High-Protein Flatbreads with Chicken and Avocado

By /

Ingredients

  For the flatbreads

  • 2 large eggs
  • 1 cup Greek yogurt
  • to taste Salt to taste
  • 1.5 tbsp psyllium husk
  • 1 cup almond flour
  • 0.5 tsp baking powder
  • to grease Vegetable oil for greasing hands and pan
For the chicken filling
  • 4.6 oz chicken breast
  • to taste Dried garlic to taste
  • to taste Black pepper to taste
  • 2 tbsp chopped dill
  • 2 tbsp finely chopped green onions
For serving
  • 1 medium avocado sliced
  • 1 tbsp Greek yogurt
  • to drizzle Olive oil to drizzle on top
  • to serve Arugula for serving

Method

Preparation
  1. In a bowl, whisk together the eggs and Greek yogurt until well combined.
  2. Add salt, psyllium husk, almond flour, and baking powder. Mix until smooth.
  3. Grease your hands with vegetable oil and roll the dough into small balls.
  4. Flatten each ball into a thin flatbread on parchment paper.
Cooking Flatbreads
  1. Fry the flatbreads in a pan with vegetable oil until golden brown on both sides.
Preparing Chicken Filling
  1. For the chicken filling, blend the chicken breast with 1 egg, dried garlic, black pepper, chopped dill, green onions, and salt until smooth.
Assembly and Serving
  1. Spread the chicken mixture on the flatbreads to create sandwiches.
  2. Fry the sandwiches with the chicken side down until cooked through.
  3. Top each sandwich with avocado, olive oil, and arugula before serving.

Notes

Make sure to cook the flatbreads over medium heat to avoid burning them. You can store the chicken filling in the refrigerator for up to a day before assembling the flatbreads. Feel free to swap in other fillings like grilled vegetables or cheese.

Leave a Comment

Your email address will not be published. Required fields are marked *

Close
Scroll to Top