Buckwheat Wraps are easy, gluten-free vegan tortillas made from just buckwheat flour and water (no psyllium husk needed).
This simple 2-ingredient flatbread recipe is dairy-free, egg-free, and perfect for homemade burritos, tacos, or as a wholesome side for any meal.
Love quick vegan tortillas? You'll also enjoy my chickpea flour tortillas and quinoa wraps.
Buckwheat wraps are a favorite in my home because I can't get enough of this versatile grain.
From baking buckwheat flour cookies and banana buckwheat muffins, to making warm bowls of buckwheat breakfast porridge, it's been a staple in my plant-based kitchen for years. These wraps have a rustic flavor and soft, pliable texture when thin, slightly different from regular tortillas but just as delicious.
I often make these simple homemade wraps along with my other favorites like spinach wraps, red lentil wraps, and oatmeal tortillas. They've become a regular in my kitchen.
They're budget-friendly, hearty, and so good, filled with hummus, avocado mayo, homemade tofu, and colorful veggies.
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🥘Ingredients
- Buckwheat flour
- Water
- Salt (optional)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🌮How To Make Buckwheat Wraps
Step 1: In a bowl, combine buckwheat flour, water, and salt (if using). Whisk until the batter is smooth and lump-free.
Step 2: Heat a lightly oiled non-stick pan over medium heat. Pour about ¼ cup of batter into the center, then quickly tilt the pan in a circular motion to spread it evenly. Cook for about 2 minutes on each side, or until lightly golden and cooked through.
Step 3: Transfer the wrap to a plate and cover with a clean towel to keep it warm and soft. Repeat with the remaining batter.
📋Variations
- Cheesy flavor: Mix in some nutritional yeast for a cheesy, umami-rich taste without dairy.
- Spicy kick: Add a pinch of chili flakes, cayenne, or smoked paprika to the batter for wraps with a gentle heat.
- Add herbs: Fold in fresh herbs like basil, thyme, or rosemary for fragrant, flavorful wraps.
- Sweeter option: Add a touch of vanilla extract or a teaspoon of maple syrup to make slightly sweet wraps, perfect with fruit or nut butter fillings.
💡Marinela's Tips
- Keep it thin: Roll or spread the batter thin in the pan. Thin wraps cook evenly and stay flexible for rolling.
- Don't overcook: Cook just until lightly golden; overcooked wraps can become brittle and hard to roll.
- Keep them warm: Stack cooked wraps and cover with a clean towel to keep them soft and pliable.
❓Frequently Asked Questions (FAQ's)
Yes! You can make a batch and store them in an airtight container in the fridge for up to 3-4 days. Reheat in a warm pan or microwave before serving.
Absolutely. Stack them with parchment paper in between and freeze in a zip-top bag for up to 2 months. Thaw at room temperature or reheat gently in a pan.
🌯More Vegan Tortillas & Flatbreads
📖 Recipe
Buckwheat Wraps (Gluten-Free Vegan Tortillas)
Equipment
- 1 Medium-sized bowl
- 1 Non-stick frying pan
Ingredients
- 1 cup buckwheat flour scooped & leveled
- 1 + ¼ cups water
- ¼ teaspoon salt optional
Instructions
- In a bowl, combine buckwheat flour, water, and salt (if using). Whisk until smooth and lump-free.
- Heat a lightly oiled non-stick pan over medium heat. Pour about ¼ cup of batter into the center, then quickly tilt the pan in a circular motion to spread it evenly. Cook for about 2 minutes on each side, or until lightly golden and cooked through.
- Transfer the wrap to a plate and cover with a clean towel to keep warm and soft. Repeat with the remaining batter.
Notes
- Keep the batter thin for flexible wraps that are easy to roll.
- Don't overcook; wraps should stay soft and pliable.
- Stack cooked wraps and cover with a clean towel to keep them warm.
- Use a good non-stick pan to prevent sticking and achieve a smooth texture.
- Store cooked wraps in an airtight container for 3-4 days. Reheat in a pan or microwave before serving.
- Stack wraps with parchment paper in between and freeze for up to 2 months. Thaw at room temperature or warm gently in a pan.
Nutrition
If you try these buckwheat wraps, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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