Homemade Vegan Wraps
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A super simple, 4-ingredient recipe for soft, pliable homemade vegan flour wraps. Perfect for tacos, burritos, or sandwich roll-ups.
Nothing beats the taste and texture of fresh, homemade wraps. This simple recipe requires only pantry staples and results in soft, flexible wraps that won't crack when you roll them.
🥄 Ingredients
- 🫗 2 cups all-purpose flour (plus extra for dusting)
- 🫗 1/2 tsp salt
- 🫗 2 tbsp vegetable oil
- 🫗 2/3 cup warm water (adjust as needed)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Mix:** In a large bowl, whisk together the flour and salt. Add the oil and warm water. Mix with a spoon or your hands until a shaggy dough forms.
**Knead:** Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough is too sticky, add a dusting of flour.
**Rest:** Divide the dough into 8 equal balls. Cover with a clean kitchen towel and let them rest for at least 15–20 minutes. This allows the gluten to relax, making them easier to roll.
**Roll:** On a floured surface, roll each ball out into a thin circle, about 7–8 inches in diameter.
**Cook:** Heat a non-stick skillet or cast-iron pan over medium-high heat. Place a wrap into the pan and cook for 1–2 minutes per side, until light golden-brown bubbles appear.
**Stack:** Keep the cooked wraps in a covered container or wrapped in a kitchen towel; the steam keeps them soft and pliable.
🎥 Video Tutorial
Homemade Vegan Wraps
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Too Thick: If you roll the dough too thick, it will be doughy rather than a wrap. Aim for a "see-through" thickness.
- ✕
Drying Out: Don't cook them for too long. If they get crispy, they will crack when rolled. They should be soft with a few golden spots.
🔄 Variations
Whole Wheat: Substitute 1 cup of all-purpose flour with whole wheat flour for a nuttier, more nutrient-dense wrap.
Herbs: Mix a teaspoon of dried herbs or garlic powder into the dry ingredients for a savory, aromatic tortilla.
🧊 Storage
- 📦
Store in an airtight bag or container at room temperature for 2 days, or freeze for up to 1 month. Warm them slightly before use to bring back the softness.
💡 Chef Tips
The "Rest" is Crucial: If the dough keeps shrinking back while you roll it, let it rest for another 5 minutes. The resting period is the secret to getting them perfectly thin.
Heat: Ensure your pan is hot enough before placing the wrap down. If the pan is cool, the wrap will become hard and cracker-like instead of soft and flexible.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →