Shawarma Chicken Cottage-Cheese Flatbreads

Ingredients

Flatbread bases

• 1½ cups (340 g) 2% cottage cheese
• 2 large eggs (100 g without shells)
• 1 cup (90 g) rolled oats
• ½ tsp (2 g) baking powder
• ½ tsp (1.5 g) garlic powder

Shawarma chicken

• 500 g boneless skinless chicken breast, sliced into thin strips
• 1 tbsp (14 g) olive oil
• 1 tbsp (15 g) lemon juice
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) smoked paprika
• ½ tsp (1 g) ground coriander
• ¼ tsp (0.5 g) ground cinnamon
• ½ tsp fine salt

Salad and sauce

• ½ small red onion (60 g), thinly sliced
• 2 tbsp (30 g) rice vinegar
• 1 medium cucumber (250 g), diced
• 1 cup (150 g) cherry tomatoes, quartered
• ¾ cup (170 g) plain nonfat Greek yogurt
• 1 tbsp (15 g) lemon juice
• 2 tbsp (8 g) chopped parsley

Estimated nutrition per serving

430 calories · 49 g protein · 27 g carbs · 13 g fat

Approximate values calculated from generic ingredient weights and divided by the stated servings. Includes every listed topping, sauce, and cooking oil; brands, drained weights, and substitutions change the results. 4 open-faced flatbreads.

Equipment

Blender, two sheet pans, skillet, instant-read thermometer

Allergens and ingredient notes: Milk, egg; oats may contain gluten. Use certified gluten-free oats and suitable baking powder if needed; cottage-cheese moisture affects texture.

Step by step

1. Heat oven to 375°F (190°C). Line two pans with nonstick parchment. Blend cottage cheese, eggs, oats, baking powder, and garlic powder until smooth. Rest 5 minutes to thicken.
2. Divide batter into 4 equal mounds, 2 per pan. Spread each into a 6-inch round about ¼ inch thick. Bake 25–30 minutes, rotating pans halfway, until set, golden at the edges, and at least 160°F (71°C) in the center. Cool on the parchment 10 minutes before carefully peeling off. These are soft bases, not crisp pizza crusts.
3. Toss red onion with vinegar and leave 15 minutes. Mix yogurt with its separate 1 tbsp lemon juice and refrigerate. Toss cucumber and tomatoes together.
4. Toss chicken with oil, its lemon juice, cumin, paprika, coriander, cinnamon, and salt. Heat a large nonstick skillet over medium-high. Cook chicken strips in a single layer, in batches if needed, 6–9 minutes total, turning, until all pieces reach 165°F (74°C).
5. Place one cooled flatbread on each plate. Divide yogurt, chicken, cucumber-tomato salad, drained pickled onion, and parsley over the 4 bases. Serve open-faced and eat with a knife and fork, or gently fold once.

The Devotti twist: Cottage cheese, egg, and oats create the actual flatbread, carrying shawarma spices without a store-bought base.

Make ahead and storage

Refrigerate bases, chicken, vegetables, and yogurt separately within 2 hours for up to 3 days. Reheat bases and chicken to 165°F (74°C) before adding cold toppings. Freeze plain bases up to 1 month, separated by parchment.