Quinoa Tortilla Wraps
These 2-ingredient quinoa wraps are super pliable, great for veggie wraps, and make perfect tortillas for tacos. Plus they are naturally gluten-free!
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Servings: 8 wraps
Ingredients
- 1 cup (190 g) white quinoa
- 1 cup 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
Calories: 78kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Fiber: 1g
Equipment
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