The purpose of this study was to prepare tortilla from oat flour and optimize the physical quality of the resulting product. Given the growing need of the communities for high nutritional value foods to promote the community population health as well as awareness of the benefits of dietary fibers, we found that a product with a high nutritional value and unique characteristics should be developed, to replace low-nutritional snacks that are every day snacks among the youth and adolescents, and reach the production stage. Beside of having high fiber content, Oat is able to lower cholesterol level in blood, facilitates the digestive process of food as well as contains essential amino acids. In the first section of this study, oat grains were processed during thermal process operation to inactivate lipase and peroxidase enzymes to prevent lipid rancidity and therefore development of bitter taste in the seed during dehulling and grinding stages. At the next stage, tortilla paste was prepared from oat flour, which was was also contains maize and wheat flours. Due to inappropriate texture of oat paste, whey, gluten and mono di glyceride isolates were used to improve its texture and the effect of each of them was investigated during tissue stress, fragility resistance and colorimetry tests. According to the results, with increasing gluten level, the fragility resistance of the produced sample was increased, as well as due to the simultaneous effect of whey, mono di glyceride and gluten isolates, the maintenance of dough texture stress was reduced and the dough relaxation rate was increased. Also, with an increase in the dough baking temperature of 140 to 160 degrees Celsius, the brightness of the produced sample was reduced. Then, the produced samples were compared with two commercial samples of Tortilla and Tordilla, which were prepared from maize flour, and chemical compounds, texture meter, amino acid content, colorimetry and organoleptic characteristics were studied. According to the results obtained at 5% level, the produced sample showed no significant difference in terms of the texture and color quality with the 2 commercial samples as well as had higher essential amino acids, low fat and high quality protein content. Also, the produced sample and two commercial samples of tortilla and tordilla were evaluated by the assessors in terms of the indicators of crispiness, color, flavor and taste, which had a significant difference at the level of 5%, so that based on the general acceptance the highest score was for tortilla, produced sample and Tordilla, respectively. Given that the two commercial products had different flavors and the produced sample was blind in taste, however, they obtained a good score from the assessors. Keywords: Tortilla, Wild Oat Flour, Nutritional Value, Produced Sample.