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:
I make tortillas with various different flours, using a rolling pin, but never tried a pourable batter like yours! They were super easy and turned out great! Since I didn’t have chickpea flour on hand, I substituted 3/4 cup oat flour and 1/4 cup coconut flour, and it worked just fine. Also, I like them toasted, so after a couple minutes in the toaster oven, they puffed up into pita breads. Nice surprise! Thanks for creating and sharing this awesome recipe!
Absolutely banging! My babe is gluten intolerant and she loves these! Made with corn starch instead of tapioca as it’s all I have but came out beautifully ! We toasted a wrap with vegan cheese in the toastie machine- amazing! Thanks!
Sounds awesome! 🙂
Thank you for another option. Being a vegan recipe modification I get why no lard. Just a note: flour tortillas (at least in Mexico) are NOT used for enchiladas (made with corn tortillas, with Minsa or Masaharina – commercial brands-, warm water and salt, then cooker on a “comal” or a grill / cast iron skillet). I’ll try and fry them to make “buñuelos”,, topped with sugar and ground cinnamon.. Thank you again I have been looking for a recipe with chickpea flour.
My husband is Mexican-American. He said he’s seen enchiladas made with both wheat and corn tortillas by Mexicans. Regardless, it’s a substitution, we’re not trying to create authentic Mexican food, we’re trying to enjoy Mexican food without having our bodies shut down. You could have been worded this less condescending even if it were factually correct. Many of us know traditional wheat tortillas are made with lard and wheat flour. My husband makes them with olive oil because the lard always made me sick even before I was vegan. They taste better. Now I’m celiac, he still makes them with olive oil because he likes it better too.
Thank you for the recipe. It was quick & awesome.
Glad you liked it. 🙂
They turned out incredible!!! Fluffy but firm and don’t fall apart at all. I made them with the minimum and also maximum amount of water from the recipe and both times they were easy to fry and have a great texture! Will be one of my favorite recipes now for sure. And so easy to make. Definitely in love with those tortillas!
Thanks for your great feedback, Conny! 🙂
Amazingly easy and tasty! I noticed that tapioca flour is quite high in carbohydrates, and would love a low GI, low carb alternative. Would you have any suggestions? Many thanks love your recipes!
Please check out my almond flour tortillas as they are keto.
I am sensitive to beans. Are there other gluten free flour options than chickpea?
I have other tortilla recipes, that you might like:
Almond Flour Tortillas
Rice Tortillas
Lentil Tortillas
I have no made this recipe, but it sounds interesting. Can rice flour be substituted? Thanks,
Martha
No, that won’t work.
Hi Ela! I just made these and they are fantastic! ,,,😍 Not always recipes I follow turn out as promised, but this one did! Super tasty and the texture is firm and lovely . Thank you!
Greetings from Croatia 😄🙏🏼
You are welcome, Karmen! 🙂
I just made these for the second time! I had to add more water because I like my tortillas thinner. These are fantastic though, super tasty and so simple to make! They stuff nicely for burritos and don’t fall apart at all.
Thank you for another amazing recipe. I look forward to making more of your recipes.
-scrappy
Hi Scrappy, I am so happy you liked them! 🙂
These were EXACTLY what I was looking for! A gluten and grain free option that tastes good and doesn’t immediately fall apart. They seriously could not have been easier to make. I whipped an entire batch in literally 10 minutes. Thank you so much!
You are very welcome, Jamie. 🙂
Hi Ela,
Thank you for this recipe. I’m hoping you can help me iron out some kinks. I have made it three times, and mine do not resemble your pictures at all. Also, the dough in the middle is not cooked.
I make them in my 11″ non-stick skillet, using 1/2 cup batter, spread out to make a 9-inch burrito-size. I have tried medium-low and medium heat. I have tried 2, 3, and 4 minutes per side. If I cook them LONGER than 4 minutes per side, they crack when I roll them up. But I really want to get the dough on the inside cooked.
Besides the recipe as written, I added 1/2 tsp salt, garlic powder, onion powder, and Italian seasoning. But I doubt that is keeping them from cooking through. Thank you for any suggestions.
Hi Eric, did you try to add more water and make them thinner?
Hi Ela,
I did 1 cup of water the first time, then 1 cup + 2 Tbsp the next two times. By the end of the third batch I was just adding water a Tbsp at a time trying to get one to work LOL
Hi Eric, please try to cook them over low-medium heat next time (for a longer time). Maybe the pan was too hot, and therefore the outside was cooked too fast (and cracked) and the inside wasn’t cooked yet.
I will try that – thank you, Ela
This recipe is what I’ve looking for. It suits my minimalistic lifestyle. I make them often. Something my non gluten free people will like too. Do you have any luck freezing these? I have found that they are best eaten freshly cooked. Past recipes I have tried just don’t taste as good frozen.
I also found that they are best eaten freshly cooked. And since this is such a simple and quick recipe, I prefer to make them fresh. 🙂
Dear Ela, this recipe was amazing exactly the way you advised, this is the seventh time i’m making it and I added some veg broth powder, paprkia, onion and garlic and dried basil in a very small amount. I like them thinner so more water and a bit more tapioca. the kids were obsessed. thats all they want for school and home meals even the ones that hated the flavour from store bought.gluten free kinds. you have single handedly helped us make the transition to very healthy vegan recipes, but also bc of you I became more creative cooking and experimenting. Esp the desserts. the snickers bar etc every time I make it for work or parties no one believes they were made with veggies and such healthy ingredients. thank you from the bottom of my heart. you are an angel! Sonja
Hi Sonja, I am so glad you like my recipes! Thanks for your great feedback. 🙂
Loved it! will make it again and again. Your receipts are great. Thank you foe these healthy and delishes alternatives..
You are very welcome, Dana! 🙂
Any recommendations on what I could sub for the chick pea flour? I’ve got almond, sorghum , oat or millet on hand..would I have to make any changes by using one of those?
I’ve been looking all over for a pourable recipe since me and rolling out tortillas don’t seem to get along.
Hi Anita, almond flour won’t work in this recipe, but I have a different recipe for almond flour tortillas.
Not sure about sorghum and millet flour, as I haven’t tried them out. Probably won’t work too well. Quinoa flour or oat flour might work.
My favorite food is burritos. I have never found a recipe that really describes making tortillas big enough for a big fat bulging burrito. I am not a child but a full grown man that grew up loving burritos but have now gone 5 years without one. No store bought gluten free tortilla has this in mind.. They ae 6 inch, maybe 8 inch if I am lucky, and that will only do a soft taco. I like tacos but I love burritos. The thin tortillas for wraps and soft tacos break and fall apart with a big burrito. How does this hold up? What suggestions do you have? I am comparing recipes and planning to experiment with several to see what works best.
This recipe looks like it has possibilities.
They’re holding up quite good if you don’t make them too thin. 🙂
They were easy to make, a bit less easy to fry but they turned out great!
Glad to hear that, Maaike. 🙂
I bought a pack of gluten free wraps from the supermarket here in New Zealand, opened them, they felt and smelt kind of weird, so I looked at the list of ingredients and there were 28 ingredients, most of them preservatives; stabilizers, emulsifiers etc…etc .so many numbers! Yet they are advertised as made with local pea flour and low sodium baking powder. The pea protein is right down the bottom of the list. I made your healthy 2 ingredient tortillas instead and they were delicious 🙂
Wow, it makes me so happy that you like this recipe, Helen!
Gosh, 28 ingredients! This is really crazy! It’s so sad that most people don’t read ingredient lists. I always say, homemade is the best, as you’ll know what goes into your body.
That’s why I share so many simple recipes and try to make them as healthy as possible. Yet, sometimes people complain when my recipes have more than a few (healthy) ingredients.
I am glad you appreciate my work! 🙂
Hi, Ela! Can I make the tortillas with caned chickpeas? I don’t tolerate the uncooked chickpeas, but I’m super fine with the caned ones.
Thank you!
Hi Andrea! No, that won’t work. You need the starch from dried chickpeas.