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Fresh stack of oat tortillas next to halved avocado
Rebecca Blumer

Low Carb Tortillas Oat Soft or Zero-Carb

Soft, pliable oat flour tortillas made with just two ingredients. Perfect for clean eating, gluten-free wraps, and healthy low-carb meals.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 tortillas
Course: Bread, Wraps
Cuisine: American
Calories: 83
Ingredients Method Notes

Ingredients
  

Oat Flour Version
  • 180 g oat flour
  • 500 ml water
  • 1 pinch salt
Whole Oats Version
  • 180 g rolled oats or old-fashioned oats
  • 500 ml water
  • 1 pinch salt

Method
 

  1. If using whole oats, add the oats and water to a blender. Blend until completely smooth and creamy. If using oat flour, pour the flour into a mixing bowl and whisk in the water slowly until no lumps remain.
  2. Add a pinch of salt to the mixture. Stir or blend again briefly to combine.
  3. Set the batter aside for about 5 minutes to allow the oats to absorb water and thicken.
  4. Preheat a non-stick skillet on medium heat and lightly grease it with oil or cooking spray.
  5. Pour about 1/3 cup of batter into the hot pan and quickly rotate to spread into a thin circle. Cook for 3 to 4 minutes until edges lift and surface sets.
  6. Flip the tortilla gently and cook the other side for 1 to 2 minutes until lightly golden.
  7. Rinse the pan with cool water, dry it, re-grease, and repeat for the remaining batter.

Notes

Let the batter rest to ensure a better texture. Use a non-stick skillet to prevent sticking. Rinse and cool the pan between each tortilla to ensure even cooking. Store with parchment between layers in the fridge up to 5 days or freeze up to 3 months. Reheat on skillet or wrapped in damp paper towel in microwave.
 

Nutrition Facts (Per Serving)

  • Calories: 83
  • Fat: 1.9g (3%)
  • Carbohydrates: 14.6g (5%)
  • Protein: 2.7g (5%)
  • Fiber: Approx. 2g (est. from oat flour)
  • Sugar: <1g
  • Cholesterol: 0mg
  • Sodium: Trace (based on pinch of salt)