Cottage Cheese Flatbread: The Best Gluten-Free Wrap Recipe

I was skeptical the first time I saw this recipe go viral. Cottage cheese and eggs, blended and baked into a bendy flatbread you can wrap a sandwich in? It sounded too simple to work. Then I made it, folded it around some chicken salad, and it’s been in my weekly rotation ever since.

This cottage cheese flatbread is high in protein, very low in carbs and needs about 5 minutes of hands-on work. Below you’ll find the viral 2-ingredient version, plus a soft, foldable version made with flour if you want something closer to classic bread. Want to skip ahead? Jump to the recipe card.

What Is Cottage Cheese Flatbread?

Cottage cheese flatbread is a thin, flexible “bread” made mostly from cottage cheese and eggs. You blend them into a smooth batter, spread it on a lined baking sheet and bake it until it sets. The result is soft and bendy, a little like a thin omelet crossed with a wrap, and it’s sturdy enough to hold sandwich fillings.

Because there’s no flour, it’s naturally low in carbs and gluten-free, which is a big part of why it took off online. It doesn’t taste eggy once it’s baked and seasoned, especially with garlic and Italian herbs.

Ingredients for Cottage Cheese Flatbread

• Cottage cheese: full-fat or 2% gives the best texture. Small-curd blends smoothest. If yours looks watery, drain off the extra liquid first.
• Eggs: they bind everything and make the flatbread flexible. Large eggs work best.
• Seasoning (optional but recommended): Italian seasoning, garlic powder, salt and pepper. A couple of tablespoons of grated Parmesan add flavor and help the edges brown.

To make cottage cheese flatbread, you’ll also need a blender or food processor, a 9×13-inch baking sheet and parchment paper. Don’t skip the parchment, because the flatbread will stick to a bare pan.

How to Make Cottage Cheese Flatbread

1. Heat the oven and line the pan

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment, creasing the corners so the batter stays in place.

2. Blend the batter

Add the cottage cheese, eggs and seasonings to a blender and blend until completely smooth, about 30 seconds. Any lumps of curd will leave weak spots.

3. Spread it thin and even

Pour the batter onto the parchment and tilt the pan or use a spatula to spread it into an even layer. Even thickness is the key to a flatbread that cooks through without soggy patches. Sprinkle a little extra seasoning on top if you like.

4. Bake until golden and set

Bake for 30 to 40 minutes. It’s done when the edges are golden brown and the center looks dry and set. If the top is set but still pale, give it a few more minutes. A longer bake makes a sturdier flatbread. If you have an instant-read thermometer, the center should reach at least 160°F (71°C), the safe temperature for egg dishes on the FoodSafety.gov temperature chart.

5. Cool, then cut

Your cottage cheese flatbread puffs in the oven and flattens as it cools. Let it cool for 10 minutes, then peel it off the parchment and cut it in half for 2 large wraps, or into 4 squares for sandwiches.

Tips for the Best Cottage Cheese Flatbread

• Blend longer than you think. A completely smooth batter gives an even, flexible cottage cheese flatbread.
• Don’t pull it too early. Underbaked flatbread tastes eggy and tears. Golden edges and a dry center are your signal.
• Crisp it up. For a firmer wrap, toast each piece in a dry skillet for 1 to 2 minutes per side.
• Double it. Have a large half-sheet pan? Double the recipe so the batter is the same thickness.

Cottage Cheese Flatbread With Flour (Soft Skillet Version)

If you want something that tastes and tears like real bread, this is the one. It’s my original recipe: cottage cheese replaces the yogurt or milk you’d use in a quick flatbread, so you get a soft, tender bread with extra protein. No yeast and no rising time.

• 1 cup (225 g) cottage cheese, at room temperature
• 1 1/2 cups (190 g) all-purpose flour, plus more for rolling
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil, divided

1. Blend the cottage cheese until smooth. Whisk the flour, baking powder and salt in a bowl, then add the cottage cheese and 1 tablespoon olive oil and stir into a shaggy dough.
2. Knead on a floured surface for 2 to 3 minutes until smooth, adding a little flour if it’s sticky. Rest it, covered, for 10 minutes.
3. Divide into 6 pieces and roll each into an oval about 1/4 inch thick.
4. Heat a skillet over medium heat. Brush each flatbread lightly with oil and cook 2 to 3 minutes per side, until puffed with golden spots.

These are lovely with soups, dips and grilled meats, or torn and dunked into hummus.

How to Use Cottage Cheese Flatbread

• Wraps: turkey, lettuce and tomato, chicken salad, or hummus with roasted vegetables.
• Breakfast: fold it around scrambled eggs and spinach, or top with smoked salmon and cucumber.
• Pizza: bake the flatbread until golden, add sauce, mozzarella and toppings, and bake another 8 to 10 minutes until the cheese bubbles.
• Hot melts: fill with ham and cheese and toast in a skillet like a grilled cheese.

How to Store Cottage Cheese Flatbread

Let the flatbread cool completely, then store the pieces between sheets of parchment in an airtight container in the fridge for up to 4 days. To freeze, layer with parchment in a freezer bag for up to 2 months and thaw overnight in the fridge. Reheat in a dry skillet over medium heat for a minute per side, or in the air fryer at 350°F for 1 to 2 minutes.

Cottage Cheese Flatbread FAQs

Why is my cottage cheese flatbread soggy?

Usually it’s underbaked, the batter was spread too thick, or the cottage cheese was watery. Bake until the center is completely dry and set, spread the batter thinner, and drain the cottage cheese first.

Can I use low-fat cottage cheese?

You can, but the batter will be thinner and the flatbread softer and wetter. Full-fat or 2% gives the sturdiest, best-tasting result.

Do I need a blender to make cottage cheese flatbread?

A blender or food processor gives the smoothest batter. An immersion blender works too. Whisking by hand leaves curds, which makes a bumpier flatbread that tears more easily.

Is cottage cheese flatbread keto and gluten-free?

The 2-ingredient version has no flour, so it’s naturally gluten-free and very low in carbs, which makes it a popular keto-friendly wrap. The skillet version with flour is not.

Can I make it in the air fryer?

Yes, in smaller batches. Line the basket with a parchment round, pour in a thin layer of batter and air fry at 325°F until set and golden, checking after about 12 minutes. Times vary by air fryer, so keep an eye on it.

Give Cottage Cheese Flatbread a Try

If you’ve got a tub of cottage cheese and a couple of eggs in the fridge, you’re 5 minutes of work away from a high-protein lunch. Make this cottage cheese flatbread once, fold it around your favorite fillings, and I think it’ll become a regular for you too.

Let me know which filling you tried in the ratings below. Looking for more ways to use that tub? Check out my easy cottage cheese recipes and fluffy cottage cheese cloud bread.