High Protein Classic Italian Piadine
Elevate your lunch game with this High Protein Classic Italian Piadine, a delightful fusion of wholesome ingredients and authentic flavors. Crafted with a blend of whole wheat and chickpea flours, this recipe transforms the traditional piadina into a nourishing, protein-rich flatbread perfect for a balanced meal. Stuffed with creamy ricotta, shredded grilled chicken, fresh spinach, tangy cherry tomatoes, and a touch of Parmesan, each bite bursts with Italian-inspired goodness. A smear of vibrant basil pesto ties it all together, making this dish both nutritious and irresistibly flavorful. Ready in just under an hour and ideal for meal prepping, this high-protein recipe delivers the perfect mix of convenience and culinary sophistication. Your taste buds and body will thank you!
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Ingredients
- 200 grams Whole wheat flour
- 100 grams Chickpea flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 150 milliliters Water
- 200 grams Ricotta cheese
- 200 grams Grilled chicken breast, shredded
- 100 grams Spinach leaves
- 100 grams Cherry tomatoes, halved
- 50 grams Parmesan cheese, grated
- 4 tablespoons Basil pesto
Directions
Step 1
In a large bowl, combine whole wheat flour, chickpea flour, baking powder, and salt.
Step 2
Make a well in the center of the flour mixture and add 2 tablespoons of olive oil.
Step 3
Gradually pour in the water while mixing with a wooden spoon until a dough begins to form.
Step 4
Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
Step 5
Divide the dough into 4 equal portions and roll each into a ball.
Step 6
Using a rolling pin, roll each ball into a thin circle about 8 inches in diameter.
Step 7
Heat a non-stick skillet or a piadina pan over medium heat. Lightly grease with remaining olive oil.
Step 8
Place a circle of dough into the hot skillet and cook for 2-3 minutes on each side until lightly browned and cooked through. Repeat with the remaining dough.
Step 9
Spread 1 tablespoon of basil pesto on one half of each cooked piadina.
Step 10
Evenly distribute ricotta cheese, shredded chicken, spinach, cherry tomatoes, and Parmesan cheese on the pesto-topped side.
Step 11
Fold the piadina in half over the filling and press gently to secure.
Step 12
Cut each piadina in half and serve warm. Enjoy your high-protein classic Italian piadine!
Nutrition Facts
| Serving size | (1228.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2720.4 |
| Total Fat 136.4g | 0% |
| Saturated Fat 40.4g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 358.8mg | 0% |
| Sodium 4560.6mg | 0% |
| Total Carbohydrate 230.5g | 0% |
| Dietary Fiber 38.7g | 0% |
| Total Sugars 18.2g | |
| Protein 163.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1847.6mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 3459.8mg | 0% |
Source of Calories