Ingredients:
• 2 cups cooked shredded chicken
• 3/4 cup cottage cheese
• 1/2 cup shredded cheddar or mozzarella
• 3/4 cup pico de gallo, drained slightly
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 flatbreads or naan
• 1 tablespoon olive oil
Methods:
Heat oven to 400 F or warm a skillet over medium heat if you want to toast them on the stovetop.
In a bowl, mix the chicken, cottage cheese, shredded cheese, pico de gallo, cumin, garlic powder, and black pepper until creamy and evenly combined.
Spoon the filling over half of each flatbread, leaving a small border around the edges.
Fold the flatbreads over the filling and press gently so they hold together neatly.
Brush the outsides lightly with olive oil so they crisp and brown beautifully.
Bake for 10 to 14 minutes, or toast in a skillet for 2 to 3 minutes per side, until golden and heated through.
Let them cool for a minute before slicing. The filling stays creamy and melty while the outside turns warm and crisp.
Nutrition: 312 kcal | 24 g protein | 21 g carbs | 14 g fat
