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:
For the life of me I can’t figure out what this means:
The recipe serves two people (two servings), and the nutrition facts are for one serving, so basically for half of the recipe. When using 1/4 cup of batter for one small/medium sized tortilla the recipe will yield about 7 tortillas.
The recipe serves 2 persons and the nutrition facts are for one person.
Really tasty. Took me several tries before I was able too cook them thoroughly – the first four had doughy centers. But, once I got that figured out, they are really delicious. For a breakfast twist, add cinnamon sugar and a dash of nutmeg!
Amazing! Thanks for your feedback. 🙂
????????????????????????Absolutely incredible tortilla’s, Ela, thank you thank you thank you!!!!! My partner loves them so much and he’s a tough critic, I am celebrating that finally we’ve found your recipe and I can enjoy gf wraps and Mexican night with no corn, hooray!! I’d love to share them on my website too with full credit to you of course, if that’s ok with you? Thanks again, look forward to checking out the rest of your site, Sophie ????????????
Yay, that’s amazing!! Makes me so happy, Sophie. 🙂 And sure, you can post the recipe on your blog, but please link back to my blog for the recipe instructions.
Thank you and much love, Ela ????
Of course, thanks Ela 🙂
Just made these tonight for my Baja shrimp tacos as I cannot eat gluten and these were perfect and easy to make. Thanks for the simple and tasty recipe. I even added fresh cilantro. To the tortilla. .
So glad you liked my recipe! 🙂
Hi Ela, instead of the chickpea flour can I use all purpose instead? I only have all purpose and happen to have tapioca flour. Will it be okay?
Hi Princess, unfortunately, I have no idea since I don’t use all purpose flour. Just give it a try (you can make half of the batch) and please report back. 🙂
THIS IS AWESOME! I’m so glad I found your recipe! I’ve missed burritos so much since becoming gluten intolerant. I’m also allergic to eggs. We’ve used this to make burritos and crepes! Both were amazing! Thank you so much!
Makes me so happy! Thank you for your wonderful feedback. 🙂
These are perfect! I almost have to pinch myself to believe it!! I have been looking for a long time for a gluten tortilla wrap recipe that’s quick and easy, and hopefully tasty for our young family.
We are all so impressed here … we’ve just had our lunch.. and they gobbled them up! I’ve been trying to find an easy alternative from a German supermarket wrap and finally I think i’ve found your gem!!
I’ll add more water next to make them a bit thinner and will try with buckwheat flour also to have an alternative option just in case .. thanks so much for sharing 🙂
Wow, fantastic! Thanks for your wonderful feedback. 🙂
Hi! CAN i do the recipe with corn flour instead on chickpeas and tapioca flour?
Hi Aly, it might work but the texture and taste will be different of course.
I have made the tacos now the 2nd time in 3 days – so easy to make an gooey! Loving it!
That’s amazing! I am glad you like my recipe. 🙂
So I’ve tried to make gf tortillas sooo many times and this is the only recipe that came out right and actually tasted GOOD!!! So happy!!!
Yay, that’s really amazing! So happy to hear. 🙂
I must try this Ela. Sounds wonderfully simple and looks too delicious
I hope you will like it. 🙂
Hey i just have a question can I use other flour then starch flour?
I have tried out a few other flours/starches and had the best result with tapioca flour. But you can, of course, give it a try with your preferred flour.
These are INCREDIBLE!!! I’ve been looking for non-corn tortilla options, and though I love almond flour tortillas, I was hoping for something with less fat. And these are the answer! So simple yet so delicious and satisfying! I can’t wait to try out more of your recipes 🙂 Thank you so much for sharing them with us!!!
Thanks so much, Diana! Makes me so happy to read that you like my recipe. 🙂
Ela, is there a way to “cut and paste” the recipe. I do not have a color printer, and if I try to print the recipe, it leaves out the sentences in green. Can you help?
Hi Maria, it works for me when I try to print the recipe, however, I have just emailed you the printer-friendly recipe version. 🙂
Thank you for a great, easy, recipe that I needed for soft gluten free (soy free) tortillas that I can roll when corn doesn’t work! I loved these the other day with breakfast tacos and I’m using them next for enchiladas!
Wonderful! So happy you liked my recipe, Sharon. 🙂
I’m going to try this recipe Sunday for chicken fajitas….They look and sound amazing! Is it possible to triple this recipe or double it twice? I’m wanting to make at least nine large tortillas…… I’ll be feeding five people.
Hi Brenda, you can, of course, triple the recipe if you want 9 large tortillas. Maybe you will also try out a vegan fajitas version in the future. 🙂
Thank you for sharing! I tripled your recipe and they turned out amazing! I’ve also shared your web page with a few friends who have wheat and corn intolerances….This is definitely a recipe that I will make often! They roll up beautifully! Yay! 🙂
So glad you like my recipe, Brenda! Thanks for your awesome feedback. 🙂
I do not own a nonstick pan , however I do have a well seasoned cast iron pan . I am going to try the recipe tonight instead of buying or making corn tortillas .
Have tried 3 other gluten free tortilla recipes today , did not like any of them.
I will let you know the results .
I hope they turned out good in an iron pan. I didn’t try it out yet. 🙂
Thank you so much! Thank you thank you thank you.
I’m Mexican but I live in Italy and it’s very difficult to find real Mexican tortillas , but with this recipe I became so so happy! This tortillas are delicious and this ingredients are easy to find at the supermarket.
Now I’m gonna share this recipe with all my Mexican friends in Italy.
Aww, thanks so much for telling me, Paola! Makes me very happy that you love my recipe. 🙂
Any suggestions other than chickpea flour? Could I use buckwheat flour instead??
Never tried it out, but it should work as well!