Quinoa Tortillas Recipe (High-Protein, Gluten-Free Wraps) -

Quinoa tortillas (high-protein, gluten-free wraps) without baking powder.

Quinoa Tortillas Recipe (High-Protein, Gluten-Free Wraps)

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, perfectfor sweet and savory fillings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast, Brunch, Side Dish, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan

Servings tortillas

Calories 97 kcal

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.
See the post above for serving suggestions and variation ideas.

Nutrition

Calories: 97kcalCarbohydrates: 18gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 3mgPotassium: 137mgFiber: 2gVitamin A: 3IUCalcium: 12mgIron: 1mg

Keyword gluten free tortilla, high-protein, no baking powder, quinoa tortillas, quinoa wraps, unleavened

Tried this recipe?Let us know how it was!