High Protein Grain-free Tortillas

3 rolled tortillas on top of one flat placed on a light blue plate

High Protein Grain-free Tortillas

This is a flourless, grain-free, and high-protein tortilla recipe. It results in soft and pliable tortillas and can be made using just two ingredients. Plus, you do not need a tortilla press to make them.

Course Appetizer, Breakfast, Side Dish

Cuisine American, Dairy-free, Egg-free, Gluten-free, Grain-free, Mexican, Vegan, Vegetarian

Keyword flourless tortilla, grain-free taco, grain-free tortilla,

Prep Time 5

Cook Time 10

Soaking time 15

Total Time 30

Servings tortillas

Calories 160kcal

Author Nandor Barta

Equipment

Ingredients

½ cup Red lentils
½ cup Buckwheat seeds
¾ cup Fresh water add ¼ cup at a time to check consistency
1 tsp Garlic powder
½ tsp Salt
½ tsp Black pepper

US Customary - Metric

Instructions

Soak red lentils and buckwheat groats

Take your kettle and boil some water. Soak red lentils and buckwheat in hot water for 15 minutes. The red lentils should split and become light orange instead of dark. If you can squash the buckwheat seeds with your fingers then they are also soft enough to continue. (You can certainly do overnight soaking in warm water.) When ready, drain it completely.

Use a blender to make the tortilla batter

Take your blender or food processor. Add the soaked lentils, the soaked buckwheat, fresh water, and seasoning (garlic powder, salt, and pepper). Blend until smooth.
We use Vitamix, but I tried this recipe in a regular blender and in a food processor. Both works. You need to blend the mixture as smooth as you can. Not necessarily Vitamix smooth is the only way to go.

Make tortillas or tacos

Take a non-stick frying pan and heat it to low/medium heat. Pour TWICE ⅓ cup of the batter for tortilla size and ONCE ⅓ cup for taco size. Try to distribute the batter evenly.
TOP TIP: shake the pan well or spread it with a wooden spatula (see video for visuals). I wish I had one, but the easiest way would be to use a crepe spreader.
Cook them on low/medium heat and flip when the top appears cooked/dry. In a couple of minutes, you will have a soft and rollable grain-free protein tortilla or taco to fill and eat.

Video

Notes

Grain-free tortilla or taco, or wrap?

I guess it is just a matter of size. Use TWICE ⅓ cup of the batter for tortilla and wrap size and ONCE ⅓ cup for taco size. The original ½-1/2 cup red lentils and buckwheat amount will make 4 tortillas or 8 tacos.

How to store grain-free tortillas?

While the flourless tortillas are hot, they stick together, especially the sides which were cooked first. I recommend placing a piece of parchment paper in between. Or stacking them in order so, first cooked side down. When they cool down, they are pliable without any problem.

These homemade tortillas are still soft for 1-2 days, but after then they get drier and might crack when you try to roll them. I recommend using them within 1-2 days.

Nutrition