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.
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.
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.
- Oats- You will need rolled oats for this recipe. Large flake, quick or instant will all work.
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.
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.
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.
- 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.
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
And if you liked this recipe...
...you might also like:
- High Speed Blender
- 1 cup large flake oats
- 2 cups water plus an additional 1 cup
- 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.