Quinoa Tortilla
In my opinion, quinoa is an essential pantry item due to its incredible versatility and nutritional value. It’s undoubtedly one of the most nutritious and adaptable ingredients out there. Overnight quinoa, vegetable quinoa muffins, quinoa meatballs, sweet potato patties, and quinoa risotto are just some of our favorite ways to enjoy this amazing ingredient. And now this quinoa wrap or tortilla! It’s super easy to make and requires just 2 ingredients – quinoa and chia seeds (3 if you count water). No fancy tortilla press needed! All you have to do is blend and cook like a crepe. The best part is that it’s not only healthy but incredibly versatile too. This high-protein wrap has a mild flavor (slightly nutty), which means even picky eaters won’t mind it. Plus, it’s so pliable, making it perfect for tacos, burritos, and wraps with all kinds of fillings. You can get as creative as you want. Or serve it as is to babies and toddlers. And if you’re looking for another fun and healthy tortilla recipe, try these lentil wraps with spinach!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Quinoa – I recommend using white quinoa Chia seeds – helps thicken the batter as well as boost nutrition. They’re an excellent source of omega-3 fatty acids and fiber. Water – be sure to use room temperature water Optional – spinach and seasoning(s) of choice. Refer to the “variations” section below.
Step-by-Step Instructions
Variations
While you can keep the wraps simple with just quinoa and chia seeds, try adding some of these flavor and nutrition boosters right before blending.
Herbs and spices – 1/2 to 1 teaspoon of garlic powder, onion powder, oregano, Italian seasoning, turmeric, cumin, chili powder, etc. Shredded cheese A handful of spinach
Tips for Success
Don’t forget to rinse the quinoa! This step is crucial in making sure that these quinoa tortillas don’t have a bitter taste You will need a high-speed blender to get the batter ultra smooth. Food processor will not work. Let the batter rest for 5 minutes or so prior to cooking so it thickens a bit. Don’t use more than 1/2 cup of batter at a time as that creates a greater chance of breaking. Don’t strive for perfection – Just like with pancakes, the first wrap probably won’t turn out right. Your wraps may not be perfectly circular and that’s ok. Homemade wraps are meant to be rustic any way :). However, if your batter keeps breaking, lowering the heat will help. You can fill holes with extra batter.
Serving Suggestions
These quinoa tortillas are pretty neutral in flavor making them enjoyable with either sweet or savory fillings.
Sweet version
An easy breakfast for babies and toddlers
Peanut butter (or any nut butter or sunflower seed butter) and fruit Honey or maple syrup and Greek yogurt – you can also use flavored yogurt like strawberry yogurt, vanilla yogurt, blueberry yogurt, or mango yogurt Nutella and sliced berries Cinnamon and apples – mix cinnamon with a little honey or maple syrup and spread it onto the tortilla. Add thinly sliced apple pieces for a comforting and tasty combo. Cream cheese and jam – try this healthy cream cheese frosting and no added sugar strawberry jam
Savory Version
Hummus with vegetables- try this beet hummus or broccoli hummus Mashed avocado with scrambled eggs Curry chicken avocado salad Salmon bean salad Pesto – ricotta pesto, beet pesto, zucchini pesto Sugar-free pizza sauce with cheese Thai peanut sauce with shredded chicken or tofu
Equipment
You must use a non-stick pan to make these gluten-free tortillas. And if you are in the market for a high-quality, nontoxic pan or cookware set, I highly recommend checking out my favorites from Caraway. Their cookware is made of aluminum and coated in ceramic enamel rather than teflon. And the bottoms and handles are stainless steel. The pan heats up quickly and have really even heat distribution. They are durable, highly functional, ridiculously easy to clean, and absolutely gorgeous.
Storage
Transfer the wraps to an airtight container and keep in the refrigerator for 3-4 days. You can place a small piece of parchment paper between each wrap to prevent sticking, but I haven’t had any issues. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
