You will never buy store-bought wraps again once you've tried these 2-ingredient quinoa wraps! They are super pliable, great for veggie wraps, and make perfect tortillas for tacos. Plus they are naturally gluten-free!
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What are quinoa tortilla wraps?
Quinoa tortillas are super thin tortillas made from just quinoa, water, and salt. They come together super effortlessly as the batter is made in a blender and cooked like crepes.
They have a really neutral taste (that could be described as a very mild nutty flavor) and a texture that is very similar to regular wheat flour tortillas. Hence why they are perfect for wraps, tacos, burritos, and even nachos!
Compared to my 2-ingredient lentil tortilla wraps (which are great for lunch wraps), they have a much milder taste and can be spread out even thinner. I must admit that I like these quinoa tortillas a tiny bit more because of their versatility.
Why you'll love these tortilla wraps
- Quinoa makes naturally gluten-free tortillas. If you're on a gluten-free diet, you know how difficult it is to find great ones at grocery stores.
- They are so pliable! You won't believe that they are made without arrowroot or tapioca starch.
- The ingredients are incredibly clean! No xanthan gum or other additives as often found in gluten-free tortillas.
- They are easier to make than homemade corn tortillas. You can simply cook them like crepes and don't need a tortilla press to flatten a dough ball.
- They are really affordable (especially if you buy white quinoa in bulk).
Ingredients and note
- Quinoa is obviously the base ingredient of this recipe. I recommend using white quinoa for light-colored wraps (I have not tried using red or black quinoa but any kind should work).
- Sea salt lightly seasons the tortillas and makes them pop.
- Water is the blending liquid. You want to use a 1:1 water-to-quinoa ratio (so 1 cup of water for 1 cup of quinoa). I recommend using filtered water.
Elo's tips
- Don't skip the rinsing process! This is so important to obtain the best possible flavor and remove any components that add a bitter taste. Rinse the quinoa thoroughly under cold water before and after soaking.
- Roast the quinoa. For extra flavor, you can roast the quinoa at 350°F (180°C) for 10 minutes Let it cool before soaking.
- Add spices, such as garlic powder, onion powder, paprika powder, or curry powder.
- Oil your non-stick skillet with a little olive oil or avocado oil on a paper towel. This is totally optional but will add a beautiful golden color to your wraps. If you cook them in a non-stick pan without oil, they will be paler but taste the same.
- For small quinoa wraps use a small 6-inch (15 cm) non-stick pan and spread out the batter by tilting the pan.
- For large XXL quinoa tortillas use a 10-inch (25 cm) non-stick pan. Pour and spread out the batter with a ladle. Be very gentle when flipping the tortilla as the larger size makes it prone to breaking.
- Use two pans simultaneously to cook the wraps to save time.
Step-by-step instructions
STEP 1: Rinse the quinoa. Place it in a fine-mesh sieve and rinse under cold water to remove dust and debris.
STEP 2: Soak the quinoa. Add the rinsed quinoa and about 2 cups of water (no need to be precise at this point) to a large bowl. Let it soak for at least 2 hours.
STEP 3: Rinse the quinoa again to remove bitter compounds. Add the rinsed quinoa to a powerful blender with exactly 1 cup of water (be precise here).
STEP 4: Blend until perfectly smooth. I use my Kitchenaid K400 at high-speed for about 2 minutes. You don't want any bits or pieces left to have perfect tortillas.
STEP 5: Cook the tortillas. Make sure your pan is really hot when you start out, then reduce to medium heat. Cook the tortilla for 2-3 minutes.
STEP 6: Flip the quinoa tortilla with a rubber spatula once the edges start to lift and the center is set. Cook it for another minute. Then, transfer it to a cooling rack (don't stack them).
How to use quinoa tortillas
- Use the tortillas as wraps. Make sure to check out our vegan wrap filling ideas.
- Use them for breakfast tacos.
- Make nachos from tortillas by cutting them into 8 triangles and baking them in the oven.
- Make baked taco shells by baking them in the oven over the grilling rack until golden brown. Serve them with chili.
Storage and freezing tips
You can store them in the refrigerator for 3 to 4 days. Wrap the stack of tortillas in plastic wrap, aluminum foil, or beeswax food wrap. I highly recommend placing a small piece of parchment paper between each wrap as they tend to stick to each other.
The easiest way to freeze homemade tortillas is by placing them in large plastic bags and separating them with parchment paper. That way, you can take out a single tortilla at a time. To thaw them, simply let them rest on the kitchen counter for 10 minutes.
Frequently asked questions
If your tortillas break when tilting the pan to spread the batter, try spreading it with a spoon instead.
You can make oven-baked nachos from leftover tortillas or freeze them for later (see freezing tips above).
I have not tried substituting the quinoa with the same amount of quinoa flour and can therefore not give any recommendations.
The recipe
Quinoa Tortilla Wraps
Ingredients
- 1 cup (190 g) white quinoa
- 1 cup (240 ml) water
- ¼ teaspoon sea salt
Instructions
- Place the quinoa in a fine-mesh sieve and rinse it under cold water.
- Add it to a large bowl with about 2 cups of water (no need to be precise here). Let it soak for at least 2 hours.
- Drain and rinse the quinoa a second time.
- Add the rinsed quinoa and water to the jar of a high-speed blender. Blend on high speed for 1-2 minutes until the batter is perfectly smooth. It should have the consistency of a crepe batter.
- Heat a small nonstick pan. Optionally, wipe it with a little olive oil on a paper towel. Once it's very hot, pour the batter into the pan and tilt it to spread it out as thin as possible. If the batter is a little thick, spread it out with a spoon or the back of your ladle (see video below).
- Cook the tortilla for 2-3 minutes over low-medium heat. Once the center is set and the edges start to lift, flip the tortilla with a rubber spatula. Cook for another minute.
- Transfer to a cooling rack and repeat with the rest of the batter.
Video
Notes
- Don't skip the rinsing process! This is so important to obtain the best possible flavor and remove any components that add a bitter taste.
- For small quinoa wraps use a small 6-inch (15 cm) non-stick pan and spread out the batter by tilting the pan.
- For large XXL quinoa tortillas use a 10-inch (25 cm) non-stick pan. Pour and spread out the batter with a ladle. Be very gentle when flipping the tortilla as the larger size makes it prone to breaking.
- Use two pans simultaneously to cook the wraps to save time.
Nutrition
Equipment
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What a brilliant idea! I hate that normal tortillas have so many unhealthy ingredients.. so excited to see that you have an alternative ready! 🙏🏻
Same here! The best part is that those are super easy to make at home! 😊
I've been making my wraps with red lentils, I think I need to try a hybrid of those and quinoa, hopefully for the best of both worlds!
That sounds like such a good idea! Let me know if it works 😄
Can you use quinoa flour as a shortcut.
I have not tried that, so I can't say for sure.
Easy to make & I really like the earthy taste of the wrap 👍
Yay!!