This work aims to produce gluten free tortilla from white maize flour fortified with sprouted and cooked legumes seed meal mixture (SCLM), (weet lupin, chickpea and fenugreek) to increase its biological value and to improve its technological and sensory characteristics. The studies were extended to chemical, technological and sensory characteristics to determine the best treatment or best fortification of tortillas compared with the control (tortilla made from maize only). Chemical studies dewed that, essential amino add lysine increased by increasing fortification with sprouted and cooked legumes meal mixture (SCLM). Essential amino add lysine increased by 150, 187.5 and 225.0% at 5, 10 and 15% fortification respectively compared with tortilla made from maize only. Minerals content (Ca, Mg, Fe, Zn, Mn and vitamin A) increased in fortified tortilla. All chemical, technological and sensory studies indicated that, the best fortified tortillas was produced from maize flour fortified with 10% (SCLM). This level of fortification also significantly improved taste, color and appearance (94.0 total scores compared with the control (70.0 total scores).