Buckwheat Wraps (Gluten-Free Vegan Tortillas)
Buckwheat wraps are easy, gluten-free vegan tortillas made with just buckwheat flour and water (no psyllium husk needed). This simple 2-ingredient flatbread is dairy-free, egg-free, and perfect for homemade burritos, tacos, or as a wholesome side for any meal.
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
Calories: 57kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 87mgPotassium: 99mgFiber: 2gSugar: 0.4gCalcium: 8mgIron: 1mg
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