Quinoa Tortillas

My favorite recipe for specialty diet tortillas (Free of: Gluten/Grains/Egg/Dairy & Vegan)


I’ve tried all of the eggy, cauliflower creations out there that claim to taste like a “real” tortilla, and I’m here to tell you, that NONE of them passed my standards when it came to creating a tortilla that tasted good, and didn’t fall apart or overshadow the other ingredients.

You no longer have to compromise taste, put up with an improper vessel, or pretend that a measly piece of lettuce is just as good as a what everyone else is eating. Fill these quinoa tortillas with Thai Coriander Garlic Shrimp, white fish spiked with lime and cilantro, plain jane hamburger or spicy pulled pork. Add your favorite fixin’s and top with my Spicy Sriracha Mayonnaise and you’ll be in for a meal that will make you forget the trauma that came from trying to pretend that you weren’t missing out.


My gluten free quinoa tortillas are meant to encase and enhance whatever filling strikes your fancy. Subtle, yet strong, these babies taste like the perfect mixture of a corn and flour tortilla. Yet, sporting just three simple ingredients, there’s nary a corn kernel or wheat berry to be found!

In the video you’ll see that I filled my tortillas with my favorite 3 ingredient Grilled Chipotle Prawns, lettuce, avocado, tomatoes and topped them with my delicious homemade mayonnaise that can be turned into tartar sauce with a squeeze of lemon, a spoonful of relish (sweet or dill, your choice), and thinly sliced green onions. Or, if you’re completely egg free or vegan, try my famous Coconut Milk Mayonnaise.

Quinoa Tortillas
Cook time
Total time
My 3 ingredient quinoa tortillas are sturdy, yet subtle, with a taste and texture that will rival any corn tortilla you'll find at the market.
Serves: 6
  • 1 cup quinoa, soaked overnight in water*
  • 3 Tbs. coconut oil, softened
  • ½ teaspoon sea salt
  1. Cover the quinoa with at least an inch of water and soak overnight.
  2. Rinse and immediately add to a Vitamix or high powered blender (if you let the quinoa drain for too long then you'll have to add more liquid.)
  3. Add the coconut oil and salt and blend until the batter is a toothpaste like consistency.
  4. To a silpat or parchment paper lined baking sheet, add about ¼ cup of the batter and smooth into a ¼" thick circle. Expect to fit 2-3 tortillas on each baking sheet.
  5. Bake for 5 minutes at 400° F.
  6. Remove from oven, let cool briefly and serve.
  7. You may also stack the tortillas between parchment or waxed paper, refrigerate and serve at a later time.
*I recommend adding an acidic medium such as a teaspoon of lemon juice or whey to the water to aid in the removal of the saponins that coat the quinoa. It will not alter the flavor.
For a crisp tortilla, heat up in a dry skillet or on the grill for a minute or two.
Lasts 3-4 days in the fridge.
Nutrition Information
Calories: 978 Fat: 51g Saturated fat: 37g Unsaturated fat: 11g Carbohydrates: 109g Sodium: 1197mg Fiber: 12g Protein: 24g


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  1. Hi,
    I tried making them but didnt get them like you have showed. I used parchment paper. I tried soaking them in water for over 2 hours grinded it along with oil and salt. But it sticks to the oarfhment paper. Do i hve to use silpat compulsory or am i doing something wrong here. Can someone tell please.

  2. I really wanna make these, i used 1/2 cup so used half of everything. Used the ninja bullet. Quinoa wasnt blending, added water but may have added too much it wasnt toothpaste like a bit more watery. So afraid it wont work :(((

  3. Some may think this sounds like an overstatement, but after trying MANY grain free tortillas recipes, I can easily say that this recipe is life changing. Finally, an option that is easy, made with ingredients that are readily available and easily stored, AND tastes great! Thank you, thank you!!

  4. Thank you very much for this recipe, I really like them I made half of the recipe just for me but when I got them out of the oven my husband started eating my tortillas, I ate one, only one! I stuff them with grilled chicken and some diced tomatoes, cilantro, onion and Cholula hot sauce, It was a really good. Thanks

  5. can you use quinoa flour instead?

    • I haven’t tried it, but I think you could make a paste using water and quinoa flour and it would turn out the same. If you try it please let me know how it turns out.

  6. Do you think you could dehydrate the tortillas instead of baking them?
    Thank you

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