Cottage Cheese Wrap Pinwheels

Cottage Cheese Wrap Pinwheels

from goodhousekeeping.com
Snack
60 min
4 servings

Blend and bake cottage cheese, eggs and herbs to make a super easy, versatile Cottage Cheese Wrap Pinwheels you can fill to your heart’s content.

Ingredients

  • 1 tbsp.olive oil
  • 28-ounce boneless, skinless chicken breasts
  • 1 ½ cupslow-fat cottage cheese, drained if necessary
  • 3 largeeggs, beaten
  • ¼ cupsliced chives
  • ¼ cupflat-leaf parsley leaves, chopped
  • 2 tbsp.pesto
  • ½ c.hummus
  • ⅝ cuproasted tomatoes, chopped (1/2 cup; we used divina brand)
  • half of 5-ounce package baby arugula

Directions

  1. 1

    Heat oven to 350°F. Heat oil in large skillet on medium. Add chicken and cook until lightly golden on bottom, 4 to 5 minutes. Reduce heat to medium-low. Flip chicken, cover and cook until internal temp reaches 165°F, 8 to 10 minutes more. Remove from heat and let sit, covered, 5 minutes. Transfer to cutting board and let sit until cool enough to handle. Using 2 forks, shred; set aside.

  2. 2

    Meanwhile, line large rimmed baking sheet with parchment paper. In blender on high, puree cottage cheese and eggs until smooth. Add chives and parsley and blend just until combined. Pour onto prepared baking sheet, spread in even layer (about 14 by 10 inches); bake, rotating pan halfway through, until lightly browned in spots and set, 27 to 30 minutes. Let cool 10 minutes on baking sheet.

  3. 3

    Meanwhile, in medium bowl, toss shredded chicken with pesto. Refrigerate until ready to use.

  4. 4

    Invert flatbread onto cutting board, then peel off parchment. Spread hummus evenly on top and scatter with arugula, pesto chicken, and tomato. Starting from long end closest to you, roll flatbread into log. Cut log into 8 pinwheels and serve.