2-Ingredient Oat Tortillas

These quick and easy, 2-ingredient oat tortillas are gluten-free, vegan, and wonderfully versatile & pliable—ideal for sweet or savory tacos, wraps, and burritos!

As someone who loves making food from scratch, homemade tortillas are nothing new for me. I’ve already shared recipes for rice tortillas, spinach tortillas, and 2-ingredient lentil tortillas. Now it’s the turn of wholesome and nutritious oat tortillas.

Made with just oats, water, and optionally salt, these healthy tortilla wraps are super quick, easy, budget-friendly, and surprisingly pliable, while providing plenty of fiber and essential nutrients. Plus, they’re gluten-free, dairy-free, nut-free, soy-free, oil-free, and vegan.

Unlike many recipes, my version makes dough rather than pancake-style batter for a more traditional tortilla texture, and it’s endlessly customizable with different herbs, spices, and seasoning blends to suit any meal -sweet or savory!

Once cooked, enjoy these oatmeal tortillas for tacos, wraps, pizzas, and more. You might also enjoy my keto almond flour tortillas and gluten-free chickpea flour tortillas.

The Ingredients

• Oats: You can either use oat flour or, like I do, grind rolled oats into flour yourself. Use gluten-free certified oats if needed.
• Water
• Salt (optional)

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

Recipe Variations

These oat wraps are ultra-versatile and can be flavored with all your favorite herbs, seasonings, and spice blends, such as:

• For a spicy kick (chili powder, cayenne pepper, or red pepper flakes)
• Cheese (nutritional yeast or finely shredded vegan parmesan)
• Herbs (fresh or dried rosemary, thyme, oregano, basil, chives, etc.)
• Seasonings (garlic powder, onion powder, smoked paprika, turmeric, etc.)
• Spice blends (Taco seasoning, jerk seasoning, Italian seasoning, etc.)
• Sweet (try adding some coconut sugar and cinnamon/nutmeg)
• Seeds (like sesame seeds, poppy seeds, everything but bagel seasoning, etc.)

You could try blends like garlic and herb, cheesy garlic, cinnamon sugar, or mix and match to discover your favorite flavors. 

How to Make Oat Tortillas

• First, blend the oats into a fine flour in a high-speed blender.

• Meanwhile, bring the water and salt to a boil in a large, non-stick pan.

• Sift the oat flour into the boiling water, stirring constantly with a spatula until the dough thickens and pulls away from the sides of the pan. This will take several minutes.

• Leave the dough to cool until it’s easy to handle, then lightly oil your hands, roll it into a log, and divide it into 8-9 equal pieces.

If the dough is too sticky, it probably wasn’t cooked for long enough. Knead a small amount of extra oat flour into it, if needed.

• Roll each piece into a ball, keeping the rest covered to prevent drying.

• Place each dough ball between two layers of wax paper, parchment paper, or a cut Ziplock bag, then evenly press it into a tortilla using a tortilla press, heavy cutting board, or cast-iron skillet. Aim for 2-3mm thickness.

• Working one at a time, cook each tortilla in a hot skillet over medium heat (no oil needed) until warm with brown spots on both sides.

Serving Recommendations

You can use oat flour tortillas in any of the ways you would a regular tortilla, including:

• Tacos – like breakfast tacos, chickpea tacos, lentil tacos, etc.
• Quesadillas, fajitas, and burritos (like vegan breakfast burritos)
• Filled wraps – like hummus and veggies, vegan shawarma, peanut butter and bananas, or yogurt, maple, and fresh berries
• As a pizza base
• To mop up your favorite vegan soups, stews, and curries

Storage Instructions

Fridge: Cool, then store in a paper towel-lined airtight container/bag with parchment between wraps (to prevent sticking) in the refrigerator for 4-5 days.

Freeze: Stack the oatmeal tortillas with wax/ parchment paper between each one (to avoid sticking) and freeze in a Ziplock for 3-4 months.

Reheat: In a non-stick pan for 30-60 seconds per side, in the microwave (for 20-30 seconds), or wrapped in foil in a stack in the oven (10-15 minutes at 350°F/175 °C).

FAQs

Can I use steel-cut oats to make oat tortillas?

I don’t recommend it as they won’t blend as smoothly, so can affect the texture and cooking time.

Do I have to cook the oats?

I tried a method that soaks the oats in hot water before blending it into a batter, resting it for a short while, and cooking the tortillas like pancakes, but they never fully cooked through and tasted a little ‘watery.’ It worked a little better with added cornstarch/potato starch, but I still prefer the dough method.

Are oatmeal tortillas healthy?

Homemade tortillas are generally healthier than store-bought as they contain 0 preservatives, additives, or GMOs. Using oats helps to make them fiber and nutrient-dense, too.

Are oat flour tortillas pliable?

Yes, especially when warm. Adding 1 tbsp olive oil to the dough makes them even more pliable, though.

Top Recipe Notes

• Adjust flour to water ratio: If the dough is too sticky, add a little more flour.
• Adjust the size: I.e., 6-inch taco shells, larger 8-inch tortillas, etc.
• Press evenly: It’s important to aim for even thickness, so the tortillas cook evenly and don’t have unpleasant thick patches.
• Use a non-stick skillet: (Or cast iron pan) otherwise, you may need oil.

More Gluten-Free Bread Recipes

• The Best Gluten-free Bread
• Gluten-free Pita
• Vegan Gluten-free Naan
• Gluten-free French Baguette
• Gluten-free Bread Rolls

If you try this easy oat flour tortillas 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.

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