Chickpea flour tortillas are soft and flexible, perfect for tacos, burritos, enchiladas, and more! Double or triple the recipe to make and freeze a large batch of gluten-free wraps all at once.
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Anyone that's eaten gluten-free bread has probably experienced a wrap that breaks into pieces as you roll it up. But no more!
The addition of tapioca flour gives these chickpea flour tortillas more structure. Meaning they hold up well for smoky cauliflower tacos or to make wraps with chickpea chicken salad.
I also love that these tortillas are a blank slate for flavor. If I know I'm going to make some into chickpea chips, I'll add extra seasoning. Or if I'm after a slightly cheesy taste, nutritional yeast is a delicious addition.
Perhaps my favorite part of making homemade tortillas is that you get to decide the tortilla size. Make them tiny for street tacos or big for a vegan gluten-free burrito. It's completely up to you!
Ingredient Notes
There are just 4 simple ingredients in these homemade gluten-free tortillas:
Chickpea flour is perfect for adding a slightly nutty flavor to dishes like flatbreads, vegan zucchini fritters, and in this case… tortillas! It's just dried chickpeas ground into a flour, so you could even make it yourself.
Tapioca flour helps improve the texture and flexibility of the tortillas. It makes them more pliable, similar to traditional flour tortillas.
A little bit of salt goes a long way to adding to the flavor of these gluten-free tortillas.
The recipe card below includes the full list of ingredients + instructions.
How to Make Chickpea Flour Tortillas
- Whisk together chickpea flour, tapioca flour, salt, and water to form a smooth, pourable batter.
- Pour batter into a pan, quickly picking it up to swirl the batter into a circle, spreading it as thin as possible.
- Allow the tortilla to cook until it's lightly browned on the underside. Flip to cook the other side.
- Remove the tortilla from the pan and let it cool on a wire rack. repeat with remaining batter.
Chickpea Tortilla Sizes
Use a scant ¼ cup or about 3 tablespoons for a 6-inch tortilla. These are perfect for making blackened tofu tacos and sweet potato black bean enchiladas.
Use a full ¼ cup for an 8-inch tortilla. I like this size for fajitas.
Use a scant ⅓ cup for a 10-inch tortilla to make tofu breakfast burritos.
Recipes Using Chickpea Tortillas
Create mouthwatering quesadillas by layering vegan cheese, veggies, and other fillings between two chickpea flour tortillas, cooking until the cheese is melted and gooey.
Turn these tortillas into 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.
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Chickpea Flour Tortillas (Vegan + Gluten-Free Recipe)
Ingredients
- 1 cup chickpea flour
- ½ cup tapioca flour
- 1 ⅓ cup water more if needed to thin batter
- ½ teaspoon fine sea salt
Instructions
- Whisk together 1 cup chickpea flour, ½ cup tapioca flour, and ½ teaspoon fine sea salt in a medium-sized bowl.
- Add 1 ⅓ cup water and whisk until a smooth, pourable batter forms.
- Preheat a large pan to medium heat. Unless your pan is non-stick, lightly oil it so the tortillas can release easily. If using a stainless steel skillet, make sure you achieve leidenfrost before adding oil and cooking the tortillas.
- Pour ¼ cup of batter into the pan. Quickly pick up the pan, tilting it at a 25° angle, and swirl the batter into a circle, spreading it as thin as possible.
- Return the pan to the stove and allow the tortilla 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 to make a total of 12 6" tortillas.
Notes
- For a 6-inch tortilla use a scant ¼ cup or about 3 tablespoons.
- For an 8-inch tortilla use a full ¼ cup.
- For a 10-inch tortilla use a scant ⅓ cup.
- 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.
- Stovetop - Heat a dry skillet or non-stick pan over medium heat. Heat one tortilla at a time for about 15 to 20 seconds on each side.
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Kimbra says
Brilliant. exactly the recipe I have been looking for! super easy to whip together just as you said. And, so many ways to dress the recipe up! everybody needs options! However, I will need more practice, I think mine were a bit thicker as I didnt get as many you did per batch...but I also did not use an immersion blender this first time so that might have made a bit of a difference too, not sure. But, this will be a regular go to recipe for us for sure! The whole family loved this recipe, my daughter is eating it as a peanut butter and jelly vessel as I type!! Thanks Maggie!!
Maggie says
I'm so glad you loved these! We love them for peanut butter and jelly too. You can play around with the amount of water if they seem too thick. Try adding a tablespoon at a time until you find the perfect amount for your tortillas. Happy tortilla eating to you!
Debbi Robertson says
THANK YOU THANK YOU THANK YOU! These are my new FAVE!
Maggie says
Yay!! I am so happy these were a hit. I am looking forward to using them to make your enchiladas!
Danielle Couture says
I have yet to try these, as I need to gather up the ingredients first. But I am wondering how durable these are? I'm recently gluten free and I find corn, rice and cauliflower tortillas fall apart. I miss having egg wraps every morning. Hoping these are my fix!
Maggie says
Hi Danielle, These hold up amazingly well. The first day they are very pliable and can be eaten as is right after cooking. These store best in the fridge. When I use them out of the fridge I put them in the pan with whatever I am cooking and put the lid on top to steam them for about a minute. You can also just put in a pan with a teaspoon of water, cover and steam about one minute. This will make them soft and pliable again. Hope this helps!
Abby says
Just tried it today with cornstarch and it worked perfectly fine. I used it for quesadilla and it so delicious thanks for this recipe.
Maggie says
I am so happy to hear you enjoyed these! They're just the best as quesadillas. Thanks for stopping by and leaving your feedback.
Liz says
Thanks so much for this recipe! How should we cook if we don't have a non stick pan? Can we oil a pan to avoid sticking?
Maggie says
I haven’t tried it in a pan that’s non-stick, but I would try oiling the pan really good. I have used cast iron and oiled the bottom with a paper towel and that works well. Good luck!
Trish says
I feel like I found a needle in a haystack! I’ve tried so many store-bought gf/vegan tortillas and recipes for them and they either have oil in them (I don’t eat oil) or they are like cardboard. Or they fall apart or break when I tried to roll them.
This recipe is not only easy to make, but they actually come out flexible and strong! The taste is mild and made the perfect complement to my homemade refried beans and all the other burrito fillings! I can’t wait to try them with other fillings. Thank you!!!
Maggie says
Yeah! So glad you had such great success with these Trish! These were a game changer in our household too. To finally be able to have burritos again....that was a treat. So glad you've found your "needle in the haystack" with these tortillas. Thanks for sharing your success.
Leah says
I've really missed flour tortillas and was so happy when I found this recipe as these remind me so much of them....nice and soft & easy to fold or wrap around your favourite fillings. I made them for my family on our Friday night taco fest and they were a huge hit with both the celiac folk and the regular foodies. In fact I had made some back up corn tortillas just in case and they were left mostly un-eaten as everyone was so excited to eat up these tortillas! The next day I used them to make myself a wrap for my work lunch and they were still as good as the night before. So happy to have found this recipe - thank you!
Maggie says
Hi Leah! I am so glad you enjoyed these tortillas! We love them around our house as well for taco night and wraps. Thanks for stopping by and commenting!
Lori says
I did a Bob Ross “happy accident” by inadvertently adding more water than the recipe called for. I could have sworn I saw 1.5 cups, but when the batter was runny I peaked at the recipe again and saw my faux pas.
But no worries, because the thinner batter negated the need to swirl, which is exactly what I needed since the only non-stick item I own is a fitted griddle that came with my range, and swirling something so large, without handles, would be tricky, if not dangerous.
Naturally, I couldn’t help but play with spices. I added onion powder, garlic powder, dried tarragon, and a pinch of kala namak aka black salt and the result was absolute delish! They’re tasty enough to enjoy straight up, stuffed with all manner of traditional fillings, and/or used as crepes.
Pat yourself on the back for a job well done. This recipe is flexible, delicious and definitely make-again worthy.
Sarah Pilley says
Hi Lori! Thank you for your kind comment! I am so glad you enjoyed the recipe. I love all your additions, I definitely need to try it with kala namak next time because that sounds delicious 🙂
Denise says
Hello how long do they keep in fridge and freezer? Thanks
Sarah Pilley says
Hi Denise! They keep for about a week in the fridge or for 2-3 months in the freezer.
Denise says
Are the tortillas still going to be gooeyish in the middle? Not sure if that's normal for gluten free
Sarah Pilley says
Hi Denise! The tortillas shouldn't be gooey in the middle. If you find they aren't cooking all the way through, the batter may be a bit too thick. But with a bit extra water they should be able to be poured into a thin layer which will help them cook evenly 🙂
Tyler says
sub a half the chickpea flour with pea protein powder and they come out fluffy like flour tortillas and have more protein!
Sarah Pilley says
I love this idea Tyler! I'll have to try that the next time I make them 🙂