The Ultimate 1-Ingredient Split Pea Tortillas
If you’ve ever wished for a tortilla that’s healthy, affordable, and unbelievably simple, this is it. These 1-ingredient split pea tortillas are soft, bendable, and loaded with plant protein and fiber. Perfect for wraps, tacos, or snacking straight from the pan, they’re naturally gluten-free, oil-free, and vegan.
This guide has everything you need: a clear step-by-step recipe, a quick video tutorial, expert tips, and a full FAQ section so you’ll never feel lost in the kitchen. It’s the only resource you’ll need for this recipe.
Table of Contents
Why You’ll Love This Split Pea Tortilla Recipe
- Only 1 Ingredient: Just dried split peas and water. No extras required.
- Allergen-Friendly: Naturally vegan, gluten-free, grain-free, oil-free, and sugar-free.
- Packed with Nutrition: High in plant protein and fiber, great for fueling your day.
- Incredibly Frugal: Dried split peas cost very little but go a long way.
- Versatile and Flexible: These tortillas are soft enough to fold, roll, or wrap without breaking.
Choosing Your Peas: Green vs. Yellow Split Peas
This recipe works beautifully with either green or yellow split peas. Both types offer the same texture and cooking method, so you can use whichever you have on hand.
Yellow split peas create golden tortillas with a mild, earthy flavor that pairs well with savory or spiced fillings. Green split peas bring a slightly sweeter taste and a gentle green tint, making them perfect for lighter, fresh-flavored wraps. Whether you prefer a deeper color or a subtle sweetness, both choices are delicious and reliable.
Ingredients Needed
Here’s what you’ll need to make these easy and nutritious tortillas.
For the base:
- One cup dried split peas, yellow or green, rinsed and drained
- Two and two-thirds cups water, preferably filtered
- One quarter teaspoon salt, optional for added flavor
That’s it. No flour, no eggs, no oil. Just a simple, wholesome ingredient list anyone can manage.
How to Make 1-Ingredient Split Pea Tortillas
Follow these simple steps to create soft, flexible tortillas with zero fuss.
1. Soak the split peas
Place the rinsed split peas and water into a medium bowl. Cover loosely with a lid or plate. Let them sit at room temperature for at least six hours or overnight for up to twelve hours. If you’re short on time, use the fast soak method explained in the notes.
2. Blend into a smooth batter
Do not drain the peas. Pour the soaked peas along with all the soaking water into a blender. Add the optional salt. Blend on high until the batter is completely smooth with no visible bits. This may take two to three minutes. Stop occasionally to scrape down the sides for an even blend. The final batter should be pourable and resemble thin crepe batter.
3. Preheat and pour
Heat a nonstick skillet or well-seasoned cast iron pan over medium heat. Once warm, reduce the heat to low. Pour one-third cup of batter into the center. Use the back of a metal spoon to gently spread it into a six-inch circle.
4. Cook and flip
Let the tortilla cook for two to three minutes or until the surface looks dry and set. Carefully slide a spatula underneath and flip. Cook the other side for about one more minute until lightly golden.
5. Cool and repeat
Transfer the tortilla to a cooling rack. Let it cool completely before stacking. Repeat the process with the remaining batter.
Troubleshooting and Recipe FAQ
Why are my tortillas sticking to the pan?
Your skillet might not be truly nonstick or the heat may be too high. Make sure to use a high-quality nonstick pan and keep the heat on low for best results.
Why is my batter too thick to spread?
If your batter is thick, it probably needs more water. The right texture should be thin and smooth, similar to crepe batter. Thick batter cooks unevenly and won’t spread well.
Why did my tortillas fall apart or crack?
This usually happens when the batter isn’t blended fully or the tortilla is flipped too early. Always blend until smooth and wait until the surface looks dry before flipping.
Are split pea tortillas flexible?
Yes, once cooled, they become soft and pliable. You can fold, roll, or wrap them easily without tearing.
Flavor Variations to Try
- Want to switch things up? Here are some easy and tasty ways to add variety to your split pea tortillas.
- Cheesy: Blend in a tablespoon of nutritional yeast for a savory, cheesy note.
- Herby: Add fresh chopped herbs like cilantro or parsley before blending. Dried herbs like thyme or rosemary also work well.
- Spiced: Mix in spices such as cumin, garlic powder, onion powder, or curry powder for a flavorful twist.
- Ethiopian-Inspired: Add a pinch of turmeric and ground ginger to echo the warm spices of Kik Alicha.
Serving Suggestions and Filling Ideas
- These tortillas are incredibly versatile and work with so many meals. Here are some of my favorite ways to enjoy them.
- Use them as a wrap filled with hummus, shredded carrots, sliced cucumber, and avocado.
- Serve them as a side with soups or stews like Ethiopian Kik Alicha or a hearty split pea tortilla soup.
- Make a quick tostada by topping one with black beans, mashed avocado, chopped tomatoes, and a squeeze of lime.
Cut them into wedges and dip into salsa, guacamole, or a creamy vegan dip.
How to Store, Freeze, and Reheat Tortillas
- Store the cooled tortillas in a covered container at room temperature for one day if you plan to eat them soon.
- For longer storage, place them in the refrigerator where they stay fresh for up to two weeks.
- To freeze, layer parchment or wax paper between each tortilla and place them in an airtight freezer-safe bag or container. They can last for up to six months this way.
- To reheat, warm a tortilla in a dry skillet over low heat until soft and pliable. You can also microwave them for a few seconds between damp paper towels.
Helpful Notes
- Storage
Once the tortillas are fully cooled, keep them in a sealed container. They stay fresh at room temperature for one day, in the fridge for up to two weeks, or in the freezer for six months. - Where to Find Split Peas
Look for dried split peas in the dry beans or legumes aisle at most supermarkets. They’re usually near lentils and other pantry staples. - Fast Soaking Method
Short on time? Cover one cup of dried split peas with two cups of boiling water. Let them sit for thirty minutes. The peas will absorb the water quickly and become soft. Do not drain. After soaking, add an extra two-thirds cup of cold water and blend everything together.
Conclusion
These 1-ingredient split pea tortillas are proof that simple food can be satisfying, healthy, and surprisingly versatile. They’re high in plant protein, naturally allergen-friendly, and incredibly budget-friendly.
If you tried this recipe, I’d love to hear from you. Leave a comment and a star rating to let others know how it went. Feel free to share your creations on social media and tag me so I can see your delicious twists.
What fillings or flavor add-ins did you try? Drop your ideas in the comments below. Let’s inspire each other in the kitchen.
Frequently Asked Questions (FAQ)
Is split pea flour healthy?
Yes, split pea flour is rich in plant-based protein and fiber. It also provides iron, potassium, and other nutrients while being naturally low in fat and free from common allergens.
How to make split peas wrap?
Soak split peas in water until softened. Blend them with the soaking water until smooth. Pour the batter into a heated nonstick skillet and cook like a crepe. Flip once the surface looks dry and finish cooking the other side.
How to make split pea flour?
Grind dried split peas in a high-speed blender or grain mill until they turn into a fine flour. Sift to remove any larger pieces and store the flour in an airtight container.
How many cups is 1 lb of dried split peas?
One pound of dried split peas is roughly two and a quarter cups. This amount will double or triple once soaked or cooked.
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