Homemade Soft Tortilla Wraps

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Soft homemade flour tortillas, essential for tacos, quesadillas, burritos and fajitas. Learn how to make soft flexible home made tortillas with just 5 ingredients. SO easy to make at home! Plus you can use white or whole wheat flour.

We love tortilla in our house! I stuff when them with all sorts!!! A couple of weeks ago when I broke the strainer and lost a whole pan of rice as it fell!! Having no rice left in the cupboard I used the mince I had been cooking to make up some awesome lamb and oregano mince wraps. Wasn’t quite the greek lamb and rice I had been planning but they were still delicious.

This recipe is perfect for that moment when soft shell taco craving hit and there are no tortillas in the pantry! Also (and this is my favourite part!!!) you can make these any size you like. The only limiting factor is the size of your frying pan! I have a super sized pan so I can make jumbo ones that are perfect for sandwich wraps as you can fold the end over. I also love to make them super small so they can be served as a appetiser with drinks.

Today I made them about 7cm in diameter, which was perfect for the fish fillets I had bought. Recipe for my fish tacos will be up on Wednesday.

But for now I want to share a recipe for what I think are the perfect flour tortillas. They are flexible, delicious and will keep for at least 6 months in the freezer. Just make sure you layer them between pieces of baking paper.

Enjoy x

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4.64 from 19 votes

Homemade Soft Tortilla Wraps

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

Ingredients

• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1/3 cup vegetable oil
• 1 cup warm water

Instructions

• Tip the flour, salt and baking powder into the bowl of your stand mixer.
• Use the dough hook to give the dry ingredients a mix, then add in the oil and 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 (more or less depending on the size of tortilla you want)
• Use the palm of your hand to flatten each of your balls as much as you can and then cover with a tee towel.
• Leave the dough to rise for 15 minutes.
• Place a heavy bottomed frying pan over a medium heat.
• 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.
• Repeat with each ball of dough.
• Serve immediately or leave to cool and keep in a ziplock bag. Use within 24 hours.
• Alternatively layer then tortillas between baking paper, and place in a ziplock bag in the freezer for unto 6 months.
• To warm the tortillas cover the tortillas with a damp piece of kitchen paper and then microwave for 15-20 seconds.

Notes

A reader has let me know that these freeze wonderfully 😀 

Philip writes "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."

Nutrition

Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Calcium: 1.7% | Iron: 6.2%

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