High Protein Cottage Cheese Wraps (Printable)
Crispy cottage cheese flatbreads with seasoned chicken, lettuce, tomato and tangy yogurt for a protein-packed lunch.
# 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 or oat flour
04 - 1/4 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - black pepper, to taste
→ Chicken Filling
08 - 2 medium chicken breasts, cooked and shredded
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon 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 herbs, parsley or cilantro, for garnish, optional
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a food processor or blender, blend cottage cheese until smooth. Add eggs, almond flour, Parmesan cheese, garlic powder, salt, and black pepper; blend until incorporated.
03 - Pour the batter into four even circles, approximately 6 inches in diameter, on the prepared baking sheet. Spread to an even thickness.
04 - Bake for 18 to 20 minutes, or until firm and edges are golden and crisp. Allow to cool for 5 minutes before removing from parchment.
05 - While flatbreads are baking, toss shredded chicken with olive oil, smoked paprika, cumin, salt, and pepper in a bowl. If desired, sauté briefly in a pan for enhanced flavor and warmth.
06 - Spread a thin layer of Greek yogurt or light mayonnaise onto each flatbread. Top with prepared chicken, shredded lettuce, sliced tomato, and red onion.
07 - Tightly roll each flatbread wrap. Slice in half if desired and garnish with fresh herbs. Serve immediately while warm and crispy.
# Expert Tips:
01 -
- This wrap tastes so decadent, no one guesses it's packed with protein and low in carbs.
- The flatbread stays crispy yet bendy enough to wrap around the juiciest chicken.
02 -
- If you rush the blending, your flatbread will be lumpy and won’t crisp up evenly—I learned that after a few stubborn attempts.
- Letting the flatbreads cool about five minutes before peeling them off the parchment is a game changer—they come away clean and stay intact.
03 -
- Always pre-blend the cottage cheese to get the silkiest flatbread—otherwise the texture can get mealy.
- Don’t skip the rest time before peeling the flatbreads, even if you’re in a hurry; it’s the secret to wraps that don’t break.