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2 ingredient cottage cheese flatbread folded into high-protein wraps

Easy 2-Ingredient Cottage Cheese Flatbread

This easy 2-ingredient cottage cheese flatbread is a high-protein, no-yeast recipe made with cottage cheese and eggs. It bakes into a soft, flexible flatbread for wraps, sandwiches, and meal prep.
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Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 2 Servings
Course: Salad, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients:
  • 1 cup cottage cheese
  • 2 large eggs
Optional Seasonings:
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs
  • black pepper to taste

Equipment

  • 1 blender or food processor
  • 1 Mixing bowl
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Spatula
  • 1 measuring cup
  • 1 oven

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Add the cottage cheese and eggs to a blender or food processor.
  3. Blend until completely smooth and no cottage cheese curds remain.
  4. Add salt, garlic powder, dried herbs, or black pepper if using, then blend briefly again.
  5. Pour the mixture onto the prepared baking sheet.
  6. Spread the batter into a thin, even rectangle using a spatula.
  7. Bake for 30 to 35 minutes, or until the flatbread is set, lightly golden, and dry around the edges.
  8. Remove the flatbread from the oven and let it cool on the baking sheet for 10 minutes.
  9. Carefully peel the cooled flatbread away from the parchment paper.
  10. Fill, fold, slice, or use it as a high-protein wrap.

Notes

Storage:
Store the cooled cottage cheese flatbread in an airtight container in the refrigerator for up to 3 days. Place parchment paper between pieces if stacking.
Reheating:
Warm briefly in a dry skillet or microwave for a few seconds. Avoid overheating because it can make the flatbread rubbery.
Freezing:
Freeze the fully cooled flatbread with parchment paper between layers for up to 1 month. Thaw it in the refrigerator before using.
Recipe Notes:
Blend the cottage cheese and eggs until completely smooth for the most even texture. Spread the batter in an even layer so the edges do not cook faster than the center.
Texture Tip:
Let the flatbread cool before peeling it from the parchment paper. It becomes firmer and more flexible as it cools.
Protein Note:
Protein will vary depending on the cottage cheese brand, egg size, and serving size.