Gluten Free Tortilla Wraps

One of my all time favourite cuisines, has to be Mexican food! I just love every dish, flavour, dips and all the spices, so you can understand why I was a little bit miffed when I was diagnosed with coeliac disease!

Although us fabulous coeliac’s can still eat some Mexican food, [I’ve just discovered we can eat Taco’s – see my post here] sometimes I really miss the good old fashioned tortilla wrap! The good thing about these wraps is that they’re so versatile that you don’t have to use them to just make fajitas/burritos, you can also make them into healthy lunch time sandwiches!

So back in the dreary summer of 2011, I decided to make some gluten free tortilla wraps to go alongside my home made 3 bean chilli. I followed a basic tortilla recipe I found on the internet and embarked on a mission to change the ingredients to suit us coeliacs [i.e changing the flour to gluten free flour and so forth!]

But the whole process turned out to be a complete nightmare! Not only did it break when I rolled it [or even look at it for that matter!], when I finally manage to salvage one and cook it in a frying pan, it turned rock solid! I was worried I’d end up losing a part of my tooth if I took a bite and when I did bend the ‘wrap’, it just snapped in two!

[My first time making tortillas!]

So I vowed never, ever, EVER try and make gluten free tortillas again! I decided that maybe tortillas are my kryptonite and no matter how many times I practised, I would still fail. But every day that passed I kept thinking of these flipping’ gluten free tortilla wraps and I had visions of tortillas mocking me and laughing at me [to be fair, I must have been going a little crackers]. So when I planned to make 3 Bean Chilli again for me, Mike and Pete, I thought it’d be a good time to attempt to make gluten free wraps again!

However, this time I decided to use my secret weapon – my dad! He’s such an amazing cook and he has such a passion for it too. He can literally make a top notch meal that’s fit for a king, with just a few shoe laces and old dust bin lid! [All right, I may be a little biased since he’s my dad but trust me, he’s an amazing cook!]. But having him on the other side of the phone, helped me with my confidence with making these again!

Firstly I was going to add Xanthan gum which I didn’t use before [if you’re unsure what that is, I wrote about it here] to the mixture. I’d decided that I was not going to roll them out too thinly as this made them rock hard too and I was also going to roll the dough in between two pieces of cling film, [a little tip my friend Fiona gave me-thanks Fi!] which I found worked an absolute treat!

Another little tip my dad did give me was to stop obsessing with rolling the tortilla out into a perfect circle. The thing is, I’m so bad a rolling dough out and no matter how many videos I watch on how to roll dough into a perfect circle, it just never happens. Plus the whole point of cooking is for it to enjoyable and I was not enjoying this at all!



  1. 1 teaspoon of Xanthan Gum
  2. 1 teaspoon of Sugar
  3. 1 teaspoon of Salt
  4. 1/2 teaspoon of Baking Powder
  5. 125g Gluten Free Plain Flour
  6. 200ml Warm Water
  7. 2 tablespoons melted Butter or Oil


  1. Add all the dry ingredients [xanthan gum, sugar, salt, baking powder and flour] into a bowl and mix together 
  2. Add the melted butter/oil and gradually add the water until it forms a dough 
  3. On a well floured surface, kneed the dough and then separate them into 4 balls 
  4. Generously flour two sheets of cling film and pop one of the dough balls in between the sheets and gently roll them out [not too thin remember!] and do this for the rest of the dough balls too 
  5. Add a little oil in a non stick frying pan and carefully add the rolled out tortilla 
  6. Cook on the frying pan until golden on both sides 
  7. After you’ve cooked the tortillas, now it’s time to tackle the kitchen and clean up the aftermath of the flour explosion! 


    1. I’m hoping these tortillas workout. You cook by weight which is new to me so once I googled what 125 g of flour was it came up with 1 cup. However, when I add the water I can only add about 70 ml and it is very sticky. If I add all the recommended water I’ll have slop. I’m keeping my fingers crossed because my daughter is dying for a wrap that won’t make her sick.

  1. Hey there, I’m coeliac and an utter disaster when it comes to baking! I’ve never had to worry as I have friends who would try out cakes etc for me. However, all of a sudden, this year, I can’t eat eggs anymore! So friends have sort of said “eh no, that’s just to hard, sorry” so I am trying to bake stuff myself. I did the wraps tonight and got to say, instructions were dead easy to follow and I didn’t set the kitchen on fire. However, they didn’t look anything like the discovery wraps my son heated up for himself! Mine were crispy instead of soft and bread like… any ideas on what I could have done wrong? I will keep on trying though! And thanks!

  2. Great website and fantastic recipes. I am not a student but a married mum of 2 kids and found your website while looking for a recipe for gluten free gingerbread men. Must try out this recipe for tortilla wraps as well though as the ones you can buy are awful.

  3. I love your website! Gluten free cooking can often seem a little tricky but your recipes are easy and delicious. I’ve just made your 3 bean chilli and tortilla wraps…amazing. I can’t wait to try more!

  4. I followed the recipe but I used some buckwheat flour mixed with the regular GF flour. I had to add an additional cup of flour as it was soup after I added the 200ml of water. I had no trouble kneading the dough and rolling it out nice and thin without using the plastic wrap. The wraps fried up nice and soft and lovely.

Leave a Reply

Your email address will not be published. Required fields are marked *