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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!

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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!

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Sugar-free
  • High fiber
  • High protein
  • Frugal

How to Make 1-Ingredient Split Pea Tortillas

Note that the complete directions are also in the recipe card below.

Step One: Soak the Peas

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.

Step Two: Blend Peas into a Batter

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

A blender is the best tool for the job. Scrape down the sides of the blender several times as you go along (be patient) until the mixture is perfectly smooth.

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

Step Three: Cook the Tortillas

Here are some tips for cooking the tortillas.

Keep the Batter Thin

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

Use a Nonstick Skillet or Griddle

The tortillas will stick (profoundly!) unless you use a nonstick skillet or griddle. I use a very well-seasoned cast iron skillet (it functions as a nonstick from the years of seasoning). If you are not confident that your cast iron is nonstick, opt for a a different nonstick option.

Skillet Temperature Should Be Low

Additionally, the temperature for the skillet needs to be set on low, as opposed to medium-low; the tortillas became over-brown 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 is the 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 Split Pea Tortillas {Grain-Free, Vegan}

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

Yield: 8 tortillas
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

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.


  • 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 (or very well-seasoned cast iron skillet that is nonstick), 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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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. I just made these. I used an immersion blender so my liquid had very tiny pieces in it rather than being totally smooth. Didn’t seem to be a problem. Cooking them was quite a steep learning curve. I re-seasoned my cast iron to be sure it would be non-stick, and that helped. Though my plastic spatula was useless. I had to move to a sharp-edged metal spatula so I could get the tortilla off the skillet to flip without sticking or tearing. I also had to wait long enough to flip or it would rip and fall apart. After about 5 failed tortillas I had it down! The rest worked great and I made about 10-15 tortillas for freezing. They taste earthy but good. I used a tsp of olive oil in the skillet for each, so that adds flavor, and 1/2 tsp salt in the batch. The color is beautiful. I’m still figuring out how they’ll do in the freezer. Thanks for the recipe!

    1. Becca! Three cheers for you! I am so glad you stuck with it (oh my, no pun intended). Most of all, I am glad you like the taste, I love the flavor of these, too. I’ve had success freezing them, I hope you do, too.

  2. I am currently attempting these after soaking overnight… If I put the heat above 2 (out of 10) they start cooking faster than I can spread the batter and rip apart. With the heat on 2 they seem to be working, but it’s taking at least 20-25 minutes each before I can turn them. I don’t understand how you do this with higher heat… I’m going to be here all day lol.

    1. Hi Stephie,

      I am so sorry the recipe is causing some problems. How about trying this next time: Heat the skillet, but then remove it from the heat (momentarily) while you quickly spread the batter. You can always spoon on more batter into some thinner areas after you do your initial spread of batter. Then you can turn the heat up a little bit higher than low setting. It should only take a minute or two for one side to set. It will be much easier on round two, it can just take a while to get used to it 🙂