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:
This is awesome!
I’m mexican, and this is just great, gotta try it!
Also you did explain pretty well the difference between some dishes that use tortilla. Congrats!
Thank you so much for your kind compliment 🙂
We all loved this recipe! And so easy ????Thank you so much Ela for sharing.
You are very welcome, Viviane. 🙂
How long will these keep? In the fridge without having to freeze them ?
I would say probably up to 4 days. But I normally eat them all right away, so can’t say for sure.
These are fantastic. They hold together really well and taste great. We have also been using them for thin crust pizzas. I bake them in the toaster oven for a couple minutes and then load them up with toppings and bake again….works great.
Wow! I am so glad to hear that you love my tortillas, Tara! Such a great idea to use the recipe for thin crust pizzas. I need to try it myself. 😀 Thank you very much for your wonderful feedback 🙂
Thank you for sharing those amazing recipes on this website! I am Korean I will try many vegan menu on this website! Thank you so much 🙂
Thanks so much for your kind feedback 🙂 Happy cooking and baking 🙂
I just tried to make these and they didn’t work. Where really stodgy, any recommendations?
Thanks ????
Hey Rachel, did you use the same ingredients (chickpea flour and tapioca flour)? Did you measure the ingredients in cups or grams? Did you use a non-stick skillet? Without answering these questions I can’t help you. This recipe has been made by so many people already with great success and I have made it at least 10 times and the result was always perfect 🙂
Yea I used the same ingredients, but I guess I wasn’t too exact with the measuring (I used cups)…and the pan wasn’t great either.
Ela, can you tell me is the calorie count for one Tortilla? So excited to try these!
Hello Lynda, the recipe serves two people (two servings), and the nutrition facts are for one serving, so basically for half of the recipe. I cannot tell you how many tortillas the recipe will make because some people might use 1/4 cup of batter for smaller tortillas or 1/3 cup or 1/2 cup for bigger tortillas. Last time I used 1/4 cup of batter for one tortilla and the recipe was enough for about 7 tortillas, but as I said before if you use more batter, the recipe will make fewer tortillas. Hope this helps.
Thank you for your recipes! Very very good informative description! And also photos. Good luck with your site ????????????
Thank you very much for your sweet comment, Anna! 🙂
Fantastic!! Thank you so much! My newly plant-based husband declared these better than corn tortillas, and the tacos we had with them was “the best vegan meal he’s ever had.”
Wow, this is truly amazing! I am really so happy to hear that, Anna. Thanks for your incredible feedback 🙂
Is the calorie count for the entire mix? Or per tortilla?
Hello Carolina, the recipe serves two people (two servings), and the nutrition facts are for one serving, so basically for half of the recipe. I cannot tell you how many tortillas the recipe will make because some people might use 1/4 cup of batter for smaller tortillas or 1/3 cup or 1/2 cup for bigger tortillas. I think last time I used 1/4 cup of batter for one tortilla and the recipe was enough for about 7 tortillas, but as I said before if you use more batter, the recipe will make fewer tortillas. Hope this helps.
These are the tortillas you were talking about!
I’ve made similar flatbreads in the past but never thought of using them as tortillas, thanks for the inspo Liebe! xx
Thank you, Aryane! I am glad that my recipe is inspiring. 🙂
This became my favourite tortilla recipe, it’s the easiest and the most delicious I’ve ever tried, and it turnes out amazing every single time! Thank you for sharing it!
Thanks for your great comment Madga, I am so happy you like my tortillas! Lots of love 🙂
Can these keep in the refrigerator or freezer for later use?
Yes, you can freeze them! They will dry out in the fridge though.
Oh boy Ela, such a fantastic idea. The store bought ones seem to have so many chemicals! I wonder if any flour can be used, I have so many – almond, hazelnut, coconut, and even quinoa! And you are such a resource, I love how you provided an explainer of the different types, so useful! Dee xx
Thank you, Dee! I haven’t tried to make them with different flours yet, but I think quinoa could work too. And thanks for your sweet words, you always brighten up my day with your lovely comments. 🙂
could I make these using only chickpea flour?
Yes it does work, however I like the taste and consistency more with the addition of tapioca starch
Is there another option then tapioca starch/flour!?
You could try potato starch or corn starch but I am not sure if the tortillas will turn out so amazing without tapioca starch. Any reason why you don’t want to use tapioca starch?!
Hello Ela ,
I’m intolerant to lots of things like wheat and gluten ,corn ,dairy products , eggs , chickpeas , peas and beans and potatoes .& I would really like to make these tortilla . What are my options to use instead of chickpeas flour ?!
Thanks in advance
Mirella
Hello Mirella,
that’s really difficult then because the chickpea flour is quite important in this recipe. Maybe you could make tortillas with buckwheat flour or quinoa flour, however, I haven’t tried it yet. If you try it out, please get back to me and let me know how the tortillas turned out. 🙂
Love this simple recipe! Gonna make more of it, just perfect to wrap whatever meal, sweet or savory, and absolutely guilt free
Thank you so much, Angelina! Super happy you like my recipe. Lots of love 🙂
Oh my goodness, these are awesome! I just made them! Thanks so much for sharing this recipe!
Yay, I am so happy you love my recipe! I make these tortillas so often, as they always turn out amazing. Thanks for your great feedback, Nancy 🙂
I made them, followed the recipe exactly, they certainly didn’t look like the photo or like regular tortillas with the brown spots, I had the pan on med, at first they turn out pale, heated pan up more and they browned evenly like a pancake, so I couldn’t win with this recipe. They also were like thick crepes so added more water but still thick. They taste ok though.
Finally tried this amazingly simple recipe! I decided to make a few a little thicker and a couple a little thinner and used them to make my LO a mini pizzas, breakfast roll ups and pancakes as well as tortillas. This will definitely be on repeat in my house!
Yay, that’s awesome, Michelle! I am so glad you like my recipe. 🙂
How did they go as mini pizzas Michelle? sounds great!
I will make them too!! They look delicious!! Can’t wait!
Yay that awesome, I hope you will like my recipe. Please report back 🙂
They look amazing and so easy to make! Must try them 😀
Thanks so much Nadia, I am glad you like my tortillas. 🙂 Enjoy your day sweetheart ❤️
Hello , dear Ela or Ella, I’ve seen it both ways? Could I use cassava flour or arrowroot flours in place of the tapioca flour/powder? Have you worked with either of those?
Thank you,
I do love to see your recipes ??????
Hello Gisele! It’s Ela (from Michaela) but some people write my name wrong with two L.
Yes, you can use arrowroot flour in place of tapioca flour. 🙂
Is arrow root supposed to be better than the tapioca?
I wouldn’t say it’s better. However, it’s a great substitute for tapioca.
Cassava flour, I believe, is another name for tapioca.
The best gluten free tortillas I’ve ever made! flexible, easy to do, perfect! thank you for this recipe 🙂
Thanks so much for this fantastic feedback, Anna! I am super happy you love my tortillas recipe ❤️
I’m definitely making this recipe soon!! Looks amazing, like everything you make!!!
Thank you so much, Mariela, I am glad you are going to try out my recipe. 🙂
Thank you for such a quick and easy recipe, as well as more nutritious than most. I didn’t see how to make a comment, but i could reply here. I added more water until these would swirl in the pan like crepes, and they were beautiful! Then I found the spinach version that I will try next. Excellent!
So glad they turned out great! Thanks for your wonderful feedback, Helen. 🙂
Can you substitute the chickpeas flour for any other!? I have almond, coconut, white rice, oat?
Not sure. I didn’t try this recipe without chickpea flour. You would need to try it yourself. It definitely will NOT work with coconut flour, that’s for sure. 🙂
Do they store and reheat well?
The tortillas can be made a day ahead but I would recommend putting them in a zip lock bag as they tend to dry out in the fridge and then get brittle. You will need to reheat each tortilla in the pan for a minute the next day to make them soft again. Hope this helps. ?
Me too …double the water actually and popped into a half a tea towel straight away and covered with other half to keep soft and pliable
I followed the recipe exactly as written and my tortillas turned out like thick crepes. ?
Did you add enough water to the batter? They never turned out like thick crepes when I made the recipe and I made it at least 50 times. This recipe has lots of positive reviews, so I guess your batter was just too thick.
Hi Ela,
I’ve been looking for a recipe for ages and all the comments on your 2 ingredient tortilla shell recipe look great! Could I use 1 for 1 GF flour in place of chick pea flour or both? I don’t have chickpea flour and am looking for a substitute. Thank you
Hi Kathie, well, it totally depends on the flour blend. If it contains mainly chickpea flour, then you might use it. Otherwise, the result will be different. 🙂