Description
Crispy cottage cheese flatbread wraps filled with juicy seasoned chicken, fresh vegetables, and creamy yogurt sauce. This high protein dinner is ready in under 45 minutes.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup oat flour
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 boneless skinless chicken fillets about 1 pound
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup Greek yogurt
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 1 cup shredded romaine lettuce
- ½ cup cherry tomatoes halved
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped parsley
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a blender, combine cottage cheese, eggs, oat flour, garlic powder, baking powder, salt, and olive oil. Blend until smooth.
- Pour the mixture onto the baking sheet and spread into a thin rectangle about ¼ inch thick.
- Bake for 18 to 22 minutes until set and lightly golden. Broil for 1 to 2 minutes for crisp edges. Let rest for 5 minutes.
- Pat the chicken dry. In a small bowl, mix paprika, cumin, chili powder, black pepper, and salt. Rub evenly over the chicken.
- Heat a skillet over medium high heat and cook chicken for 5 to 6 minutes per side until fully cooked. Make sure the internal temperature reaches 165°F. Rest for 5 minutes, then slice.
- In a small bowl, stir together Greek yogurt, lemon juice, and a pinch of salt.
- Cut the flatbread into 4 equal pieces. Spread yogurt sauce over each piece.
- Top with sliced chicken, lettuce, tomatoes, red onion, and parsley.
- Fold into wraps and optionally toast in a dry skillet for 1 to 2 minutes per side until lightly crisp.
Notes
- Blend the batter until completely smooth for the best flatbread texture.
- Let the flatbread rest before slicing to prevent tearing.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American