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Quick and easy 2-ingredient vegan pepita tortillas that are grain-free, gluten-free, oil-free and keto! Tender & flexible, they are also frugal (especially if you buy the pepitas in bulk).

a stack of pumpkin seed tortillas on a copper cooling rack
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In case you are on the hunt for simple-to-make, grain-free, nut-free tortillas that are so delicious you will happily gobble them up straight from the skillet, I’ve got you covered.

I am happy to introduce you to my 2-Ingredient Pepita Tortillas.

The recipe is a variation of my 2-Ingredient Almond Flour Tortillas. As you have likely guessed, I swapped the almond flour for pepitas ☺️. It only required a few tweaks, and one extra step (grinding the pepitas into flour). Trust me, it is worth the (very minimal) extra effort.

overhead shot of pepita tortillas on a cooling rack surrounded by pepitas

What are Pepitas?

Pepitas are green pumpkin seeds. They are harvested from a particular strain of pumpkins (and gourds) that produce hull-less seeds and are a rich source of healthy fats, protein, and fiber. Oh, and they are mighty tasty, plain or toasted.

Pepitas are versatile. I use them in place of nuts in breads and cookies, as well as in recipes like silky 1-Ingredient Pepita Butter (a delectable nut-free alternative to peanut butter) and Legume-free Baked Falafel. And be sure to check out my Plant-Based Pepita Scramble (an egg-like scramble from pepitas!).

It was not a surprise that they make crazy good tortillas, too. You will love these green pumpkin seed tortillas so much!

Healthy Highlights of 2-Ingredient Vegan Pepita Tortillas

These wholesome tortillas are nourishing, satisfying, and all of the following, too:

  • Vegan (no eggs, no dairy)
  • Oil-free
  • Nut-free
  • Keto
  • High Fiber (6.2 g per tortilla)
  • Grain-free
  • Gluten-free
  • Sugar-free

Only 2 Ingredients Required

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

2 glass bowls, one filled with pepitas, one filled with whole psyllium husks

Pepitas (raw green pumpkin seeds) and whole psyllium husks are the only two ingredients, besides tap water, needed to make the tortillas. Salt can be added (I like to add a small amount), but it is not required.

How to Make 2-Ingredient Pepita Tortillas

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

Step One: Process Pepitas into Flour

In a blender (preferably a high-speed blender), process the pepitas into a fine flour.

two white bowls, one filled with whole pepitas and the other filled with pepita flour

Step Two: Mix the Dough

4 photo collage showing how to make pepita tortilla dough

Whisk the pepita flour, psyllium husks, and (optional) salt in a small mixing bowl.

Next, add the water, stirring until completely blended. The mixture will look wet and loose when first combined. In seconds, the psyllium will begin absorbing the water, thickening the dough. I recommend letting the dough stand for a full five minutes before proceeding.  

Step Three: Divide the Dough

Using damp hands, shape the dough into an even disk or ball.

Place the dough ball onto a cutting board and cut into four equal pieces. If you want to be precise, I recommend weighing each quarter to make sure the quarters are equal in weight. If you prefer (and if you are better at guesstimating than I am), simply eyeball the dough into four roughly equal pieces.

a disk of pepita tortilla dough on a grey marble cutting board, cut into quarters

Step Four: Shape the Dough

Roll each piece of dough into a ball. Next, place one of the balls between two sheets of plastic wrap. The dough is far easier to remove from plastic wrap, but you can also use parchment paper or wax paper.

Using a rolling pin, roll the dough into a circle that measures 6 inches (15 cm) across. Perfection is not required, especially after the initial rolling. Simply pinch off pieces of dough from one place and press them into another, as needed. 

I do not recommend rolling the tortillas any larger than 6 inches. It will become too thin to remove from the plastic wrap or paper and will likely tear during the cooking process. See my notes at the end for making larger tortillas.

4 photo collage showing how to shape pepita tortilla dough into tortillas

Alternative Methods for Flattening the Dough

Do not fret if you do not have a rolling pin. A large (still filled) can or wine bottle can take its place.

If you have a tortilla press, definitely use it. It will work perfectly to press these evenly and efficiently. Use plastic wrap (or wax paper or parchment paper) to prevent sticking.

a 2 photo collage showing different ways to press a tortillas

You can also use your fingers and palm to press the dough. Press out the dough into a rough circle (do still place the dough between sheets of plastic wrap). So long as the tortilla is relatively thin, in some way shape or form, you are going to have great tortillas.

Tips for Removing the Tortillas After Rolling or Pressing

My photos, above, show the use of wax paper, but I have since switched to using plastic wrap to press my tortillas or roll the tortillas. The dough does not stick at all to the plastic. The pieces of plastic can be used over and over again.

If using paper (wax paper or parchment), carefully peel off the top layer of paper. If a few pieces of dough stick to the paper, simply repress them into the tortilla.

The dough becomes stickier as it gets warmer, so if the paper is really sticking, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease! 

Step Five: Cook the Tortillas

I recommend using a seasoned cast iron skillet or other nonstick skillet for cooking the tortillas. If you have a skillet that is neither seasoned cast iron nor nonstick, you will need to spritz the pan with nonstick cooking spray (or lightly swipe with oil).

Place the skillet over medium-high heat and heat until it is hot. Place the tortilla, dough side down, into the hot skillet and peel off the remaining piece of paper.

a 4 photo collage shoring how to make grain-free vegan tortillas

Cook the tortilla for 1 to 2 minutes (it will bubble and puff slightly in a few places). Slide a spatula underneath and lift it slightly to check for browning; once it has many browned spots, flip it over. Cook for 1 to 2 minutes longer until the other side is browned.

Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.

Taste and Texture of 2-Ingredient Pepita Tortillas

The taste of the pepita tortillas is neutral with a slightly nutty from the pepitas. They are 100% delectable.

The texture of these tortillas is equal parts sturdy, flexible, and soft.  Use them as you would any tortilla! For example, tacos, burritos, quesadillas, or for scooping up beans, salsa, guacamole, and vegetables.

The tortillas can also be used for making for sandwiches, wraps, desserts (as a sub for crepes), and so much more. Unlike flour and corn tortillas, which are best served warm, these tortillas are also delicious eaten cold or at room temperature. 

These tortillas are flexible (especially when warm or room temperature). You can roll them:

a stack of pepita tortillas, with one rolled one on top

Fold in them in half:

a folded pumpkin seed tortilla on top of a copper cooling rack

Or quarter them:

a quartered pepita tortilla held in someone's hand

Happy eating!


Can the 2-Ingredient Pepita Tortillas Be Stored?

Yes! Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Can I Use Psyllium Powder in Place of Whole Psyllium Husks?

Most likely, yes. It is best to use whole psyllium husks for best results. If psyllium powder is what you have on hand, use the equivalent weight (13 grams), which is about 2 and 1/2 teaspoons, plus a pinch. I have not tested the recipe with psyllium powder so I cannot guarantee the results will be exactly the same.

Why is My Dough Too Dry or Too Moist?

The most likely answer is measurement.

For the most accurate results, with this and with all recipes that rely on alternative forms of flour, I strongly suggest using a scale. I give an estimate of 3/4 cup for the pepitas, but for greatest accuracy, go with the metric measurement (110 grams)–that is what I use to make the tortillas.

It is easy to fix too dry or too thick dough: add a small amount more water for the former, and a small amount more ground pepitas for the latter.

Can I Make Large Tortillas?

Yes! You can divide this quantity of dough in half (to roll 10-inch tortillas) or into thirds (to roll 8-inch tortillas). Use a large skillet and use extra care when turning/flipping the tortillas.

Can I Make the Dough Ahead of Time?

Absolutely! The dough can be made and stored–in an airtight container in the refrigerator–for up to 1 week. 

Any Substitutions for the Pepitas or Whole Psyllium Husk?

I have not tried this recipe with other whole seeds or nuts. If you want to experiment with other nuts and seeds in place of the tortillas, I recommend using the same weight.

If you have almond flour on hand, I recommend using my Almond Flour Tortilla recipe. It is very similar to this one.

Whole psyllium husks–not psyllium powder–binds the tortillas and gives them their tender, flexible texture. Flaxseed meal and chia will not work in place of the psyllium.

I have not tried making the recipe with psyllium husk powder. I have given recommendations in the recipe notes for subbing psyllium powder for whole psyllium husks, but for best results, stick with whole husks.  Note that psyllium powder can sometimes turn recipes purple-ish or brown-ish in color (due to the oxidation from griding the husks)

More Grain-Free & Vegan Tortillas to Love:

a stack of pumpkin seed tortillas on a copper cooling rack

2-Ingredient Vegan Pepita Tortillas (GF, Oil-Free)

Yield: 4 (6-inch) tortillas
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Quick and easy 2-ingredient pepita tortillas that are vegan, oil-free and keto! Tender & flexible, they are also frugal (especially if you buy the pepitas in bulk.


  • 110 grams (roughly 3/4 cup) pepitas (green pumpkin seeds)
  • 2 and 1/2 tablespoons (13 g) whole psyllium husks
  • Optional: 1/8 teaspoon salt
  • 1/2 cup (118 mL) water


    1. Place the pepitas in a clean coffee grinder or high speed blender. Process, using pulse function, until ground into a fine flour.
    2. In a small mixing bowl, whisk the pepita flour, whole psyllium husks and (optional) salt.
    3. Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel firm and moist, but not wet).
    4. Cut, or otherwise divide, the dough into 4 equal pieces. Shape each piece of dough into a ball.
    5. Place one dough ball between two large pieces of plastic wrap. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.
    6. Heat a medium skillet over medium-high heat until hot. (If it is not seasoned cast iron skillet or other kind of nonstick pan, spritz with nonstick spray). Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
    7. Cook the tortilla for 1 to 2 minutes until it puffs slightly in areas and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 1 to 2 minutes longer until golden brown in spots.
    8. Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
    9. The tortillas are delicious warm, room temperature, or cold.


Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Psyllium Powder Option: It is best to use whole psyllium husks for best results. If psyllium powder is what you have on hand, use 2 and 1/2 teaspoons, plus a pinch (13 g total) of psyllium husk powder in place of the 2 and 1/2 tablespoons whole psyllium husks. I have not tested the recipe with psyllium powder so I cannot guarantee the results will be exactly the same.

Tip for Removing Tortillas after Pressing/Rolling: I took photos using wax paper, but now I strongly recommend plastic wrap to avoid sticking. The tortilla comes right off. if using paper, and it is really sticking to the tortilla, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 161Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 5mgCarbohydrates 6gFiber 3gSugar 0gProtein 9g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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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. Thank you for the simple and easy recipe!
    Do you think the recipe would tolerate herbs or seasonings? I was considering trying fresh cilantro, dill, parsely, chives or garlic.

  2. Hi, thank you for sharing delicious and simple recipes. I have made two times the almond apple cookies (I added bitter almond essence instead of cinnamon and were delicious). I am preparing now the dough for the pepita tortillas and I have added shumac and zaatar spices. I wonder if would also work to make crackers. The same way as I make seed crackers – which is also a sticky dough-

  3. Hello Camilla
    So happy to find your blog, just so lovely easy few ingrediens recipes, have tried so many allready all delicious.
    I made these ones mini flatbreads shape and added some dryed nettle in the dough tasted amazingly good strait out of pan with butter. Used psyllium powder and it worked fine.
    Many thanks

    1. Welcome, Paulina, I am so happy you found my blog, too! Thank you for sharing that psyllium powder worked just fine–that’s a big help to others. Ooh I love the sound of dried nettle in the dough, yum!

  4. Good morning,
    Your recipes look so awesome. I am looking to use your wrap recipes, and have a quick question!
    Do you have experience with dehydrating all or any of them rather than cooking on the stove? And did it work out?
    Thank you.

    1. Hi Sheri! Thank you, and welcome. I do not have a dehydrator (on the wish list, though) so I cannot advise about dehydrating the wraps. Perhaps another reader can post if they have tried it.