Skip to Content

Potato Tortillas – Flexible Gluten Free Vegan Wraps

These flexible potato tortillas are very thin, chewy and pliable: the softest gluten free tortillas made with mashed potato leftovers, that are also vegan! Tired of trying many gluten free tortilla recipes? These vegan gluten free tortillas are so tasty, tender and pliable, you’ll never use store-bought wraps again. With these potato tortillas you can make burritos, taquitos, quesadillas, tacos, wraps or roll-ups. They can be warmed, grilled, fried or baked in the oven to make tortilla chips.

Potato tortillas used as vegan gluten free wraps. These gluten free potato tortillas are very thin, chewy and flexible: the softest vegan gluten free potato tortillas you can make at home!

These vegan gluten free potato tortillas have a better texture, a better flavor, and a much better taste than any of the gluten free tortillas recipes I have ever tried.

I also have a sweet potato tortilla recipe available if you want to check that out.

I made this recipe multiple times, never failed. And I have to admit, the trick is in the process!

Enjoy these potato wraps as breakfast burritos, filled with creamy avocado, kale and egg salad, coleslaw and chicken cutlets or patties, and maybe some chicken salad.

Potato wraps tortillas rolled up to show flexibility - vegan and gluten free recipe.

Related: Crispy Golden Grated Potato Fritters

Potato Tortillas Recipe (Vegan Gluten Free Wraps)

This is by far the best vegan gluten free tortillas recipe with potato I have ever tried. What I like the most is that I can roll out these potato tortillas as thick, thin, large or small as I like; won’t break when folded and flexible enough to wrap filling in.

I had multiple attempts at making a recipe for vegan gluten free tortillas with gluten free flours and without egg, but every time I ended up with a hard disc, that was probably good as crackers. So that’s when I decided is time to try different ingredients that provide more starch and a different method of cooking.

Related: Fluffy Sweet Potato Pancakes

Vegan Gluten Free Tortillas Wraps with potato folded on a plate.
Thin potato tortillas as wraps.

Heads up: some are affiliate links & I may receive a small commission from qualifying sales. For more info See This.

Ingredients Needed

  1. Mashed potatoes – which will provide enough starch to make them flexible so that we can avoid using xanthan gum.
  2. Vegan butter – I used Miyoko’s brand for flavor and a softer texture. You can replace the vegan butter with another mildly flavor liquid cooking oil. Or use regular butter if you want.
  3. Gluten free sourdough starter – it’s ok if you don’t have one, in instructions below I’m giving an easy alternative.
  4. Psyllium husk – as binding agent to provide pliability and flexibility.
  5. Arrowroot flour – it’s fine texture will help with biding the ingredients together.
  6. Seasonings – for improving the taste and flavor of these gluten free tortillas.

See full list and quantities in recipe card below.

If you want to make these potato tortillas with regular flour (not gluten free) then you just need to mix mashed potatoes with flour and add seasonings. Pretty easy!

How To Make Potato Tortillas / Wraps (Step-by Step)

This recipe for gluten free tortillas requires mashed potatoes. You can either use regular potatoes or sweet potatoes, depending on what you like or have, they both work well.

You need to boil the potatoes, add seasoning and mash them before proceeding further.

Step 1. Form the gluten free potato tortilla dough:

  • In a bowl take the sourdough starter from the fridge, measure 3/4 cup and put the rest back. If yours is on the thinner side add a bit of more flour (the flour your sourdough is made of) to it, to thicken up a bit. To that, add psyllium husk and the potato mixture, mix well and let it rest covered for 10 minutes, to absorb the moisture.
  • I you don’t have a gluten free sourdough starter, you can either make one (it takes a few days though) or the second best options is mixing brown (or white) rice flour (3/4 cup) with warm water or plant based milk (1/2 cup). The consistency will be similar to the starter.
  • When ready to cook the gluten free tortillas, add the arrowroot starch (you might need less or more then specified), and baking powder (optional) and form a dough. It should look like a cookie dough. See video recipe.

Step. 2 Shape the dough into thin tortillas:

  • Separate the dough and shape into 5 balls. Cover the rest while you work with the dough. Place 1 ball dough between 2 parchment papers and roll with a rolling pin as thin as possible. This recipe for gluten free tortillas makes 5 large 10 inch wraps. Or make more if you want them smaller.
  • It best to make one at a time, to prevent the from drying and save the parchment paper.
Process shots showing how to make gluten free tortillas wraps with mashed potatoes using parchment paper and a hot non-stick skillet.
How to make vegan gluten free tortillas.

Step. 3 Cook the potato tortillas:

  • Pre-heat your skillet (I used non-stick ceramic) on medium heat (5-6) for 5-10 minutes.
  • Remove the top layer of paper and flip the tortilla gently over directly in the skillet. Then slowly remove the other paper (will detach easier if you wait 10-15 seconds). Use a bit of oil if it sticks.
  • Cook the tortilla approximately 30-45 seconds on each side.
  • Once cooked keep the tortillas moist & warm (covered).

Use them as a flatbread and add on any toppings you’d like!

Video: How To Make Potato Tortillas Gluten Free And Vegan

Flexible soft gluten free potato tortillas used as wraps.
Pliable potato tortillas – vegan gluten free.

Why This Gluten Free Wrap Recipe Uses Potatoes

The mashed potatoes are a very important ingredient in this vegan gluten free wrap recipe. It replaces the need of using any gums, tapioca starch, corn starch, or other processed ingredients.

Plus I like that this can make a super fast meal if you use pre-made mashed potatoes or some leftovers from last night! Just heat up your mashed potatoes first for easier mixing.

soft gluten free tortillas gluten free wraps rolled up; healthy recipe with mashed potatoes

Tips For Making Flexible Gluten Free Potato Tortillas

  • Work to get the proper dough consistency – you should have a very soft dough – like a cookie dough. You don’t need extra flour for rolling, That’s why I’m using parchment paper.
  • Be careful not to add too much flour or you’ll have a dough that’s harder to roll and end up with dry tortillas.
  • Stick with gluten free sourdough starter for great flavor and texture. If you don’t have a starter, the second best options is mixing brown rice flour (3/4 cup) with warm water or plant based milk (1/2 cup).
  • You can replace the vegan butter with another mildly flavor liquid cooking oil or ghee.
  • If you want to make these potato tortillas with regular flour (not gluten free) then you just need to mix mashed potatoes with flour and add seasonings.

FAQs

Why did my potato tortillas come out hard?

The dough might lack moisture, or you cooked it for too long.

What is the best oil to fry tortillas in?

You want a healthier neutral-flavored oil with a high smoke point like grape seed oil or avocado oil. Make sure the oil is hot before cooking.

Do tortillas need baking powder?

Regularly not. You can add baking powder if you want your tortillas to puff up a bit (make them thicker).

Why do gluten free wraps fall apart?

Gluten free wraps usually are made with gluten free flours which are low-protein flours and don’t have enough binding properties. Starchy flours like tapioca or corn starch or potato flour might help but they lack nutritional value.

Gluten Free Potato Tortilla Wrap - soft, flexible, thin vegan tortillas.
Potato tortilla wrap.

Storing The Gluten Free Tortillas

Keep Tortillas Soft Longer

Once you cook the tortillas, keep them covered so they could preserve the flexibility longer. Once exposed to the air they will start to harden.

These gluten free tortillas can be kept at room temperature (in a bag) but they’ll only keep a few days this way. For longer shelf life, refrigerate or freeze.

Freezing Tips

To freeze, layer pieces of parchment paper between each tortilla (or sections if you plan to thaw a stack at once). Transfer to an airtight container. Thaw overnight and heat before consuming.

Looking for a gluten free tortilla recipe? These potato tortillas wraps are very thin, chewy and flexible: the softest vegan gluten free tortillas you can make at home! These potato tortillas tortillas wraps are so tasty, tender and pliable, you’ll never use store-bought again. #glutenfreetortillas #potatotortillas #veganwraps #glutenfreewraps

More Gluten Free Potato Recipes

If you made this potato tortilla recipe please a comment or a star rating below the recipe card.

Your feedback is really helpful for me and readers. Thank you!

potato tortillas gluten free vegan wraps
Print Recipe

Potato Tortillas – Flexible Gluten Free Vegan Wraps

These flexible potato tortillas are very thin, chewy and pliable: the softest gluten free tortillas made with mashed potato leftovers, that are also vegan! These vegan gluten free tortillas are so tasty and tender, you’ll never use store-bought wraps again. With these potato tortillas you can make burritos, taquitos, quesadillas, tacos, wraps or roll-ups. They can be warmed, grilled, fried or baked in the oven to make tortilla chips.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Breakfast, Dinner, Lunch, Snack
Cuisine: Clean Eating, Dairy Free, Gluten Free, Nut Free, Vegan
Servings: 5 9″ tortillas
Calories: 146.6kcal
Author: HealthyTasteOfLife
Pin Recipe Save

Ingredients
 

Mashed Potatoes (1 cup)

  • 3 medium red skinned potatoes - steamed or boiled (no liquid) and mashed.
  • 2 tbsp vegan butter - I used Miyoko's, or use oil
  • 1-2 tbsp hot water - from steamer
  • 3/4 tsp sea salt
  • dash black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Tortilla Dough

Instructions
 

Prepare The Mashed Potatoes

  • Place and cook the potatoes (cubed) in a steamer, for 15-20 minutes, until tender. Remove and mash with a fork; take out 1 cup and to that add 1 tbsp of hot water from steamer, the vegan butter and seasonings. Mix until smooth and set aside.

Form The Dough And Cook

  • In a separate bowl take the sourdough starter from the fridge, measure 3/4 cup and put the rest back. Mine yours is on the thinner side add a bit of more flour (the flour your sourdough is made of) to it, to thicken up. To that, add psyllium husk and the potato mixture, mix well and let it rest covered for 10 minutes, to absorb the moisture.
  • When ready to cook, add the arrowroot starch (you might need less or more then specified), and baking powder (optional) – your dough should look like a cookie dough.
  • Pre-heat your skillet (I used non-stick ceramic) on medium heat (5-6) for 5-10 minutes.
  • Cut the dough and shape into 5 balls. Cover the rest while you work with the dough. Place the ball dough between 2 parchment papers and roll with a rolling pin as thin as possible.
  • Remove the top layer of paper and flip the tortilla gently over directly in the skillet. Then slowly remove the other paper (will detach easier if you wait 10-15 seconds). Use a bit of oil if it sticks.
  • Cook the tortilla approximately 30-45 seconds on each side.
  • Once cooked keep the tortillas moist & warm (covered). Transfer to a ziplock bag and keep on the counter for up to 3-4 days.

Video

If you can’t see the video, make sure your ad-blocked is switched off.

Notes

Potato Tortillas Recipe Tips

  1. The mashed potatoes are a very important ingredient in this vegan gluten free wrap recipe. It replaces the need of using any gums, tapioca starch, corn starch, or other processed ingredients.
  2. If you want to make these potato tortillas with regular flour (not gluten free) then you just need to mix mashed potatoes with flour and add seasonings.
  3. Work to get the proper dough consistency – you should have a very soft dough – like a cookie dough. You don’t need extra flour for rolling. That’s why I’m using parchment paper.
  4. Be careful not to add too much flour or you’ll have a dough that’s harder to roll and end up with dry tortillas.
  5. Stick with gluten free sourdough starter for great flavor and texture. If you don’t have a starter, the second best options is mixing brown (or white) rice flour (3/4 cup) with warm water or plant based milk (1/2 cup). The consistency will be similar to the starter.
  6. You can replace the vegan butter with another mildly flavor liquid cooking oil or ghee (if not vegan).
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1wrap | Calories: 146.6kcal | Carbohydrates: 27.8g | Protein: 2.5g | Fat: 4.7g | Fiber: 3g | Sugar: 0.6g | Vitamin C: 5.3mg | Calcium: 3.9mg | Iron: 3.5mg

The information shown is an estimate provided by an online nutrition calculator.

More Vegan Gluten Free Recipes:

©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!

Recipe Rating




Jette

Thursday 27th of January 2022

Can you freeze these?

HealthyTasteOfLife

Thursday 27th of January 2022

Yes! But they should be consumed within a month of freezing because they have potato as an ingredient. The longer the wraps stay in the freezer, the more the taste and texture break down.

Emybp

Thursday 16th of December 2021

I have tried a few times to make tortillas from potatoes but this is the only recipe that actually worked.

Korcasha

Sunday 12th of September 2021

I'm the only one in my house with a gluten sensitivity, but my whole family now requests these tortillas over the normal ones I've been buying them. When I say we eat a lot of tortillas, I meant it! My husband's family is part Guatemalan and he grew up in San Diego, so a normal week of cooking for him and his parents means I make tacos, enchiladas, burritos, and lots of chips and salsa. These tortillas are amazing with all of their favorite meals and I'm so happy to finally find a good gluten free tortilla so I can enjoy meals again with them! Thank you so much for sharing this amazing recipe!

HealthyTasteOfLife

Friday 17th of September 2021

Thank you for your feedback, I'm really glad you guys enjoy them!

Mira

Tuesday 3rd of November 2020

Hi What a great recipes. And I can use it to make tortillas chips. Wow. Awesome. I’m going to try it. Thank you for sharing. Hugs from Canada.

HealthyTasteOfLife

Wednesday 4th of November 2020

My pleasure! I hope you enjoy them soon! :)

Jerr

Saturday 17th of October 2020

Thank you for the idea, I never thought about using mashed potatoes, it must taste good!

HealthyTasteOfLife

Saturday 17th of October 2020

My pleasure, enjoy!