The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These carrot cheese protein flatbreads are soft, savory, and easy to fold around a fresh chicken filling. Made with grated carrot, cheese, egg, and herbs, they bake into tender flatbreads that work well for breakfast, lunch, or a light meal-prep option.
Carrot Cheese Protein Flatbread with Chicken Filling
Course: Breakfast, Lunch, SnackCuisine: HealthyDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
25
minutesCalories
230
kcalRest time
5
minutesTotal time
40
minutesSoft carrot cheese flatbreads filled with chicken, cottage cheese, spinach, and cucumber.
Ingredients
- Flatbreads
100 g grated carrot, about 1 large carrot
40 g light cheese, grated
1 egg
Salt, to taste
1/2 teaspoon dried basil
1/2 teaspoon dried garlic
- Filling
80 to 100 g cooked chicken breast, boiled or baked
2 to 3 tablespoons cottage cheese or cream cheese
Small handful fresh spinach
1/3 cucumber, sliced or chopped
Salt and pepper, to taste
Instructions
- Peel the carrot and grate it on a coarse grater. If it feels very juicy, gently squeeze out the excess liquid.
- In a bowl, mix the grated carrot, grated cheese, egg, salt, dried basil, and dried garlic until evenly combined.
- Line a baking tray with silicone-coated baking paper. Divide the mixture into 2 portions and shape each one into a thin round or oval flatbread.
- Preheat the oven to 180°C / 350°F. Bake for 20 to 25 minutes, or until the flatbreads are set and lightly golden.
- Let the flatbreads cool for 5 to 10 minutes so they firm up and release more easily from the paper.
- Chop or shred the cooked chicken. Season the cottage cheese or cream cheese with a little salt and pepper.
- Carefully remove the flatbreads from the baking paper. Fill each one with cheese, chicken, spinach, and cucumber.
- Fold or roll the flatbreads and serve warm or chilled.
Notes
- Use silicone-coated baking paper only, as regular parchment may stick badly.
- If the carrot releases a lot of moisture, squeezing it lightly helps the flatbreads hold together.
- Cottage cheese keeps the filling lighter, while cream cheese makes it richer and creamier.
- These flatbreads can be served warm, but they also work well chilled for meal prep.
Extra Tips for Protein Flatbread
For a firmer wrap, let the baked flatbreads cool before filling. Slice the cucumber thinly so the flatbread folds neatly, and keep the filling modest if you plan to pack it for later. For extra protein, use the full 100 g chicken breast and cottage cheese rather than cream cheese.
