1 ingredient only quinoa wraps, made with quinoa grains and water only.

1 ingredient quinoa wraps (gluten-free and vegan)


This 100% quinoa wraps recipe is the last of a long 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 grains can 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.

1 ingredient quinoa wraps (gluten-free and vegan)

3 from 4 votes
Course: SidesCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


Total time




  • 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 fully.
  • Put both quinoa and water in your blender or mixer and blend until you get a smooth texture, quite 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 large, flat, non sticky pan.
  • When the pan is hot, pour ¼ of the batter and spread it with a spoon to make it the thinner possible. The more thin you get, the more foldable the tortillas will be.
  • Cook for 4-5 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!


  1. Thank you for the recipe, I made them and definitely better than store bought almond flour tortillas I usually get.

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