I love how these tortillas come together with only two ingredients and zero fuss. They’re packed with protein, naturally gluten-free, and surprisingly versatile. I can use them as a wrap, fold them up for tacos, or enjoy them plain as a snack. They’re soft, flexible, and hold up well without falling apart—plus, I know exactly what’s in them.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese (225 g) 2 large eggs
Directions
I preheat my oven to 350°F (180°C) and line a baking tray with parchment paper.
In a blender, I combine the cottage cheese and eggs until the mixture is completely smooth and pourable.
I spoon the batter into 4 equal portions on the tray and gently spread each into a thin, round tortilla shape.
I bake them for 8–10 minutes until the edges look set and slightly firm to the touch.
Once they’re out of the oven, I let them cool for 5 minutes before peeling them off the parchment gently. At this point, they’re soft, bendy, and ready to use.
Servings and timing
This recipe makes 4 tortillas. It only takes 5 minutes to prep and around 9 minutes to bake, so I have fresh, homemade tortillas ready in just 14 minutes.
Variations
Sometimes I season the batter with garlic powder, onion powder, or Italian herbs for added flavor. I’ve also stirred in a pinch of salt or a sprinkle of shredded cheese for a cheesy twist. If I want them firmer, I bake them for an extra minute or two to crisp the edges slightly.
Storage/Reheating
I store the tortillas in an airtight container in the fridge for up to 3 days. When I’m ready to use them, I warm each one in the microwave for about 10 seconds to bring back that soft, foldable texture. They hold up well and don’t dry out quickly.
FAQs
Do I need a blender for this recipe?
Yes, I use a blender to get the mixture completely smooth. This helps the tortillas cook evenly and prevents any curdled texture from the cottage cheese.
Can I use egg whites instead of whole eggs?
I’ve tried using egg whites, and they do work, but the tortillas come out a bit more delicate. I prefer whole eggs for structure and richness.
Are these tortillas good for low-carb diets?
Absolutely. Each tortilla only has around 3 grams of carbs, so they fit easily into a low-carb or keto-friendly plan.
Can I freeze these tortillas?
Yes, I layer them between parchment paper and freeze them in a zip-top bag. I thaw them in the fridge and warm them up just before using.
What’s the texture like?
They’re soft, flexible, and almost crepe-like in texture. I like how they don’t tear easily and can hold fillings well without breaking.
Conclusion
These 2-Ingredient Cottage Cheese Tortillas are my go-to when I want something healthy, fast, and protein-packed. They’re endlessly adaptable and so easy to make that I often whip up a batch at the start of the week. Whether I use them for lunch wraps or light snacks, they always deliver on texture, taste, and simplicity.
These cottage cheese tortillas are light, flexible, and protein-packed, made with simple ingredients and perfect for wraps, tacos, or quick healthy meals.
Ingredients
1 cup cottage cheese (225 g)
2 large eggs
Instructions
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
Blend cottage cheese and eggs until the mixture is completely smooth and pourable.
Spoon the mixture into 4 equal circles on the tray, then spread gently into thin rounds.
Bake for 8–10 minutes, until the edges are set and lightly firm.
Let the tortillas cool for 5 minutes before peeling them off gently—they will be soft and flexible.
Notes
Spread the batter thinly for the most pliable results.
Allow to cool fully before peeling to prevent tearing.
Store in an airtight container in the fridge for 2–3 days.
Microwave for 10 seconds before folding to restore softness.
