High Protein Cottage Cheese Wraps (Printable)
Crispy homemade flatbreads loaded with spiced chicken and fresh veggies for a satisfying high-protein meal.
# 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
→ Seasoned Chicken Filling
08 - 2 medium chicken breasts, cooked and shredded (about 12 ounces)
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon cumin
12 - 1/2 teaspoon salt
13 - Black pepper to taste
→ Fresh Vegetables and Condiments
14 - 1 cup shredded green lettuce
15 - 1 medium tomato, sliced
16 - 1/2 small red onion, thinly sliced
17 - 1/4 cup Greek yogurt or light mayonnaise
18 - Fresh parsley or cilantro for garnish (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Process cottage cheese in a food processor or blender until completely smooth. Add eggs, almond flour, Parmesan cheese, garlic powder, salt, and black pepper. Blend again until fully incorporated and smooth.
03 - Pour batter onto prepared baking sheet in four equal circles, approximately 6 inches in diameter. Spread each evenly. Bake for 18 to 20 minutes until firm to the touch and edges are golden brown and crispy. Allow to cool for 5 minutes on the parchment before removing.
04 - Combine shredded chicken with olive oil, smoked paprika, cumin, salt, and pepper in a mixing bowl. For enhanced flavor, briefly sauté the seasoned chicken in a skillet over medium heat until warmed through, about 2 to 3 minutes.
05 - Spread a thin layer of Greek yogurt or mayonnaise over each cooled flatbread. Layer seasoned chicken, shredded lettuce, tomato slices, and red onion evenly across the surface.
06 - Fold in the sides and roll each wrap tightly from bottom to top. Slice in half diagonally if desired. Garnish with fresh herbs and serve immediately while flatbreads retain their crisp texture.
# Expert Advice:
01 -
- Thirty six grams of protein per wrap keeps you full for hours without that heavy bread regret
- The flatbread becomes genuinely crispy, not just sort of crunchy, and stays that way even with fillings
02 -
- Let the flatbreads cool for five minutes before trying to move them or theyll tear apart and youll curse quietly in your kitchen
- The batter spreads easier if you pour it in the center first and use circular motions to push outward
03 -
- Use a silicone baking mat instead of parchment if you have one. The flatbreads release even easier and get an extra crispy bottom.
- Dont skip the Parmesan in the batter. It adds umami that makes the bread taste properly bread-like, not just like a protein pancake.