Cottage Cheese Flatbread with Avocado & Chicken Salad

A lovely lunch with a little twist! This cottage cheese flatbread is filled with creamy avocado, lemony chicken and crunchy salad. The flatbread comes together easily in a blender — simply bake, leave to cool and fill with all the delicious toppings.

Serves 2

Ingredients

For the flatbread

• 250g cottage cheese, any excess liquid drained

• 2 eggs

• ½ tsp garlic granules

• ½ tsp dried oregano

• A little olive oil, for greasing

• Freshly ground black pepper

For the filling

• 1 ripe avocado

• ½ lemon, juiced

• 150g cooked chicken, shredded

• 2 tbsp Greek yoghurt

• 1 tsp Dijon mustard

• A handful of cherry tomatoes, sliced

• 1 handful of shredded lettuce

• Freshly ground black pepper

  
  

Method

• Heat the oven to 180°C / 160°C fan. Line a baking tray with baking parchment and lightly brush with olive oil.

• Blend the cottage cheese, eggs, garlic granules, oregano and a little black pepper until smooth. Pour onto the prepared tray and spread into an even rectangle, roughly 25 × 30cm, keeping the edges the same thickness as the centre.

• Bake for 35–40 minutes, until set and golden. Leave to cool on the tray before carefully peeling away the baking parchment.

• For something quick just chop some avocado, chicken and tomatoes. If you want a sauce, stir together the Greek yoghurt, Dijon mustard and a little more lemon juice to taste. Fold in the shredded chicken and tomatoes

• Add the lettuce, tomatoes and chicken salad. to the flatbreak and gently fold over the filling and enjoy!