This Chickpea Flour Tortilla recipe makes soft, flexible, gluten-free tortillas perfect for tacos, burritos, enchiladas, and more!

Chickpea flour tortillas stacked on a plate and wrapped in a blue and white striped cloth napkin.

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Whether you are embracing a gluten-free lifestyle or simply craving a nutritious twist, these homemade tortillas are a real game changer. From Jackfruit Tacos to Smoky Cauliflower Tacos, these tortillas are a canvas to a world of flavors.

This gluten free tortilla recipe makes tortillas that are a great substitute for homemade vegan flour tortillas. These tortilla shells perfectly balance softness, flexibility, and durability.

Looking for a quick and healthy lunch? Make wraps with Chickpea Chicken Salad or Vegan Chicken Salad with soy curls atop these gluten-free vegan tortillas!

Or maybe you want some chips instead... these make delicious Chickpea Chips, perfect for all your favorite dips!

This recipe is super versatile. Feel free to play around with different flavors in the tortillas! Add spices, herbs, or sweetener to the batter, depending on how you use the tortillas.

These tortillas are great to make ahead! Double or triple the recipe to make a large batch all at once. They store well in the refrigerator or freezer, perfect for later use.

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Ingredients
Tortilla Sizes
Directions with Pictures
Top Tips
Ways to Use
Storage
Reheating
Chickpea Flour Tortillas (Vegan + Gluten-Free Recipe)
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Ingredients

There are just 4 simple ingredients in these homemade gluten-free tortillas:

Chickpea Flour AKA garbanzo bean flour, gram flour, or besan flour, is the main ingredient. This flour is just ground chickpeas, so you could even make it at home!
- Chickpea flour is popular in Middle Eastern and Indian cooking and baking. Its nutty flavor is perfect for dishes like flatbreads, vegan zucchini fritters, and, in this case… tortillas!
Tapioca Flour AKA tapioca starch. It helps improve the texture and flexibility of the tortillas, making them more pliable and similar to traditional wheat-based tortillas.
Sea Salt enhances the overall flavor profile of the tortillas.
- You can also experiment with other spices to flavor the tortilla, depending on how you plan to use it.
Water binds it all together to make the tortilla batter!

The recipe card below includes the full list of ingredients + instructions.

Tortilla Sizes

Decide what size tortillas you want to make:

For a 6-inch - Use a scant ¼ cup or about 3 tablespoons.
- Taco-sized tortilla
For an 8-inch - Use a full ¼ cup.
- Small burrito-sized tortilla
For a 10-inch - Use a scant ⅓ cup.
- Large burrito-sized tortilla

Directions with Pictures

Here’s a step-by-step guide on how to make homemade gluten-free tortillas with chickpea flour:

Step by step instructions for how to make chickpea flour tortillas. Step 1: Whisk dry ingredients in a medium sized bowl. Step 2: Add water to dry ingredients and whisk until a smooth batter forms. Step 3: Pour batter into a heated pan with a measuring cup. Step 4: Cook the chickpea flour tortilla until golden brown. Step 5: Let the tortillas cool on a wire rack. Step 6: Repeat the process until you have made all the tortillas, the photo show a tortilla rolled up.

Whisk chickpea flour, tapioca flour, and a pinch of salt in a medium-sized bowl.
Add water and whisk until a smooth batter forms.
Pour batter using a ¼ measuring cup into a pan preheated to medium heat. Quickly pick up the pan and swirl the batter into a circle, spreading it as thin as possible.
Return to the stove and allow to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan. Flip the tortilla and cook another 1 to 2 minutes until golden brown.
Remove the tortilla from the pan and let cool on a wire rack.
Repeat with the remaining batter and enjoy!

Top Tips

Use a non-stick pan for best results. If using a regular skillet, lightly oil the pan so the tortillas can be released easily.
You want your batter to be very runny and liquidy. This helps when pouring the batter into the pan.
Be careful when swirling the pan! Tilt the pan at about a 25° angle. Any more and your tortilla batter will run too fast and create a misshaped tortilla.
Pouring the batter and swirling the pan is similar to making crepes. This takes a bit of practice, so don't worry if the first few turn out more oval-shaped.

Ways to Use

Tortilla shells are a blank canvas for creativity in cooking. Here are some ideas for how to use chickpea tortillas:

Enchiladas - Elevate your sweet potato black bean enchiladas with chickpea flour tortillas as the foundation for a satisfying blend of flavors.
Wrap or Burrito - Fill chickpea flour wraps with protein, vegetables, and sauces for a nutritious and gluten-free meal. Substitute the lettuce for tortillas in chickpea lettuce wraps with peanut sauce.
Tacos - Make them into taco shells and add garlic powder to the batter. Use them as a base for flavorful and satisfying jackfruit tacos or chickpea cauliflower tacos.
Quesadillas - Create mouthwatering quesadillas by layering vegan cheese, veggies, and other fillings between two chickpea flour tortillas, cooking until the cheese is melted and gooey.
Tortilla Chips - Cut chickpea flour tortillas into a triangle shape, bake them until crispy. Enjoy chickpea chips with your favorite dips like guacamole, fresh mango salsa, cranberry jalapeño salsa, cashew cheese queso, or hummus.
Pizza Crust - Transform chickpea flour tortillas into a gluten-free pizza crust. Add your favorite pizza toppings and bake until the crust is crispy and the cheese is bubbly.
Tortilla Strips - Slice chickpea flour tortillas into thin strips, lightly fry or bake until crispy, and use them as crunchy toppings for salads, soups, or bowls.
Sweet Crepes - Make sweet crepes by adding a touch of sweetness and vanilla extract to the batter. Fill them with fresh fruits, yogurt, or other sweet fillings for a delightful dessert or breakfast option.

Chickpea flour tortilla chip held up in front of a sheet of more baked chickpea flour tortillas chips.

Storage

Store the tortillas in an airtight container or resealable plastic bag in the fridge for up to a week. Keep them in the refrigerator to prevent them from drying out or becoming stale.

If stacking tortillas, place a piece of parchment paper or wax paper between each tortilla to prevent sticking and make separating them easier.

For extended storage or if making ahead, you can freeze the tortillas in an airtight container or freezer-safe bag. Frozen chickpea flour tortillas can be thawed in the refrigerator or heated directly from the freezer.

Reheating

These chickpea flour tortillas are still great the next day. Just make sure you reheat them properly!

Microwave - Wrap a stack of tortillas in a damp paper towel or cloth and microwave for about 20 to 30 seconds on a microwave-safe plate. The moisture helps prevent them from drying out.
Stovetop - Heat a dry skillet or non-stick pan over medium heat. Place a tortilla on the hot skillet for about 15 to 20 seconds, then flip it and heat for another 15 to 20 seconds. This method helps revive their flexibility and adds a hint of toasty flavor.

Stack of chickpea flour tortillas on a plate with a blue and white cloth napkin. On top of the stack are 3 gluten-free tortillas folded over like a taco.

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Chickpea Flour Tortillas (Vegan + Gluten-Free Recipe)

This Chickpea Flour Tortilla recipe makes soft, flexible, gluten-free tortillas perfect for tacos, burritos, enchiladas, and more!

4.73 from 22 votes

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 12 6-inch tortillas

Author: Sarah Pilley

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Ingredients

▢ 1 cup chickpea flour also called garbanzo bean or besan flour
▢ ½ cup tapioca starch also called tapioca flour
▢ 1 ⅓ cup water more if needed to thin batter
▢ ½ teaspoon fine sea salt more to taste

Instructions

Whisk chickpea flour, tapioca flour, and a pinch of salt in a medium-sized bowl.
Add water and whisk until a smooth batter forms.
Pour batter onto a preheated pan using a measuring cup.
Quickly pick up the pan and swirl the batter into a circle, spreading it as thin as possible.
Return to the stove and allow to cook for a couple of minutes or until lightly browned on the underside.
Flip the tortilla and cook another 1 to 2 minutes until lightly browned.
Remove the tortilla from the pan and let cool on a wire rack.
Repeat with the remaining batter and enjoy!

Notes

See more expert tips, pictures, and variations above for making chickpea flour tortillas!

Yield: 12 6-inch tortillas

Serving Size: 1 6-inch tortilla

Cooking Notes:

Use a non-stick pan for best results. If using a regular skillet, you will need to lightly oil the pan so the tortillas can release easily.
If you are having trouble getting the batter completely smooth, use an immersion blender or food processor. I find that just whisking does the trick, though.
The process of pouring the batter and swirling the pan is very similar to making crepes. This takes a bit of practice, so don't worry if the first few turn out a bit more oval-shaped. Once you’ve got the hang of it, you’ll be whipping up multiple tortillas a minute!

Tortilla Sizes:

For a 6-inch - Use a scant ¼ cup or about 3 tablespoons.
- Taco-sized tortilla
For an 8-inch - Use a full ¼ cup.
- Small burrito-sized tortilla
For a 10-inch - Use a scant ⅓ cup.
- Large burrito-sized tortilla

Reheating:

Microwave - Wrap a stack of tortillas in a damp paper towel or cloth and microwave for about 20 to 30 seconds on a microwave-safe plate. The moisture helps prevent them from drying out.
Stovetop - Heat a dry skillet or non-stick pan over medium heat. Place a tortilla on the hot skillet for about 15 to 20 seconds, then flip it and heat for another 15 to 20 seconds. This method helps revive their flexibility and adds a hint of toasty flavor.

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Nutrition Facts

Chickpea Flour Tortillas (Vegan + Gluten-Free Recipe)

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

0.1

Polyunsaturated Fat

0.3

Monounsaturated Fat