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Home > Meal Type > Sides > Homemade Soft Tortilla Wraps

Homemade Soft Tortilla Wraps

Updated: Apr 21st 2020 β€’ Published: Mar 7th 2016 β€’ 87 Comments

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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

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  • I need an Easy Tortilla Recipe!
  • How to make tortillas
  • Recipe Tips
  • Make-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 written and 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.

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.

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

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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
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4.69 from 54 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 | Sprinkles 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)

Ingredients

US Customary – Grams
  • 3 cups AP flour – see note 1
  • 1 tsp salt
  • 1 tsp baking powder
  • β…“ 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 tsp salt
    1 tsp baking powder

  • Use the dough hook to give the dry ingredients a mix, then add in the oil and water .
    β…“ 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.Β 
  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.Β 
    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.Β 
    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?Β 

    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.Β 

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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Filed Under: All Recipes, Sides

Reader Interactions

Comments

  1. Cynthia says

    Dec 30th 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

      Jan 13th 2021 at 10:32 pm

      Oh I am so happy you loved them Cynthia πŸ™‚
      Cx

      Reply
  2. Glenda says

    Aug 9th 2020 at 11:35 pm

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

    Reply
    • Claire McEwen says

      Sep 21st 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
  3. Jocelle says

    Aug 5th 2020 at 9:28 pm

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

    Reply
    • Claire McEwen says

      Sep 21st 2020 at 12:06 pm

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

      Reply
  4. Tea says

    Aug 1st 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

      Sep 21st 2020 at 12:07 pm

      Hehe, thank you so much Tea!
      Glad you enjoyed them πŸ™‚
      Cx

      Reply
  5. Veen says

    Jul 19th 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

      Jul 21st 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
  6. Chantelle says

    Jun 1st 2020 at 4:18 am

    5 stars
    Fab recipe thanks

    Reply
    • Claire McEwen says

      Jun 1st 2020 at 9:09 am

      You are welcome Chantelle
      Cx

      Reply
  7. Raffaella says

    May 14th 2020 at 6:22 pm

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

    Reply
    • Claire McEwen says

      May 14th 2020 at 8:12 pm

      Thank you so much, I am so happy you enjoyed it πŸ™‚
      Cx

      Reply
  8. Mewded says

    Apr 29th 2020 at 4:14 am

    5 stars
    They were amazing! An all time favorite.

    Reply
    • Claire McEwen says

      Apr 29th 2020 at 5:42 am

      Oh I am so pleased you liked them πŸ™‚
      Cx

      Reply
  9. Nicola says

    Apr 23rd 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

      Apr 24th 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 πŸ™‚
      Cx

      Reply
  10. Kim says

    Apr 18th 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

      Apr 18th 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 πŸ™‚
      Cx

      Reply
  11. Jay says

    Apr 15th 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 πŸ™‚

    Reply
    • Claire McEwen says

      Apr 27th 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
  12. Alice says

    Apr 10th 2020 at 4:25 pm

    Hie Claire

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

    Reply
    • Claire McEwen says

      Apr 11th 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 πŸ™‚
      Hope that helps
      Cx

      Reply
  13. Ritah says

    Apr 7th 2020 at 11:43 pm

    I don’t think I’ll ever make tortillas againπŸ™†πŸ½β€β™€οΈ. It’s so much work, difficult to get into that round shape, the first 3 were a flop🀣

    Reply
    • Claire McEwen says

      Apr 12th 2020 at 8:47 am

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

      Reply
  14. Roxanne says

    Apr 2nd 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

      Apr 3rd 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
      πŸ™‚

      Reply
  15. Dan Plummer says

    Apr 2nd 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

      Apr 2nd 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
      πŸ™‚

      Reply
  16. Kay says

    Mar 28th 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

      Mar 28th 2020 at 1:00 pm

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

      Reply
  17. Caroline says

    Mar 21st 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

      Mar 23rd 2020 at 5:31 am

      Oh yeah πŸ™‚
      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 πŸ˜‰
      Cx

      Reply
  18. Bronwen Smith says

    Mar 17th 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

      Mar 18th 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 πŸ™‚
      They freeze fabulously too πŸ™‚
      Thank you for coming back to comment
      Cx

      Reply
  19. Bronwen Smith says

    Feb 28th 2020 at 10:20 pm

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

    Reply
    • Claire McEwen says

      Feb 29th 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 25th 2020 at 8:32 pm

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

      Reply
  20. Lynn says

    Feb 10th 2020 at 2:21 am

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

    Reply
    • Claire McEwen says

      Feb 11th 2020 at 5:59 am

      Hi Lynn,
      Thank you so much, glad you enjoyed the recipe πŸ™‚

      Reply
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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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