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1-Ingredient Split Pea Tortillas {Grain-Free, Vegan}

Hearty and versatile 1-ingredient split pea tortillas that are grain-free  & vegan. They are oil-free, sugar-free, vegan, high fiber and high protein, too.

I am not very good at leaving well enough alone.

For example, when the 1-ingredient red lentil tortilla recipe I devised last week turned out to be a big hit, the gold and green split peas in my pantry started calling my name.

Might they work, too?

I had to know.

So I gave them a soak and a whirl. It took some tweaking, and several batches to get it right, but I am happy to report that split pea tortillas are an equally delicious success!

Use Split Peas to Make Tortillas

Split peas are so delicious in soups, and for making dahl, so it was a revelation to discover that, like split red lentils, they can be transformed into tortillas.

They are such a nutritious food:  very high in soluble fiber, which is especially beneficial for controlling blood sugar while also providing long-lasting energy, making them seriously amazing athlete fuel! They are also high in protein, B vitamins, and an array of minerals. How wonderful that they can be enjoyed in an on-the-go form!

It does not hurt that they are also VERY inexpensive, especially the more common green variety. Hurray for peas!

How to Make 1-Ingredient Split Pea Tortillas

Like my lentil tortilla recipes, you’ll start by soaking the peas in water. If you have made the lentil tortilla recipe, note that it takes more water to soak the peas, and subsequently make the batter, than it does with the lentil tortillas. Do not drain the peas after soaking.

The peas and soaking water are blended with some salt to create the batter.

A blender is the best tool for the job; I found that it took several minutes longer than the lentil batter to achieve a perfectly smooth consistency, so be patient, and scrape down the sides of the blender several times as you go along.

Here’s a close-up of the batter. It brings back memories of baby Nick and strained peas!

How to Cook the Tortillas

The batter needs to be thinner to make it easier (possible!) to spread into a 6-inch (15 cm) circle. When I made the batter with the same amount of water as the lentil tortillas, it was very challenging to make anything other than a very thick pancake.

Additionally, the temperature for the skillet needs to be set on low, as opposed to medium-low; the tortillas became overbrown quickly (yet not cooked through; i.e., big mess), with the medium-low heat.

Do not worry if you need to work the batter around a bit as you add it to the skillet, backtracking over portions of semi-set batter. It is simple to even things out with the spoon once all of the batter is more or less in a 6-inch circle.

Cook the tortillas until they release easily when a spatula is slid underneath, and then flip and cook the other side for several minutes until the tortilla begins to brown in spots.

That’s it!

How Do Split Pea Tortillas Taste?

The biggest surprise with these tortillas was their unique texture and flavor. They are hearty, as a tortilla should be, but they also have a creamy consistency, somewhat similar to a crepe. Someone eating them, without knowing how they are made, might think they are made with eggs (which is promising for future experimentation…).

And the taste? I swear that the golden split pea tortillas have an almost cheese-like flavor. In a subsequent batch, I added 2 tablespoons of nutritional yeast to the batter, to amp it up. Oh my goodness: they tasted super-cheesey! Wild!

I think the green pea tortillas, which already have a pleasing vegetal flavor, would be sensational with some fresh herbs (parsley? cilantro? rosemary? basil? Any of these would be great!) blended into the batter. So many delicious possibilities to try.

Oh, and lastly: yes, they are bendable!

Happy eating, and have a delicious weekend, everyone!

More Grain-Free & Vegan Tortillas to Love:

1-Ingredient Red Lentil Tortillas

2-Ingredient Chickpea Flour Tortillas

3-Ingredient Sweet Potato Tortillas 

1-Ingredient Black Bean Tortillas

Grain-Free Spinach Tortillas {2 ingredients}

2-Ingredient Coconut Flour Tortillas

Yield: 8 tortillas

1-Ingredient Split Pea Tortillas {Grain-Free, Vegan}

1-Ingredient Split Pea Tortillas {Grain-Free, Vegan}

Hearty and versatile 1-ingredient split pea tortillas that are grain-free  & vegan. They are oil-free, sugar-free, vegan, high fiber and high protein, too.

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes


  • 1 cup (196 g) dried split peas (yellow or green), rinsed and drained
  • 2 and 2/3 cups (650 mL) water
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)


  1. Combine the rinsed split peas and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
  2. Do not drain split peas.
  3. Add the entire contents of bowl (soaked peas and remaining water) and optional salt to a blender. Blend on HIGH speed until completely smooth (no tiny bumps) stopping multiple timesto scrape down the sides of container (it will take 2 to 3 minutes). The batter should be very smooth. Scrape into a bowl or measuring cup.
  4. Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
  5. Once warm, add 1/3 cup of batter to the center of the pan. Using a metal spoon, spread the batter into a 6-inch circle.
  6. Cook 2 to 3 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
  7. Repeat with the remaining batter.


Storage: Store the cooled tortillas in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.

Tip: You can find dried split peas shelved alongside other dry beans and legumes at the supermarket.

Nutrition Information

Serving Size

1 tortilla

Amount Per Serving Calories 86Total Fat 0.3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 74.1mgCarbohydrates 15gFiber 6gSugar 2.1gProtein 6g

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Tuesday 7th of June 2022

I made these and they were great! Held up very well and so good with curry


Tuesday 7th of June 2022

Wonderful, Kate!

Janet Wunder

Saturday 25th of September 2021

You are quite an imaginative and wonderful chef. Here’s a challenge:

Can you make pot sticker wrappers with pea, lentil, chickpea, or similar ingredient instead of with flour?

Can you make spring roll wrappers with pea, lentil, chickpea, or similar ingredient instead of with rice paper?

I’m trying to avoid white rice and white flour.

Only if you have time, of course.

Please send your reply and recipe (hopefully) to my email in addition to your public Internet address.

Thank you,


Jaclyn Shaw

Saturday 25th of September 2021

I used a nonstick pan, tried greasing the pan, tried not greasing the pan, tried low/medium/medium high heat - nothing stopped it from becoming impossibly stuck to the pan and unflippable :(


Friday 5th of February 2021

How do you manage to have these not stick?! I've tried skillet and non-stick frying pan, hotter and cooler, thicker and thinner liquid, and they simply won't do anything other than stick to pan in pieces rather than cohere as a tortilla and enable me to lift them up.

Baked Split Pea-Nuts {nut-free, high protein} | powerhungry®

Sunday 22nd of November 2020

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