Introduction

These 4-ingredient bean tortillas are a simple, homemade alternative to store-bought wraps. Made with chickpeas, olive oil, flour, and salt, they offer a gluten-friendly twist and a slight bean flavor that pairs perfectly with any filling.

A stack of about ten flatbreads with a golden-brown color and some darker charred spots on top is shown on a white plate with a black pattern, placed on a white marbled surface. Behind the stack, there is a halved avocado, one half showing the green flesh and the other with the brown seed. To the right, a clear glass filled with ice water sits on a woven coaster. The focus is mainly on the textured flatbreads and the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces canned chickpeas (undrained, no added salt)
3 tablespoons olive oil
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Instructions

Step 1: In a large food processor, combine the entire can of chickpeas with the liquid, olive oil, and salt. Process on high speed until the mixture forms a smooth, yellowish, and fine batter.
Step 2: Add the flour to the food processor and pulse on medium-high until a slightly sticky dough ball forms.
Step 3: Lightly flour your work surface. Lightly oil your hands to prevent sticking, then transfer the dough onto the floured surface. Sprinkle a bit more flour on top of the dough and knead gently a few times, adding 1-2 tablespoons more flour if needed, until the dough is smooth.
Step 4: Cover the dough with a towel and let it rest for 10 minutes to relax.
Step 5: Divide the dough into 12 equal portions and roll each into a ball.
Step 6: On a floured surface, roll each ball with a rolling pin into a thin tortilla about 3.5 inches (10 cm) in diameter. Sprinkle flour on top as needed to prevent sticking. Alternatively, use a tortilla press if available.
Step 7: Heat a non-stick pan over medium-high heat. Place a rolled tortilla in the pan, cover with a lid, and cook for about 2 minutes until bubbles form on the surface.
Step 8: Remove the lid, flip the tortilla, and cook for another minute on the other side.
Step 9: Repeat the cooking process with the remaining tortillas. Stack the cooked tortillas on a plate and cover with foil to keep warm and soft.

Tips & Variations

Use chickpeas with no added salt and undrained to retain moisture and flavor in the dough.
For a gluten-free version, try substituting the all-purpose flour with a gluten-free blend suitable for baking.
Add herbs or spices like cumin or chili powder to the dough for an extra layer of flavor.
If you don’t have a food processor, mashed chickpeas can be used, but the texture will be less smooth.
Keep cooked tortillas wrapped in a clean kitchen towel instead of foil for slightly softer results.

Storage

Store cooked tortillas in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat tortillas on a hot skillet for about 30 seconds per side or wrap in a damp paper towel and microwave for 20–30 seconds until warm and pliable.

How to Serve

A stack of several light golden brown flatbreads with darker brown spots from cooking sits in the center of a white plate, with the top flatbread folded slightly to show the texture inside. The flatbreads have a soft, slightly uneven surface and are layered neatly in a pile. In the background, there are two halves of a ripe avocado with green flesh and a brown seed, some dark green jalapeños, and a clear glass of water on a round coaster, all set on a white marbled surface. A couple of sliced jalapeño pieces are placed in front of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas until soft before using them in the recipe. Use the cooking liquid to help achieve the right dough consistency.

What if the dough is too sticky or too dry?

If the dough is too sticky, sprinkle a little more flour while kneading. If it feels too dry or crumbly, you can add a teaspoon of water or a bit more olive oil to bring it together.