Buckwheat Tortillas (Wraps) - 2 Ingredients!
These 2-ingredient buckwheat tortillas are vegan, gluten-free, high-protein, and easy to make. Perfect with hummus, salad, or savory fillings.
Servings 8 serves
Calories 146kcal
Equipment
- High powered blender
Ingredients
- 2 cups raw buckwheat also called hulled buckwheat, buckinis, or groats; should be pale green, not toasted (kasha); approx. 350g
- 1½ cups water for blending
- ¼ tsp salt optional
Instructions
- Add buckwheat to a large bowl and cover with water by about 1 inch. Soak for at least 6 hours or overnight (up to 10 hours max).
- After soaking, drain the slimy water and rinse the buckwheat thoroughly under cold water.
- Add the rinsed buckwheat, 1½ cups of fresh water, and salt (if using) to a high-powered blender. Blend on high for 2–3 minutes until smooth and pourable. The consistency should be slightly thinner than pancake batter. If too thick, add 1–2 tablespoons of water and blend again.
- Heat a large nonstick skillet over medium-high heat. Once hot, pour in about ⅓ cup of batter and quickly spread it in a circular motion using the back of a spoon or ladle to form a large, thin round.
- Cook for 1–2 minutes, or until bubbles appear and the surface looks dry. Loosen the edges with a spatula, flip, and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
- Store cooled tortillas in an airtight container in the fridge for up to 3 days or freeze with parchment between each wrap.
Video
Notes
Troubleshooting:
If your tortillas are sticking to the pan, there are usually two possible issues. First, the pan might not be hot enough—make sure it’s fully preheated before adding the batter. Second, the batter could be too thin. To fix this, blend in a few tablespoons of rolled oats to help thicken it. The tortillas may turn out slightly less pliable, but they’ll still be tasty and satisfying.
If your tortillas are sticking to the pan, there are usually two possible issues. First, the pan might not be hot enough—make sure it’s fully preheated before adding the batter. Second, the batter could be too thin. To fix this, blend in a few tablespoons of rolled oats to help thicken it. The tortillas may turn out slightly less pliable, but they’ll still be tasty and satisfying.
Nutrition
Calories: 146kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 75mg | Potassium: 196mg | Fiber: 4g | Calcium: 9mg | Iron: 1mg