Ingredients
Scale
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/2 cup oat flour
- 1 tsp garlic powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 medium boneless skinless chicken breasts (about 1 lb)
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 cup Greek yogurt
- 1 tbsp fresh lemon juice
- 1 cup shredded romaine lettuce
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 tbsp chopped fresh parsley or cilantro
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Blend cottage cheese, eggs, oat flour, garlic powder, baking powder, salt, and olive oil until smooth.
- Spread mixture into 1/4-inch thick rectangle on baking sheet. Bake 18–22 min until golden and set. Broil 1–2 min for crispiness. Rest 5–7 min.
- Pat chicken dry. Mix paprika, cumin, chili powder, black pepper, and salt. Rub over chicken. Cook in skillet 5–6 min per side until 165°F. Rest 5 min, then slice.
- Mix Greek yogurt, lemon juice, and a pinch of salt for sauce.
- Slice flatbread into rectangles. Layer with yogurt sauce, chicken, lettuce, tomatoes, onion, and herbs. Fold into wraps. Optionally sear 1–2 min per side for extra crispness.
Notes
- Store components separately in fridge up to 4 days. Freeze flatbread up to 2 months. Reheat in skillet for best texture. Each wrap approx. 420–480 calories and 35g+ protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 145 mg