Cottage Cheese Flatbread (High-Protein, Perfect for Wraps)

Cottage cheese flatbread has taken over the internet — and for good reason. It’s high in protein, low in carbs, and surprisingly easy to make. I’m not one to jump on every food trend, but when I realized I could turn cottage cheese into a soft, pliable wrap for my homemade turkey deli meat, I had to give it a try. The result? A light, satisfying flatbread that rolls beautifully, holds up to fillings, and tastes just as good on its own as it does in a sandwich.

The recipe that brought high-protein, low-carb wraps back into my life

I’ve always loved a good deli wrap, but it’s not easy to make one when you don’t eat wheat flatbread. And even most gluten-free versions are high in starch, which doesn’t exactly fit a low-carb dinner. Enter this cottage cheese flatbread — the recipe that changed everything.

Made with just two main ingredients (plus a pinch of seasoning for flavor), it’s soft yet sturdy, easy to roll, and holds up beautifully to your favorite fillings. I love pairing it with my Homemade Turkey Deli Meat, creamy avocado, and a few crisp vegetables for a nutritious, satisfying wrap that feels indulgent but truly supports my healthy lifestyle.

This flatbread has quickly become a staple in my kitchen — it’s versatile, high in protein, and fits just about any way of eating: gluten-free, lectin-free, low-carb, or simply wholesome and nourishing.

Why You’ll Love This Cottage Cheese Flatbread

This flatbread isn’t just versatile and easy to make — it’s also incredibly nutrient-dense, which is my favorite reason to love it. In just one serving (half of the recipe, without any fillings), it provides around 16 grams of protein and an impressive range of essential nutrients, including Vitamins B12 and B2, Vitamin A, phosphorus, zinc, and calcium.

It’s proof that simple ingredients can deliver both nourishment and flavor.

More reasons to love it:

• Naturally high in protein, low in carbohydrates, and keto-friendly
• Grain-free, gluten-free, and lectin-free
• Made with just two wholesome, real-food ingredients
• Soft and pliable yet sturdy — ideal for wraps, roll-ups, or sandwiches
• A great base for pizzas, breakfast crepes, or even tacos

Below you’ll find the full ingredient list and a step-by-step guide with photos. A printable recipe card and full nutritional breakdown are available at the end of the post.

Ingredients & Tips

• 200 grams fermented or cultured cottage cheese
• 2 pasture-raised eggs
• 1/8 tsp sea salt and freshly ground black pepper
• Optional spices or herbs — try za’atar, garlic powder, or Italian seasoning

Tips:

• Choose cultured, or fermented cottage cheese with live active cultures for better digestibility. Preferably organic. You can use both 2% and 4% fat. I prefer to use 4%, but the nutritional breakdown at the end of the post is made for 2%.
• Don’t spread the batter too thin and try to make it even — this keeps the flatbread soft enough to roll. If the edges crisp up, it’s harder to roll.
• If the edges are crisp, remove them before wrapping.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Blend all ingredients in a high-speed blender until smooth and creamy.

Spread the mixture into a rectangle about 20×25 cm (8×10 inches). Keep the layer even and not too thin. If the edges crisp up, they’ll be hard to roll.

Bake for 35–40 minutes, watching closely near the end. The flatbread should be set but still soft and flexible. If it starts bubbling, gently poke it with a fork.

Cool and release. Remove the flatbread from the oven and let it cool for a few minutes. Then, flip it so the parchment paper is on top and gently start peeling it away, beginning from the corners and working slowly toward the center. This helps prevent tearing and keeps the flatbread intact. Use a spatula to lift any spots that stick. Once cooled, your flatbread is ready to roll, fill, or slice into pieces.

Storage and serving tips. For the best texture and flavor, enjoy the flatbread fresh, soon after baking. If you need to store it, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to two days. If you’ve already made it into a wrap, it can also be stored in the fridge in an airtight container — just be sure to avoid fillings with excess moisture, as they can make the wrap soggy.

Serving Suggestion: Turn It Into a Deli Wrap

Once your cottage cheese flatbread is baked and cooled, it’s ready to transform into a nourishing, high-protein wrap. I like to spread mashed avocado, layer in slices of my Homemade Turkey Deli Meat, add some radicchio or greens, a few chopped olives, and drizzle lightly with balsamic vinaigrette.

Roll it up tightly, cut in half, and enjoy a satisfying, low-carb meal that’s both delicious and nutrient-dense. One-half is enough for one serving.

I hope you enjoy this cottage cheese flatbread and wrap as much as I do!

Cottage Cheese Mini Pizzas

If you want to create more magic using cottage cheese, try these cottage cheese pizza bites. Made with prosciutto and Pecorino Romano, they’re irresistibly savory, ready in no time, and packed with nutrition — each mini pizza delivers around 10 grams of protein for only 125 calories.

Another Low-Carb Bread Substitute

If you love sandwiches but want to keep it low-carb, this keto avocado bread recipe is a simple, nourishing bread alternative made with just a few wholesome ingredients. Naturally gluten-free and rich in micronutrients, protein, fiber, and healthy fats, these bread thins are as satisfying as they are versatile.

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