With just 2 simple ingredients, you'll love these oat tortillas! Perfect for wraps, quesadillas and more, these are hands down the easiest gluten-free tortillas you can make. After testing numerous batches, I have included plenty of troubleshooting and tips for your success.
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Corn Tortillas, you'll always hold a special place in my heart (err, stomach?). You're delicious, toasty and taco nights are always better when you're around.
But..
You're not very pliable. You break easily. And let's face it, you are no good for making tortilla wraps.
Don't worry, we'll always have Huevos Rancheros.
But for days when I want to make a wrap, or pinwheels or maybe even a quesadilla, I now have whole grain homemade oat tortillas.
The Ingredients
- Oats- You will need rolled oats for this recipe. Large flake, quick or instant will all work.
- Water
The Method
1. Soak. Place the oats and water into the base of a high-speed blender. Allow to soak for at least 5 minutes and up to 1 hour.
2. Blend. Blend on high until the mixture is smooth. Remove the lid and check that it is the right consistency- it should be similar to a thin smoothie. Add additional water (2 tablespoon at a time) and re-blend if needed.
3. Cook. Preheat a non-stick skillet over medium heat. Pour ½ cup of batter into the centre of the hot pan and then rotate the skillet in a circular shape to spread out the batter. Allow to cook for about 5 minutes until bubbly on top and the edges of the tortilla are starting to lift up. *Don't be tempted to flip too soon or it will break apart!* Cook for 4-5 minutes on the other side until lightly browned. Repeat with remaining batter.
TIP: Stir in 1-2 tablespoons of water between each tortilla as the batter will continue to thicken as it sits.
4. Use.
Leftovers
To Store: Allow remaining tortillas to cool completely on a wire rack. Store in an airtight zip-top bag for up to 1 day at room temperature, 4 days in the refrigerator or freeze for up to 3 months.
Make it Your Own
Take this basic recipe up a notch by adding seasonings and flavour. Some ideas:
- A pinch of cayenne
- ¼ teaspoon fine sea salt
- ½ teaspoon garlic powder
- 1 teaspoon Taco Seasoning
- 1 teaspoon nutritional yeast
You can also make different sized tortillas depending on how you plan to use them. I wouldn't recommend making any larger than ½ cup batter as it may be hard to flip. But you could reduce to ¼ cup of batter for smaller ones.
Serving Ideas
These homemade tortillas can be used as a substitute for wheat tortillas in most recipes. Try using them:
- To make quesadillas such as these Pizza Quesadillas
- For serving Ground Beef Tacos or Carnitas
- In burritos, wraps or pinwheels
These oat tortillas contain an estimated 11g of carbohydrates per tortilla. If this number is important to you, calculate the carbs based on the oats that you are using. One tortilla contains approximately 20 g of oats.
One tortilla from this recipe contains an estimated 61 calories. If this number is important to you, you should calculate it based on the specific oats product that you are using. One oat wrap contains approximately 20 g of oats.
Troubleshooting
- Tortillas are Too Thick?
- Your batter is most likely too thick. Add additional water and pulse in the blender.
- This could also happen if you use too high of heat because it starts to stick too fast before you can spread it out after pouring it.
- Broke Apart?
- You may have flipped the tortilla too soon. They take a while to cook fully on one side so don't be tempted to rush them. Wait until the edges are lifting and the top is bubbly and looks somewhat cooked.
Tips For Success
- Don't rush- While this is an easy recipe, it is not a quick recipe. Each tortilla takes close to 10 minutes to cook. If you have an additional skillet, you can have two going at a time to speed up the process.
- Don't be afraid to add more water- The batter will continue to thicken as it sits and you cook the tortillas one at a time. I typically stir in 1-2 tablespoon of water after each tortilla to keep the batter the right consistency.
- Use a non-stick skillet- You don't want your tortillas to stick down and not flip.
Dietary Notes
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If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free- If using certified gluten-free oats.
- Nut Free
- Paleo
- Vegetarian
- Vegan
And if you liked this recipe...
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Recipe Card
Oat Tortillas
Equipment
- High Speed Blender
Instructions
- Place the oats and water into the base of a high-speed blender. Allow to soak for at least 5 minutes and up to 1 hour.
- Blend on high until the mixture is smooth. Remove the lid and check that it is the right consistency- similar to a thin smoothie. Add additional water (2 tablespoon at a time) and re-blend if needed.
- Preheat a non-stick skillet over medium heat.
- Pour ½ cup of batter into the centre and rotate the skillet to spread out the batter. Allow to cook for about 5 minutes until the top is bubbly and the edges are starting to lift up. *Don't flip too soon or it will break apart!
- Cook for 4-5 minutes on the other side until lightly browned.
- Repeat with remaining batter. *The batter will thicken as it sits so stir in 1 tablespoon of water between tortillas to ensure it stays thin enough.
- Use tortillas as desired.
Notes
Nutrition
More Basics!
Tara says
Oh how fun! Such a great use for oats and I love how these tortillas come together with just two ingredients.
Janessa says
They are very simple yet delicious!
Heather says
I've made traditional tortillas but never tried with oats...can't wait to try. Homemade tortillas are always way better!
Janessa says
Thank you for your kind review, Heather!
Toni says
This looks and sounds so easy to make! My family will surely love these!
Janessa says
I hope you love them!
Andrea says
I had no idea it was this easy to make tortillas. Really love that these are made with oat flour. They are a much healthier alternative to bread.
Janessa says
We love them!
Emily says
Took me a little to figure out the consistency and I was impatient with flipping some but my last few were great!! I forgot salt but I actually really liked a salt sprinkle after done cooking. If my toddler likes them then it’s a keeper recipe. Such a great easy recipe and will be making them again!
Janessa says
I'm glad you liked this recipe, Emily! Thank you for your kind review.
Tayler says
We are having fajitas for dinner tonight, so this recipe couldn't have come at a better time. Can't wait to try these!
Janessa says
These will be perfect with fajitas!
Gabriella says
I was so excited to try this recipe, but no matter what I do, they don't cook through 🙁 the flavor is delicious, but they're raw on the inside. Help 🙂
Janessa says
I'm sorry that they haven't been turning out for you! The problem may be that the batter is too thick. Try adding extra water (maybe around 1/4 cup) to make the batter more runny so that it spreads out thinner in the pan and cooks more evenly. Good luck!
Amy says
The recipe is delicious, but I'm having a problem with holes scattered throughout the tortilla. Any suggestions? Thank you!!
Janessa says
Hi Amy, I'm sorry they aren't working out for you! That could be because you aren't using enough batter to cover the full skillet, the heat may be too high and it is cooking too fast before it has a chance to spread or your batter may be too thick. I would start with adding a bit of water to the batter (1-2 tbsp) and reducing the cooking heat a bit. If that doesn't work, try adding more batter as well. Good luck!
Monique says
My tortillas fail apart after I cook them why??
Janessa says
Oh no, Monique, I'm sorry that this recipe hasn't turned out for you! To be honest, this hasn't happened to me but my best guess would be that they aren't being cooked long enough or that your batter is too thin (try using a bit less water). Best of luck!
Marie says
I love these oat tortillas! I make them regularly and use them for wraps and quesadillas. They do take a while to make but they are worth it. It’s nice to have an easy gluten free option.
Janessa says
I'm glad you enjoyed this recipe, Tori! Thank you for your kind review.
Anette says
These are great! Easy to make and taste good. Easy to adapt yo savory or sweet!
Janessa says
I'm glad you enjoyed this recipe, Anette! Thank you for your kind review.
Cindy says
I'm going to try these today. The amount of time suggested to soak the oats is so wide (5 mins. to one hour)! Does it work better the longer they soak?
Janessa says
I hope you like them! I do find that they turn out a bit better with a longer soak but give 5 minutes as a minimum as if you don't plan ahead they will still work. With the hour long soak, you will find yourself adding a bit more water- the key is that you want the blended batter to be a pourable consistency. If you find it too thick, add more water- you may even need to do that part way through cooking to the remaining batter. Good luck!
Dabria says
This recipe is so simple. I made me these tortillas so we could have quesadillas for lunch. My family loved them! I’m excited to try a sweet version with peanut butter & bananas on the tortilla for breakfast!
Janessa says
I'm glad you enjoyed this recipe, Dabria! Thank you for your kind words!
Michele says
Don't have a high speed blender or any blender for that matter, so can I use my food processor instead?
Janessa says
I haven't tried a food processor, but I think it would probably work. They may be slightly more textured as in you might see oat fragments but let me know if you give it a try.
Kathi says
I make lentil wraps with absolutely no problem. This is actually the first recipe that I’ve ever made that went down the garbage disposal, because no matter what I tried, I could not get them to come out right (I’m 69 and an avid cook). I read all of the comments on how to correct the issue and they didn’t work. I’m cooking on a carbon steel pan at your suggested temperature. I’m glad this works for some, but I can only wonder how many people have failed with this.
Janessa says
I’m sorry to hear this recipe didn't work for you, Kathi. I know it can be so disappointing to try a new recipe and it does not turn out. It works well for myself (and others) and I wish it would have been a hit for you too. Thank you for taking the time to leave your comment.
Carol says
I've tried these twice. First go in a carbon steel pan- they were ok, but had issues today I used my well seasoned cast iron pans at a lower heat -they came out great!
Carol
Janessa says
I'm so glad you liked this recipe, Carol! Thank you for your kind review.
Laura W. says
I made these this morning, and they are AMAZING! I usually have oatmeal for breakfast, and two of these made as directed are exactly one serving of oatmeal. I made breakfast burritos with scrambled eggs. They are soft, flexible, and don’t tear or crumble. Thank you so much for this.❤️
Janessa says
Yay, I'm so glad you liked this recipe, Laura! Thank you for your kind review.
Laura W. says
Me again. For those reading, I wanted to add you can’t rush these if you want them to work. The oats NEED to soak and absorb the water. The batter NEEDS to be thoroughly blended to hold together. If you still see oats, you’ll just get fried oatmeal. Most important, they NEED the full cooking time to come together. You may have to turn down the heat to prevent burning. Follow the recipe exactly like Janessa says with no shortcuts. It’s more than worth the time!
Janessa says
Thank you for these helpful tips, Laura!
MikeyVL says
Really struggling with this. I've tried using oat flour and despite being in the pan for at least 6 mins the mixture is still like a raw falling apart pancake. I've tried thinner mixture, thicker mixture, making the "wrap" thin and trying it thick yet every time it ends up in bin...help I desperately need an alternative to a wheat wrap that doesn't use rice flour or potato starch
Janessa says
I'm really sorry to hear that this recipe isn't working for you! Have you been making it with oat flour every time or have you tried the blender method with the rolled oats? If not, I recommend giving that method a try.
Also, after the 6 minutes, is the side that is touching the pan cooked/brown at all. If not, try cooking for longer or increasing the heat. I say medium heat but not all stoves are the same so it is possible that the pan is not getting hot enough.
And finally, if that didn't work, you could try adding 1-2 teaspoons of flax seed at the very beginning before soaking. It should gel up a bit and help with binding.
Good luck and let me know if it works!
Sally Jackson says
Good to know I'm not the only one struggling with this recipe. Mine are neither too thin nor are they too thick. When cooking (before flipping), they are full of holes. There's no way that this recipe turns out like what you have pictured.
Janessa says
I'm really sorry to hear that this recipe didn't work for you, Sally! Myself and others have had success with this recipe as written and I wish you could have too but it is a bit finnicky. Holes can occur if the pan is too hot (it starts to cook before it fully spreads out) or if the batter is too thick. If you do find that yours have holes before flipping, you can add a bit more batter (I've just used a spoon to add a bit to the holes in the tortilla when this has happened and then added more water to the batter for the next tortilla) to try to fill them in. I hope this helps and wish you good luck if you try the recipe again!
Sally Jackson says
What I discovered in finding similar recipes is that your ratio of water to oats is off. You have 2 cups of water to 1 cup of oats. This makes it too runny and that's why they were too thin, had multiple holes and didn't cook properly. I found another recipe online and the ration was 1 to 1, adding a little bit more water as needed, which was perfect.
Janessa says
Thank you for your helpful comment!
Sally Jackson says
You're welcome! I was able to salvage the batch by converting it to an oats pancake batter so that it didn't go to waste.
sally says
I found the same. Think it may depend on the type of oats you use. I increased the oats by a small amount and it worked much better. They came out crispy round the edges, much liked by all.
Nicole says
I've been cooking gluten and dairy free for the last 10 years due to celiac, so I was excited to try this recipe, unfortunately it never worked out. Never turned into anything edible and I wasted the better part of an hour 1/2 failing. Not worth the try.
Janessa says
I'm so sorry to hear that this recipe didn't turn out for you Nicole! I know how disappointing it is to waste time and ingredients. Myself and others have had success with this recipe and I so with that it would have been a successful recipe for you too.
sally says
These were eaten up quickly by all! I have cooked them twice now but found there was too much water, (probably because I didn't have Jumbo Oats) so added a couple of spoons of oats the second time.They are delicious. I have now added recipe to "Favourites" 🙂 Great for those who cannot tolerate gluten.
Janessa says
I'm so glad that you liked this recipe, Sally! Thank you for your kind review and notes!
Zoë says
Hi! I made these tortillas and love them. They didn’t take too long to make at all and are easy to make sweet or savory. I will be making these again. I used a non stick pan
Janessa says
I'm so glad you liked this recipe! Thank you for your kind review.
David says
I'm disappointed. I followed the recipe and my first attempt failed. It fractured (I have a picture). I had the heat on low so I bumped up the heat to medium and the same thing happened. Don't know what else to do. The recipe is easy so there isn't much room for mistakes.
Janessa says
I'm sorry to hear that this recipe didn't turn out for you, David. I know how disappointing it can be to waste your time and ingredients. Myself and others have had success with this recipe but it is quite finnicky. How long did you allow the mixture to rest prior to cooking? Fracturing can happen with too short of a rest time. Best of luck if you decide to try the recipe again!
K says
I've tried this recipe twice now, but my tortillas cook up gummy even though I don't flip too soon. My dog likes the result :p anyway, I use a Blendtec on the batter setting. Is it possible that it's over blending the mixture? Thanks.
Janessa says
I'm sorry to hear that this recipe isn't turning out for you K- I know how disappointing that is! Hmmm, I'm not sure but I think that could be possible. If you decide to try them again, maybe blend them a bit less so that there are still ever so tiny specks of oats visible. Let me know if they turn out better!