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

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

Pour the mixture onto the prepared baking sheet, spreading it into a rectangle about 1/4-inch thick.

Bake for 18–22 minutes or until the flatbread is golden and set. Broil it for an additional 1–2 minutes for extra crispness, then let it rest for 5–7 minutes.

While the flatbread cools, pat the chicken breasts dry and rub with the spice mixture of paprika, cumin, chili powder, black pepper, and salt.

Cook the chicken in a skillet over medium-high heat for 5–6 minutes on each side until it reaches 165°F (74°C). Let it rest for 5 minutes before slicing.

Combine Greek yogurt, lemon juice, and a pinch of salt in a small bowl. Mix until smooth.

Slice the flatbread, layer with yogurt sauce, sliced chicken, lettuce, tomatoes, red onion, and herbs.

Fold each slice into a wrap. If desired, sear for 1–2 minutes in a dry skillet for added crispness.