Oat Flour Tortilla Wrap
These oat‑based tortillas are a high‑fiber, gluten‑free alternative to traditional wraps, offering a subtle nutty flavor and a satisfying chewy texture. The chia seeds act as a natural binder, making the batter firm enough to hold any filling without tearing.
Recipe by Matteo | Easy High Protein Recipes· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 cup rolled oats
- 1 cup water
- 0.42 oz chia seeds
- a pinch salt
Instructions
- 1Place the rolled oats, water, chia seeds, and salt into a high‑speed blender.
- 2Blend on high until the mixture is completely smooth and no oat particles remain (about 30‑45 seconds).
- 3Transfer the batter to a bowl, cover, and let it rest at room temperature for 10 minutes so the chia seeds can absorb liquid and thicken the mixture.
- 4While the batter rests, preheat a non‑stick skillet over medium‑low heat for 1‑2 minutes; the surface should be warm but not smoking.
- 5Give the rested batter a quick stir; if it appears too thick, add a splash (about 1‑2 ml) of water and mix until it flows easily.
- 6Lightly coat the skillet with a few drops of oil or cooking spray, then pour half of the batter into the pan.
- 7Immediately swirl the pan in a circular motion to spread the batter into a thin, even circle about 8‑10 inches in diameter.
- 8Cook the tortilla for 2‑3 minutes, watching for the edges to set and the surface to become lightly golden.
- 9Using a thin spatula, gently flip the tortilla and cook the other side for another 2‑3 minutes until fully set.
- 10Transfer the cooked tortilla to a plate and cover loosely with foil to keep warm while you repeat the process with the remaining batter.
- 11Repeat steps 6‑9 to make the second tortilla, adjusting the heat if the first one browned too quickly.
- 12Allow the tortillas to cool for a minute, then fill them with your desired fillings and roll tightly.
- 13Store any leftover tortillas in the refrigerator, placing parchment paper between each and covering the stack with plastic wrap; they will keep up to 3 days.
- 14Reheat refrigerated tortillas briefly in a dry skillet over medium‑low heat (about 30 seconds per side) before serving, if desired.
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Frequently asked questions
- How long does it take to make Oat Flour Tortilla Wrap?
- About 20 minutes in total: 15 minutes of prep and 5 minutes of cooking.
- How many servings does this Oat Flour Tortilla Wrap recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Oat Flour Tortilla Wrap recipe come from?
- It was shared by Matteo | Easy High Protein Recipes on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.