These Parmesan Gluten-Free Tortilla Wraps are one part tortilla and one part wrap, and can be used for both. Whether it's Mexi-food night, or Greek pita night, you can use this recipe for anything and everything! Soft, foldable gluten-free tortillas with warm, thick, doughy folds that won't crumble or fall apart are now possible!
Table of Contents
Best Gluten-Free Tortilla Wraps of All Time!
I have a hard time finding gluten-free tortillas (and have never found a good gluten-free pita wrap - let me know if y'all have found one!) with a good texture.
There have been a few Mexican restaurants that make their own corn tortillas that have been pretty good, but nothing that compares to this recipe y'all.
These tortilla wraps are soft and almost gooey straight from the stove top.
They are easy and fast to make, and one batch makes more than enough (10 thick filling wraps) to feed a hungry family of 4-6.
And best part about these bad boys is.... you can freeze them and use the leftovers for another time...and they are still that stinkin' good and soft the second time around.
They don't crumble apart when you try to roll them up too (I hate that with gluten-free breads)!
Gluten-Free Tortilla Wrap Ingredients:
- milk, I use whole milk
- tapioca flour ** *, plus a bit more for sprinkling when rolling out dough
- 1 egg, room temperature, beaten
- olive oil
- table salt
- mozzarella cheese, shredded
- Parmesan cheese, grated
Tortilla Wrap Instructions:
- Put the milk in a medium saucepan and heat over medium heat until simmering. Once simmering, turn off the heat and add the flour and salt, and lastly the oil. Stir until smooth and combined.
- Let cool for 5 minutes. Add in the egg and stir until smooth. Add in the cheeses and stir until smooth once more.
- Divide the dough into two halves (wet your hands to make it easier to handle the dough), and wrap with plastic wrap. Place in the freezer for 30 minutes to chill.
- Remove the chilled dough from the freezer. Heat a large non-skillet to medium heat. While that is heating, sprinkle a flat countertop surface with flour. Divide one of the halves of dough into 4 sections and roll into flat circles (approx. 8 in diameter) on top of the floured surface. Dust the sections with flour as needed to prevent sticking.
- Place each floured tortilla into the skillet one at a time. Cook each side for approx. 1 ½ minutes, until lightly browned and lifts easily from the skillet with a spatula. Cook the other side of the wrap for approx. 1 minute, or until lightly browned as well. (pressing down with a spatula may speed up the cooking process).
- Cook each of the four tortillas this way. Take out the other half of the dough from the freezer and cook according to these instructions. Enjoy!
Recipe Pro Tips:
Do not overcook the tortilla wraps.
Because of the amount of cheese incorporated into each tortilla wrap, cooking it for longer than recommended.
It will leave you with a hardened cheese-like crisp, more like a tostada - still tastes great, but the cheese will become harder and harder and the texture less like a pliable, foldable, soft tortilla wrap!
Storing Leftover Tortilla Wraps:
Like I mentioned previously, you can freeze these suckers in an air-tight container or in zippies, lay them flat, and let them hang out in your freezer (I've tested them for up to a month in the cold and they came out delicious the second time around!).
So on busy weeknights, you can have these as part of any meal in no time!
Reheating These Tortilla Wraps:
To reheat these gluten-free tortillas, simple heat up that skillet a second time over medium heat.
Once at temperature place the leftover tortilla wraps one-by-one in the skillet for about 1-2 minutes, or until heated through.
If you have frozen your wraps, allow them to defrost to room temperature first before throwing them back on the skillet.
These wraps are also deliciously amazing devoured at room temperature too!
If you make my Gluten-Free Tortilla Wraps, let me know in the comments! Enjoy enjoy enjoy!
Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!
If you love this Gluten-Free Tortilla Wrap recipe, be sure to follow me on social media so you never miss a mouth-watering post:
| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |
This post was first published on March 16, 2015 and last updated on May 20, 2020.
Parmesan Gluten-Free Tortilla Wraps
These Parmesan Gluten-Free Tortilla Wraps are one part tortilla and one part wrap, and can be used for both. Whether it's Mexi-food night, or Greek pita night, you can use this recipe for anything and everything! Soft, foldable gluten-free tortillas with warm, thick, doughy folds that won't crumble or fall apart are now possible!
Ingredients
- 1 cup milk, I use skim milk
- 2 ½ cups tapioca flour ** *, plus a bit more for sprinkling when rolling out the dough
- 1 egg, room temperature, beaten
- 3 Tablespoons olive oil
- ⅛ teaspoon salt
- 8 oz mozzarella cheese, shredded
- 2 oz Parmigiano-Reggiano cheese, grated
Instructions
- Put the milk in a medium saucepan and heat over medium heat until simmering. Once simmering, turn off the heat and add the flour and salt, and lastly the oil. Stir until smooth and combined.
- Let cool for 5 minutes. Add in the egg and stir until smooth. Add in the cheeses and stir until smooth once more.
- Divide the dough into two halves (wet your hands to make it easier to handle the dough), and wrap with plastic wrap. Place in the freezer for 30 minutes to chill.
- Remove the chilled dough from the freezer. Heat a large non-skillet to medium heat. While that is heating, sprinkle a flat countertop surface with flour. Divide one of the halves of dough into 4 sections and roll into flat circles (approx. 8 in diameter) on top of the floured surface. Dust the sections with flour as needed to prevent sticking.
- Place each floured tortilla into the skillet one at a time. Cook each side for approx. 1 ½ minutes, until lightly browned and lifts easily from the skillet with a spatula. Cook the other side of the wrap for approx. 1 minute, or until lightly browned as well. (pressing down with a spatula may speed up the cooking process).
- Cook each of the four tortillas this way. Take out the other half of the dough from the freezer and cook according to these instructions. Enjoy!
Notes
Do not overcook the tortilla wraps. Because of the amount of cheese incorporated into each tortilla wrap, cooking it for longer than recommended will leave you with a hardened cheese-like crisp, more like a tostada - still tastes great, but the cheese will become harder and harder and the texture less like a pliable, foldable, soft tortilla wrap!
All my favorite things in a tortilla wrap. Heavenly!
This looks delicious! I am definitely pinning this and trying it. I have been trying to find more healthy recipes lately. Thanks for sharing at the Motivational Monday Link Party. Hope to see you again Sunday night.
Bethany from The Southern Couture
Thanks for stopping in, pinning the recipe, and hosting the link up! I will be back next week for more link up fun for sure! 🙂
I have been searching for a tortilla wrap of any kind for WEEKS! The sheer fact these have parmesan inside means my Italian husband will eat them. hah
haha! They are so delish with the parmesan in them! 🙂
Yummy these sound amazing! I LOVE fresh tortillas!
These are sooooo so good! My hubby (who doesn't have to eat GF), says that they are the best tortillas he's ever had!