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Increase your fiber intake with these homemade gluten-free quinoa wraps made with just 2 ingredients!
Quinoa is an ancient seed known for its impressive nutrient profile and is often considered a superfood thanks to its fiber and B vitamin benefits. Because of this, I highly recommend incorporating quinoa into your diet whenever you can. You can easily cook it and use it as a substitute for rice or noodles, or get creative and turn it into wraps or tortillas.
Quinoa wraps are pliable, versatile, and perfect for burritos, quesadillas, sandwich wraps, and more. They’re also free of the top 9 food allergens, making them a great option for many dietary needs. With essentially no sodium, they’re especially suitable for babies and toddlers as well.
These wraps are loosely inspired by Indian dosas and have a texture similar to French crêpes. Because of their neutral flavor, they pair well with both sweet and savory fillings. Some of my favorite ways to enjoy quinoa wraps include Caesar salad wraps, peanut butter and banana wraps, sweet potato and black bean burritos, and mushroom and vegetable crêpes.
I’ve been spending a lot of time developing wrap and tortilla recipes because bread and starch products are such a staple in so many people’s diets. Many products contain gluten and animal products, which certain populations cannot consume for religious, medical, or other reasons. Keeping that in mind, that is why I decided to develop this quinoa wrap recipe.
Do I need special equipment to make these tortillas?
I highly recommend a high-speed blender for a smooth batter and a non-stick pan for mess-free cooking. You do not need a non-stick pan if you are skilled with a cast iron pan, stainless steel pan, or other non-coated pans. Below is the exact equipment I used:
2 Ingredient Quinoa Wraps
Description
These quinoa wraps are fiber-rich, gluten-free, and vegan, making it a nutritious carbohydrate staple for building quesadillas, sandwich wraps, and more!
Ingredients
Instructions
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Wash the quinoa with water twice and drain.
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Pour some filtered water over the quinoa in an airtight container. Make sure there's 1 inch of water above the quinoa in an airtight container and place in the fridge overnight or for 8 hours.
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Drain the soaked quinoa and pour them into a high-speed blender with 1 1/2 cup of filtered water.
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Blend on high speed until the batter is a smooth consistency.
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Add the flaxmeal in and blend the flaxmeal into the batter.
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Heat a medium-sized pan over low-medium heat. If the pan is not non-stick, you may spray a bit of oil. Ladle a scoop of batter into the pan and form a circle with the ladle.
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Cook for ~3 minutes before flipping the wrap over. Cook the other side for 1-2 minutes. Remove the wrap and set aside. Repeat this process for the remaining batter.
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Use the wraps immediately for best results or store in the freezer.
Nutrition Facts
Servings 8
Serving Size 1
- Amount Per Serving
- Calories 88kcal
- % Daily Value *
- Total Fat 2g4%
- Sodium 1mg1%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Refrigerate: place a sheet of parchment paper between each wrap and refrigerate in an airtight container for up to 3 days.
Freeze: freeze each wrap separately on a large baking sheet and stack in an airtight container OR place a sheet of parchment paper between each wrap and freeze.
To reheat tortilla, place a damp paper towel over and microwave for 15-20 seconds OR pan fry over low heat with a splash of water.
