High Protein Cottage Cheese Flatbread Recipe

Close up image of chicken and veggies rolled up in a cottage cheese flatbread.

Cottage cheese flatbread is a high protein, low carb option that’s a cinch to make! You likely have everything on hand that you need to whip up a batch of these wraps and take your low carb lunch or dinner game to the next level. Plus, they’re made without any flour, and they’re naturally gluten-free and low-carb. The best part – they have 43 grams of protein per flatbread, making them one of the easiest ways to eat more protein every day! {Gluten-free & vegetarian}

Two cottage cheese flatbread halves with turkey, lettuce and tomato in the middle stacked on top of each other.

Cottage Cheese and Egg Flatbread

If you’re trying to add more protein to your diet, sometimes it helps to get a little creative. Instead of using regular wheat-based flatbreads, you can actually blend cottage cheese with eggs, parmesan cheese, and some seasonings to make your own high-protein flatbreads to get you through the day!

Plus, they’re soft and tender, perfect for making wraps, sandwiches, pizzas, and more!

For more protein-packed cottage cheese recipes, try these Cottage Cheese Protein Bagels and 3-Ingredient Cottage Cheese Waffles too!

A birds-eye view of the cottage cheese and egg flatbread after baking.

Why We Love This Viral Cottage Cheese Flatbread Recipe

Naturally gluten-free, low-carb, and high-protein without any expensive flour replacements
Soft, chewy texture thanks to the cottage cheese and eggs
Formulated by a Registered Dietitian to contain plenty of protein and healthy fats to keep you satisfied
One of the most creative (and versatile) ways to use cottage cheese ever
Uses super simple ingredients you probably already have!
Based on the extremely viral recipe making the rounds all over social media
Low carb and high protein yet such an easy recipe!

Ingredient Notes

Individually portioned ingredients for the cottage cheese flatbread with labels.

Cottage cheese: Full-fat cottage cheese works best for this recipe. If you can find half-fat, that’s a good option. Fat free may not give the best texture since it is so low in fat, which contributes to the flavor and pliable texture.
Whole eggs: These are one of the main ingredients in this recipe and a key part of the texture and flavor. I’m not sure how they’d turn out with just egg whites and they’d likely lose some of their softness.
Freshly grated parmesan cheese: This adds a rich, savory, salty flavor, so you don’t need to add any salt. If you don’t like parmesan, you can skip it.
Seasonings: I like to add a Mediterranean flair with Italian seasoning, garlic powder, and ground black pepper. You really don’t even need to add any salt since the parmesan and cottage cheese already contain plenty.

Step-by-Step Instructions

The ingredients for the cottage cheese flatbread in a food processor.

The blended cottage cheese mixture in a food processor.

Preheat oven to 350℉. Line a 9×13 rimmed sheet pan with parchment paper, spray lightly with non-stick cooking spray.
Strain excess liquid from cottage cheese in a fine mesh sieve, using a spoon to push the cottage cheese around and encourage the liquid to drain away. This step is very important; don’t skip it.
Blend all ingredients together in a blender or food processor until very smooth, about 40 seconds.
Pour into the middle of a parchment-lined baking sheet and spread into a rectangle, making sure it’s about ½” thick.
Bake for 30-40 minutes until it reaches a golden brown color. It will puff up, but deflate as it cools.
Cool COMPLETELY on the sheet pan before removing it. This will let it set up and become pliable.
Once cooled you can use your flatbread to make rolled or stacked sandwiches. Just fill with your favorite sandwich ingredients.

Keep scrolling to the recipe card below for the full printable recipe!

Expert Tips

You could change up the seasoning in this recipe. For a southwest flair, use cumin and chili powder or you could use everything bagel seasoning for another twist.

If you wish to double the recipe, it doubles well.

Using parchment paper is very important, it keeps your flatbread from sticking to the pan, and helps cook it gently. I do not recommend baking these flatbread without parchment paper.

If you try to remove the flatbread while it’s still hot, it will break apart. Let it cool completely before trying to handle it.

For rolled sandwiches, I had the best luck rolling it so the lighter colored side is up. When I rolled the pan/parchment paper side up, the edges cracked.

For a flat sandwich, cut the flatbread in half or quarters.

One flatbread is enough for two small sandwiches, or one large, very filling sandwich.

Cottage cheese flatbread folded in half with lettuce, turkey and veggies inside.

Recipe FAQs

Why is my flatbread cracking?

Since this recipe doesn’t contain any gluten and is held together by the protein in the cottage cheese and eggs, it’s not quite as flexible as traditional flatbreads. I had the best luck rolling sandwiches with the top side up and the side that touched the parchment facing down. This minimizes cracking. You also want to make sure you use a cottage cheese with enough fat (don’t use fat-free cottage cheese) and be careful not to overcook.

Do you have to add flour to cottage cheese wraps?

Nope! Although I often like to make bread products with my whole wheat Greek yogurt flatbread recipe, you can actually get a great texture and flavor without it. This is so convenient for people on a gluten-free diet, those who need to reduce their carbs, or anyone trying to consume more protein every day.

What size pan do I need for cottage cheese flatbreads?

I used a regular 9×13 rimmed pan, which is similar in size to a quarter sheet pan. If you want to make a bunch, it can help to have several pans of this size or make a double batch on a half sheet pan and cut them in half on a cutting board.

Storage Guidelines

Leftovers can be stored in a Ziploc bag or airtight container in the fridge between sheets of parchment for up to 2 days. You can reheat them gently in the microwave, about 10 seconds to help make them pliable again. They are best served same day.

A close-up of a rolled up cottage cheese flatbread.

A fully assembled cottage cheese flatbread with fillings on a plate.

Serving Suggestions

Just like traditional flatbread, your high protein flatbreads can be used in countless different ways. This is just the start:

Roll with egg whites and smoked salmon for these smoked salmon breakfast wraps
Wrap or sandwich deli meat, cheese, and your favorite sandwich toppings for lunch
Use as a pizza base, topped with low sodium tomato sauce or low sodium pizza sauce, mozzarella cheese, and your favorite toppings

Recipe Variations

Adjust the spices: Instead of garlic powder and Italian seasoning, try adding your favorite spice blend, everything bagel seasoning, cumin and chili powder, and more.
Roll or slice: You don’t have to use these as wraps, if you don’t want. Instead, I often like to slice them into quarters and use each piece like sandwich thins from the grocery store.

A cottage cheese flatbread filled with lettuce, tomatoes and sauce.

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