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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 protein-packed flatbread that can hold up to all kinds of toppings and filling! 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.
Jump to Section
- Recipe At a Glance
- Ingredients to Make Cottage Cheese Flatbread Sandwich
- Popular Substitutions & Additions
- How to Make Cottage Cheese Flatbread
- Assemble Cottage Cheese Chicken Flatbread
- Tips for Making the Best Cottage Cheese Flatbread Recipe
- What to Serve With Cottage Cheese Flatbread
- Frequently Asked Questions
- More Cottage Cheese Recipes:
- Cottage Cheese Flatbread Recipe
This idea was inspired by Shred Happens, who first shared it before it took the internet by storm!
Of course, I put my own spin on this cottage cheese flatbread recipe: stuffing it with a quick sauce made with just Greek yogurt and pesto, shredded chicken, greens, and sliced tomato. I’ve used leftover, roasted chicken, and rotisserie chicken and experimented with all kinds of other fillings. Sliced cucumber, sprouts, and hummus. Delicious. Deli turkey, cheddar, and guacamole. Yes, please!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free
Key Flavor: Mild cheese-ish flavor
Skill Level: Easy
Why This Is So Good
- Five ingredients: This cottage cheese flatbread has just a handful of ingredients in it!
- Gluten-free: Because there’s no flour in this flatbread, it’s gluten-free! I’ve made it for friends who are GF, and they’re amazed by how sturdy it is.
- Comes together in a blender: Basically, you just have to add all of the flatbread ingredients to a blender and mix it until it’s smooth! I love it when an appliance does the work.
Ingredients to Make Cottage Cheese Flatbread Sandwich
- Cottage cheese: For the best flavor, I recommend using full-fat cottage cheese.
- Eggs: Once it’s baked, these are what will give the flatbread structure.
- Garlic powder, onion powder, and black pepper: My seasonings of choice!
- Greek yogurt and pesto: Mixing these together creates a deliciously creamy, high-protein sauce! I’ve used both storebought and homemade pesto, and either works!
- Shredded chicken, tomato, and greens: These have been my go-to fillings lately! I usually have them in my fridge.
Popular Substitutions & Additions
- Add spices. You can add pretty much any spices or seasonings to the flatbread mixture! I recently tried ranch seasoning, and it was incredible.
- Top it with cheese. You can add grated cheddar or Parmesan on top of the flatbread before baking so you get melted cheese with each bite.
- Use any type of spread. Instead of the yogurt-pesto spread, you could use mayonnaise, mustard, BBQ sauce, or cucumber yogurt sauce.
- Try other fillings. Roasted tofu, pan seared salmon, grilled shrimp…the filling ideas for this cottage cheese flatbread are endless.
How to Make Cottage Cheese Flatbread
Blend and bake: That’s basically all that making this cottage cheese flatbread requires!
Make the Cottage Cheese Flatbread
Assemble Cottage Cheese Chicken Flatbread
Tips for Making the Best Cottage Cheese Flatbread Recipe
- Be mindful of blending. My one rule for this cottage cheese flatbread? Blend, but don’t overdo it. You want the mixture to be lump-free for the best-textured flatbread, but not too runny!
- Don’t substitute a food processor. You’ll want to use a blender (or stick bender!) to make the cottage cheese flatbread. A food processor just won’t be able to get the mixture smooth enough.
- Make sure to line the baking sheet. Using parchment paper to line the baking sheet will make sure the flatbread doesn’t stick and is easy to remove after baking.
- Spread the flatbread mixture thinly and evenly. This is so it bakes at the same rate!
What to Serve With Cottage Cheese Flatbread
Frequently Asked Questions
Kept in the fridge in an airtight container, this flatbread will last for up to 5 days. You don’t need to reheat it! In fact, it will be sturdier once chilled.
You absolutely can! I haven’t tried it, but as long as you use eggs, the flatbread should still bake and set properly.
If the flatbread is completely cool, it shouldn’t fall apart. If it is, the mixture might not have been blended properly.
Sometimes, I struggle to eat enough protein at lunch! With this Cottage Cheese Flatbread, I know I’m getting a healthy, filling meal and plenty of protein to keep me full until dinner. I love that it’s tasty with pretty much every filling imaginable, so I can use whatever’s in my fridge!
More Cottage Cheese Recipes:
- Cottage Cheese Flatbread
- Cottage Cheesecake Cups
- Cottage Cheese Alfredo Pasta
- Whipped Cottage Cheese
- Scrambled Eggs with Cottage Cheese
- Cottage Cheese Egg Salad
If you try this feel good Cottage Cheese Flatbread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience
Cottage Cheese Flatbread
Ingredients
- 1 (8-ounce) tub cottage cheese
- 2 eggs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
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 to prevent sticking.
- In a high-speed blender, combine the cottage cheese, eggs, onion powder, garlic powder, and black pepper, and 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. Use a spatula to spread it evenly into a thin layer.
- 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 making 2 wraps.
- In a small bowl, combine 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 up tightly and then slice the wrap in half.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.