Learn how to make an easy gluten-free wrap option with this simple oat tortilla recipe, guaranteed to be soft and flexible. The batter is blended together in seconds using only oat flour (or oatmeal), water, and a touch of olive oil to be extra pliable. I’ll show you how, step-by-step!
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Oatmeal Flour Tortillas – My New Favorite Wrap!
If you’ve been part of this gluten-free community, you know how much I sing the praises of using oatmeal or oat flour to make easy, delish, and affordable recipes. What’s not to love about no speciality ingredients required, and still enjoying a great tasting, soft, flexible tortilla made with oats?
When I came across 2-ingredient oat tortilla recipes I was intrigued to try for myself. I knew from the popularity of oat flour bread oatmeal makes a great binder for GF baked goods, but only two ingredients? Surely, it would need a little more finesse than that…
Turns out, it didn’t require much more. A little olive oil addition softened the texture, enhanced flavor, and ensured the tortillas stood up to rolling and folding. But, there was also the matter of hitting the right oat flour to water ratio. This was a little tougher to land on.
Oat flour soaks up liquids extremely fast, a lot faster than you want when making a batch of tortillas. Adding extra water didn’t help because it made the wraps really gummy after cooking. Too little water, and they were hard to spread into a thin, pliable circle.
After batches and batches (oh so many oatmeal wraps…) not only did I land on the ideal ratio, but discovered some great cooking techniques, and uses along the way. This oat tortillas recipe has officially earned a favorite position in my gluten-free oat flour recipe collection. Let me know what you think in the comments below!
Using Oatmeal For Tortillas
Typically my oat flour recipes start with blending the oats into flour, then adding the rest of the ingredients to the blender. This works for everything from a fluffy oat flour cake to crispy oat flour waffles. However, some readers like to purchase oat flour and mix the ingredients together in a bowl, which can also work with this recipe.
To make sure there is consistency between either method – using oatmeal or oat flour – it’s best to weigh the oats used to make the flour. You will need 93 grams of of quick-cooking or rolled oats. This is about 2 tablespoons shy of 1 cup. When blended it will make 1 cup oat flour.
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Make the oat flour…or not…
To make oat tortillas you can start with 1 cup of purchased oat flour or make your own by giving oatmeal a quick run through the blender. Pour in 93 grams of oats (about 2 tablespoons less than 1 cup) and blend for about 30 seconds, or until it’s very fine and powdery.
Add in the remaining ingredients
To the blender add in the water, oil, and salt and mix again to combine. Alternatively, whisk everything together in a bowl. The batter will be very thin and liquidy. That is fine because the water gets soaked up quickly!
So quickly, in fact, I recommend heating up the skillet before adding the liquids to the oat flour. You’ll want to start cooking before it gets too thick.
Best way to cook oat wraps
Since it thickens quickly, I transfer the mixture to a liquid measuring cup and cook the tortillas on a griddle so I can make a few at a time.
From the pic below you can see how much the batter thickens only after a few minutes. If you are cooking one at a time, chances are you will have to add hot water to thin the batter back out as you cook.
Cooking and flipping (and more flipping)
Making these tortillas requires some back and forth flipping. Why? Because there is a lot of water in the recipe and you want to make sure it’s cooked out. Otherwise the tortillas will be gummy. Here’s the best technique I have found:
- Pour about 1/4 cup batter onto a nonstick griddle heated to medium. Use a silicone spoon to spread out into a very thin, round shape. Scrape all the “wet” batter to the edges. (Image 1)
- Let it cook for 2 minutes. It will become almost dry on the top. (Image 2)
- Flip and let cook for 2 more minutes. It will seem done at the point, but you’re not.
- Flip and cook for 1 minute more on each side. The tortilla will start to puff slightly. (Image 3) That’s a good sign because you’ll know the moisture is cooked off and it’s perfect!
Top Cooking Tips and Tricks
- Don’t let the batter sit long before cooking or it will become very thick. I like to start preheating the griddle before adding the liquids to the oat flour.
- A large griddle works best because you will spend less time cooking each individually, and the batter won’t sit as long and thicken.
- Spread the batter as thin as possible, using a silicone spoon to scrape the wet batter to the edges.
- Keep the heat at medium. If the skillet becomes too hot, the tortillas will become crispy instead of soft.
- If the batter does thicken too much to spread thinly, add about 1 tablespoon hot water to thin back out. Avoid adding too much water or the wraps will be gummy.
What’s the best way to use these tortillas? My favorite way is lunch wraps with deli meat, cheese, and all the fixings. They also can be used for taco fillings or make a larger-sized tortilla for burritos. I’ve used them for breakfast tacos, quesadillas, and open-faced flatbreads with melted cheese or an egg on top.
Flavor Addition Ideas
Oat tortillas have a neutral flavor so they can be used in a variety of ways. However, if you’re looking to amp up the taste, consider mixing in ½-1 teaspoon garlic powder, onion powder, Italian seasoning, crushed rosemary, oregano, basil, nutritional yeast, parmesan cheese, chili powder, or paprika.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Extra Soft, Flexible Oat Tortillas (Quick & Easy)
Ingredients
Equipment
Instructions
- Note: For best results, use a griddle to cook more at one time. Otherwise the batter thickens upon sitting and may have to be thinned out with an additional hot water as the tortillas cook.
- Heat a nonstick griddle or large skillet over medium heat. Meanwhile, combine the all tortilla ingredients in a blender, or whisk together in a large bowl, until smooth. The batter will be very thin once it's blended, but will thicken during cooking.1 cup oat flour, 1 cup hot water, 1 tablespoon olive oil, ½ teaspoon salt
- If your cooking surface isn't very nonstick, spread a small amount of oil on the cooking surface and carefully wipe away excess with a dry paper towel.
- Pour about 1/4 cup batter portions onto the hot griddle. Use a silicone spoon to spread the batter into an even circles, as thin as possible. Cook for 2 minutes, or until the top is opaque and almost dry on top (see image in post). Flip and cook for 2 minutes. Flip again and cook 1 minute, then flip one final time to cook for 1 minute. Note: Even if the tortillas look "done" before this, continue with the cooking pattern to allow enough time for the moisture to cook off, otherwise they will be gummy.
- Transfer to a wire rack and continue cooking the remaining batter. If the batter becomes too thick as it sits mix in a small amount of hot water to thin the batter slightly, about ½-1 tablespoon.
Notes
Using Oatmeal
You may use quick-cooking oatmeal or rolled oats to make oat flour in a blender before beginning. You will need 93 grams of oats. This is about 2 tablespoons shy of 1 cup. When blended it will make 1 cup oat flour.Cooking Tips and Tricks
- Don’t let the batter sit long before cooking or it will become very thick. I like to start preheating the griddle before adding the liquids to the oat flour.
- A large griddle works best because you will spend less time cooking each individually, and the batter won’t sit as long and thicken.
- Spread the batter as thin as possible, using a silicone spoon to scrape the wet batter to the edges.
- Keep the heat at medium. If the skillet becomes too hot, the tortillas will become crispy instead of soft.
Storing and Reheating
Store cooled tortillas stacked with squares of wax paper or parchment in between and placed in an airtight container or ziplock bag. Refrigerate up to 5 days or freeze up to 2 months. When ready to use, warm in a dry skillet or the microwave for about 15 seconds. Frozen tortillas can be defrosted in the microwave or left to thaw at room temperature.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Easy, ast and good. I would like more recipes with oatmeal flour
Thank you Juanita! Here is my collection of gluten-free oatmeal recipes. Hope you find something else you love!
Best,
Melissa
I used oat flour and a stick blender. I’m wondering if my water was too hot. It did not blend into a batter. It thickened immediately and I had to add another cup of water to get it to be a batter. Would I have been better off mixing by hand in a bowl? They are really thick and did not spread well
Hi Diane,
Yes, I would try next time whisking the batter by hand and using lukewarm water. As you can see in the post, when the water is first added to the oats, the batter is very thin and then thickens as it sits. Since it was so thick to start off, I agree, it seems like something was off. I apologize for the frustrations. That is never fun!
Best,
Melissa
Mine didn’t turn out quite round but hey they are tasty . Will certainly make them again .
Hi Judith,
Thanks for sharing! Luckily the shape doesn’t affect the taste!
Best,
Melissa