Cottage Cheese Wrap

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  1 cup Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  Cooking spray (per 1-second spray)
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  1 Chicken Breast, Boneless Skinless(272g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp Paprika, Ground
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 teaspoon kosher salt
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  Pinch ground black pepper
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  2 cup Lettuce, Romaine
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  3 tbsp Caesar dressing
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Pat the chicken breast dry with paper towels, then drizzle with olive oil and rub evenly with paprika, garlic powder, salt, and pepper until fully coated.
2. 2Heat a skillet over medium-high heat and lightly coat with cooking spray. Once hot, place the chicken breast in the skillet and cook for 6–8 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer and the exterior is golden brown. Let rest for 5 minutes, then dice into bite-sized pieces.
3. 3While the chicken cooks, spread the cottage cheese into an even layer on a piece of parchment paper in a flatbread shape (roughly ¼ inch thick) and sprinkle evenly with grated Parmesan.
4. 4Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray. Once hot, carefully transfer the cottage cheese flatbread (still on parchment) into the skillet and cook for 3–4 minutes until the bottom begins to set and light golden spots appear.
5. 5Carefully flip the flatbread using the parchment as a guide, then peel away the parchment and cook for another 3–4 minutes over medium heat until the second side is set and lightly golden brown. Transfer to a plate and let cool for 2 minutes.
6. 6In a bowl, toss together the diced chicken, romaine lettuce, grated Parmesan, and Caesar dressing until evenly coated.
7. 7Divide the chicken mixture evenly into 2 portions. Pile one portion inside the warm cottage cheese wrap, roll tightly, and serve immediately. Store the remaining wrap and filling in separate airtight containers in the refrigerator for up to 3 days.