Learn how to make a simple, gluten-free wrap using oat flour. These oat tortillas are soft, flexible, and ready in minutes. The batter comes together quickly with just oat flour (or blended oats), hot water, a little olive oil, and salt. Below I’ll walk you through the method and share tips for the best texture and cooking results.
Oatmeal Flour Tortillas – My New Favorite Wrap!
If you follow gluten-free cooking, you’ve likely discovered how versatile oats are. Oatmeal or oat flour is an affordable, easy-to-find ingredient that produces tender, forgiving baked goods and wraps. These oat tortillas are proof that you don’t need specialty flours to make a soft, flexible wrap that holds up for rolling, folding, and filling.
I first saw ultra-simple, two-ingredient oat tortilla recipes and wanted to try them. Oats naturally bind and thicken when combined with liquid, so I suspected the texture could be tricky. A small addition of olive oil softened the tortillas, improved flavor, and helped them remain pliable. The true challenge was finding the right ratio of oat flour to water so the batter is thin enough to spread but not so wet that the cooked tortillas turn gummy.
Oat flour absorbs liquid quickly. If the batter sits too long it thickens and becomes difficult to spread. Adding too much water to correct thickness can result in a gummy finished wrap. After testing several batches, I landed on the ideal balance and refined the cooking technique described below. These tortillas have become a go-to in my gluten-free recipe collection.
Using Oatmeal For Tortillas
You can begin with store-bought oat flour or make your own by pulsing rolled oats or quick oats in a blender until very fine. For consistent results, weigh the oats if possible: 93 grams of rolled or quick oats (about two tablespoons shy of 1 cup) yields roughly 1 cup of oat flour when ground.
Let’s Make This Together!
(Below are step-by-step instructions and photos. For the full ingredient amounts and the complete recipe, see the recipe card further down.)
Make the oat flour (or use purchased)
To make your own oat flour, pour 93 grams of quick-cooking or rolled oats into a blender and blend for 20–40 seconds until very fine. This will equal about 1 cup oat flour. If you prefer, use 1 cup of store-bought oat flour to skip this step.
Add the remaining ingredients
Combine the oat flour, hot water, olive oil, and salt in a blender and blend until smooth, or whisk vigorously in a bowl. The batter will be very thin at first — that’s expected because the oats absorb liquid quickly. For best results, preheat your griddle or skillet before adding the liquids to the oat flour so you can begin cooking while the batter is still pourable.
Best way to cook oat wraps
Transfer the batter to a liquid measuring cup for easy pouring. A large griddle is ideal because it allows you to cook several tortillas at once before the batter thickens. If you cook only one at a time, the remaining batter will thicken faster and you may need to thin it with a tablespoon of hot water as you go.
Cooking and flipping
Because the batter contains a fair amount of water, cook it thoroughly to remove excess moisture and prevent gumminess. The sequence below gives reliable, flexible tortillas:
- Pour roughly 1/4 cup batter onto a medium-heated nonstick griddle. Use a silicone spoon or spatula to spread the batter into a very thin, even circle, scraping any wetter batter to the edges.
- Cook for about 2 minutes, until the top is opaque and nearly dry.
- Flip and cook for another 2 minutes. At this point the tortilla may look done, but continue the sequence.
- Flip once more and cook 1 minute on the second side, then flip a final time and cook another minute. The tortilla should puff slightly and feel dry to the touch — this indicates moisture has cooked off and the wrap will be soft rather than gummy.
Top Cooking Tips and Tricks
- Preheat your griddle or skillet so you can cook the tortillas immediately after mixing; the batter thickens quickly once it stands.
- A large griddle lets you cook several at a time, reducing the time the batter sits and thickens.
- Spread the batter as thinly as possible. A silicone spoon is useful for scraping wet batter to the edges.
- Keep the heat at medium. If the surface is too hot the tortillas will crisp instead of staying soft.
- If the batter becomes too thick to spread, add ½–1 tablespoon hot water at a time to thin it slightly. Avoid adding too much water or the final wraps will be gummy.
How to use these tortillas: I love them as lunch wraps filled with deli meat, cheese, and vegetables. They also work well for tacos, burritos (make a larger tortilla), breakfast tacos, quesadillas, or open-faced flatbreads topped with melted cheese or a fried egg.
Flavor Addition Ideas
Oat tortillas have a mild, neutral flavor that pairs well with many seasonings. To enhance the taste, stir in ½–1 teaspoon of garlic powder, onion powder, Italian seasoning, crushed rosemary, oregano, basil, nutritional yeast, grated Parmesan, chili powder, or smoked paprika to the batter.
Did you try this recipe? I enjoy hearing how your tortillas turn out and what fillings you like best. Leave a comment below the recipe card to share your experience.
Extra Soft, Flexible Oat Tortillas (Quick & Easy)
Melissa ErdelacIngredients
- 1 cup oat flour (or make 1 cup by blending 93 g rolled or quick oats)
- 1 cup hot water
- 1 tablespoon olive oil
- ½ teaspoon salt
Equipment
- Large nonstick griddle or skillet
- Blender or food processor (if making oat flour)
- Silicone spoon or spatula
Instructions
- Note: A large griddle helps because the batter thickens as it sits. If you cook on a small surface, you may need to thin the batter with a little hot water while cooking.
- Heat a nonstick griddle or large skillet over medium heat. Combine all ingredients in a blender and blend until smooth, or whisk in a large bowl. The batter will be very thin initially but will thicken as it stands.
- If your griddle or skillet is not highly nonstick, wipe a small amount of oil onto the surface with a paper towel before cooking.
- Pour about 1/4 cup batter for each tortilla onto the hot griddle. Use a silicone spoon to spread the batter into a thin, even circle. Cook for 2 minutes, until the top is opaque and nearly dry. Flip and cook 2 minutes more. Flip again and cook 1 minute, then flip a final time for 1 minute. This extended sequence ensures moisture cooks off so tortillas are not gummy.
- Transfer cooked tortillas to a wire rack. If the batter thickens while cooking, stir in ½–1 tablespoon hot water to loosen it, but avoid adding too much liquid.
Notes
Using Oatmeal
You can use quick oats or rolled oats to make oat flour. Weigh 93 grams (about two tablespoons less than 1 cup) of oats and blend until fine to yield approximately 1 cup oat flour.
Cooking Tips
- Start preheating the griddle before combining the liquids with oat flour to minimize thickening time.
- Spread batter as thin as possible for soft, flexible tortillas.
- Keep heat at medium to avoid crisping the tortillas.
Storing and Reheating
Store cooled tortillas stacked with parchment or wax paper between layers in an airtight container or resealable bag. Refrigerate up to 5 days or freeze up to 2 months. Rewarm in a dry skillet or microwave for about 15 seconds. Frozen tortillas can be defrosted in the microwave or left to thaw at room temperature.
Carbohydrates: 16 g,
Protein: 4 g,
Fat: 5 g