Greek Salad Cottage Cheese Flatbreads

Fresh, creamy, and crunchy all at once, these Greek Salad Cottage Cheese Flatbreads are the kind of quick lunch or light dinner I love to throw together. With blended cottage cheese, fresh vegetables, and an option for juicy chicken breast, they’re simple, satisfying, and full of Mediterranean flavor.

Why I Love This Recipe

I love how quickly these flatbreads come together — under 15 minutes and I’ve got a plate full of color and flavor. The creamy cottage cheese blended until smooth with tangy feta is the perfect base. Adding crunchy veggies like cucumber, red onion, and romaine gives a fresh bite in every fold. And if I’m hungrier, adding some cooked chicken breast makes it even more filling. It’s an easy, customizable meal that feels light but still packs in protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• low-carb flatbreads or pitas

• blended cottage cheese (ricotta-style)

• crumbled feta cheese

• cooked chicken breast (optional)

• romaine lettuce

• cherry tomatoes

• cucumber

• red onion

• Kalamata olives

• olive oil

• lemon juice

• dried oregano

• salt

• black pepper

Directions

1. I start by blending cottage cheese until it’s smooth, almost like a ricotta texture. Then I stir in the crumbled feta.

2. Next, I chop up the romaine, cherry tomatoes, cucumber, red onion, and olives.

3. I toss all the veggies in a bowl with a drizzle of olive oil, a squeeze of lemon juice, oregano, salt, and pepper.

4. I warm up the flatbreads in a pan or microwave for just a few seconds — enough to make them pliable.

5. I spread a generous layer of the cottage cheese mixture over each flatbread.

6. Then I pile on the salad mix and add sliced cooked chicken breast if I want extra protein.

7. Finally, I fold the flatbread like a taco or roll it up — and dig in.

Servings and timing

This recipe makes 2 to 4 flatbreads depending on size and how loaded I make them. It takes about 15 minutes total, including prep and warming time. Each serving with chicken comes in around 350–400 calories, depending on portions.

Variations

• I sometimes swap in hummus or tzatziki for the cottage cheese base if I want a different flavor.

• For a vegetarian version, I skip the chicken and add chickpeas or grilled eggplant.

• If I want more crunch, I toss in some chopped bell peppers or radishes.

• I use naan or even lettuce wraps when I don’t have flatbreads on hand.

• For a spicy twist, I add a pinch of red pepper flakes or a drizzle of hot sauce.

Storage/Reheating

These flatbreads are best fresh, but if I need to prep ahead, I store the blended cheese and salad separately in airtight containers in the fridge. They stay good for about 2–3 days. I just rewarm the flatbreads, assemble, and eat when ready. I don’t recommend storing already assembled flatbreads — they’ll get soggy.

FAQs

What kind of cottage cheese works best?

I use full-fat or low-fat plain cottage cheese and blend it until smooth. It should have a creamy, ricotta-like consistency.

Can I use store-bought tzatziki instead?

Yes, I’ve swapped the cheese mixture with tzatziki when I’m in a hurry, and it still tastes great.

Is this recipe keto-friendly?

If I use a low-carb flatbread and skip the tomatoes or onions, I can keep it fairly low in carbs. It’s definitely adaptable.

Can I meal prep this?

Absolutely. I prep the cheese mix and chopped salad ahead, then assemble when ready to eat. I just keep the flatbreads separate.

What can I serve with these?

They pair well with a bowl of soup, roasted potatoes, or even some grilled veggies for a fuller meal.

Conclusion

These Greek Salad Cottage Cheese Flatbreads are the kind of easy, no-fuss meal I find myself making again and again. Whether I’m craving something light but filling, or want a quick way to use up leftover veggies and chicken, they always hit the spot. They’re flexible, flavorful, and ready in minutes — just the way I like it.