Chickpea Flour Tortillas (Easy Gluten-Free Wraps)
Chickpea flour tortillas are an easy, vegan, and gluten-free recipe for soft, high-protein wraps that require no kneading or rolling - just like my 2-ingredient lentil wraps. Perfect for tacos, quesadillas, or any homemade meal, these tortillas are quick to make and incredibly versatile.
Equipment
- 1 Medium-sized bowl
- 1 Whisk
- 1 Non-stick frying pan
Ingredients
- 1 cup chickpea flour
- ¼ cup tapioca flour
- 1 + ¼ cup warm water
- ½ teaspoon salt
- ¼ teaspoon turmeric powder optional
Instructions
- In a medium bowl, whisk together chickpea flour, tapioca flour, turmeric, and salt.
- Slowly whisk in the warm water until smooth, then let the batter rest for 10 minutes so the chickpea flour hydrates and the tortillas turn out soft and flexible.
- Warm a lightly oiled non-stick skillet or cast-iron pan over medium heat. Pour about ¼ cup of batter into the center of the pan, tilting it in a circular motion to spread evenly. Cook for about 2 minutes, until bubbles form and edges begin to lift.
- Gently flip and cook the other side for 2 minutes until lightly golden. Transfer to a plate and cover with a towel to keep warm.
Notes
- Let the batter rest for 10 minutes for softer, pliable tortillas.
- Make sure the pan is fully heated to prevent sticking.
- Keep cooked tortillas stacked and covered to lock in moisture.
- Store in an airtight container in the fridge for 3 days, or freeze with parchment paper between tortillas for up to 2 months.
Nutrition
Calories: 81kcalCarbohydrates: 14gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 179mgPotassium: 148mgFiber: 2gSugar: 2gVitamin A: 7IUVitamin C: 0.02mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!
