Name: Quinoa Tortillas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Cuisine: American
Ingredients: 1 cup chickpea flour; 2 cups quinoa flour; 1 teaspoon psyllium husk; 1 cup water; Pinch of salt

If you’re like me and love wrapping your lunch in something soft and foldable—but need to avoid gluten and corn—these homemade quinoa tortillas might just become your kitchen regulars. They’re easy, fuss-free, and way healthier than most store-bought options.

Why These Are My Go-To Gluten-Free Tortillas

I’ll be honest—I’ve had my fair share of dry, crumbly gluten-free wraps that tear apart the moment I try to roll anything into them. It used to drive me nuts. Especially when I was trying to prep lunch in a rush or pack something for later.

So after plenty of failed experiments (and a few sticky messes on my cast iron pan), I finally landed on this version. These tortillas are soft but sturdy, bendable but not gummy, and they hold up beautifully in wraps, burritos, or even loaded quesadillas.

The secret? A simple mix of quinoa flour and chickpea flour, with a bit of psyllium husk to make everything play nicely together. It’s that combination that gives them just enough stretch without needing weird gums or additives.

What You’ll Need

Here’s the beauty—just five ingredients:

Quinoa flour: Earthy, slightly nutty, and packed with protein.
Chickpea flour: Adds body and a touch of golden color.

Psyllium husk: This is the “glue” that holds the dough together and gives it some flex.
Salt: For balance.
Water: That’s it!

No eggs, no dairy, no gums—just pantry basics that work.

How I Make Them at Home (And How You Can Too)

The process feels kind of meditative now. I mix up the dry stuff in a bowl, pour in the water, and let the dough rest for a few minutes so the psyllium can do its thing. Then I divide the dough into little balls—like scooping cookie dough—and roll each one out between two sheets of parchment.

If you have a tortilla press, that’s great. But I use a simple rolling pin and it works just fine. I usually aim for something about 6 to 7 inches wide and not too thick. They puff a little on the pan, so thin is better.

I cook them on a hot skillet (no oil needed) until both sides have light brown spots. They take just a couple of minutes per side. The first one is always my test tortilla—and my snack.

Tips from My Kitchen

Don’t skip the rest time. Once you add water, give the dough a few minutes to hydrate fully. It makes rolling so much easier.

Roll between parchment. Quinoa and chickpea flour can stick to regular surfaces. Parchment saves a lot of headaches.
Use a cast iron pan if you have one. It holds heat better and gives the tortillas a beautiful color.

Storing Them the Smart Way

I usually make a batch of 12 and store what I don’t need. They’ll stay soft for a day or two in a zip bag on the counter. But if you’re making extras (and I always do), just freeze them.

Here’s what I do:

Cool them completely
Stack with a bit of parchment between each
Wrap in foil or pop into a silicone or freezer bag

They’ll keep for months. Just thaw and reheat gently on the stovetop or microwave. I sometimes wrap them in a damp towel and microwave for 20 seconds—they turn out perfectly pliable.

Make Chips Out of Them (My Favorite Snack Hack)

Okay, here’s my guilty pleasure: I use these tortillas to make homemade chips. They’re so easy and ridiculously satisfying—especially when you want a crunchy snack but not the usual greasy stuff.

Just cut the cooked tortillas into triangles, lay them on a baking sheet, spray lightly with oil, sprinkle some flaky salt (or even chili powder if I’m feeling bold), and bake at 350°F until crisp. You’ll know they’re done when the edges turn golden and the smell fills your kitchen.

And yes, they are amazing with guacamole.

Everyday Ways I Use These

Rolled up with sautéed veggies and hummus for a quick lunch

As the base for breakfast tacos with scrambled tofu or eggs
Wrapped around grilled paneer, lettuce, and yogurt sauce for dinner
Turned into crispy chips for late-night snacking (no shame!)

If you’re feeding kids, these work great for lunchbox wraps too. I sometimes cut them into mini pinwheels with mashed avocado and grated carrot for my niece—she loves them.

Final Thoughts

These quinoa tortillas have saved me on so many weeknights when I need something fast, healthy, and homemade. They’re simple enough to make on a Sunday and versatile enough to carry you through the week.

If you’ve ever struggled to find a gluten-free wrap that doesn’t fall apart—or just want to try something that’s not full of additives—give these a try. I think you’ll love them as much as I do.

Yield: 10