High Protein Crispy Cottage Cheese Flatbread (Printable)

Crispy cheesy flatbreads filled with seasoned grilled chicken and fresh vegetables for a satisfying high-protein meal.

# What You'll Need:

→ For the Cottage Cheese Flatbread

01 - 2 cups cottage cheese, low-fat or regular
02 - 2 large eggs
03 - 1 cup chickpea flour or all-purpose flour
04 - ½ teaspoon salt
05 - ½ teaspoon baking powder
06 - ½ teaspoon garlic powder
07 - ½ teaspoon dried oregano

→ For the Chicken Filling

08 - 2 medium chicken breasts, boneless and skinless (about 10 ounces)
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper

→ For Serving & Toppings

14 - 1 cup shredded lettuce
15 - 1 medium tomato, diced
16 - 1 small red onion, thinly sliced
17 - ½ cup Greek yogurt or high-protein yogurt
18 - Fresh herbs such as parsley or cilantro, optional

# How To Make It:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a blender, combine cottage cheese, eggs, flour, salt, baking powder, garlic powder, and oregano. Blend until smooth and fully incorporated.
03 - Pour the batter onto the prepared tray, spreading into four even circles approximately 7 inches in diameter. Bake for 18-20 minutes or until edges are golden and flatbreads are set and lightly crisp. Set aside.
04 - While the flatbread bakes, slice chicken breasts into strips. In a bowl, toss with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
05 - Heat a skillet over medium-high heat. Cook seasoned chicken strips for 4-5 minutes per side until golden brown and cooked through. Remove from heat.
06 - Lay a flatbread on a plate. Layer shredded lettuce, diced tomato, sliced red onion, and cooked chicken strips down the center. Drizzle with Greek yogurt and sprinkle with fresh herbs if desired.
07 - Roll tightly into a wrap configuration. Cut in half and serve immediately while warm and crispy.

# Expert Suggestions:

01 -
  • The flatbread develops this incredible crispy exterior while staying tender inside, almost like naan but with way more protein
  • Everything cooks in under 40 minutes and the assembly is so satisfyingly quick
  • You get 36 grams of protein per wrap without that heavy, bloated feeling some high-protein meals leave behind
02 -
  • Make sure your batter is completely smooth before pouring, as any cottage cheese lumps will create unpleasant texture pockets in the finished flatbread
  • The flatbreads continue crisping slightly after leaving the oven, so do not worry if they seem slightly soft when you first pull them out
  • Work quickly when assembling because the warmth helps the flatbread fold without cracking
03 -
  • Draw circles on your parchment paper with a pencil before pouring to ensure your flatbreads are evenly sized and perfectly round
  • If the batter seems too thick, add one tablespoon of water at a time until it reaches a pourable consistency

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