Gluten-free Tortilla & Burrito Wrap Recipe

Gluten free tortillas burrito homemade recipe

I set out to create an easy wheat-free and gluten-free tortilla wrap recipe that did not involve expensive gluten-free flours or tons of random ingredients that I do not regularly have on hand. I also did not want to have to roll out the dough before cooking like flour tortillas require. I was looking for a simple “pour the batter into the pan” kind of thing. After trying a few different variations, I came up with this 3-ingredient recipe (plus optional seasonings) and could not be happier with the result.

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This is a new staple in our home since we love making burritos, quesadillas, and prefer using tortilla wraps instead of bread for a sandwich (I am sensitive to gluten which I discovered in keeping a food journal). Since these burrito wraps are not as dry as your typical flour tortillas, they do not rip and tear like most tortillas tend to do.

gluten free wheat-free tortilla wrap homemade healthy recipe

To find a truly healthy tortilla at a health food store will cost you almost $7 for just 6 tortillas. The standard, less healthy, gluten free choices at the supermarket are not at all appealing either with their GMO corn and soy ingredients. Even regular flour tortillas like the popular Mission brand are full of ingredients I avoid as well (see their ingredients list at end of post).

I hope you all try this, and would love to hear feedback in the comments.





Makes roughly 6 large tortillas (depending on how large you make them and size of pan) 

•  2 cups  oat flour – I ground regular oatmeal into to a very fine powder using a coffee bean/spice grinder. *See note on oats being gluten free
•  4 eggs
•  1.5 cup whole milk, or dairy-free milk of choice
•  optional, but recommended – 1 tsp garlic powder
•  optional, but recommended – 1/2 tsp salt (I choose Pink Himalayan Salt due to high mineral content)

You will also need some oil for the pan while cooking to prevent sticking. I like to use a Coconut oil as it is the healthiest oil to cook with.

*Oats are gluten free, but can be contaminated with wheat in its processing, so they cannot be labeled as gluten free unless the manufacturer can guarantee there was no cross-contamination. I used regular oats, but if you need to avoid all traces of wheat, use an oatmeal labeled as “gluten free” such as this one here (click this link).



*The next time I make these, I will use two pans, cooking two tortillas at the same time to speed up the process, since once you have one tortilla poured and batter is spread, it sits for at least a minute, and you have plenty of time to get another one going in another pan. I will also double or triple the recipe and save the extra tortillas for later.

1. Mix all of the ingredients together using a whisk or blender. Heat your pan to a medium heat setting. Coat the bottom of pan with oil of choice.

2. Once pan is heated through, scoop (or pour directly from blender) desired amount of batter into pan and immediately try to get the batter as thin as possible, similar to if you were making crepes.

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3. Once batter is poured, immediately pick up the pan off of the burner and twirl and tilt it slowly in a circular motion, allowing gravity to spread the batter towards the edges of the pan, forming a thinner and larger circular tortilla shape. Do not physically push the batter to the edges with a utensil, or it will tear the batter that has already started to cook as soon as it hits the pan. It will take a few tries, but I found a groove pretty quickly with this process.

4. After a minute or two, check the bottom of the tortilla. Once you see it starting to brown, flip it over using a spatula and cook the other side until it starts to brown, very similar to making a pancake. These are very easy to flip. Cooking time per side will depend on your pan, your stove, and the exact temperature used. If they are browning too quickly, turn down the heat, and if it is taking too long to cook, turn the heat up just a bit. Once both sides are cooked through, remove from pan and eat them warm or cooled. Store leftovers in refrigerator, or freeze in an airtight freezer container.

If thinning out the tortilla is too tricky, you will end up with a thicker tortilla, which will still taste great, but will take a little longer to cook through. You can see in the photo below, my last batch was not all exactly the same in shape and thickness, but they were all equally delicious.

gluten-free wheat-free tortilla burrito wrap recipe healthy

Cooking your own food can be difficult with our busy schedules, so making larger batches and saving or freezing extra for later is recommended, but I have a feeling that once you try this, these will be something you whip up more and more often, especially since it is a much healthier alternative to bread for a sandwich. If you need to eat wheat-free, this is for you. It is almost impossible to find a bread in the regular grocery store that is not chock full of unhealthy ingredients.

A typical Mission brand flour tortilla contains the following (not so healthy) ingredients: Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Interesterified Soybean Oil, Hydrogenated Soybean Oil and/or Palm Oil), contains 2% or less of: Salt, Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Sulfate, Corn Starch, Monocalcium Phosphate and/or Sodium Acid Pyrophosphate, Calcium Sulfate), Distilled Monoglycerides, Enzymes, Wheat Starch, Calcium Carbonate, Antioxidants (Tocopherols, Ascorbic Acid, Citric Acid), Cellulose Gum, Guar Gum, Dough Conditioners (Fumaric Acid, Sodium Metabisulfite and/or Mono- and Diglycerides), Calcium Propionate and Sorbic Acid (to preserve freshness)……Once in awhile, eating foods like this is fine. If you are eating this every day, as many people do, it will most likely have some type of negative effect on your body. See my ingredients guide to see what ingredients I recommend avoiding on a regular basis, and also to see which ingredients I look for in a product.

To purchase any of the ingredients discussed in this post, click on the highlighted links within the recipe.

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