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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:
These quinoa wraps are fiber-rich, gluten-free, and vegan, making it a nutritious carbohydrate staple for building quesadillas, sandwich wraps, and more!
Servings 8
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.