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 just made these I used bulk barn all purpose flour with the tapioca flour they make a great wrap not heavy very light thank you for sharing
You are very welcome, Jo-Ann. Thanks for your feedback. 🙂
I was impressed with them. They were flexible enough to bend like a tortilla easily, and they held the ingredients they were wrapped over (vegan taco meat, lettuce, rice, and sauce). And I had the ingredients in my cupboard. I have tried SO many wraps looking for one that will truly act like a tortilla for a burrito–finally found it. Yay! Thanks!
Hi – Any suggestions for a sub for the chickpea flour?
Thanks!
Hi, you could try buckwheat flour.
Can you use almond flour??
No, that won’t work very well!
Quinoa Flour worked really well for me!
Thanks for sharing! 🙂
Thank you, Thank you, Thank you, Finally a recipe. I’m kinda new to this and all the different flours, lets just say, oh my! I look forward to reading your newsletter as well.
My pleasure, Robin! I am so glad you liked the recipe. 🙂
Hi Ela! I’ve made these in the past but have since started trying to keep my lectins at a minimum. Since store bought garbanzo flours are often made from raw, dried chickpeas, I think I should cook mine first before dehydrating and then pulsing into a flour. Have you tried anything like that before? I’m wondering if cooked chickpeas flour would affect the texture….
Hi Em, I think most store-bought chickpea flours are not raw, I believe they are roasted and then grind into a flour. I never tried using my own cooked chickpea flour. 🙂
I’m so excited to find your recipes. Thank you for sharing. I’m newly vegan so really appreciate it
You are very welcome, Flo. 🙂
Perfect!! Thanks and love from Italy.
My pleasure, Renate. 🙂
I tried these and subbed quinoa flour for chickpea flour and the texture was great! Haven’t tried to put anything in them yet!
Interesting! So glad they turned out great with quinoa flour. Thanks for sharing, Danielle! 🙂
Hi can you tell me if garbanzo fava flour would work?
Hi, I think it should work. 🙂
Ok thanks! Couldnt find chickpea an that closest there was. Gonna try them tomorrow!
Great! Enjoy the tortillas. 🙂
I made a batch of these making large tortillas using just shy of 1/2 cup of batter each, and I made a batch of cassava flour tortillas as per the Otto Cassava flour brand recipe. The cassava flour tortillas looked more authentically like a tortilla but had a slight gummy chewy texture. The chickpea flour tortillas, when cooked as quesadillas, were the perfect texture! Thank you for this recipe!
That’s amazing, thanks for your great feedback. 🙂
Thank you so much for sharing, these are a new favorite. I did add a small splash of ACV out of habit like with all of my crust and doughs and they’re perfection. Thanks again!
I am so glad you liked the recipe, Lindsay! Thanks for your feedback. 🙂
Just made these. They were great and I really like the chewy texture. I made three larger ones instead of four smaller ones.
So happy you loved the tortillas, Cynthia! Thanks for your awesome feedback. 🙂
Made it, loved it. Thanks again Michaela!
Awesome! I am so glad you loved the tortillas, Eva. 🙂
This recipe is fabulous!! I tried it last night and they turned out perfectly! I ended up having to add more water than the recipe called for just to keep the batter thin, but no big deal at all! I am in awe that they were so pliable and tasty. Just wow. I’m going to check out more of your recipes. Well done!!
So glad you loved the tortillas, Katie! Thanks for your fabulous feedback. 🙂
Omg!!! This is the best wrap I’ve eaten in years! I have allergies and now one of my daughters does too.
All the store bought wraps I’ve found to be hard and constantly get stuck in your throat lol.
I had honestly given up ever enjoying a wrap again.
My daughter adores them too and I’m sure we will be making these often!
Aww, that’s awesome Sam! I am glad you love them as much as I do. 🙂
Couldn’t be more thankful for this delicious recipe! Very easy to make and they always turn out great! I can’t wait to work my way trough all your recipes 😀
⭐️⭐️⭐️⭐️⭐️
Thanks for rating the recipe! 🙂
Eh just wondering about storage and how long these keep?
I would recommend putting them in a zip lock bag and then store in the refrigerator for up to 2 days. You will need to reheat each tortilla in the pan (about 20-30 seconds from each side) to make them soft again. Hope this helps.
Aww, thanks so much! Happy to hear that you loved these tortillas. 🙂
Let me start by saying that I *never* take the time to review recipes online, but this is incredibly worthy. I am an American living in England with a gluten intolerance, so my cravings for authentic Mexican food are almost never satisfied. These wraps are AMAZING. Far better than the GF wraps from the stores. Also, I realise I’m late to the party in reviewing this, but I’m in the middle of Lock down, so meals that can be made from what I’ve got in the cupboard are all the rage. I didn’t have exactly the ingredients called for, so I improvised with 1/2c Doves Farm GF bread flour, 1/4c Spelt flour, 1/4c cornmeal and 1/4c cornstarch. They were epic. Thanks so much – this is going straight to my “Keepers” recipe box.
That’s amazing! Thanks so much for taking the time to leave a review! Much appreciated. 🙂
just so you know, Spelt is a form of wheat and does have gluten. My celiac husband was violently sick for hours after eating it as the poor lady who gave it to him (and quite a bit!) did not know, she thought it wasn’t ‘wheat’ so would be okay. My hubbie was new to celiac knowledge, so didn’t know better at that point -now he’ll never forget!
Thanks for a simple and delicious recipe. Small ones for buns, big ones for tortillas. The recipe is so easy and universal. I’m going to use this for a pizza crust next. Wondering though, can I use arrowroot flour instead of tapioca? Are there other substitutes that can replace some or all the tapioca flour?
Hello! I am glad you like the recipe. Yes, you can use arrowroot flour instead of tapioca flour. Cornstarch should work as well. 🙂
I just got introduced to your blog by a friend and I have several recipes marked to make this week. My husband loves Mexican inspired food but is gluten and corn sensitive. I made these today and they are AMAZING! The best gluten free tortillas I have had and so easy. These are going to be a new staple in our house. Thank you so much for posting and I’m excited to try more of your recipes!
Yay, that’s awesome, Kate! I am so glad they turned out amazing. 🙂
during this time, would oat flour work?
Unfortunately, oat flour won’t work. Buckwheat flour might work though. 🙂
I’m excited to try this but I only have Garbanzo Fava Flour. Will that work?
That should work, Juliana. 🙂