Oat Flour Tortilla Wrap

Place the rolled oats, water, chia seeds, and salt into a high‑speed blender.

Blend on high until the mixture is completely smooth and no oat particles remain (about 30‑45 seconds).

Transfer 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.

While the batter rests, preheat a non‑stick skillet over medium‑low heat for 1‑2 minutes; the surface should be warm but not smoking.

Give 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.

Lightly coat the skillet with a few drops of oil or cooking spray, then pour half of the batter into the pan.

Immediately swirl the pan in a circular motion to spread the batter into a thin, even circle about 8‑10 inches in diameter.

Cook the tortilla for 2‑3 minutes, watching for the edges to set and the surface to become lightly golden.

Using a thin spatula, gently flip the tortilla and cook the other side for another 2‑3 minutes until fully set.

Transfer the cooked tortilla to a plate and cover loosely with foil to keep warm while you repeat the process with the remaining batter.

Repeat steps 6‑9 to make the second tortilla, adjusting the heat if the first one browned too quickly.

Allow the tortillas to cool for a minute, then fill them with your desired fillings and roll tightly.

Store 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.

Reheat refrigerated tortillas briefly in a dry skillet over medium‑low heat (about 30 seconds per side) before serving, if desired.