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    Home > All Recipes

    Homemade Soft Tortilla Wraps

    Updated: Oct 7th 2021 • Published: Mar 7th 2016 • 103 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    Soft flour tortillas, essential for tacos, quesadillas, burritos and fajitas. This recipe produces soft flexible tortillas with just 5 ingredients.

    Soft homemade flour tortillas. These tortilla wraps are the perfect ingredients for your tacos, quesadillas, burritos, and fajitas.

    Learn how to make soft, flexible tender homemade tortilla wraps with just 5 ingredients (including water!) They taste so much better than storebought flour tortillas, and you can make them any size you like.

    These are SO easy to make at home! Plus, you can use white or whole wheat flour.

    a wrap on baking paper with flour and more wraps behind

    Jump Menu

    • I need an Easy Tortilla Recipe!
    • How to make tortillas
    • Recipe Tips
    • Can you make these ahead?
    • Storing homemade tortillas
    • How to reheat flour tortillas? 
    • Homemade Soft Tortilla Wrap Recipe

    I need an Easy Tortilla Recipe!

    If homemade tortillas sound daunting, don't worry, this simple recipe is easy to follow and gives excellent results.

    These are one of the most popular recipes on Sprinkles and Sprouts and over on Pinterest.

    People just love them! 

    Recent reviews

    "...Absolutely amazing, tasted great...."

    "....These are amazing!.....OMG they were delicious."

    "...Perrrrfect, they were totally amazing..."

    How to make tortillas

    You need just a few simple ingredients to make homemade tortillas!

    (This is just an overview! For the full tortilla wrap recipe with printable recipe, see the recipe card at the bottom of the page)

    • flour (all purpose or wholewheat)
    • salt
    • baking powder
    • vegetable oil
    • hot water

    You can make these in a stand mixer, hand mixer or by hand! 

    You need to combine the flour, salt, and baking powder. 

    Add in the oil and then mix in hot water until you have a smooth, soft ball of dough. This dough is then divided into 16 portions. To do this, cut the dough in half, then cut each half in half again. Repeat this until you have 16 roughly equal-sized pieces of dough.

    Roll each piece into a ball and then use the palm of your hand to flatten them slightly. Cover them with a tea towel and let them rest for 15 minutes.

    Once the disks have rested, roll each one out to form your tortilla. You want to roll them as thin as you can, they should be almost transparent. 

    Once rolled, the flour tortillas are ready to cook. You do this in a dry (so no oil) skillet or frying pan. I usually use my cast iron skillet, but a heavy-based frying pan does the job just as well.

    Place a tortilla into the hot skillet and cook for a minute on one side, flip and cook for 30 seconds on the other. 

    Once cooked, wrap them in a tea-towel while you make the next one. As the wraps are stacked together, they will keep their heat and stay soft and supple.

    head on shot of a cooked tortilla wrap on parchment paper

    Recipe Tips

    • Using hot water means your dough will come together quicker and be smoother. It wants to feel hot to the touch, but not so hot that it burns your fingers. 
    • If you want larger tortillas, divide the mixture into less portions.
    • If the disks are hard to roll out or keep shrinking back, then the dough needs to rest for longer. Re-cover with your tea-towel and let them rest for a further 5-10 minutes. 
    • Don't worry about making the flour wraps the perfect circular shape. As long as they are roughly circular, they will be fine. The more you make them, the easier it is.
    • When rolling, roll over the edges. This will ensure the tortilla is an even thickness.
    • Ensure you preheat your skillet or frying pan, so the tortilla starts to cook as soon as it hits the pan. This will help keep it soft.
    • The tortilla wraps only need 90 seconds in the pan. They should have light golden spots on them, reduce the heat if they are dark, or increase the heat if they are too pale. 
    • Cooking for 90 seconds means the wraps stay soft and supple. Cooking for longer can make a crispier wrap that cracks when it is rolled.

    Can you make these ahead?

    You can make the dough ahead of time and keep it in the refrigerator for up to 24 hours or the freezer for 3 months. 

    Allow to come to room temperature before portioning and rolling.

    Storing homemade tortillas

    Can you store them in the fridge?

    Pop them in the refrigerator, and they will last for 4-5 days. Or they will keep in a ziplock bag, on the counter or in a bread bin for 24-48 hours. 

    Can you freeze tortilla wraps

    Yes! Once cooked, layer the tortillas between parchment/baking paper and freeze in a ziplock bag. Store them flat in the freezer, and they will keep for up to 6 months.

    With all of the above methods, warm the tortillas through before using:

    How to reheat flour tortillas? 

    You can either wrap them in foil and warm them in the oven for 10 minutes, or place them on a plate, cover them with a damp paper towel and microwave for 20-30 seconds. 

    a flour wrap on a sheet of paper on a wooden bench

    Enjoy x

    Serve your homemade flour tortillas with:

    • Restaurant Style Mild Salsa
    • Fajita Veggies
    • Fried Egg Taco (Breakfast Taco)
    • Crispy Fish Tacos
    • Smoky Blackened Salmon Soft Tacos
    • Mexican Black Rice and Pumpkin Salad 
    • Easy Cheesy Baked Fajita Chicken


    Pin this recipe for Homemade Soft Tortilla Wraps. Pin it here.

    overhead view of a tortilla wrap on parchment paper with a stack of them in the background
    Print Recipe Pin Recipe
    4.62 from 62 votes

    Homemade Soft Tortilla Wrap Recipe

    Soft flour tortillas, essential for tacos, quesadillas, burritos and fajitas. This recipe produces soft flexible tortillas with just 5 ingredients.
    Prep Time20 mins
    Cook Time2 mins
    Total Time22 mins
    Course: Side
    Cuisine: Mexican
    Servings: 16 Tortillas
    Calories: 128kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 3 cups AP flour - see note 1
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil
    • 1 cup hot water - see note 2

    Instructions

    • Tip the flour, salt and baking powder into the bowl of your stand mixer. (see note 3 for doing the recipe by hand)
      3 cups AP flour
      1 teaspoon salt
      1 teaspoon baking powder

    • Use the dough hook to give the dry ingredients a mix, then add in the oil and water .
      ⅓ cup vegetable oil
      1 cup hot water

    • Mix on a low speed (I use speed 1 on my kitchen aid), pushing down any flour, for 3 minutes until a firm smooth ball forms.
    • Flour you bench top and tip the dough out.
    • Cut it in half and in half again until you have cut 16 equal pieces (see note 4 if you want bigger or smaller tortillas)
    • Use the palm of your hand to flatten each of your balls as much as you can and then cover with a tea-towel.
    • Leave the dough to rise for 15-20minutes.
    • Place a heavy bottomed frying pan or skillet over a medium heat.
    • Lightly flour your bench top and then use a rolling pin to flatten a piece of dough until it is almost transparent.
    • Cook the tortilla for 1 minute then flip it ad cook it for a further 30 seconds.
    • It should have a few light brown patches on it. If you find it is going too brown then lower the heat.
    • Transfer the finsihed tortilla to a clean tea-towel and keep wrapped until ready to serve. (see note 5 for make ahead options)
    • Repeat with each ball of dough.
    • Serve immediatly or store for later (see note 5)

    Notes

    1. You can replace the AP flour/plain flour with wholewheat flour if you wish.
    2. Using hot water means your dough will come together quicker and be smoother. It wants to feel hot to the touch, but not so hot that it burns your fingers. 
    3. To make this by hand, combine the dry ingredients into a bowl then add in the oil and hot water. Start to combine with a spoon and once a rough dough forms, use your hands to knead it into a smooth ball. Continue the recipe as instructed.
    4. If you want larger tortillas, divide the mixture into less portions.
    5. Make-Ahead

      You can make the dough ahead of time and keep it in the refrigerator for up to 24 hours or the freezer for 3 months. 
      Allow to come to room temperature before portioning and rolling.

      Storing homemade tortillas

      Can you store them in the fridge?
      Pop them in the refrigerator, and they will last for 4-5 days. Or they will keep in a ziplock bag, on the counter or in a bread bin for 24-48 hours. 
      Can you freeze tortilla wraps
      Yes! Once cooked, layer the tortillas between parchment/baking paper and freeze in a ziplock bag. Store them flat in the freezer, and they will keep for up to 6 months.
      Will all of the above methods, warm the tortillas through before using:

      How to reheat flour tortillas? 

      You can either wrap them in foil and warm them in the oven for 10 minutes, or place them on a plate, cover them with a damp paper towel and microwave for 20-30 seconds. 

    Nutrition

    Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Calcium: 17mg | Iron: 1.1mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Adeola says

      May 29, 2022 at 7:05 pm

      5 stars
      This is an easy recipe and it turns out really great. We enjoyed every bit of it.

      Reply
      • Claire McEwen says

        June 02, 2022 at 2:14 pm

        Oh I am so happy 🙂
        Cx

        Reply
    2. Bunmi says

      January 24, 2022 at 6:06 pm

      4 stars
      I made this and it was good.. Recipe easy to follow

      Reply
    3. Juliana says

      April 12, 2021 at 9:44 am

      Gonna give these a go. Can you sub coconut oil for vegetable oil?

      Reply
      • Claire McEwen says

        April 14, 2021 at 10:17 pm

        I haven't tried it, but I see no reason why it shouldn't work just as well.
        Hope that helps 🙂
        Cx

        Reply
    4. Karen Khoo Pin Joo says

      April 06, 2021 at 11:47 pm

      Hi,

      Can i don’t add the baking powder?

      Cheers,
      Karen

      Reply
      • Claire McEwen says

        April 10, 2021 at 4:58 pm

        Hi Karen, I haven't tried it without the baking powder, but I think it could work, but they may be thinner and not as soft.
        Hope that helps
        Cx

        Reply
    5. Monique says

      April 06, 2021 at 3:58 pm

      This recipe is so awesome. I love it. Easy to make and my kids love it!
      Thank you

      Reply
      • Claire McEwen says

        April 10, 2021 at 4:57 pm

        Oh I am glad!
        It is one I use pretty much every week!
        Cx

        Reply
    6. TAM says

      February 18, 2021 at 8:27 pm

      5 stars
      These work out great! Do you have any tips for transferring them to the pan once rolled super thin? I found that the hardest part

      Reply
      • Claire McEwen says

        February 22, 2021 at 9:15 pm

        Hi Tam, so pleased you enjoyed them 🙂
        You could try rolling them out on parchment paper/baking paper and then using that to pick them up and transfer them to the pan.
        Hope that helps
        Cx

        Reply
    7. Munashe says

      February 05, 2021 at 2:47 pm

      Thank you so much.
      Last time I tried them it was a disaster but because of this recipe I totally know where I went wrong.

      Reply
    8. Cynthia says

      December 30, 2020 at 12:53 am

      The tortillas came out really well. Very easy to make, easy to roll out and quick on heat. Thank you so much for this recipe. It's now my go to for all wraps. Keep up the good work.
      God bless you.

      Reply
      • Claire McEwen says

        January 13, 2021 at 10:32 pm

        Oh I am so happy you loved them Cynthia 🙂
        Cx

        Reply
    9. Shirley Liew says

      November 12, 2020 at 11:58 am

      5 stars
      First time making tortilla for me, easy to follow recipe, turns out great. Thank you for sharing. Will be keeping this recipe and also sharing with friends. Thanks again 🙂

      Reply
    10. Farz says

      August 26, 2020 at 4:40 pm

      Hi, I was looking for a tortilla recipe and I found this, however it is almost exactly like making roti, kindly explain the difference to me, I'd really appreciate it, as I wanted to make a Mexican themed wrap, not my usual Indian dishes.

      Reply
      • Claire McEwen says

        August 29, 2020 at 12:19 pm

        Hi Farz,
        They are very similar, although these tortilla wraps are thinner than I would roll a roti.
        When I make roti I use a wholewheat flour and less oil (as I tend to brush them with ghee when they are done) I also cook them for longer so they get darker spots on them.
        but they are very similar.

        Cx

        Reply
    11. Michelle says

      August 10, 2020 at 5:31 am

      Fabulous recipe! My family demolished these so fast... I may never buy readymade tortillas again. 😉

      Reply
    12. Glenda says

      August 09, 2020 at 11:35 pm

      Hello. Can i use oat flour instead of AP flour?

      Reply
      • Claire McEwen says

        September 21, 2020 at 10:45 am

        Hi Glenda,

        I am afraid I haven't tried it with oat flour so I don'r know if the liquid content will work.
        Sorry I couldn't be more help.
        Cx

        Reply
    13. Jocelle says

      August 05, 2020 at 9:28 pm

      Hi. Thanks for this! This is the best recipe so far. Definitely keeping it!

      Reply
      • Claire McEwen says

        September 21, 2020 at 12:06 pm

        Oh I am so pleased you enjoyed them Jocelle!
        Thank you for coming back to comment 🙂
        Cx

        Reply
    14. Tea says

      August 01, 2020 at 12:47 am

      5 stars
      So easy so quick.... aaahh this is a heaven sent recipe. Thank you so much

      Reply
      • Claire McEwen says

        September 21, 2020 at 12:07 pm

        Hehe, thank you so much Tea!
        Glad you enjoyed them 🙂
        Cx

        Reply
    15. Veen says

      July 19, 2020 at 2:43 pm

      Amazing recipe thank you so much, this one is a keeper. I used olive oil, made only a third of the recipe and it turned out fine.

      Reply
      • Claire McEwen says

        July 21, 2020 at 3:42 pm

        Oh I am so pleased you that enjoyed it, and it is great to know that the recipe can be reduced and still work well.
        Cx

        Reply
    16. Chantelle says

      June 01, 2020 at 4:18 am

      5 stars
      Fab recipe thanks

      Reply
      • Claire McEwen says

        June 01, 2020 at 9:09 am

        You are welcome Chantelle
        Cx

        Reply
    17. Raffaella says

      May 14, 2020 at 6:22 pm

      5 stars
      Tried many recipes but this one was the best! Thanks

      Reply
      • Claire McEwen says

        May 14, 2020 at 8:12 pm

        Thank you so much, I am so happy you enjoyed it 🙂
        Cx

        Reply
    18. Mewded says

      April 29, 2020 at 4:14 am

      5 stars
      They were amazing! An all time favorite.

      Reply
      • Claire McEwen says

        April 29, 2020 at 5:42 am

        Oh I am so pleased you liked them 🙂
        Cx

        Reply
    19. Nicola says

      April 23, 2020 at 8:20 pm

      I just made these and they tasted lovely but were crispy instead of soft. What did I do wrong? Thanks

      Reply
      • Claire McEwen says

        April 24, 2020 at 9:16 am

        Hi Nicola,
        It sounds like you might have cooked them for too long or maybe used too high a heat. Because they are rolled thin, they only need a maximum of 90 seconds cooking in total, over a medium heat.
        Hope that helps 🙂
        Cx

        Reply
    20. Kim says

      April 18, 2020 at 12:27 am

      I don't have a microwave at home. Can I heat frozen tortilla using a frying pan ?

      Reply
      • Claire McEwen says

        April 18, 2020 at 9:02 am

        You can definitely heat them in a pan instead. I would use a medium-low heat so they don't get too crispy 🙂
        Cx

        Reply
    21. Jay says

      April 15, 2020 at 4:30 pm

      Hi Claire,
      Thanks a lot for the recipe. It's so easy and simple; and the wraps are super delicious.
      Unfortunately, they were breaking when trying to roll them as wraps! Any advice what ingredient should be increased/decreased to make the wraps less breakable while wrapping??
      Thanks a lot 🙂

      Reply
      • Claire McEwen says

        April 27, 2020 at 2:07 pm

        Hi Jay,
        I suspect that the wraps might have been cooked too long or they had cooled before you used them. Because they are rolled so thin they only need 90 seconds cooking. This helps to keep them soft and subtle.
        Cx

        Reply
    22. Alice says

      April 10, 2020 at 4:25 pm

      Hie Claire

      I don't have baking powder, can i use bicarbonate of soda?

      Reply
      • Claire McEwen says

        April 11, 2020 at 10:48 am

        Hi Alice,
        Bicarbonate of soda won't have the same affect, because it needs an acidic element to help it work.
        I would just leave out the baking powder, I have done that before (by mistake) and the recipe still works okay 🙂
        Hope that helps
        Cx

        Reply
    23. Ritah says

      April 07, 2020 at 11:43 pm

      I don’t think I’ll ever make tortillas again🙆🏽‍♀️. It’s so much work, difficult to get into that round shape, the first 3 were a flop🤣

      Reply
      • Claire McEwen says

        April 12, 2020 at 8:47 am

        They are definitely a labor of love, rolling them all out!
        Cx

        Reply
    24. Roxanne says

      April 02, 2020 at 5:51 pm

      Hi I'm trying out this recipe but need fairly large tortillas. How many sections should I cut it into? What size wraps would they be if I sid 16 sections?Thanks

      Reply
      • Claire McEwen says

        April 03, 2020 at 3:53 am

        Hi Roxanne,
        The recipe, as written, makes 16 small tortillas. If you want more of a jumbo tortilla I would suggest only sectioning the dough into 8 pieces.
        Hope that helps
        🙂

        Reply
    25. Dan Plummer says

      April 02, 2020 at 10:15 am

      Hi,

      Do you need a mixer to make this? Or can you just use a wooden spoon because I don't have a mixer. 😢

      Reply
      • Claire McEwen says

        April 02, 2020 at 4:41 pm

        I do use a mixer, but you can do it without, I did it once camping, it works well it just takes a bit of effort!
        I use a knife to incorporate the ingredients then turn it out onto my board and knead it with my hands.
        Hope that helps
        🙂

        Reply
    26. Kay says

      March 28, 2020 at 5:24 am

      Hi can you use olive oil instead and how much in grams is 3 cups of flour.
      Thanks

      Reply
      • Claire McEwen says

        March 28, 2020 at 1:00 pm

        You could definitely use olive oil instead 🙂
        It works out about 420g of flour.
        Hope that helps
        Cx

        Reply
    27. Caroline says

      March 21, 2020 at 5:49 pm

      5 stars
      This recipe came out really well. It was my first time to make wraps; just have to get the rolling and shaping right..

      Reply
      • Claire McEwen says

        March 23, 2020 at 5:31 am

        Oh yeah 🙂
        So pleased you enjoyed them Caroline.
        I still get some wonky shaped ones occasionally.
        I find constantly turning the wrap as you roll it helps to make it more circular. But I don't worry too much as they taste great no matter what shape 😉
        Cx

        Reply
    28. Bronwen Smith says

      March 17, 2020 at 7:24 pm

      5 stars
      These are amazing! I used bread flour as I didn't have any other in the house. Initially looked at the volume of dough and didn't think I'd get out 16 wraps and make the first one WAY too thick and big. You need to roll these our super thin, til they're almost see-through. They shrink a lot in the pan, but OMG they were delicious. MUCH better than bought ones. I'll be making and freezing my own from now on.

      Reply
      • Claire McEwen says

        March 18, 2020 at 6:19 am

        Oh I am so pleased you enjoyed them Bronwen, they take some rolling but I hope you agree the taste is worth it 🙂
        They freeze fabulously too 🙂
        Thank you for coming back to comment
        Cx

        Reply
    29. Bronwen Smith says

      February 28, 2020 at 10:20 pm

      Quick question.... do you think this will work with self raising flour?

      Reply
      • Claire McEwen says

        February 29, 2020 at 10:43 am

        Hi Bronwen,
        I am not sure it will. Although the recipe does have some baking powder in it, it isn't in a high ratio to the flour.
        To turn plain flour into self raising flour the ratio is 1 1/2 tsp of baking powder per cup of flour. Here we are only adding 1 tsp to 3 cups of flour.

        I think the self raising flour would puff up too much when cooked.
        It might make a really nice flat bread, but I don't think it would be any good as a wrap.
        Hope that helps (sort of)
        Claire x

        Reply
      • Juliet says

        May 25, 2020 at 8:32 pm

        I tried it with sellf raising flour anf it came out lovely!

        Reply
    30. Lynn says

      February 10, 2020 at 2:21 am

      5 stars
      Thanks a lot for sharing this. You're my hero.

      Reply
      • Claire McEwen says

        February 11, 2020 at 5:59 am

        Hi Lynn,
        Thank you so much, glad you enjoyed the recipe 🙂

        Reply
    31. Razia says

      January 19, 2020 at 11:17 pm

      Hello
      Made them tonight! Yummy!! Perfect recipe!!! Thank you dr.

      Reply
      • Claire McEwen says

        January 20, 2020 at 6:06 am

        Oh I am so pleased! Thank you! And thank you for coming back to comment!
        Cx

        Reply
    32. Rosh says

      January 14, 2020 at 7:16 pm

      5 stars
      Hi
      Going to try your recipe. I need to make a large batch
      Can you assist with measurement please.
      I need to make more than 2 dozen very large ones
      About 25 centimeters

      Thanks
      Rosh
      Durban, South Africa

      Reply
      • Claire McEwen says

        January 17, 2020 at 6:31 am

        Hi Rosh,

        For tortillas that large I would say the recipe will make 6. So you will need to make a 4 x batch.
        That would be:
        12 cups flour
        4 tsp salt
        4 tsp baking powder
        1 1/3 cup vegetable oil
        4 cup warm water

        I have never increased the recipe by that much but I think it would be very hard to mix that much flour together. It might be worth splitting it into two more manageable batches?

        Hope that helps.
        Claire x

        Reply
    33. Delia Groer says

      January 06, 2020 at 5:30 am

      4 stars
      Hi. I used 1/3 white flour and 2/3 rye flour with a bit more liquid. They came out beautifully and it's the first time I have ever made tortillas! Thank you for the confidence.

      Reply
      • Claire McEwen says

        January 06, 2020 at 5:40 am

        So good to know that it works with rye flour too Delia 🙂

        Reply
    34. DAnielle says

      December 22, 2019 at 11:57 am

      5 stars
      Quick and easy, for a son who eats wraps like nothing else. Added some garlic powder to make them like shop ones, shaping is next to perfect, perhaps i will grab an aldi tortilla press next time i see one

      Reply
      • Claire McEwen says

        January 01, 2020 at 9:09 am

        Oh Danielle, that makes my day!!! So pleased your son is enjoying them.
        I have a tortilla press, but I find it hard to use as my tortillas always look lovely and flat when I open it but then they spring smaller again. (I may well not be using it right!)

        To shape by hand I find rolling with a small rolling pin and constantly turning the circle of dough to give me the best results.

        Thank you for coming back to comment.
        Cx

        Reply
    35. Barbara says

      December 16, 2019 at 10:30 pm

      5 stars
      Perrrrfect, they were totally amazing to make for my dinner party with my hubby's family. So soft and scruptious, i made them for fajitas and they were wonderful.

      Reply
      • Claire McEwen says

        December 19, 2019 at 1:43 pm

        Oh I am so pleased you enjoyed them! They are a favourite in our family! Cx

        Reply
    36. Lolipop says

      November 22, 2019 at 2:38 am

      Can I know how much is a cup of water? I also want to know that can I put shortening?

      Reply
      • Claire McEwen says

        November 22, 2019 at 9:26 am

        Hi

        A cup of water is 250ml
        Hope that helps
        I haven't tried these with shortening but I think it could work.

        Reply
    37. Vicki says

      November 06, 2019 at 3:23 pm

      Is there a way to heat them up without using a microwave please? Many thanks 🙂

      Reply
      • Claire McEwen says

        November 07, 2019 at 8:44 pm

        Hi Vicki, you can heat them up in a dry skillet/frying pan. They only need a few seconds each side. Or wrap several in some aluminium foil and warm them in the oven for 5-10 minutes.
        Hope that helps
        Cx

        Reply
    38. Valentine says

      October 15, 2019 at 12:46 am

      Do you cook them with water or you fry them?

      Reply
      • Claire McEwen says

        October 15, 2019 at 7:14 am

        Hi Valentine,
        The tortillas are cooking in a dry frying pan, so no oil/water is added. Hope that helps 😀

        Reply
    39. Ariane says

      September 07, 2019 at 10:10 pm

      Hi, these look amazing! Just to know, do you freeze them raw or cooked? Could be great to do with my kids and use them in school picnic box! Thanks! Ariane

      Reply
      • Claire McEwen says

        September 08, 2019 at 11:40 am

        I freeze them cooked. I imagine you could freeze them raw as well but you will probably need a little more flour to dust them when you defrost as frozen dough tends to come out stickier/wetter.

        They are great for lunch boxes 😀
        I often send my youngest with a couple of small wraps, cucumber chunks, cherry tomatoes and hummus. He loves his DIY lunch.

        Reply
    40. TRISHA BEHARRY says

      July 09, 2019 at 9:52 am

      5 stars
      Wonderful recipe than you so much for sharing ! You’ve saved me lots of money, never have to buy it wraps again ?

      Reply
      • Claire McEwen says

        July 09, 2019 at 10:17 am

        Oh I am so pleased you enjoyed then Trisha!
        And thank you for taking the time to come back and comment Cx

        Reply
    41. Mark Covell says

      June 27, 2019 at 11:35 pm

      5 stars
      This is the best recipe I've found for soft Tortilla Wraps, many others are too crispy which is not great when making Burritos, will check back for more ideas.
      Thanks,
      Mark

      Reply
      • Claire McEwen says

        June 28, 2019 at 8:29 am

        Thank you Mark, so happy you found my recipe. And I hope you find plenty more delicious food on here to make 😀

        Reply
    42. Anamae Miano says

      June 26, 2019 at 11:28 am

      Hello maam. could it be oven baked? if yes, for how many minutes and at what temperature. thank you

      Reply
      • Claire McEwen says

        June 27, 2019 at 3:09 pm

        I have never tried them baked but I suspect you would end up with something crispier than a tortilla, so might not be very good for tacos or wraps, but they would be really tasty for dipping.
        Hope that helps.

        Reply
    43. Liba says

      May 28, 2019 at 2:34 am

      5 stars
      Made them tonight, stunning. Thanks for the recipe. Never found a dough before that wouldn't tear as you roll it. I made 12 tortillas for a fraction of price they ask at the shop for 6 of them. Will definitely put them on our regular family dinner list.

      Reply
      • Claire McEwen says

        May 28, 2019 at 5:12 am

        Oh thank you for coming back to comment Liba, and I am so pleased you and your family enjoyed them 😀

        Reply
        • Nicky says

          June 27, 2019 at 12:28 am

          5 stars
          I made these tonight. I made 6 large wraps. Absolutely amazing, tasted great and didn't crack/crumble like the store bought ones. Also made them at a fraction of the price for 6 small ones. My girls and hubby loved the fresh taste.
          Thanks for sharing this recipe!!

          Reply
          • Claire McEwen says

            June 27, 2019 at 3:06 pm

            Oh Nicky, thank you for coming back to comment. I am so pleased that you and your family loved them Cx

            Reply
    44. George Packham says

      May 25, 2019 at 10:24 pm

      5 stars
      Can't wait to try making these, I hate that the shop ones have palm oil. How well do they last in a fridge? If I made a batch on Sunday would they last until Friday?

      Reply
      • Claire McEwen says

        May 27, 2019 at 7:49 am

        Hi George, to be honest I haven't kept these for more than a day, so I am not sure how they would last for 5 days. My guess is they would start to dry out a lot as they have no preservatives in them like the store bought ones. Sorry.

        Reply
        • Philip Sinclair says

          June 05, 2019 at 12:09 pm

          I put them in individual zip lock bags and keep them in the freezer. They will last for weeks easily. I have kept some for months and when heated in the microwave tasted just like new..

          Reply
          • Claire McEwen says

            June 06, 2019 at 4:50 pm

            Great tip Philip, thank you for letting everyone know. I will add that to the recipes notes 😀

            Reply
    45. Anamae Miano says

      May 23, 2019 at 11:15 am

      Hi is it ok to manually knead the dough ifni donvt have a stand mixer?

      Reply
      • Claire McEwen says

        May 23, 2019 at 2:12 pm

        For sure!

        It will take about 10 minutes by hand, but it will still work perfectly 😀

        Reply
    46. Aida says

      January 10, 2018 at 12:26 am

      5 stars
      Me salvaste la vida con la receta! Ya he intentado hacer tortillas mil veces pero nunca me han salido como deberían. Mil gracias y que dios te bendiga!

      You saved my life with the recipe. I already tried to make tortillas 1000 x but they never came out right. Thanks a ton and may God bless you!

      Reply
      • Claire McEwen says

        January 12, 2018 at 11:33 am

        Aida, thank you so much for coming back to comment, I am so happy that you love this tortilla 😀

        Reply
    47. Stella @ Stellicious Life says

      March 16, 2016 at 10:27 pm

      I've been wanting to make my own tortillas at home since the storebought kind has so many nasty additives and preservatives :-/ Just one question: can I make these with wholewheat, spelt or oat flour? (Boyfriend can't tolerate plain white flour)

      Reply
      • Claire McEwen says

        March 17, 2016 at 6:35 pm

        Although I do usually use unbleached plain white flour, I have made them with wholemeal and they were delicious. I found I needed a little bit of extra liquid. But all I did was run my hands under the tap and sort of shook the drips into the mixture. That was enough.

        I have never tried it with spelt or oat flour though. Sorry.

        Reply
        • Stella @ Stellicious Life says

          March 17, 2016 at 6:50 pm

          Thank you Claire, I'll try it! 🙂

          Reply
      • ETHAN TEARLE says

        February 15, 2019 at 8:32 pm

        YES YOU CAN YOU CAN ADD WHOLEMEAL

        Reply
    48. GiGi Eats says

      March 09, 2016 at 3:17 pm

      YUM! I need to try my hand at making HOME MADE tortillas for sure!

      Reply
      • Claire McEwen says

        March 12, 2016 at 8:55 am

        You won't be disappointed they taste so much better than store bought ones 🙂

        Reply
    49. amanda reid says

      March 09, 2016 at 6:04 am

      Thanks so much for this recipe Claire. It looks fab and i am going to make some today ?

      Reply
      • Claire McEwen says

        March 12, 2016 at 8:54 am

        Hope you enjoy them 🙂

        Reply
    50. Dorothy Dunton says

      March 09, 2016 at 5:07 am

      Hi Claire! I make flour tortillas using my cast iron tortilla press. The size limit is about 6", but that is good for tacos and small wraps. My recipe uses vegetable shortening. They are just so easy when I don't have store bought! Plus, they just taste better!

      Reply
      • Claire McEwen says

        March 12, 2016 at 8:54 am

        I would love a tortilla press!!!
        And I agree homemade definitely taste so much better 🙂

        Reply

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