Chicken Pesto Pinwheel Flatbread

Method

Step 1
Heat your oven to 350°F. While that’s warming up, heat the olive oil in a large skillet over medium heat. Add the chicken and let it cook undisturbed for 4–5 minutes until the bottom is lightly golden. If you move it too early, it won’t brown—just steam. Lower the heat to medium-low, flip, cover, and cook another 8–10 minutes until the internal temperature hits 165°F. If the pan’s too hot, the outside will dry out before the inside cooks. Pull it off the heat, keep it covered for 5 minutes, then shred with two forks once it’s cool enough to handle.

Step 2
Line a large rimmed baking sheet with parchment—don’t skip this or you’ll regret it later. Blend the cottage cheese and eggs on high until completely smooth. Grainy batter means grainy flatbread. Add the chives and parsley and pulse just until mixed. Pour the batter onto the sheet and spread it evenly into roughly a 14-by-10-inch rectangle. Bake for 27–30 minutes, rotating halfway, until it’s set and lightly browned in spots. If it jiggles in the center, it’s not done. Let it cool on the pan for 10 minutes so it firms up enough to roll.

Step 3
Toss the shredded chicken with the pesto in a bowl. It should look evenly coated, not drowned. If it’s swimming in oil, you used too much pesto. Refrigerate until ready to assemble—this actually helps the flavors settle.

Step 4
Flip the flatbread onto a cutting board and carefully peel off the parchment. Spread the hummus in an even layer, then scatter the arugula, pesto chicken, and roasted tomatoes over the top. Don’t overload it or the roll will split. Starting from the long edge closest to you, roll it up tightly into a log. Use a sharp knife to slice into 8 pinwheels and serve.