Making Flour tortilla wraps is so easy and with simple ingredients in this tortilla wrap recipe, you’ll wonder why you’ve never tried this before! What’s more is that they freeze well, so you can plan ahead and make a big batch of tortilla wraps for midweek meals, when you’re in a rush.
Homemade flour tortillas is one of those easy recipes everyone needs to keep in their recipe box. Forget the rubbery versions that you buy in the supermarket or grocery store, these homemade tortillas are unbelievably superior.
This flour tortilla wrap recipe is super versatile in its uses too! Pack them with your favourite delicious fillings for an easy dinner. You could try rotisserie chicken wraps seasoned with our peri-peri seasoning or taco seasoning, topped with homemade guacamole without onion, nacho cheese, sour cream, and crisp lettuce or create cheese tortilla wraps quesadillas with black beans for a delicious tortilla wrap side dish.
You can even fill them with cream cheese or hummus and serve them as simple sandwich wraps or make breakfast wraps filled with eggs, bacon, and hash browns.
You can even fill them with cream cheese and serve them as sandwich wraps or make breakfast wraps filled with eggs, bacon, and hash browns.
The list of delicious ingredients for fillings is truly endless, and the versatility of these flour tortilla wraps means that there will be something to suit the entire family.
We use only 4 easy-to-find ingredients so these wraps remain free from preservatives or additives and what’s more is that they freeze really well, meaning you can make a big batch when you have some free time and use them for meals on those busier days.
Why You’ll Love This Flour Tortilla Wrap Recipe
- Easy To Make – With easy-to-follow steps, you can make pro wraps even if you’re a beginner in the kitchen.
- Perfect for Meal Planning – These are great wraps for storing, so meal planning will become a breeze.
- Simple Ingredients – You only need four ingredients to make delicious flour tortillas.
- Large Mixing Bowl: A large bowl is used to combine the dry and wet ingredients to form the dough. It’s a basic kitchen essential.
- Stand Mixer: If you’d prefer, you can use a stand mixer with the dough attachment to mix the tortilla dough.
- Rolling Pin: A rolling pin is essential for rolling out the dough balls into flat, thin discs, which will become your tortilla wraps. Another good tool is a pasta sheet maker, Flattening out the dough with a pasta machine works surprisingly well, and gives you another use for it other than making pasta.
- Cast Iron Pan: A cast iron pan or cast iron skillet is ideal for cooking the tortilla wraps. A hot skillet distributes heat evenly, creating the perfect texture.
- Clean Cloth or Tea Towel: You’ll use a clean cloth or towel to cover the dough as it rests and to keep the cooked tortilla wraps warm and pliable. Alternatively, cover the bowl with clingfilm or plastic wrap.
- Bowl for Resting Dough: This bowl should be greased with olive oil and used to rest the dough after kneading.
- Heatproof Bowl/Tortilla Wrap Warmer: This bowl is used to transfer the freshly cooked tortilla wraps, keeping them warm and moist by covering them with a clean cloth. You can also use tortilla warmer if you own one.
- Plain Flour/All-Purpose Flour: The main dry ingredient that forms the base of the tortilla dough.
- Fine Sea Salt: Adds flavour to the dough and enhances the overall taste of the tortillas.
- Baking Powder: Helps the tortillas puff up and become light and airy when cooked.
- Extra Virgin Olive Oil: Provides moisture and tenderness to the dough, contributing to the texture of the tortillas.
- Warm Water: Binds the dry ingredients together to create the dough. The temperature of the water helps activate the baking powder. Aim for hand-hot water.
Step-By-Step How To Make This Easy Tortilla Wrap Recipe
Step 1: Preparing Dry Ingredients
- In a large mixing bowl, place the plain flour and add the sea salt and baking powder.
- Mix these dry ingredients together thoroughly.
Step 2: Adding Wet Ingredients and Mixing Dough
- Add the extra virgin olive oil and warm water to the flour mixture.
- Stir everything together until a dough forms.
Step 3: Kneading Dough
- On a clean, lightly floured flat surface, knead the dough with your hands for about 5 minutes.
- This helps develop the dough’s texture.
Step 4: Resting Dough
- Place the dough in a bowl that’s been greased with a little olive oil.
- Cover the bowl with a clean cloth and let the dough rest for approximately 30 minutes.
Step 5: Dividing Dough into Portions
- After the dough has rested, turn it out onto a floured surface and divide it into portions.
- You can choose to make larger tortillas or smaller ones based on your preference.
Step 6: Shaping and Covering Dough Portions
- Roll each portion into a ball and cover them with a clean cloth to prevent drying.
Step 7: Preheating the Pan
- As you prepare to roll out the dough balls, heat up a cast iron pan over a medium-high heat.
Step 8: Rolling and Stretching the Dough
- Using a rolling pin, roll out each dough ball into a flat disc.
- Pick up each disc and gently stretch it, similar to how you’d handle pizza dough, until it becomes a thin disc. If the dough keeps springing back, it may need more time to rest.
Step 9: Cooking the Wraps
- Place the dough disc in the hot pan and allow it to bubble and rise for a moment.
- Flip the wrap over onto the other side and cook briefly.
- Once both sides are baked to a light golden brown, transfer the tortilla wraps to a warmer or heatproof bowl.
Step 10: Keeping Wraps Warm
- Cover them with a clean cloth to maintain their soft and pliable texture.
Step 11: Serving or Storing
- You can serve the wraps immediately, or allow them to cool completely before storing for later use.
Yes, you can prepare the dough in advance, wrap it tightly, and store it in the refrigerator for a day or two.
If you’re having trouble with the round shape, use a plate as a guide to trim the rolled dough into a perfect circle before cooking.
If the dough keeps springing back, let it rest a bit longer. This helps relax the gluten and makes it more pliable.
No, there’s no need to grease the pan. A well-seasoned cast iron pan should work perfectly for cooking these tortillas.
Pro Tips and Guidance
- Use Fresh Ingredients: Ensure your flour, baking powder, and other ingredients are fresh. This will make a significant difference in the texture and taste of your tortillas. Baking powder should be used within six months of opening regardless of the expiry date.
- Don’t Skip Resting Time: Allowing the dough to rest for at least 30 minutes is crucial. It relaxes the gluten and makes the dough easier to work with. You’ll find the tortilla wraps will spring back and shrink as you roll them if you don’t rest the dough for a sufficient amount of time.
- Proper Kneading: Knead the dough for the full 5 minutes for best results. This helps develop the gluten, resulting in a more elastic and soft tortilla that you can stretch thinly before cooking.
- Preheat the Pan: Make sure your cast iron pan is thoroughly preheated before you start cooking. A hot pan is essential for that nice puffing effect with golden brown spots.
- Roll the Dough Thin: Roll the dough out as thin as possible without tearing it. Thin tortillas tend to be softer and more flexible.
- Stretch the Dough: If your dough keeps springing back, let it rest a little bit longer. Patience here pays off in pliable tortillas.
- Practice Makes Perfect: If it’s your first time making tortillas, don’t be discouraged if the first ones aren’t perfect. As you get the hang of rolling and cooking, they’ll turn out better each time.
- Keep Them Warm: As you cook the tortillas, keep them warm by covering them with a clean cloth or placing them in a warmer. This prevents them from drying out.
- Storage: You can store the cooked tortilla wraps by stacking them with parchment paper in between to prevent sticking. Place them in an airtight container or sealable plastic bag. Store at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Reheating: To reheat tortilla wraps, you have a few options. One is to use a dry, hot pan to warm them up for about 10-20 seconds on each side until they’re soft and pliable again. Alternatively, you can wrap them in a damp paper towel and microwave for 15-20 seconds. Be cautious not to overheat, as they can become tough.
- Freezing: You can freeze the tortilla wraps for longer-term storage. Place parchment paper between each wrap, stack them, and wrap the entire batch tightly in plastic wrap. Then, place them in a sealable freezer bag. They can be stored for up to 3 months. Freezing helps retain freshness, and it’s a great way to have homemade tortillas on hand.
- Defrosting: When you’re ready to use the frozen tortillas, remove them from the freezer and let them thaw in the refrigerator for a few hours or overnight. Once thawed, you can reheat them using the methods mentioned above.
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The Best Flour Tortilla Wrap Recipe For Beginners
- 500 g Plain Flour
- 1 tsp Sea Salt
- 1 tbsp Baking Powder
- 80 ml Extra Virgin Olive Oil
- 230 ml Warm Water
- In a large mixing bowl, place the plain flour and add the sea salt and baking powder. Mix these dry ingredients together thoroughly.
- Add the extra virgin olive oil and warm water to the flour mixture. Stir everything together until a dough forms.
- On a clean, lightly floured surface, knead the dough with your hands for about 5 minutes. This helps develop the dough's texture.
- Place the dough in a bowl that's been greased with a little olive oil. Cover the bowl with a clean cloth and let the dough rest for approximately 30 minutes.
- After the dough has rested, turn it out onto a floured surface and divide it into portions. You can choose to make larger or smaller wraps based on your preference. For larger wraps, make each portion about the size of a golf ball. If you prefer smaller wraps, use less dough for each.
- Roll each portion into a ball and cover them with a clean cloth to prevent drying.
- As you prepare to roll out the dough balls, heat up a cast iron pan.
- Using a rolling pin, roll out each dough ball into a flat disc. Pick up each disc and gently stretch it, similar to how you'd handle pizza dough, until it becomes a thin disc. If the dough keeps springing back, it may need more time to rest.
- Place the dough disc in the hot pan and allow it to bubble and rise for a moment. Flip the wrap over onto the other side and cook briefly.
- Once both sides are baked to a light golden brown, transfer the tortilla wraps to a warmer or heatproof bowl. Cover them with a clean cloth to maintain their soft and pliable texture.
- You can serve the wraps immediately, or allow them to cool completely before storing for later use. Enjoy your homemade flour tortilla wraps!
- Use Fresh Ingredients: Freshness matters for great tortillas. Use recently purchased flour and baking powder. Ensure baking powder isn’t too old.
- Don’t Skip Resting Time: Let the dough rest for 30 minutes. This relaxes the gluten and makes the dough more workable.
- Proper Kneading: Knead for 5 minutes to develop gluten, resulting in elastic and soft tortillas.
- Preheat the Pan: A hot pan is crucial for puffing and browning. Ensure it’s well preheated.
- Roll the Dough Thin: Thinner tortillas are softer and more flexible.
- Stretch the Dough: If it springs back, let it rest a bit longer. Patience pays off in pliable tortillas.
- Practice Makes Perfect: Don’t be discouraged if your first ones aren’t perfect. You’ll improve with practice.
- Keep Them Warm: Cover tortillas with a cloth or place in a warmer as you cook to prevent drying out.