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 used arrowroot instead of tapioca.The first time I made these I used 3/4 cup of water and they were too dense and thick. Like a rubbery pancake. Not a fan.
So I made them again today and used 1 1/2 cups of liquid, including some coconut milk and they were much thinner and tasted much better.
We just pinpointed and egg sensitivity on my son so I was looking for a grain free egg free tortilla recipe for us. We’ve found it! Thank you!
Thanks for your great feedback, Clarissa 🙂
I usually don’t like this kind of tortitas, but this one looks really yummy. I’ll try it. But I’m so interested in the coconut yogurt sauce, but I can’t see how to make it. If you could tell me. All your recipes are amazing. Congrats for your awesome job!
Thank you very much Katia. I assume you saw my Instagram post. 🙂 I just mixed coconut yogurt with fresh garlic, onion powder, fresh herbs (e.g. parsley), salt and pepper to taste. 🙂
Love that I didn’t have to roll these. So fast and easy. I did add more water to make them a bit thinner and was amazed at how well they still held together! Nice flavor.
I am really happy to hear that, Leslie! 🙂
Hello Michaela! Your food looks so yummy! How do add the spinach on the recipe? I would like to try!! Thank you from Brazil!
Hello Victoria, I assume you saw the green wraps on my Instagram account. ???? To make the tortillas green, just add a handful of fresh spinach together with the other ingredients into your food processor and blend. 🙂 Everything else remains the same. Enjoy!
Hi!
If I wanted to make ahead is there any particular way to store these?
The recipe sounds so easy and delish!
Thanks for sharing!
Hi Lisa, I wouldn’t recommend to make them ahead because I assume they will get dry when you store them in the fridge or freezer. I will need to try it next time when I make them (my boyfriend and I always eat the complete batch on the same day). 🙂
These truly are amazing! All 4 of my kids liked them! They fold and roll up beautifully. Thank you so much.
That’s wonderful, Cassia! Makes me so happy!
Wonderful recipe, have been looking for a recipe like this for a long time. I used them for Jamie’s fish tacos, it was wonderful. Thank you!
Yay, that’s awesome! So glad you liked it, Kasia 🙂
Hi Ela, I just made these for lunch and they are delicious! I had something funny happen when I made one of them though, it turned into a pita and puffed up like a pillow, making a perfect pocket in the middle. I found some black bean flour, red split lentil flour, and green lentil flour that I am going to try with your recipe next to see if they work just as well and taste good too. Then I could have a variety of colors of wraps. These taste just like the gluten-free pitas at Pita Pit so I wonder if they use chick pea flour in their pitas too. Thanks for the great simple recipe.
That’s awesome! Thanks so much for telling me. 🙂
These were absolutely amazing. I have experimented with so many different recipes trying to find a grain free tortilla that doesn’t break when rolled, or has a strange texture. I’m on a protocol to improve my gut health, and this is perfect for it. I’m so looking forward to trying more recipes from your blog! Thank you so much!
I am so glad to hear that!! Thanks for your incredible feedback 🙂
COUld you replace the tapioca starch flour with bobs redmill egg replacer?
I don’t know what the ingredients of the egg replacer are, but you could give it a try. 🙂
AMAZING!! Thank you! I needed more water but thats ok, you can add water until the thickness is right. Thank you, thank you!
So glad to hear! Thank you Sherae 🙂
Best tortillas recipe ever!!! So quick and easy!!! Tks!
Yay!! So happy you like them too 🙂
Wow. So easy and tasty! I played around with seasoning and used everything but the bagel spice in some. O. M. G. Delish. Thanks for sharing.
So happy to hear that, Nancy! Thank you very much 🙂
Can you fill these, toll them up and bake them?
Yes, that’s totally possible! You can spray them with some oil before you bake them and they will be very crispy and yummy. 🙂
Tried these today and OMG they are really amazing! Not to mention super easy and quick! By the way, I used potato starch instead of tapioca; worked perfectly! 😉 Thank you for this recipe Ela!!!xxx
That’s amazing, Gunta! Makes me so happy. Thanks for your great feedback 🙂
I just made them today, flavor is awesome and I love the fact that is just 4 ingredients, I filled them with black beans and potatoes with guacamole salsa ????????????, thank you for the recipe, so far I have done some of your recipes and all turned out really good, thank you, thank you, thank you
Awww that’s amazing! Thanks so much for your kind feedback 🙂
Nom nom nom!…have just shared the site address for these on a vegan fb page (I hope you don’t mind) as they’re perfect for what I needed! Thank you for the recipe!sooo scrummy!
That’s so kind of you! Thank you very much, Teresa 🙂
I’m definitely trying this recipe today! It looks delicious????
I hope you will like my recipe 🙂
Ela, thank you so much for creating and sharing this amazingly easy recipe. The only wraps l have been able to buy have so many nasties l don’t wish to put into mine or my family’s bodies.. Your kindness in sharing such healthy recipes has been a blessing. As Tara suggested l am now going to make pizza bases! Bonus no oil in your recipe. It’s a Win! Win!
I am so glad you love my tortilla recipe, Karen. I am making it at least once a week and it always turns out great. Thanks for your lovely feedback 🙂
Ela! I love that you made this so easy – no blender or mixer, just a bowl and whisk! And then there are so many uses for them once made. Thank you for sharing !❤️ Dee xx
Thank you very much, Dee! This recipe has been really a lifesaver for me. I use it for so many savory meals. 🙂