The first time I made these cottage cheese tortillas I expected a lumpy mess and bland wraps.
Instead I got thin, pliable rounds with a faint tang and a tender chew — perfect for quick lunches.
They come together in minutes with just a blender and a skillet, which is why I keep the ingredients on hand.
If you’re looking for a high-protein, low-effort tortilla alternative, this is your recipe.
They fold without breaking and take fillings beautifully, from scrambled eggs to roasted veggies.
If you love cottage-cheese-forward ideas, try pairing them with an avocado smoothie like this avocado cottage cheese smoothie for a protein-packed breakfast.
Why You’ll Love This Recipe
- Super simple: 3–4 pantry ingredients and minimal equipment.
- High-protein: cottage cheese + egg make a filling wrap.
- Fast: ready in about 10 minutes from start to finish.
- Versatile: mild base that takes sweet or savory fillings.
- Diet-friendly: low-carb option when you skip flour.
These tortillas have a bit of tang from the cottage cheese and a silky, slightly elastic texture from the egg. They are thinner than flour tortillas but sturdier than crepes, so they hold fillings without splitting. Cooked on medium heat they get faint golden specks and a lightly browned edge that adds a toasty note.
"Made these on a weeknight and my kids begged for seconds. Tender, flexible, and I love that they’re mostly cottage cheese — so easy!" — Reader review, 5 stars
Key Ingredients
Cottage cheese — The star of the show. I prefer low-fat small-curd cottage cheese for a smooth blend and less watery batter, though full-fat gives a richer mouthfeel. If your brand runs very wet, drain briefly in a fine sieve or use a paper towel to blot excess liquid.
Egg — Acts as the binder and adds structure and color during cooking. Use a large egg at room temperature for best emulsification when blended with the cottage cheese. Pastured or omega-3 eggs add subtle flavor and more nutrition.
Italian seasoning (or alternative spices) — A quarter teaspoon seasons the batter without overpowering the delicate dairy. Use Italian seasoning for an herby, savory base. If you prefer, swap to garlic powder or black pepper for a more assertive profile.
Salt — Only an eighth teaspoon is necessary if your cottage cheese is unsalted. Taste before adding more. If using a salted cottage cheese, omit this and rely on your fillings to adjust seasoning.
Full ingredient list:
- 1 cup cottage cheese (low-fat small curd preferred, though full-fat works)
- 1 egg
- 1/8 teaspoon salt (optional if using salted cottage cheese)
- 1/4 teaspoon Italian seasoning or preferred seasonings such as garlic powder, onion powder, or black pepper
Step-by-Step Instructions
Step 1: Blend the batter
Add 1 cup cottage cheese, 1 egg, 1/8 teaspoon salt (if using), and 1/4 teaspoon Italian seasoning to a blender or food processor.
Pulse until the mixture is completely smooth and no visible curds remain, about 20–40 seconds depending on your appliance.
Pro Tip: If the batter looks too thick to spread, add a teaspoon of water and pulse again; it should be pourable but not watery. You’ll know it’s ready when it flows in a ribbon off the blade.
Step 2: Preheat your skillet
Heat a nonstick skillet or well-seasoned cast-iron pan over medium heat.
Lightly grease with a small swipe of oil or nonstick spray to promote even browning.
Pro Tip: Test the temperature by flicking a drop of water into the pan — it should sizzle and evaporate quickly. A pan that’s too hot will brown before the center sets.
Step 3: Cook the tortillas
Pour approximately 1/4 cup batter into the hot skillet and quickly tilt the pan in a circular motion to spread the batter into a thin, even round.
Cook until the edges look set and small bubbles form on the surface, about 1–2 minutes, then flip and cook the other side for 20–40 seconds.
Pro Tip: The first tortilla is your temperature gauge. If it browns too fast, lower the heat slightly. You’ll know the tortilla is cooked when the center no longer jiggles and both sides have faint golden spots.
Step 4: Keep warm and serve
Stack cooked tortillas on a clean kitchen towel and cover to keep warm and pliable while you finish the batch.
Serve immediately with fillings or let them cool and store for later use.
Pro Tip: For the softest wraps, steam the stack briefly by wrapping them in a damp towel and microwaving for 10–15 seconds. They’ll regain flexibility and be easier to fold.
Expert Tips for Success
- Use a high-powered blender for the smoothest batter. Low-power blenders can leave small curd bits that create weak spots in the tortilla. A 30–60 second blitz usually does the trick.
- Room-temperature egg blends more uniformly with the cottage cheese. Cold eggs can make the batter clump and take longer to smooth. Pull eggs out of the fridge 10 minutes before you start.
- Control moisture by choosing the right cottage cheese. Small-curd, low-moisture cottage cheese produces thinner batter and crisper edges; high-moisture brands may need a quick drain.
- Adjust batter thickness for different uses. For burrito-style wraps, make the batter slightly thinner so you can spread larger rounds; for taco shells, a thicker batter yields a bit more structure.
- Cook at medium heat and resist the urge to rush. Medium heat ensures the center cooks through without over-browning the outside. If you see rapid dark browning, lower the heat by one notch.
- Use a 6–8 inch measuring cup for consistent tortillas. A 1/4-cup scoop gives small tortillas ideal for tacos, while 1/3–1/2 cup makes lunch-sized wraps. Consistency helps with cooking time and texture.
- Layer with parchment between stacks if refrigerating or freezing to prevent sticking. The tortillas are delicate when warm, so separation with paper improves handling.
- If tortillas tear while folding, warm them briefly under a damp towel to restore softness; cold tortillas are more brittle and likely to crack.
- Add 1 teaspoon of olive oil to the batter for a silkier mouthfeel and slightly browned surface. This also improves pliability for smoothie or wrap pairings like the cottage cheese blueberry smoothie.
- Season to taste after cooking. Because cottage cheese brands vary in saltiness, test one tortilla first before adding more salt to the whole batch.
Storage & Freezing
Fridge: Cool tortillas completely on a wire rack to avoid condensation. Stack with parchment between each round and store in an airtight container or zip-top bag for up to 3–4 days. Reheat in a dry skillet over low heat for 30–40 seconds per side, or steam briefly under a damp towel for softness. For quick breakfasts, warm and fill with scrambled eggs and sliced avocado.
Freezer: Lay tortillas flat on a baking sheet in a single layer and freeze until firm, about 1 hour. Transfer to a freezer-safe zip-top bag with parchment between each tortilla. They’ll keep well for up to 2 months. Thaw at room temperature for 10–20 minutes or reheat directly from frozen in a warm skillet, flipping more slowly to avoid tearing.
Reheating tips: For the best texture, reheat on the stovetop rather than the microwave. A cast-iron skillet over low heat revives chewiness and adds a touch of crispness at the edges. If reheating multiple tortillas, wrap the whole stack in foil and warm in a 300°F oven for 5–7 minutes.
You can also pair reheated tortillas with light fruit-based breakfasts like a peach smoothie; try this cottage cheese peach smoothie alongside for a balanced meal.
Variations & Substitutions
Savory herb: Swap Italian seasoning for 1/4 teaspoon each of garlic powder and dried oregano for a stronger savory profile. Top with feta and fresh herbs after cooking.
Cheesy tortilla: Stir in 1–2 tablespoons of finely grated Parmesan or shredded cheddar to the batter for a slightly crisper edge and cheesy flavor.
Gluten-free boost: These are already naturally grain-free, so they’re great for gluten-free diets. If you need a thicker wrap, add 1 tablespoon of almond flour to the batter and blend briefly.
Sweet version: Replace Italian seasoning with 1/2 teaspoon cinnamon and a teaspoon of honey or maple syrup. Cook as usual and fill with sliced bananas and a smear of nut butter.
Tropical twist: Add a teaspoon of lime zest and a pinch of salt to the batter, then serve with grilled chicken and a mango salsa. For more cottage cheese fruit pairings, try a cottage cheese mango smoothie alongside your meal.
Frequently Asked Questions
Are cottage cheese tortillas low-carb?
Yes. These tortillas are significantly lower in carbohydrates than flour tortillas because they contain no wheat flour. The primary macronutrients are protein and fat (depending on cottage cheese type), making them suitable for lower-carb and higher-protein diets.
Can I make the batter ahead of time?
You can blend the batter and store it in the refrigerator for up to 24 hours. Give it a quick stir before pouring into the pan, as separation can occur. Do not store blended batter longer than a day to maintain texture and safety.
Why did my tortillas tear when I folded them?
Tearing usually means the tortilla cooled and dried out or the batter was undercooked. Warm the tortilla under a damp towel for a few seconds to restore pliability. Also check that your batter was blended smooth and that you cooked each side until set.
Can I freeze these tortillas with fillings?
I don’t recommend freezing filled tortillas with fresh veggies, as they’ll release moisture. You can freeze cooked plain tortillas and assemble fresh after reheating. If freezing with protein (like cooked chicken), wrap tightly and separate with parchment to avoid freezer burn.
How many calories and protein are in one tortilla?
Nutrition varies by cottage cheese brand and egg size, but a rough estimate is 70–90 calories and 8–10 grams of protein per tortilla when using low-fat cottage cheese and one egg split across 6–8 tortillas. For exact numbers, weigh ingredients and use a nutrition calculator.
Final Thoughts
These cottage cheese tortillas are a tiny kitchen revolution — fast, protein-rich, and endlessly adaptable.
If you tried them, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Conclusion
For a classic take on this idea, see the detailed Food Network Kitchen cottage cheese tortillas recipe to compare technique and tips.
If you want a viral-style wrap variation with step-by-step photos, check out this Viral Cottage Cheese Wrap – Something Nutritious for inspiration.
For a different two-ingredient spin on protein wraps, read the Cottage Cheese Protein Wraps (2 Ingredients) – MJ and Hungryman post.
Cottage Cheese Tortillas
Ingredients
For the Tortillas
- 1 cup cottage cheese (low-fat small curd preferred) Drain excess liquid if using very wet brand.
- 1 large egg Use a room temperature egg for best results.
- 1/8 teaspoon salt Optional if using salted cottage cheese.
- 1/4 teaspoon Italian seasoning Or substitute with garlic powder or black pepper.
Instructions
Preparation
- Blend the batter by adding cottage cheese, egg, salt (if using), and Italian seasoning to a blender. Pulse until smooth for 20–40 seconds.
- Preheat a nonstick skillet over medium heat and lightly grease it.
Cooking
- Pour approximately 1/4 cup of batter into the skillet and tilt the pan to spread into a thin round. Cook until edges are set and bubbles form, about 1-2 minutes.
- Flip and cook the other side for 20–40 seconds until done.
Serving
- Stack tortillas on a kitchen towel to keep warm. Serve with desired fillings.
