Easy, gluten-free, flexible tortillas made with just 2 ingredients: cottage cheese and almond flour. Perfect for wraps, tacos, and quesadillas.

1 cup cottage cheese

1 cup almond flour (or oat flour for a non-keto version)

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Step 1: Prep the Dough

In a blender, combine cottage cheese and almond flour until a smooth, pliable dough forms.

Step 2: Shape the Tortillas

Divide dough into 4 equal portions. Roll each portion between two sheets of parchment paper into thin circles.

Step 3: Cook the Tortillas

Heat a non-stick skillet over medium heat. Cook each tortilla for 1–2 minutes per side, until lightly golden and flexible.

Step 4: Serve

Use immediately for wraps, tacos, or quesadillas, or store for later.

Tips:

Keep tortillas wrapped in a clean towel to stay soft.

Can be stored in the fridge for up to 3 days, or freeze with parchment between each tortilla.

Add herbs or spices to the dough for extra flavor.