High Protein Cottage Cheese Chicken Wraps (Printable)

Crispy flatbread wraps with spiced chicken and fresh veggies

# Ingredient List:

→ 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

→ 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

→ 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 parsley or cilantro, optional

# Directions:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Combine cottage cheese, eggs, flour, salt, baking powder, garlic powder, and oregano in a blender. Blend until completely smooth.
03 - Pour batter onto prepared tray, spreading into four even circles approximately 7 inches in diameter. Bake for 18-20 minutes until edges are golden and flatbreads are set and lightly crisp. Set aside.
04 - Slice chicken breasts into strips. Toss in a bowl with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
05 - Heat 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 - Place 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, cut in half, and serve immediately while warm and crispy.

# Expert Tips:

01 -
  • Each wrap delivers 36 grams of protein while tasting like an indulgent treat
  • The flatbread gets incredibly crisp in the oven but still folds without cracking
  • You can prep everything in advance and assemble wraps in under five minutes
02 -
  • The batter will look thin and untrustworthy but it bakes into surprisingly sturdy flatbread
  • Let the flatbreads cool for just two minutes before filling so they hold their shape
  • Roll wraps immediately while everything is still warm for the best texture contrast
03 -
  • Use a cookie cutter or bowl as a guide when spreading the batter for uniform round flatbreads
  • Let the chicken rest for two minutes after cooking so the juices redistribute throughout the meat

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