In order to clarify the effect of raw chayote tuber flour (RCTF) on processing properties of wheat flour, the basic composition different of RCTF and wheat flour were evaluated, and the effect of RCTF with different additive amount (mass fraction of 0,10%,20% and 30%) on basic physicochemical, pasting properties and rheological properties of wheat flour were subsequently investigated. Results showed that the total starch and crude ash contents of RCTF were higher than those of wheat flour, while contents of crude protein and fat, and average particle size of RCTF were much lower than those of wheat flour. X-ray diffraction pattern analysis showed there were obvious diffraction peaks at 2θ of 5.6°, 14.2°, 17.2°, 19.6°, 22.2° and 23.9°, indicating that the starch structure of RCTF belonged to B-type crystalline. The analysis results of basic processing characteristic indicated that RCTF addition significantly improved the water absorption, swelling degree and light transmittance of mixed flour, and reduced the water solubility index and freeze-thaw stability of mixed flour. The steady-state rheological properties revealed that RCTF addition increased the apparent viscosity, consistency coefficients (K) and flow behavior indexes (n) and yield stress (τ₀). The dynamic rheological properties determination revealed that RCTF addition improved storage modulus and loss modulus value, and lower loss tangent value. Pasting properties analysis showed that the addition of RCTF decreased the pasting temperature and peak time of wheat flour, and increased the peak viscosity, trough viscosity, final viscosity, breakdown and retrogradation value. These findings indicated that RCTF significantly changed the processing characteristics of wheat flour, which provided theoretical basis for the further processing and utilization of raw chayote tuber flour.