These homemade quinoa wraps are the easiest gluten free tortillas you’ll ever make, using just soaked quinoa and water to create soft, flexible, high protein wraps that never crack or crumble. Soak the quinoa for at least 3 hours or overnight, blend into a smooth batter, then cook like thin pancakes for perfectly pliable tortillas that store, freeze, and reheat beautifully.
Ingredients
- 2 cup dry quinoa
- water for soaking
- 1 cup fresh water for blending
- 2-3 medium beetroot, roasted Wash beetroot, wrap in foil, roast at 200C/400F for 45-60 minutes until a skewer slides easily through the flesh.
- 1/2 tsp of salt optional
Instructions
- Soak: Rinse the quinoa well, then soak in water for a minimum of 3 hours or overnight. This softens the grains and removes bitterness. Drain and rinse again before blending.
- Blend: Add the soaked quinoa, 1 cup fresh water, cooked beetroot and a pinch of salt to a blender. Blend on high until completely smooth with no visible grains. The texture should be like a thin pancake batter.
- Cook: Heat a nonstick pan over medium. Pour in a small ladle of batter and swirl the pan so it spreads into a thin, even round. Cook for 1 to 2 minutes until the edges lift easily, flip, and cook for another minute. The wrap should be soft but fully set.
- Cool: Let cool on a rack so steam doesn’t make them soggy. Store in the fridge for up to 5 days or freeze with baking paper between each wrap.
Notes
- Use a good nonstick pan for the smoothest finish.
- If the batter feels thick, add a splash of water. If too runny, blend in a teaspoon of soaked quinoa.
- Rinse well before soaking to remove bitterness.
Leave a Reply