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High-Protein Cottage Cheese Flatbread Wraps

Delicious high-protein flatbread wraps made with cottage cheese and Greek yogurt, perfect for a customizable meal or snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Snack
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chicken filling
  • 2 medium boneless, skinless chicken breasts Cook and chop before adding to wraps.
  • 1/2 cup cherry tomatoes Chopped for wrapping.
  • 1 tsp garlic powder Adds flavor to the cottage cheese mixture.
  • 2 tbsp fresh parsley or cilantro Chopped for garnish.
  • 1/4 cup red onion Diced for wrapping.
  • 1 cup romaine lettuce Layered in the wrap.
For the flatbreads
  • 2 large eggs Binds the flatbread ingredients.
  • 1/2 cup oat flour Can substitute with homemade or gluten-free flour.
  • 1/2 tsp baking powder Helps the flatbreads rise.
  • 1 tbsp olive oil Used for cooking the flatbreads.
For the cottage cheese mixture
  • 1 cup cottage cheese High-protein base for the mixture.
  • 1/2 cup Greek yogurt Adds creaminess and protein.
  • 1/2 tsp black pepper Seasoning.
  • 1/2 tsp chili powder Adds a bit of heat.
  • 1/2 tsp paprika For a smoky flavor.
  • 1/2 tsp cumin Enhances the flavor profile.
  • 1/2 tsp salt Enhances the overall taste.
  • 1 tbsp fresh lemon juice Brightens the flavor.

Method
 

Cooking the Chicken
  1. Cook the chicken breasts in a skillet over medium heat until fully cooked. Allow them to cool, then chop into bite-sized pieces.
Preparing the Cottage Cheese Mixture
  1. In a bowl, mix together the cottage cheese, Greek yogurt, garlic powder, lemon juice, and spices (black pepper, chili powder, paprika, cumin, and salt). Stir well until combined.
Making the Flatbreads
  1. In another bowl, whisk together the eggs, oat flour, and baking powder until you achieve a smooth batter.
  2. Heat olive oil in a non-stick pan over medium heat. Pour a portion of the batter into the pan, forming a flatbread. Cook each side for about 3-4 minutes until golden and cooked through.
  3. Once cooked, transfer the flatbreads to a plate.
Assembling the Wraps
  1. Layer each flatbread with romaine lettuce, chopped chicken, cherry tomatoes, diced red onions, and fresh parsley or cilantro.
  2. Roll up each flatbread to create wraps and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze flatbreads separately from the fillings.