Chickpea Flour Tortillas

I love tacos. Who doesn’t love tacos? Weird people, that’s who. I also love trying different tortillas for my tacos. My favorite always will be the hard corn shells, but I’m open to anything. I’ve made flour tortillas multiple times over the years, but because I’m staying away from regular flour for the time being, I looked for an alternative. Enter chickpea flour. This stuff is awesome. I prefer almond or coconut flour for most super low carb recipes, but they don’t bind as well. Chickpea flour is so easy to use because it doesn’t require an extra binding agent.

So, these tortillas. Not traditional in the least, but they are delicious and worked very well.


Chickpea Flour Tortillas


  • 1 cup chickpea flour (I like Anthony’s brand)
  • 1 cup lukewarm water
  • 1 tbsp milled flaxseed (optional)

Combine chickpea flour and water and mix well. If using, add flaxseed. Let sit for a couple minutes while you heat a small skillet over medium-high heat. Once hot, pour 3-4 tbsp worth of batter into pan. Fry until tiny bubbles form and the edges begin to look solid. Flip and fry for another minute. Transfer to a plate.

So this takes a bit of guesswork because the pan does get quite hot. I definitely almost burned a couple of the later tortillas. Just pay close attention and you’ll be fine!

Serve with a protein and fillings of your choice!

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