Cottage Cheese Wrap
A high-protein cottage cheese wrap made with just 2 ingredients. No blender needed! Use it as a flatbread or wrap it with your favorite sandwich fillings.
Foto: Well PlatedBahan-bahan
- 1 cup low fat cottage cheese (or full fat; do not use fat free)
- 3 tablespoons grated Parmesan cheese
- oil or nonstick spray
- 1 chicken breast (lightly pounded into an even thickness)
- 1/2 tablespoon olive oil
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Pinch ground black pepper
- 2 cups chopped romaine
- 3 tablespoons Caesar Dressing (more to taste)
- 2 tablespoons grated Parmesan
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Make the flatbread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Brush the paper with oil or coat generously with nonstick spray. Spread the cottage cheese into an even layer creating a flatbread shape. Sprinkle with 3 tablespoons Parmesan.
Bake the cottage cheese wrap for 20 to 25 minutes, until golden and set. At 10-minutes, remove it from the oven. If the curds have spread out a lot, use a spatula to very gently scoot them closer together, then continue baking. Let cool completely, then loosen with a spatula and carefully peel off of the parchment.
Make the chicken: Drizzing the chicken with the oil and sprinkle with the paprika, garlic powder, salt, and pepper, rubbing to coat it evenly. Air fry at 375°F, until the chicken reaches 165°F on an instant read thermometer (I remove mine at 155°F then let it come to temperature as it rests), about 8 minutes for small breast or all the way up to 14 for a larger breast. Let cool 5 minutes, then dice. (You can also bake in the oven at 425°F for 12 to 18 minutes depending upon the size of your breast.)
In a bowl, toss together the chicken, romaine, 2 tablespoons Parmesan and the Caesar dressing.
Pile half inside of the wrap, roll, and enjoy. Save the second half for a future wrap.
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