2-Ingredient Quinoa Tortillas (Wraps)

These quinoa tortillas are incredibly easy to make, requiring only 2 ingredients and a blender. Their soft and flexible texture allows for endless customization with your favorite fillings and toppings, making them a satisfying and filling choice for any mealtime, whether it’s lunch, dinner, breakfast, or a quick snack.

If you’re looking for a healthy and versatile alternative to traditional flour-based tortillas, you’re going to love this flourless quinoa tortillas! Versatile and packed with nutrients, they’re perfect to incorporate more wholesome ingredients into your meals.

Similar to our lentil wraps recipe, these versatile quinoa tortillas can be enjoyed in various ways. You can enjoy them in veggie wraps, for tacos, burritos, or even as a substitute for crepes. The possibilities are endless!

Jump to:

• What are quinoa tortillas?
• Why you’ll love this recipe
• Ingredient notes
• How to make quinoa tortillas
• Helpful tips for making quinoa tortillas
• Variations
• Serving suggestions
• Storage & reheating tips
• FAQs
• Recipe

What are quinoa tortillas?

Quinoa tortillas, also known as quinoa wraps, are a wholesome and gluten-free alternative to traditional tortillas. They are made by blending soaked quinoa and water into a smooth batter, which is then cooked like pancakes or crepes.

These tortillas have a soft, flexible, and pliable texture that closely resembles that of traditional wheat flour tortillas. However, compared to regular wheat or corn tortillas, quinoa tortillas have a slightly nutty flavor and a very mild quinoa taste.

This makes them a great base for a variety of flavors, both savory and sweet. They can be enjoyed with pesto and vegetables, vegan bolognese sauce, or delightful combinations like peanut butter and banana, or vegan Nutella with fresh strawberries.

Why you’ll love this recipe

• It’s easy and simple: You only need quinoa, water, a blender, and a nonstick skillet to make these quinoa tortillas. Just soak the quinoa, blend with water, and cook without any kneading required. No culinary expertise is necessary to whip up these delicious wraps.
• It’s convenient: Prepare the batter in advance and cook it quickly, making it perfect for busy weeknights or meal prep sessions.
• It’s versatile: With their subtle taste, quinoa tortillas complement a wide range of dishes. Add different fillings and toppings to suit diverse palates and dietary needs.
• It’s nutritious: Quinoa is a highly nutritious grain-like seed that is rich in protein, fiber, and essential vitamins and minerals. This makes quinoa tortillas a nutrient-dense and healthy choice for a satisfying meal.
• It’s budget-friendly: While the price of quinoa can vary, making your own tortillas at home is a cost-effective alternative to store-bought gluten-free options. This recipe yields 7 medium-sized tortillas using just a cup of dry quinoa.

Ingredient notes

The key ingredients for making these quinoa tortillas are quinoa and water! Optional spices can be added for additional flavor.

• Dried Quinoa: Uncooked quinoa is the main ingredient in this recipe. While white quinoa is recommended for the best results, mixed quinoa or red quinoa can also be used. Please note that cooked quinoa or quinoa flour won’t work for this recipe.
• Water: You’ll need filtered water for soaking the quinoa initially and additional water for blending the soaked quinoa to create the batter. For more flavorful wraps, you can use vegetable broth instead of water during blending.
• Salt: Adding salt to the recipe is optional but can enhance the overall flavor. Adjust the amount of salt according to your taste preferences.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make quinoa tortillas

This recipe is very easy to make! Just follow these three simple steps.

Step 1: Soak the quinoa

In a large bowl, add 1 cup of dried quinoa and cover it with room temperature water, ensuring it’s about 2 inches (or 5 centimeters) above the quinoa. Allow the quinoa to soak for at least 6 hours until it softens. If it’s more convenient, you can soak it overnight.

You might be wondering if it’s possible to make these quinoa wraps without soaking the quinoa, but this step is crucial for optimal results. So, please don’t skip it! During the soaking process, the quinoa absorbs water, becoming plump and tender, which makes it easier to blend into a batter. Even if you have a high-powered blender, this step is still essential.

Step 2: Make the batter

After soaking, drain and rinse the quinoa using a fine-mesh sieve or colander. Thoroughly rinse the quinoa with cool water, gently rubbing the quinoa grains together with your fingers, and ensuring to shake off any excess water.

Then, add the rinsed quinoa to a blender along with 1 cup of water, salt, and optional spices if desired. Blend the mixture on high speed for about 1-2 minutes until it becomes smooth and creamy. This step is important to ensure a smooth batter without any gritty texture. Remember to scrape down the sides of the blender with a spatula to ensure even blending of all the ingredients.

If the batter appears too thick, you can add a little more water as needed, one tablespoon at a time, until it reaches a pourable consistency.

It’s normal for the batter to develop some foam on top, and it may have a slightly unpleasant smell due to the raw quinoa blended with water. However, don’t worry about the smell as it will change once the tortillas are cooked, and it won’t affect their flavor.

Equipment Note: I have successfully used both my Vitamix and Nutribullet blenders to prepare this recipe, and they worked wonderfully! I’m confident that any blender can yield great results, as long as you soak the quinoa and blend it thoroughly until the texture is smooth and free of lumps. However, please note that a food processor is not suitable for this recipe as it may result in a gritty texture rather than a smooth batter.

Step 3: Cook

Heat a nonstick skillet over medium-low heat until it is hot. You can check if the skillet is heated up by wetting your fingers and sprinkling a few drops of water on it. If the skillet is hot enough, the water will evaporate quickly.

Once hot, reduce the heat to low and give the batter a quick stir. Using a 1/3 cup measuring cup, pour the batter into the center of the skillet and promptly spread it into a thin layer with a spoon.

Cook the tortilla until the edges start to pull away from the skillet and the surface appears dry. Check the sides of the tortilla with a spatula to ensure it isn’t sticking (it should move easily), then carefully flip the tortilla and continue cooking until done.

Transfer the cooked tortilla to a plate and roll it up while it’s still hot to enhance its pliability and prevent it from breaking as it cools.

Repeat the process with the remaining batter, giving it a good stir each time before adding it to the pan, as the batter may thicken as it sits. Avoid stacking hot tortillas on top of each other to prevent sticking; instead, place them on a cooling rack.

Note: For cooking the quinoa tortillas, you’ll need a nonstick skillet, such as the one I use (you can find the link here). A nonstick griddle should work as well. While a well-seasoned cast-iron skillet may also work, I haven’t personally tested it yet. It’s important to note that if you use a regular skillet that isn’t nonstick, the tortillas may stick to the pan.

Helpful tips for making quinoa tortillas

• I highly recommend rolling up the tortilla while it is still hot to increase its pliability and prevent it from breaking when it cools down. I have found that this simple step can make a significant difference in the overall quality of the wrap.
• With this recipe, you can make 7 medium-sized tortillas using a 1/3 measuring cup. However, feel free to adjust the size of the tortillas to your liking by using more or less batter.
• The batter for the quinoa tortillas should have a pourable consistency, allowing you to easily spread it by tilting the pan. However, I recommend taking control of shaping the tortillas yourself using the back of a spoon or the measuring cup, using circular motions (you can refer to the video for visual guidance). It’s important to spread the batter immediately after pouring it as it tends to settle quickly.
• Make sure to use a nonstick skillet and cook the tortillas over low heat to prevent them from sticking and breaking while cooking. Also, adjust the cooking times and temperatures on your stovetop as needed.
• To save time, you can use more than one skillet simultaneously if you’re making a large batch.
• Don’t forget to rinse the quinoa! Rinsing is essential to remove a natural coating called saponin, which can make the quinoa taste bitter if not rinsed off properly. By running water over the quinoa, you can wash away any leftover saponin, resulting in a more enjoyable and neutral taste. It’s also a good way to get rid of any impurities or debris that might be present.

Variations

Feel free to get creative with this recipe! As mentioned earlier, it’s highly adaptable, allowing you to incorporate your favorite ingredients into the batter. This way, you can personalize the flavor and switch things up whenever you like. Here are some ideas to get you started:

• For an extra kick of flavor, enhance your savory quinoa tortillas by adding spices like garlic powder, smoked paprika, and black pepper. If you enjoy spicy food, consider incorporating red pepper flakes or chili powder into the batter before cooking.
• For a fresh twist, mix in some finely chopped fresh herbs like cilantro, parsley, or basil. I prefer to mix them into the batter rather than blend them so I can see the herbs in the cooked tortillas.
• If you’re a fan of cheesy flavor, blend in some nutritional yeast to the batter.
• Boost the nutritional value and introduce vibrant colors by blending in spinach or kale. If using frozen greens, make sure to remove excess water before blending or adjust the amount of water in the batter to prevent excess moisture.
• For a sweet wrap, add cinnamon, nutmeg, or other sweet spices to the batter. These wraps pair wonderfully with nut or seed butters, jams, fruits, and sweeteners such as maple syrup or honey.

Note: Maintaining the correct ratio of soaked quinoa to water is crucial for optimal results in this recipe. While incorporating the mentioned ingredients won’t affect this ratio, if you add significant amounts of liquid or ingredients with moisture, you may need to adjust the water quantity in the batter to achieve the desired consistency for your quinoa tortillas.

Serving suggestions

These quinoa tortillas are incredibly versatile and can be enjoyed in various ways. Here are some serving ideas to inspire you, including both savory and sweet options:

• Build your perfect wrap: Use the quinoa tortillas as a canvas for your favorite fillings. Whether it’s roasted veggies, cashew mayo, tofu scramble, or vegan bolognese sauce, the possibilities are endless. I personally enjoy topping them with vegan pesto, fresh veggies, and leafy greens for a burst of flavor.
• Create tortilla rolls: Make tasty pinwheels by spreading cream cheese, creamy hummus, or nut butter on the tortillas and layering them with finely sliced fruits or veggies. Roll them up and cut them into bite-sized pieces for a nutritious and portable snack.
• Indulge in taco goodness: Transform the tortillas into delicious tacos by filling them with seasoned black beans, roasted veggies, and vegan cheese. Top them off with salsa, guacamole, and cilantro for a satisfying and flavorful meal.
• Enjoy a quick breakfast or snack: Spread nut butter on the tortillas and top them with sliced bananas or berries for a quick and energizing morning treat. Another option is to layer them with yogurt and fresh fruit for a refreshing and satisfying snack.
• Delight in a sweet treat: Indulge your sweet tooth by spreading a thin layer of vegan Nutella or chocolate spread on the tortillas and adding sliced strawberries or raspberries. It’s great as an alternative for traditional crepes.

Storage & reheating tips

You can store any leftover tortillas in an airtight container in the refrigerator for up to 3 days. To prevent sticking, I recommend placing parchment paper between each wrap. Avoid leaving the tortillas at room temperature for too long as they may dry out.

To reheat them, simply warm them up in a skillet over low heat for a few minutes or in the microwave for 10-30 seconds until they are heated through.

Leftover batter

If you prefer to enjoy freshly cooked quinoa tortillas, here’s a convenient option for you. Prepare the batter ahead of time and store it in an airtight container in the fridge for up to 3 days. When you’re ready to have tortillas, simply take out the batter and give it a good mix with a spoon before cooking. This ensures a consistent texture for your tortillas.

This is a great option for meal prep or when you want a quick and easy meal during the week. Cooking the tortillas is a quick and easy process that takes about the same amount of time as reheating stored tortillas.

Can you freeze quinoa tortillas?

If you want to make a larger batch of tortillas for future use, freezing them is a great option.

Simply place the cooked tortillas in a large freezer bag, separating each tortilla with parchment paper to prevent them from sticking together. Lay the bag flat in the freezer to help the tortillas maintain their shape. You can freeze these wraps for up to 3 months.

When you’re ready to use the tortillas, take them out of the freezer and leave them on the counter for 5-10 minutes to thaw. They thaw quickly, so you can prepare your fillings or toppings while you wait. After that, reheat the tortillas to achieve a better texture.

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