Made with chickpea flour, these easy gluten-free tortillas are ready in just 15 minutes and are soft, pliable, and truly versatile! + wheat, grain, corn, and yeast-free.
My Favorite Gluten-Free Wraps
Get ready to try the BEST gluten-free tortillas (and I don’t say that lightly!), with zero wheat, corn, or yeast. This chickpea flour tortilla recipe has been on my blog since 2017 and even earned a spot in my Simple and Delicious Vegan cookbook. Rotated with my lentil tortillas, they’ve completely replaced store-bought versions in my kitchen, with no preservatives or unnecessary ingredients!
Most importantly, they actually taste good and don’t crumble or tear! Instead, they’re ultra quick and easy, made from a pourable batter rather than a dough (so no kneading or rolling!), and are easy to adjust the size and thickness. The result is soft, pliable tortillas perfect for tacos, vegan breakfast burritos, vegan quesadillas, lentil enchiladas, and more.
You can also enjoy chickpea flour in my spinach tortillas, chickpea flour bread, gluten-free gnocchi, and/or a vegan frittata.
The Ingredients
- Chickpea flour: Aka garbanzo bean flour or besan. (Gram flour also works). This adds pleasant flavor and is high-protein, high-fiber, and contains several vitamins and minerals (like folate, magnesium, copper, zinc, etc). Ensure it’s fresh to avoid bitter/stale flavors.
- Tapioca flour/starch: To make the gluten-free wraps pliable. Cornstarch, arrowroot, or even potato starch should work, though tapioca is my favorite.
- Salt: To season the wraps. Omit if preferred (and when pairing with sweet fillings).
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Gluten-Free Tortillas
- Whisk all the ingredients (or blend them) into a smooth batter.
Use ¾ cup (180 ml) water for thick tortillas (perfect for soft taco shells), 1 cup (240 ml) for thinner pliable tortillas, or up to 1 2/3 cup (400 ml) for thin, crepe-like wraps.
- Meanwhile, heat a skillet over medium with a little oil (no oil is needed if you use a non-stick pan, but it’s best to lightly grease the pan for the first wrap).
- Pour ¼-1/3 cup of batter (great for taco size; Use more for burrito-sized tortillas) into the pan.
- Cook for about two minutes per side, until cooked through with brown spots.
Stack cooked chickpea tortillas beneath a clean kitchen towel to trap steam and keep them soft.
How To Serve Gluten-Free Tortillas?
Enjoy homemade gluten-free tortillas as you would regular tortillas, including:
- Tacos/ fajitas (like lentil tacos or chickpea tacos) or vegan taquitos
- Egg rolls
- Burritos/ wraps (with fillings like vegan shawarma or hummus and vegetables)
- Lentil enchiladas
- Flatbread (as a pizza base or for mopping up stews, soups, and curries- like red lentil dahl or chickpea curry)
- Like crepes (with savory or sweet fillings, like chocolate spread or berry compote)
Storage Instructions
Store: Leave the homemade gluten-free tortilla wraps to cool, and stack in an airtight container, separated by layers of parchment paper, in the refrigerator for 3-4 days.
Freezer: Layer with parchment/ wax paper in a ziplock bag for up to 3 months. Thaw at room temperature (about 1 hour) or microwave wrapped in a damp paper towel for 30–60 seconds.
Reheat: In a non-stick pan for 20-30 seconds per side, microwaved for 20-30 seconds, or wrapped in foil in a stack in the oven (10-15 minutes at 350°F/175°C).
FAQs
How to flavor chickpea tortillas?
It’s easy to adjust this recipe for gluten-free tortillas with:
- Spices: Garlic powder, onion powder, paprika, chili/cayenne, cumin, turmeric, or seasoning blends (like curry powder or everything bagel seasoning).
- Flavor boosters: Bouillon/ stock powder and/or nutritional yeast (for cheesiness).
- Herbs: Dried Italian seasoning or fresh chives, scallions, parsley, cilantro, etc.
You can also make chickpea spinach tortillas for extra nutrients.
Are chickpea flour tortillas pliable?
Yes, they’re wonderfully pliable and tender, especially while warm.
Could I substitute the chickpea flour?
Buckwheat or quinoa flour may work. You might also like my gluten-free rice tortillas, oat tortillas, and low-carb almond flour tortillas.
Can I oven-bake the tortillas instead?
Yes, but they’ll be puffier and less pliable (better for flatbread or saucy enchiladas). Bake at 375°F/190°C for 10–14 minutes, flipping halfway. Then, cover with a kitchen/ tea towel to keep soft.
Here is a photo of the tortillas with just 3/4 cup (180 ml) of water, which I published in 2017:
Here is a photo of thin crêpes that I made with the exact same recipe but with 1 2/3 cup (400 ml) of water:
Recipe Notes and Tips
- If you have time, rest the batter: To properly hydrate the flour and guarantee maximum flexibility.
- Cook a test wrap: Then, adjust the heat accordingly. High heat or overcooking leads to crumbly tortillas or gummy centers.
- Adjust the thickness: Add more water for thinner, crepe-like wraps.
You Might Also Like
- Gluten-free Bread
- Potato Flatbread
- Gluten-free Pita
- Gluten-free Naan
- Quinoa Bread
- Flourless Chickpea Bread
If you try this easy gluten-free tortilla recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Gluten-free Tortillas
Video
Ingredients
- 1 cup (120 g) chickpea flour (also called garbanzo bean flour)
- ½ cup (60 g) tapioca flour (see notes)
- 3/4-1 cup (180-240 ml) water
- ⅓ tsp salt
Instructions
- You can watch the video for visual instructions.Process the ingredients in a blender (or just whisk them together in a bowl). Use 3/4 cup of water for thicker tortillas (perfect for tacos). Add about 1 cup of water if you want to make thinner tortillas. You can use up to 1 2/3 cups (400 ml) for very thin wraps/crepes.
- Heat a little oil in a non-stick pan/skillet over medium heat. Pour about 1/3 cup into the pan/skillet (1/4 to 1/3 cup is a good size for a taco). If you plan to make enchiladas use more batter for each tortilla.
- Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy!
Notes
- Tapioca flour: You can also use arrowroot flour or potato starch instead of tapioca flour/starch. Some readers also had success with cornstarch (I prefer tapioca flour though).
- Storage: Let the tortillas cool completely. I recommend stacking them on a plate and putting some wax paper between the individual wraps so that they don't stick together. You can store them in the fridge for up to 3 days, ideally, wrap the plate in plastic wrap. The tortillas dry out a bit in the fridge, but you can easily reheat them individually in a pan (fry on both sides over a low/medium heat for about 20 seconds). Then they are soft and elastic/pliable again. It's also possible to freeze the tortillas!
- This tortilla recipe has been on my blog since September 2017 and has been updated on March 8th 2026 with new pictures and video.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Can’t see myself ever needing another wrap recipe. Could say foolproof.
Made Chicken shawarma tonight and they held up a treat. Very happy.
So glad you love the wrap recipe, Lindy!
Can you grind dried chickpeas & use that for rye flour?
If you have a very powerful blender then yes.
I have tried so many recipes for wraps with flour and gluten free and this is the best hands down!! I’m done searching or trying one more recipe! This is the bomb !
So easy, soft and delicious!!! I can’t say enough!!
Thank you so much for sharing this!’
Thank you so much for your lovely comment, Michelle! 😊 I’m really happy to hear that you enjoyed the wraps and found them easy and delicious. It means a lot that the recipe worked so well for you. Thanks for trying it and for sharing your feedback!
Can we take a can of chickpeas and grind them instead of looking for the store bought flour?
Also which is healthiest and calorie dense? the potato starch. arrowroot. or tapioca. Or preferably could we use baking soda or powder???
Thank you for being out there to helpm
No, canned chickpeas are already cooked and contain a lot of moisture, so they turn into a paste rather than a fine flour.
For this recipe, potato starch, arrowroot, and tapioca starch have a similar role. They help create a lighter texture and better structure. Nutritionally they are quite similar as well. All three are mostly carbohydrates and fairly calorie dense, so there isn’t a big health difference between them. You can usually swap them 1:1.
Baking soda or baking powder won’t work as a replacement. They are leavening agents that create lift, while starches provide structure and texture, so the result would be very different. You can reduce the amount of starch, but the tortillas won’t be as pliable.
Hope that helps, and thank you for the kind words! 😊
I have not done it as yet, but tortillas are a favourite of mine, not to mention chickpea…Channa…in my part of the world.
I certainly will be happy with the result.
Than you, Ela, for posting this recipe
You are very welcome, Zuri. 🙂
I am mind blown by this recipe. Such simple ingredients, so easy to make and seriously the best GF/V wraps I have had!!
That makes me so happy to read 🥰
Honestly, that’s exactly why I love this recipe too. Simple, quick, and then it just works.
I’m thrilled you enjoyed the wraps so much. Thanks a lot for the lovely feedback 💛
I just made these and they are excellent!! I am gluten free and have tried other recipes…but this is far better than any others. I did add more water for a thinner tort. Thank you so much!!! I am passing your recipe on to another friend to try.
That makes me so happy to hear, Krissy. I’m really glad they worked so well for you. Thanks so much for sharing the recipe with your friend too. 😊
I added a touch of baking soda, tablespoons of nutritional yeast, used (vegetarian) flavored ghee aka vegetable fat😱😹. delicious
reminds me of the welfare pancakes my mom made growing up! Sometimes add chopped chives.🙏😍😵💫🫨🤯
That sounds super creative! I love the idea with nutritional yeast and chives – so flavorful. Thanks for sharing your twist! 💛
Hi!
Can they be frozen?
Yes, you can also freeze them in freezer bags (with wax paper between the individual wraps) for up to 3 months!
Hi! Can these be oven baked rather than pan fried?
Hi Ali! You can bake them in the oven, but they’ll turn out a little different. Pan-frying gives tortillas their flexibility and light browning, while the oven tends to dry them out more, making them stiffer and more like flatbreads.
If you’d like to try, here’s how:
– Preheat the oven to about 190 °C (375 °F).
– Line a baking sheet with parchment paper and lightly oil it.
– Spread a thin layer of batter into round shapes (like pancakes).
– Bake for 6–8 minutes, flip carefully, and bake another 4–6 minutes until set.
They won’t be as pliable as pan-fried tortillas, but they’ll still taste good and can work for wraps or enchiladas where they’ll be sauced.
If you want oven-baked tortillas to stay softer, cover them with a clean kitchen towel right after baking to trap some steam.
I love the simplicity of this recipe! I’m gluten free but sadly can’t eat beans. I’m wondering what flour alternatives would have the same outcome? Thoughts? Masa maybe or cornmeal?
Hi Annette, you could try quinoa flour or buckwheat flour.
This recipe deserves a five star! They are exactly as in the videos and photographs! Thank you so much! Any advice on how to securely wrap them for a kid’s lunch box?
That makes me so happy! Thanks for your feedback. You could top them with any toppings you like (sweet or savory), then roll them up like a burrito and slice them up to bite-sized portions that fit into the lunch box. 🙂
Texture turned out great. Thanks!
I have made this recipe a few times and am really amazed how easy it is and how delicious the tortillas are. Today I replaced half of the chickpea flour with corn meal to give the tortillas a more gritty corn flavor. I also had to add a bit more water since corn meal a bit dryer is. They came out perfect! I will definitely make them like this again!
Thanks so much for your great feedback, Erin 🙂
Easy gluten free tortillas. Can be bend without cracking! Been searching good tortilla recipe and the is the perfect one! Thank you!
Hi Trix, I am so glad you like it! 🙂
I am on a low fodmap diet, therefore I cannot use chickpea flour. Would a quinoa or rice flour work along with the tapioca flour?
Quinoa might work, but I never tried it, so you will need to experiment. 🙂
These were so good! All 3 kids said they preferred them to regular wraps for our fajitas. Love that they aren’t full of preservatives and unnecessary ingredients like store bought wraps. Will def be making regularly.
Wonderful! I am so glad your kids liked them. Thanks for your feedback. 🙂
Can I use arrowroot flour instead of tapioca starch?
Yes, that’s fine. Also, potato starch works.
I have made these according to your recipe and LOVED them. Problem now is that , I have run out of chickpea flour. What would you recommend as a substitution.?
You could try buckwheat flour. 🙂
Me encanta esta receta de tortillas sin gluten, la mejor que he probado, quedan tiernas, flexibles y no sé rompen. Yo les añado espinacas frescas a la masa y especias variadas . Quedan deliciosas con todo tipo de rellenos 😍.
Muchas gracias Ela por esta receta increíble. Tengo descargada tu app y me encantan todas tus recetas. Ya he probado muchas y las que me quedan por hacer 🤗😘
Thanks so much for your great feedback. 🙂