High Protein Cottage Cheese Flatbread Wraps (Printable)

Crispy, protein-rich flatbreads filled with spiced grilled chicken and fresh veggies for a complete meal.

# What's Needed:

→ Cottage Cheese Flatbread

01 -
02 -
03 -
04 -
05 -
06 -
07 -

→ Chicken Filling

08 -
09 -
10 -
11 -
12 -
13 -

→ Serving & Toppings

14 -
15 -
16 -
17 -
18 -

# How to Make It:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a blender, combine cottage cheese, eggs, flour, salt, baking powder, garlic powder, and oregano. Blend until smooth.
03 - Pour the batter onto the prepared tray, spreading into four even circles (about 7 inches in diameter). Bake for 18-20 minutes or until the edges are golden and the flatbreads are set and lightly crisp. Set aside.
04 - While the flatbread bakes, slice chicken breasts into strips. In a bowl, toss with olive oil, paprika, cumin, salt, and pepper.
05 - Heat a skillet over medium-high. Cook chicken strips for 4-5 minutes per side until golden and cooked through. Remove from heat.
06 - To assemble, lay a flatbread on a plate. Layer lettuce, tomato, onion, and chicken strips down the center. Drizzle with Greek yogurt and sprinkle with fresh herbs.
07 - Roll tightly into a wrap. Cut in half and serve immediately, warm and crispy.

# Tips for Success:

01 -
  • Each wrap packs 36 grams of protein without any protein powder or weird ingredients
  • The flatbread stays crispy even after adding all those juicy toppings and sauces
  • You get that satisfying crunch of restaurant-style flatbread but made entirely in your own kitchen
02 -
  • Do not skip blending the cottage cheese—any remaining lumps will create weird pockets in your flatbread
  • Let the flatbreads cool for just a few minutes after baking so they firm up slightly before rolling
  • The chicken keeps cooking slightly after you remove it from the pan, so pull it when it's just barely done in the center
03 -
  • Spread the batter thinner than you think you should—it puffs up slightly while baking
  • Warm your spices in a dry pan for 30 seconds before adding them to the chicken for deeper flavor

Go Back