Cottage Cheese Flatbread
Updated Oct 07, 2025
Viral Cottage Cheese Flatbread made with full-fat cottage cheese and eggs; that's all you need. I add spices, which you can skip; it takes 5 mins to prep.
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Try the viral cottage cheese flatbread!
I first saw this Cottage Cheese Flatbread on TikTok and Instagram! It went viral because it only requires cottage cheese and eggs (plus any spices you want), and it makes for a sturdy, high-protein flatbread that can hold up to all kinds of toppings and fillings! I’m not saying cottage cheese flatbread replaces or tastes like actual bread or a traditional flatbread, but I love enjoying it for a protein-packed lunch.
This idea was inspired by Shred Happens, who first shared it before it took the internet by storm!
Happy Cooking!
– Yumna
Cottage Cheese Flatbread Ingredients
- Cottage cheese: I prefer full-fat cottage cheese, but you can use low-fat.
- Eggs: I haven’t tried this recipe with a flax egg or any egg substitutes, but if you do and it works, let me know in the comments.
- Greek yogurt and pesto: I also prefer full-fat Greek yogurt. I like to make my own pesto, but store-bought also works. Instead of Greek yogurt and pesto, you could use mayonnaise, mustard, BBQ sauce, or cucumber yogurt sauce.
- Shredded chicken: Read my tips on how to make shredded chicken. You can also try baked tofu, pan-seared salmon, or grilled shrimp.
- Veggies: I use tomato and mixed greens, but any veggie combo works.
- Seasonings: My go-to combo is garlic powder, onion powder, and black pepper. I’ve also tried it with homemade ranch seasoning. Any combo of spices or seasonings works.
How to Make Cottage Cheese Flatbread
Cottage Cheese Flatbread Recipe
This viral Cottage Cheese Flatbread is made with full-fat cottage cheese and eggs; that's all you need. I add spices, which you can skip, it takes 5 minutes to prep.
Ingredients
For the Flatbread
- 1 (8-ounce) tub cottage cheese
- 2 eggs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
For the Filling
- ¼ cup Greek yogurt
- 2 tablespoons pesto
- 2 cups shredded chicken
- 1 roma tomato sliced
- 2 cups mixed greens
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a high-speed blender, combine the cottage cheese, eggs, onion powder, garlic powder, and black pepper. Blend until the mixture is smooth with no lumps. Be careful not to overblend so it’s not too runny.
- Pour the mixture onto the prepared baking sheet. Spread it evenly into a thin layer with a spatula.
- Bake for 35–40 minutes, or until the edges are golden brown and the flatbread is set in the center.
- Allow to cool completely. Peel the flatbread from the parchment paper. You can slice the flatbread in half, or keep it whole if you're making 2 wraps.
- In a small bowl, combine the Greek yogurt with the pesto. Spread the mixture all over the inside of the cottage cheese wrap. Add the chicken, tomato, and greens on top. Roll the wrap up tightly, then slice it in half and serve.
Notes
The nutrition label is for cottage cheese flatbread and filling ideas.
- My Top Tip: Bake until firm, not just golden. The flatbread should feel set and lift off the paper easily. If it’s still floppy, it’s not done yet.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. I serve leftovers chilled, but you can reheat them in the oven or microwave until warmed through. Freezing is not recommended.
Nutrition
Calories: 397kcal, Carbohydrates: 6g, Protein: 46g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 294mg, Sodium: 340mg, Potassium: 588mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1347IU, Vitamin C: 14mg, Calcium: 110mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Top it with cheese. Sprinkle grated cheddar or Parmesan on top of the flatbread before baking.
- Turn it into pinwheels. Instead of slicing the flatbread into two halves, slice it into 1-inch rounds.
- Or, turn it into a quesadilla. Fold it in half with the fillings inside and crisp it up in a skillet.
- Make it a breakfast flatbread. Add scrambled eggs to your shredded chicken and veggies.
Recipe Tips
- Don’t use a food processor. I recommend using a blender (or an immersion blender) for the best results. A food processor just won’t be able to get the mixture smooth enough.
- Don’t over-blend the flatbread mixture. You want it to be lump-free, but not too runny.
- Bake until firm, not just golden. The flatbread should feel set and lift off the paper easily. If it’s still floppy, it’s not done yet.
Serving Ideas
- Salad: Sun-Dried Tomato Pasta Salad, Creamy Broccoli Salad, Fresh Garden Salad
- Fries: Sweet Potato Wedges, Crispy Baked Zucchini Fries, Air Fryer French Fries
- Soup: Lentil Soup, Chickpea Noodle Soup, Roasted Butternut Squash Soup
Comments
What size is your baking pan???
I use the large 13X18 baking sheet from my Nordic Ware Naturals 3-piece set for this recipe.
I’m a rebel and used a food processor. It came out no different. Tasty recipe btw
Thank you, John! Glad to hear it turned out great with a food processor, that’s good to know!
Followed instructions. Should the texture be of eggs? If not, where did I go wrong? Please advise.
Yes, the eggs provide the structure when baked so it does end up having an eggy texture.
These are amazing. Can these be prepared in advance and eaten the next day? Like in a lunchbox? Also, how long does the bread last after making? Wondering if I can make a few days worth and use as needed.
Hi Christy! I store my baked flatbreads in an airtight container in the fridge for up to 5 days and use as I need them. I haven’t tried making them ahead of time in a lunchbox but I think it would work! I would love to hear how they hold up if you try it.
OK this flatbread recipe is great! Just the right thickness and very tasty with the onion powder, garlic powder, and pepper. I’ve made these twice now. Once using the same fillings suggested here, and once varying it up a little including adding some labneh (thanks for the labneh recipe from your cookbook btw—yum!). These will be on rotation for sure 🙂
Yum!! Labneh sounds so good, I’ll have to try that next. Thanks, Rennie!
Looks good! Can you use low-fat or fat free cottage cheese?
Yes, I think it will still work with low-fat cottage cheese! Try it out and let me know how it goes.