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–+ servings

High-Protein Spinach Artichoke Chicken Flatbread

30 minutes
easy
Serves 4
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High-protein spinach artichoke chicken flatbread sliced on a wooden cutting board, topped with creamy white sauce, melted mozzarella, and fresh basil

Ingredients 

  • 4 whole wheat flatbreads lavash or similar
  • 2 - 3 cups shredded cooked chicken
  • 1 14–15 oz can artichoke hearts, drained and chopped
  • 4 packed cups fresh spinach roughly chopped
  • 2 cups 2% cottage cheese Daisy or Good Culture recommended
  • 2 large cloves garlic
  • 2 cups shredded mozzarella divided
  • ¾ cup freshly grated Parmesan
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • Red chili flakes optional
  • Balsamic glaze optional

Directions 

  • Heat oven to 400°F.
  • Place flatbreads on sheet pans. Lightly brush or spray with olive oil. Sprinkle lightly with kosher salt and freshly cracked black pepper.
  • Bake for 3–5 minutes to lightly crisp. Remove from oven.
  • In a blender or food processor, combine 2 cups 2% cottage cheese, 2 large cloves of garlic, ¾ teaspoon kosher salt, and several cracks of black pepper. Blend until completely smooth and creamy. Taste and adjust salt if needed.
  • Spread a generous layer of the blended cottage cheese evenly over each toasted flatbread.
  • Sprinkle a light layer of mozzarella over the cottage cheese.
  • Top with spinach, artichokes, and shredded chicken, distributing evenly.
  • Dollop small spoonfuls of the remaining cottage cheese mixture over the top, similar to a white pizza.
  • Finish with the remaining mozzarella and sprinkle with Parmesan.
  • Bake for 15 minutes, until the cheese is melted and the edges are crisp. Broil briefly if desired.
  • Finish with red chili flakes and a light drizzle of balsamic glaze if using. Slice and serve.