Take your meals to the next level with high-protein, gluten-free Quinoa Tortillas! Made without baking powder or soda, this homemade quinoa wrap recipe yields soft and pliable tortillas.
They're healthy, vegan-friendly, and incredibly versatile, perfect for sweet and savory fillings.
Looking for another nutritious option? Try my spinach wraps, oat tortillas or red lentil tortillas next!
While I love the classic comfort of unleavened flatbreads and the satisfying chew of sweet potato wraps or flour tortillas, for a gluten-free option, these quinoa wraps have become my go-to.
They're surprisingly easy to make – no tortilla press or fancy equipment needed! All you need is a high-speed blender and a nonstick pan to cook them up just like a crepe.
The best part? Spreading a big spoonful of my homemade Nutella on these warm quinoa tortillas. Pure indulgence in every bite!
Plus, they're packed with complete plant-based protein, offering a wholesome and simple, homemade alternative to traditional tortillas.
If you love vegan quinoa recipes as much as I do, then you’ll want to check out my crispy quinoa cakes, Mediterranean quinoa salad, quinoa overnight oats, or chocolate quinoa breakfast bowl.
Jump to:
Why You'll Love This Recipe
- Nutritious and high in protein.
- Naturally gluten-free, dairy-free, egg-free.
- Unleavened quinoa flatbread: No yeast, baking powder, or soda required.
- Requires 2 budget-friendly ingredients (plus water!), no quinoa flour, and no special equipment.
- Soft and flexible texture, great for rolling and filling.
- Ideal for tacos, burritos, and more!
Ingredients
- Uncooked (raw) quinoa: Provides protein and nutrition to our flatbread recipe. Use white or red quinoa.
- Tapioca flour: Adds texture and binds our ingredients together.
- Water: Helps create a smooth batter for easy cooking.
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 Quinoa Less Bitter
- Rinse thoroughly: Wash quinoa under cold water, rubbing the grains to remove saponin and reduce bitterness.
- Soak before cooking: Let quinoa soak in water for a few hours or overnight to further diminish bitterness before cooking.
How To Make Quinoa Tortillas
- Rinse quinoa. Start by giving your quinoa a good rinse under cold running water for 1-2 minutes until the water runs clear. Use a fine-mesh strainer and swirl the grains to remove any bitterness. Drain the quinoa thoroughly.
- Make the batter. Add the rinsed quinoa, tapioca flour, and water to your high-speed blender. Blend everything together until you have a smooth batter, similar to a thick smoothie. Let the batter rest for about 10 minutes to thicken slightly.
- Cook. Heat a non-stick pan over medium heat and lightly oil the pan. Pour about ⅓ cup of batter into the center of the pan. Quickly spread the batter thinly in a circle using a spoon or measuring cup. Cook for 2-3 minutes until the edges brown slightly and firm up. Carefully flip the tortilla with a spatula and cook for another 1-2 minutes on the other side. Repeat the process with the remaining batter.
- Wrap & Enjoy. Once cooked, wrap your warm tortillas in a clean kitchen towel to keep them soft and pliable. Serve them immediately or store them in an airtight container in the refrigerator for up to 3-4 days.
Sweet Variations
- Add a touch of cinnamon or a splash of vanilla extract to the batter for a warm, aromatic flavor.
- Mix in unsweetened cocoa powder and maple syrup, agave nectar, coconut sugar, or your preferred sweetener to the batter for a chocolatey twist.
Savory Variations
- Mix in sea salt, garlic powder, and onion powder for a simple but delicious savory flavor.
- Sprinkle in your favorite dried herbs like oregano, basil, cilantro, dill, and rosemary for a burst of flavor.
- Add a pinch of red pepper flakes or chili powder to the batter for a touch of heat.
- Stir in parmesan cheese or nutritional yeast for cheesy goodness.
Serving Suggestions
You can enjoy these quinoa tortillas with either sweet or savory fillings. Here are some ideas:
I recommend these sweet fillings for my quinoa crepes:
- Homemade date-sweetened Nutella
- Banana slices
- Natural peanut butter
- Cashew butter
- Dark chocolate chips/chunks
- Fruity jam
- Drizzle of pure maple syrup
- Filled with my strawberry banana cheesecake salad
I love these savory fillings:
- Make my vegan burrata
- Fresh veggies (avocado, cucumber, tomatoes, carrots, broccoli)
- Dairy-free queso dip
- Crispy red lentils tofu
- Chickpea patties
- Creamy avocado spread
- Chickpea hummus without tahini
- Black bean tahini dip
- Mediterranean parsley dipping sauce
- Cashew cream cheese
- Wild garlic pesto
Equipment
You'll need a nonstick pan and a high-speed blender.
The nonstick pan ensures even cooking without sticking, making flipping easier.
With the high-speed blender, you'll blend the quinoa batter to a smooth consistency for soft tortillas.
Storage
Once cool, store any leftover tortillas in an airtight container in the refrigerator. To prevent sticking, place a small piece of parchment paper between each wrap. They'll stay fresh for 3-4 days.
Top Tips
- Rinse well your quinoa. This removes the natural coating (saponin) that can cause bitterness. Rinse under cold running water for 1-2 minutes, swirling the grains until the water runs clear.
- Let the batter rest for about 10 minutes after blending to allow it to thicken slightly and meld flavors.
- Use a nonstick pan to ensure even cooking and prevent sticking.
- Spread the batter thinly and evenly in the pan for the best texture.
- Cook the tortillas on medium heat to avoid burning.
- Don't overcook your tortillas. They cook relatively quickly. Look for slightly browned and firmed-up edges as a sign to flip.
- Use a spatula to carefully flip the tortillas, ensuring they cook evenly on both sides.
- Keep cooked tortillas warm by wrapping them in a clean kitchen towel until serving.
Frequently Asked Questions (FAQ's)
Yes, you can freeze homemade quinoa tortillas. Allow them to cool, stack with parchment paper between each tortilla, and store in an airtight container or freezer bag. They'll last for up to 3 months. Thaw in the refrigerator overnight.
To reheat quinoa tortillas, simply warm them in a skillet over medium heat for about 30 seconds to 1 minute on each side until heated through. Alternatively, you can microwave them for 20-30 seconds, wrapped in a damp paper towel to prevent them from drying out.
Easy Quinoa Recipes
For food safety guidelines check USDA.gov.
📖 Recipe
Quinoa Tortillas Recipe (High-Protein, Gluten-Free Wraps)
Equipment
- high speed blender
- Non-stick frying pan
Ingredients
- 1 cup quinoa uncooked (raw)
- 2 tablespoons tapioca flour (tapioca starch)
- 1 cup water room temperature
Instructions
- Start by giving your quinoa a good rinse under cold running water for 1-2 minutes until the water runs clear. Use a fine-mesh strainer and swirl the grains to remove any bitterness. Drain the quinoa thoroughly.
- Add the rinsed quinoa, tapioca flour, and water to your high-speed blender. Blend everything together until you have a smooth batter, similar to a thick smoothie. Let the batter rest for about 10 minutes to thicken slightly.
- Heat a non-stick pan over medium heat and lightly oil the pan. Pour about ⅓ cup of batter into the center of the pan. Quickly spread the batter thinly in a circle using a spoon or measuring cup.
- Once cooked, wrap your warm tortillas in a clean kitchen towel to keep them soft and pliable. Serve them immediately or store them in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Once cool, store any leftover tortillas in an airtight container in the refrigerator. To prevent sticking, place a small piece of parchment paper between each wrap. They'll stay fresh for 3-4 days.
- Rinse well your quinoa. This removes the natural coating (saponin) that can cause bitterness. Rinse under cold running water for 1-2 minutes, swirling the grains until the water runs clear.
- Use a nonstick pan to ensure even cooking and prevent sticking.
- Spread the batter thinly and evenly in the pan for the best texture.
- Cook the tortillas on medium heat to avoid burning.
- Don't overcook your tortillas. They cook relatively quickly. Look for slightly browned and firmed-up edges as a sign to flip.
- Use a spatula to carefully flip the tortillas, ensuring they cook evenly on both sides.
- Keep cooked tortillas warm by wrapping them in a clean kitchen towel until serving.
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See the post above for serving suggestions and variation ideas.
Nutrition
If you try this wraps with quinoa, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Aneta says
Great choice 😊
Marinela Malcheva says
Thank you so much, Aneta! I'm glad you think so!