Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a blender, combine cottage cheese, eggs, oat flour, garlic powder, baking powder, salt, and olive oil. Blend until smooth.

Pour the mixture onto the prepared baking sheet, spreading it evenly to about ¼ inch thick. Bake for 18–22 minutes until golden brown.

Once baked, let the flatbread cool for 5–7 minutes.

Season the chicken breasts with paprika, cumin, chili powder, black pepper, and salt.

In a hot skillet, drizzle olive oil and sauté the chicken for 5–6 minutes on each side, until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.

Mix Greek yogurt, lemon juice, salt, and optional garlic powder in a bowl until smooth.

Slice the cooled flatbread into rectangles, layer with sliced chicken, romaine, cherry tomatoes, red onion, and drizzled yogurt sauce. Roll tightly.

For extra crispiness, sear the wraps in a skillet for 1–2 minutes per side.