevent soggy wraps that fall apart as you eat them
03 -
  • Use a silicone baking mat instead of parchment for even easier cleanup and less sticking
  • Let your chicken come to room temperature before assembling so it doesn't make the cold ingredients weirdly lukewarm
  • Roll your wraps snugly but not tight enough to burst through the flatbread, and let them sit seam-side down for a minute to set

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