Cottage Cheese Flatbread Sandwich with Chicken
By: Toya.L
If you’re looking for a high-protein, low-carb lunch that’s easy to make and actually keeps you full, this Cottage Cheese Flatbread Sandwich with Chicken might become a new favorite. It’s flavorful, satisfying, and perfect for days when you want something healthy without feeling like you’re missing out.
I love how simple this recipe is. The cottage cheese flatbread comes together with just a few basic ingredients and bakes up soft and flexible, and is a easy low-carb alternative to regular bread. Once it’s ready, I layer it with juicy, seasoned chicken and fresh toppings for a sandwich that’s both nourishing and delicious.
This recipe is great for meal prep, quick lunches, or anyone following a low-carb or keto-style lifestyle. If you enjoy high protein meals that are easy to customize and full of flavor, this chicken cottage cheese flatbread sandwich is one you’ll want to make again and again.
This post may contain affiliate links, and I may earn a small commission, at no extra cost to you. Please read our *Disclosure policy here.
❤️What is there to love about Cottage Cheese Flatbread Sandwich with Chicken❤️
- High-protein & filling – Cottage cheese flatbread adds protein that keeps you full longer
- Low-carb but satisfying – You get the bread feel without the carb overload
- Crispy outside, soft inside – Perfect texture for holding juicy chicken
- Easy & weeknight-friendly – Simple ingredients, no yeast, no flour, no long prep
- Versatile & customizable – Works with grilled, air-fried, or crispy chicken
- Doesn’t taste like diet food – Feels indulgent, not restrictive
Cottage Cheese Flatbread Sandwich with Chicken Ingredients:
Cottage Cheese Flatbread Sandwich with Chicken Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Add cottage cheese, eggs, garlic powder, salt, and Parmesan cheese to a blender. Blend until smooth.
- Pour the mixture onto the parchment lined baking sheet and spread evenly into a flatbread shape.
- Sprinkle Everything But the Bagel seasoning on top.
- Bake for 35–40 minutes, until set and lightly golden.
- Remove from oven and let cool slightly. Cut the flatbread in half.
- Spread mayo on each half. Top with your favorite toppings. I added lettuce, cheese, shredded chicken, and fresh tomatoes.
- Sprinkle with more Everything But the Bagel seasoning.
- Fold the flatbread, serve, and enjoy!
Cottage Cheese Flatbread Sandwich with Chicken
Equipment
- 1 Blender
- 1 Silicone spatula
Ingredients
- 1 cup Cottage Cheese
- 2 large Eggs
- 1/4 tsp Salt
- 1/2 tsp Garlic Powder
- 1 tsp Parmesan cheese
- 1 tsp Everything But Bagel Seasoning
- Top with your favorite topping's
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper
- Add cottage cheese, eggs, garlic powder, salt, and Parmesan cheese to a blender. Blend until smooth.
- Pour the mixture onto the parchment lined baking sheet and spread evenly into a flatbread shape.
- Sprinkle Everything But the Bagel seasoning on top. Bake for 35–40 minutes, until set and lightly golden
- Remove from oven and let cool slightly. Cut the flatbread in half.
- Spread mayo on each half. Top with your favorite toppings. I used lettuce, cheese, shredded chicken, and fresh tomatoes.
- Sprinkle with more Everything But the Bagel seasoning. Fold the flatbread, serve, and enjoy!
Nutrition
Tips for Cottage Cheese Flatbread Sandwich with Chicken:
Blend until smooth: Fully blending the cottage cheese helps create a soft, flexible flatbread with no lumps.
Use parchment paper: This prevents sticking and makes the flatbread easy to remove after baking.
Don’t overbake: Bake just until set and lightly golden so the flatbread stays pliable and doesn’t dry out.
Let it cool slightly: Cooling for a few minutes makes slicing and folding easier.
Customize the fillings: Swap veggies, cheeses, or sauces to match your taste or what you have on hand.
Flavor Variations:
- Italian Style: Add Italian seasoning to the flatbread and fill with mozzarella, tomatoes, basil, and grilled chicken.
- Garlic Parmesan: Increase the garlic powder and Parmesan in the flatbread, then add garlic aioli and roasted chicken.
- Spicy Kick: Mix crushed red pepper or cayenne into the batter and use spicy mayo or hot sauce in the sandwich.
- Mediterranean: Fill with chicken, cucumbers, tomatoes, feta, and a drizzle of tzatziki.
- Buffalo Chicken: Toss chicken in buffalo sauce and layer with lettuce, tomato, and a light ranch or blue cheese dressing.
- Everything Bagel: Double down on Everything But the Bagel seasoning and add cream cheese or mayo for extra flavor.
- Shrimp: Season shrimp with garlic, paprika, and lemon, then pair with lettuce, tomatoes, and garlic mayo or lemon aioli.
- Salmon: Use baked or pan-seared salmon with mixed greens, cucumber, tomatoes, and a lemon-dill or herbed mayo.
Frequently Asked Questions:
- Can I make the flatbread ahead of time? Yes! Bake the flatbread, let it cool completely, and store it in the refrigerator for up to 3 days. Assemble the sandwich when ready to eat.
- Is this flatbread low-carb? Yes, this cottage cheese flatbread is a low-carb alternative to traditional bread and is high in protein.
- Can I make this without chicken? Absolutely. You can swap the chicken for shrimp, salmon, or your favorite protein.
- What type of cottage cheese works best? Full-fat or low-fat cottage cheese both work well. Blending it smooth is key for the best texture.
- How do I keep the flatbread from sticking? Always use parchment paper and allow the flatbread to cool slightly before removing it from the pan.
Storing, freezing and reheating instructions:
- Storing: Allow the flatbread to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. For best texture, store the flatbread and sandwich fillings separately.
- Freezing: Wrap the cooled flatbread tightly in plastic wrap or parchment, then place it in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before using.
- Reheating: Reheat flatbread in the oven at 350°F for 5–8 minutes or in a skillet over low heat until warmed through. Avoid microwaving, as it can make the flatbread rubbery.
Leave a Reply