High Protein Crispy Cottage Cheese Wraps (Printable)
Crispy cottage cheese flatbreads topped with seasoned grilled chicken and vibrant fresh vegetables make a protein-rich satisfying meal.
# What You'll Need:
→ For the Crispy Cottage Cheese Flatbreads
01 - 1 1/2 cups cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/2 cup oat flour or almond flour
04 - 1/2 teaspoon baking powder
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - Cooking spray or olive oil for pan
→ For the Chicken Filling
09 - 2 medium boneless skinless chicken breasts (about 12 ounces total)
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ For the Wrap Assembly
17 - 1 cup shredded lettuce
18 - 1 medium tomato, sliced
19 - 1 small cucumber, sliced
20 - 1/4 small red onion, thinly sliced
21 - 1/2 ripe avocado, sliced
22 - 4 tablespoons Greek yogurt or light ranch dressing
23 - Fresh parsley or cilantro, optional
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Blend cottage cheese and eggs in a blender or food processor until completely smooth. Transfer to a bowl and whisk in flour, baking powder, garlic powder, salt, and black pepper until just combined.
02 - Divide batter into 4 equal portions on the prepared baking sheet, spreading each into approximately 6-inch circles. Smooth the tops with a spatula. Bake for 18 to 22 minutes until edges are crisp and golden brown. Let cool slightly on the baking sheet for easier handling.
03 - While flatbreads bake, slice chicken breasts into thin strips. In a bowl, combine chicken with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper, tossing to coat evenly. Heat a skillet over medium-high heat and sauté chicken strips for 5 to 7 minutes until cooked through and lightly browned.
04 - Place one crispy flatbread on a clean work surface. Spread 1 tablespoon Greek yogurt or dressing down the center. Layer with shredded lettuce, tomato slices, cucumber slices, red onion, avocado slices, and one-quarter of the cooked chicken. Add fresh herbs if desired. Fold the sides over the filling to create a wrap. Repeat with remaining flatbreads and fillings.
05 - Slice each wrap in half diagonally and serve immediately while flatbreads maintain their crisp texture.
# Expert Tips:
01 -
- You get that perfect crispy texture without any refined flour or complicated techniques
- Each wrap delivers an impressive 34 grams of protein while still feeling incredibly satisfying and fresh
02 -
- Let the flatbreads cool for at least 5 minutes after baking, otherwise they'll tear when you try to fold them
- The batter will seem quite thin but trust the process, it bakes into sturdy rounds that hold everything beautifully
03 -
- Use a silicone baking mat instead of parchment for even easier cleanup and guaranteed crispy bottoms
- Add a squeeze of fresh lime juice over the chicken right before assembling for a bright pop of acidity