This 100% quinoa wraps recipe is the last of a series of flatbreads requiring 1 ingredient only. I already shared the buckwheat one, the rice one and the red lentils one. It’s always a good thing to know that you need only 1 ingredient to prepare wraps in a very short time. They can serve as tortillas, to wrap burritos or to use as side bread with meals. These tortillas come together effortlessly as the batter is made in a blender and cooked on a skillet, like crêpes. The taste his quite neutral, so you can serve them with any sweet or savory filling.
Since these quinoa tortillas have no other ingredients than quinoa, they are naturally gluten-free, dairy-free, vegan and egg-free. We can also consider them grain-free, since quinoa it’s not a real grain but mostly considered a seed.
And the best part is, they are loaded with plant-based proteins and fiber to balance perfectly your meal.
Which quinoa can be used to make wraps?
Every type of uncooked quinoa in whole grains is ok to be used. White, red or dark one are all suitable. Just make sure to rinse it throughly to avoid the bitter taste it can naturally have. If you have or are cooking for someone who is coeliac, make sure the quinoa is certified gluten-free, like this one or this one.
1 ingredient quinoa wraps (gluten-free and vegan)
4
servings5
minutes20
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Ingredients
1 + ¾ cup quinoa grain (250 g)
1 + ¼ cup water (240 g)
1 tsp salt (optional)
herbs (optional)
How to
- Rinse your quinoa in a large amount of water and then drain completely.
- Put both quinoa and water in your blender or mixer and blend until you get a smooth texture, it has to be pourable. It should be a bit runnier than a typical pancake consistency. If not, you can add 1 tablespoon of water and mix again. Repeat this last step if necessary.
- Add a teaspoon of salt to the batter. You can also add finely chopped fresh herbs at this stage, if desired (or any spice you like).
- Heat a big, flat, non sticky pan.
- When the pan is hot, pour ¼ of the batter and spread it with a spoon to make it as thin as possible. The more thin you get, the more foldable the tortillas will be.
- Cook for 3-4 minutes on one side, then flip and cook for additional 2-3 minutes on the other side. Keep an eye on it, make sure it’s not burning or becoming too hard. If that’s the case, probably the heat is too high.
- Remove and repeat until you use all the batter. Use right away or wrap in cling film.
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Can I freeze these quinoa wraps?
Absolutely, it’s even better to do a stack of them to freeze and have always on hand! My advice is to cook them completely, let them cool down and freeze them by placing a piece parchment paper between each one and the other. Wrap in cling film and freeze for up to 4 months. Then you can put them directly in the pan (or microwave) to re-heat and fill as normal!
Other gluten free goods with quinoa I love
Take a look at my quinoa bread, too: few ingredients, only naturally gluten free flours and an easy process to get an amazingly soft and high in protein bread loaf.
And don’t forget to follow me on Pinterest or Instagram to stay updated on my latest recipes!
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I actually had to add more water to get the batter thinner. They cooked quickly, and remained flexible after cooling. 🙌🏼 I poured the batter into an empty squeezable ketchup container which makes it so much easier just to pour what’s needed for each wrap. BTW, the batter freezes well. 💝
That’s great to hear Mira, thank you for the feedback!
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This recipe is totally off.
Less water is required.
Simply cover the quinoa with water when placed in blender.
Hi Lisa, this recipe is working for a lot of people with this amount of water. Did you a get a too runny batter? Was your quinoa raw?
I tried making them and followed all the instructions to a t but they were raw/wet inside 🙁 Even after cooking them for a longer duration than advised, they still didn’t turn out ‘cooked’
Hi Mayda, sorry to hear this! What happened is probably that they were not thin enough. Next time you should try to spread the batter out until it has the same thickness of a corn tortilla. To do this without rush, it’s better to start with a medium hot pan (to have the time to spread evenly the batter), then raise the heat to hot.
Thank you for the recipe, I made them and definitely better than store bought almond flour tortillas I usually get.
I’m happy you liked it! Thanks for your review 🙂