I have seen lots of people use this method for making high protein, low calorie flatbread wraps, and I just had to take my turn at making them. I’m so glad I did! They are quick, super easy, great to make ahead, and really delicious!
I make four of them here — two being a Mediterranean version and two being a Mexican version, but the possibilities are endless! …a cheeseburger version, a Middle Eastern version with a touch of cinnamon… Yum!
I used low carb tortillas to keep the calories down, but pita or even a regular tortilla would be so good too! These start as a flavorful flatbread as prepared, but it really is all about how you stuff them!
Mediterranean version: 37g Protein, 17g Fiber, 296 Calories per flatbread
Mexican version: 39g Protein, 17g Fiber, 275 Calories per flatbread
Ground Chicken Flatbread Wraps!
Description
I ate one and put the rest in the freezer. The next day I reheated one in a 375 degree oven for about 10-15 minutes from frozen.
Ingredients
For two Mediterranean-Spiced Wraps:
For two Mexican-Spiced Wraps:
Instructions
Lay out all four tortillas.
For the two Mediterranean-spiced versions, spread one wedge of Laughing Cow cheese on each tortilla.
For the two Mexican-spiced versions, divide the cheddar cheese between each tortilla.
Press 1/4 lb of ground chicken on top of the cheese on all four tortillas.
For the two Mediterranean-spiced versions, season the chicken with salt, pepper, garlic powder, and oregano.
For the two Mexican-style versions, season the chicken with salt, pepper, garlic powder, chili powder, and cumin.
Put 1 tsp of olive oil in non-stick skillet over medium high heat, and place the first tortilla, meat side down.
Cook for about 2 minutes, until the chicken has browned and is nearly cooked through, then flip and cook for about 2 minutes on the tortilla side.
Continue cooking all of the flatbreads the same way, adding 1 tsp of olive oil each time, then stacking the cooked flatbreads on a plate, dividing them with a piece of parchment paper.
