High Protein Classic Italian Piadine
Elevate your mealtime with this *High Protein Classic Italian Piadine*, a nutritious twist on a traditional Italian flatbread. This recipe combines whole wheat and chickpea flours to create a soft and wholesome piadina packed with fiber and protein. Stuffed with creamy ricotta, shredded grilled chicken, vibrant spinach, juicy cherry tomatoes, and a hint of Parmesan, each bite feels like a taste of Italy. A generous spread of basil pesto adds a fragrant, herbaceous flair. Perfect for lunch, dinner, or a satisfying snack, these piadine are easy to prepare with just 20 minutes of prep time and are cooked to golden perfection in a skillet. Enjoy them as a hearty, protein-rich option that’s as flavorful as it is nourishing.
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Recipe Information
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
Instructions
In a large bowl, combine whole wheat flour, chickpea flour, baking powder, and salt.
Make a well in the center of the flour mixture and add 2 tablespoons of olive oil.
Gradually pour in the water while mixing with a wooden spoon until a dough begins to form.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
Divide the dough into 4 equal portions and roll each into a ball.
Using a rolling pin, roll each ball into a thin circle about 8 inches in diameter.
Heat a non-stick skillet or a piadina pan over medium heat. Lightly grease with remaining olive oil.
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.
Spread 1 tablespoon of basil pesto on one half of each cooked piadina.
Evenly distribute ricotta cheese, shredded chicken, spinach, cherry tomatoes, and Parmesan cheese on the pesto-topped side.
Fold the piadina in half over the filling and press gently to secure.
Cut each piadina in half and serve warm. Enjoy your high-protein classic Italian piadine!
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 4561 mg | 198% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 18.2 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1848 mg | 142% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3460 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
