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:
Great recipe. Really easy and tasted great!
Thank you, Jen! I am glad you love the recipe. 🙂
Just stumbled upon this recipe today when I was looking for a way to use the bag of chickpea flour I just bought. I made them for supper…they are, hands down, the best gluten free tortillas I’ve ever had..and I’ve had a few! Thank you so much for this recipe!
Amazing! I am so glad you loved the recipe, Maxine! 🙂
Thank yoou so much for this recipe. My husband had to go on a very strict diet. this will help to make salads a bit more inviting. Thank you.
So glad you like it! Thanks a lot for your great feedback. 🙂
Amazing!! Thank you.
Do these freeze well?
How long do they keep?
Great blog-you have helped so much with me going vegan two years ago.
Yes, you can freeze them with a sheet of waxed paper between each one and then put the stack into a Ziploc bag (or plastic bag). Let me know if it works in case you try it out. And thanks so much for your compliment! ????
Just discovered your site☺️ Made these for the first time last night. They were delicious. I added garlic & onion powders and thyme. They were so good I made them again tonight but this time I added some turmeric to the above additions. Ended up making a batch for dessert too. I replaced the savory spices with cinnamon, nutmeg and Erythritol. They were soooo good. I added a bit more water so they were thin. Just had to watch that they didn’t burn. We served these dessert “crepes” with strawberries & blueberries and coconut kefir, sweetened with Erythritol. Another winner. Thank you for this great recipe❣️????
That’s awesome, Susan! Very happy you love the recipe. Thanks for your wonderful feedback. 🙂
Made soft tacos with these and I don’t even like soft tacos! So good-reminded me of a Gordita. My first one was terrible so I added more water and the rest turned out great. Super easy, too!
Wow! I’m so impressed with these. It’s gonna be hard to resist making these on the daily! They turn so soft and pliable after you pull them off the pan and let them cool. Flavor is neutral as well. Great for tacos, quesadillas, pulled pork, all things. Thanks for the recipe. My mostly gluten free family thanks you as well. Game changer!
That’s awesome! Thanks so much for your feedback, Christy! 🙂
Wow, these were delicious! I cut recipe in 1/2 and made 2. One was enough all stuffed with beans and veggies. As you stated, prep was quick, easy, sooo tasty, and they hold up well! THANK YOU ????
That’s awesome, Lynn! Thanks for your feedback. 🙂
WOW…just WOW!! I think these are the tastiest tortillas I’ve ever had AND they’re gluten free and full of healthy protein (not to mention vegan – the ONLY way to live!). Ela, you’re brilliant! We’re not gluten free but I think we should be…and with amazing recipes like this, it’s not too big a leap! Thank you for your patience and for giving us such wonderful and foolproof recipes, these turned out perfect in every way x
Makes me so happy that you love these gluten-free tortillas, Tova! Thanks for taking the time to leave amazing feedback! 🙂
These look great – do you think cassava flour would work too instead of tapioca flour? Aldi can I suggest you title this recipe “oil free” to attract more views. Thanks for sharing this recipe!
That’s a good question! I believe it could work but since I never used cassava flour, you would just need to give it a try and see if it works. Please report back if you do! 🙂
I didn’t have any chickpea flour. I read that I could make some out of dried chickpeas in my Vitamix grinder container. But then I got the idea to just use cooked chickpeas. I added them to the food processor in place of the flour and …. it worked! I will use this recipe forever! A fresh gluten-free flatbread that I can make on my own. SPECTACULAR!
Oh really?! That’s awesome! I never tried it but it sounds amazing. Great tip! 🙂
These are amazing! Thanks so much for the recipe! I’m intolerant to dairy, soy and gluten so these are a life saver! Never thought I’d be able to have a wrap again that was actually edible!!!!
Wonderful! I am so happy you liked these gluten-free tortillas! 🙂
Do you think arrowroot flour could be used in place of tapioca flour i cant eat tapioca flour.
Yes, that should be fine! 🙂
These tortillas!!!!! So good. I just made the for my family for breakfast burritos and everyone loved them! I will be making them all the time! Thanks for the wonderful recipe.
I am so happy that you also love these gluten-free tortillas. Thanks a lot for your kind feedback, Samantha! 🙂
These are perfect! There are gluten free vegans in my house, but I think even the carnivores will enjoy this! Interesting observation: the holes that are created from bubbles in the mix act as a sieve, and will let some moisture out. Had filled these with a very wet onion/mushroom mixture, and although some liquid seeped out, the tortilla maintained it’s integrity and flexibility; it did not soften and fall apart. Amazing!
Yay! Thank’s so much for your wonderful feedback, Annette! 🙂
Hello. Can I use xantham gum instead of tapioca? I am very new in gluten free cooking and don’t know what is used for what. Thanks in advance!
Hello Natasha, no that’s not possible. Xantham is a gum used in gluten-free baking but only in small amounts likes 1 Tsp. You can use arrowroot flour instead of tapioca flour. 🙂
Thank you for your reply. I already figure it out. Tried yesterday and got really bad flavor and strange texture. Will go to the store and will but tapioca starch. But for today I am ready to do your gluten free brownies :). Thank you so much for your blog! It’s prefect for us, since my daughter is intolerant to gluten, corn, eggs, milk, and all nuts, I can find many options here. Thanks a lot!
Total flop! I followed your recipe…. and directions
Had to add more water…. still cooked on med heat but still
Seemed so wrong , not Dry enough….
Taste was …..ust ok…. I may try potato flour with the tapioca flour next time ?
I’ know I had to of done something wrong!! lol
Sorry the recipe didn’t work for you, Shonna! But yes, probably something went wrong. Within the last 1 1/2 years, I made the recipe at least 100 times and never had any issues. So many of my followers on Instagram are super happy with the recipe as well. I am not sure if potato flour will work to be honest.
Just made these. I used arrowroot starch instead (did not have tapioca). They are delicious omg! They go great witch sliced avocados and a sprinkle of pink salt. Thanks!
Sounds wonderful! Thanks for your great feedback! 🙂
Being gluten and corn free it’s hard to find a great recipe for wraps. This recipe is so Yummy and so easy! Will be making theses again soon! Thank you!
Thanks so much, Emma! So glad the recipe is helpful. 🙂