Hooray for new kitchen discoveries! I have finally found a way to make pliable, wrap-able, gluten-free tortillas at home.

I have been very underwhelmed buy store-bought gluten-free tortillas, to stay the least. They break as soon as you try to do anything with them. Heating them only partially resolves this and sometimes I want to eat my chicken salad or veggie wrap in a room temperature tortilla. These tortillas have solved all those problems!


You can make a batch of these tortillas in the beginning of the week and keep them in your refrigerator for lunches all week. I love the versatility of wraps! So many combinations make for healthy, filling lunches and snacks. My toddler is a particular fan of these wraps with almond butter, bananas, apple butter, and a sprinkle of cinnamon.

These tortillas are made of a blend of chia, flax, buckwheat, and sorghum. I have always known chia and flax work well as binders, but my discovery of raw buckwheat flour has been a great one! I actually don’t love the taste of buckwheat flour, but I do love its sticky binding power in gluten-free baking. It worked wonders in these muffins. It is also very good for you! I try and use just enough to help bind things, but not too much that the buckwheat flavor overwhelms the flavor. These wraps have a nice, light, nutty flavor from the flax and sorghum. These tortillas have brought all my favorite wraps back into my life!




Pliable, Gluten-Free Chia Tortillas/Wraps


  • 1/2 cup chia seeds
  • 1/3 cup raw buckwheat groats
  • 1/2 cup ground flax seed
  • 1/4 cup sorghum flour
  • 2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil


  1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Cut 2 extra pieces of parchment paper the same size as the pan.
  2. Place the chia seeds in a dry, high-speed blender. Blend to grind into a fine flour. Pour into a bowl and whisk in the warm water slowly. Let the mixture sit while you prepare the remaining ingredients, no more than 3 minutes.
  3. Place the raw buckwheat groats in the blender and grind into a fine flour. Add the buckwheat flour, flax, sorghum, salt, and olive oil to the bowl and stir vigorously to combine. The batter will be thick and sticky.
  4. Scoop 1/3 cup of the batter onto the lined cookie sheet. You should be able to fit 2 tortillas per pan so space another 1/3 cup of batter on the same baking sheet. Place the extra piece of parchment paper on the batter and press in a circular motion to spread the tortilla. They should be about 1/4 inch thick, making them too thin will cause them to break.
  5. Bake the tortillas for 6-7 minutes on one side. Flip and back for an addition 3-4 minutes. The parchment paper should peel easily off the tortillas when they are done.
  6. When you remove them from the oven allow them to cool 1 minute before taking off the paper. Don't let the tortillas fully cool inside the parchament or they will stick. Place the tortillas on a cooling rack. Repeat with the remaining batter. Enjoy!
  7. Store the leftovers with pieces of parchament or wax paper inbetween them in a sealed bag in the refrigerator.
  8. Makes 7-9 wraps.


44 Responses

  1. Jenny says:

    This is so creative! So great to finally have a homemade, wholesome, healthy gf alternative to grocery store choices!

  2. Tephy says:

    It’s kind of impossible to find buckwheat groats in where I live, so what would happen if I substitute it with buckwheat flour? Have you tried freezing them? I’m so excited making this great recipe you have no idea 🙂

  3. Christi says:

    I made these wraps and I’m in heaven! Thank you so much for posting this!

  4. […] with chicken, guacamole, sour cream and refried beans. Join them in the kitchen and show them your grain-free chia tortilla recipe and swap the sour cream with greek yogurt and the refried beans for boiled. Add spices and herbs […]

  5. Alex Montoya says:

    Are these really pliable / foldable?

  6. Hi there!
    I found your recipe via fiterazzi and I am so excited to try these! I am just wondering if there is a substitute at all to sorghum flour? I have tapioca starch and arrowroot starch at home and was wondering if those would work?
    Thanks so much 🙂

  7. Anna says:

    I’m excited to try these. Plus, they don’t have egg! Thanks!

  8. […] This recipe can go either savory or sweet. You’ll need buckwheat groats, sorghum flour and flax seeds, in addition to the chia seeds. These tortillas remind me of the Indian flatbread of thepla or buckwheat pancakes. You can use these tortillas as a sandwich wrap with cheese or like a crêpe with bananas and Nutella or honey, depending on your favorites. For more details on the recipe, see Meaningful Eats’ blog post. […]

  9. Sophie says:

    What blender are you using? I have a feeling my health master wouldn’t be able to handle making the flour, but I have been meaning to upgrade anyway so your input would be appreciated!! Thank you!

  10. These wraps look fantastic… I stumbled on them on Pinterest! I’ve been doing a lot more gluten-free baking (and eating) lately, so I’m really excited to give them a try! Thanks!

  11. nancy says:

    Has anyone tried this with coconut or quinoa flour?

  12. Roberta says:

    I do not cook w/ ground Flax-can you suggest a substitute-maybe Psyllium?
    Or can you talk about the role of the ground Flax here?

  13. adams says:

    Looks great! Are there any substitutions for the buckwheat groats and sorghum flour? I cannot have either but want to try the recipe.

  14. Lesley says:

    Is there any other flour that would substitute for the sorghum flour? Chickpea or Oat? I would love to try these tortillas.

  15. Jabba Joe says:

    I did some quick math to come up with the nutritional facts:
    (If 9 are made per batch)
    Per tortilla:
    Calories: 140
    Fat: 8.7
    Protein: 4.4
    Carbs: 13
    Fiber: 9

  16. […]  Gluten Free Tortilla Wraps from  […]

  17. Karissa says:

    This looks amazing! Do you happen to know the measurement of the ground chia seeds and ground buckwheat grouts? I have some chia seeds and grouts that I’ve already ground….I’d rather use those then to grind more 🙂 Thanks!

  18. […] that crack more than bend?  These GF tortillas are the answer to your prayers.  Try out this chia tortilla recipe and enjoy quesadillas and wraps in a whole new […]

  19. Rhondy says:

    Hello Erin,

    I am excited to find your website and even more, delighted to have found your recipe for these gluten-free wraps.

    As an avid plant-based whole food advocate and eater I love the idea of a wrap that is made with healthy nutrient rich ingredients.

    I intend to prepare them to use as part of lunch meals for my family who are sometimes a “hard sell”. Do the wraps have a similar “mouth feel” as the other gluten wraps? Also, do you think the recipe will work if I dehydrated them?
    Look forward to your guidance as I would like to prepare these to have on hand or the weekend.

    Thank you for sharing your creativity .

  20. Joy Sisto says:

    What a creative way to make nutrient-dense gluten-free and yeast free wraps that are completely free of additives and preservatives or any sweetener too! Wahoo! 🙂

  21. Genet says:

    Do you think these could be rolled out and cooked on the stove.. .. .

  22. […] Homemade Gluten-Free Chia Tortillas […]

  23. […] Okay so enough about their health benefits and gifting capabilities, how do I incorporate them into my diet? Well chia seeds themselves are pretty tasteless, so you can add them to nearly anything. They are something of a god send to the gluten-free community, who has embraced the seed for meatballs, pizza crust, and even tortillas. […]

  24. […] you’re trying them out as Chia Oatmeal Breakfast Cookies, making the leap and creating gluten-free chia tortillas, or “indulging” in one of the many chia pudding recipes, you’ll notice the […]

  25. Dardan M says:


    This Recipe looks great. I wanted to know if we share on our new website under Recipes.


  26. Natalie says:

    I was so excited to find your recipe (I’d been looking for a healthy homemade wrap recipe – shop bought are so expensive here) & it didn’t disappoint – they turned out amazing & even my gluten loving husband enjoyed them. I substituted the sorgham flour for more buckwheat flour (as I didn’t have the former) and didn’t have any flaxseed in so used pumpkin & sunflower instead – deeeelicious. I used some as pizza bases tonight and they worked well. Do you think you could freeze the wraps? Thanks so much, these will be a staple in our house now 🙂

  27. Kelly Thompson says:

    These sound great, but I don’t have any buckwheat groats.
    Can you use regular buckwheat flour instead? And if so, how much would you use?
    Please advise.
    Kelly Thompson

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