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Amaranth is an important source of protein, which provides equilibrium of essential amino acids and with quinoa and oat could offer a nutraceutical food product. The aim of this research was to evaluate the effects of the amaranth, quinoa and oat flour on the chemical composition, starch and protein digestibility along with color and texture properties of wheat flour tortillas. Control (C) with 100% wheat flour and Treatment (T) 70% wheat flour, 20% amaranth flour, 5% quinoa flour and 5% oat flour were analyzed by producing tortillas following the hot press procedure and tested in terms of total dietary fiber (32-05.01), total starch (76-13.01), starch and protein digestibility (in vitro), protein (46-13.01), moisture (44-15.02), fat (30-10.01), ash (08-12.01), extensibility test (TA.XT2i Texture Analyzer), color (Minolta Chromameter CR-300), diameter, thickness, and sensory perception by an untrained panel. Results showed that T had 31.4%, 27.1% more soluble dietary fiber, and protein than C. The hydrolysis rate of starch digestibility (30%) was higher at 75 minutes and 4.8% more in protein digestibility in T. Otherwise, total starch and crude fat values reduced until 9.5 and 35.6%, respectively. In the extensibility test, T required 36.6% less force to rupture at day 6. T tortillas showed a lower L value (16.1%) and higher a and b (27.4 and 23.1%, respectively) values than C tortillas. The partial replacement of wheat flour with amaranth, quinoa, and oat flour positively influences protein, total dietary fiber, starch and in vitro digestibility.