Go Back Email Link
–+ servings
An overhead view of a pile of tortillas wraps on a wooden board. There are some rolled up next next to them and the wraps are surrounded by ingredients, like avocado, olive oil, limes, fresh herbs and garlic.

The Best Flour Tortilla Wrap Recipe For Beginners

5 from 3 votes
Flour tortilla wraps will never be the same again once you have made your own! With simple ingredients and easy-to-follow steps, you'll never go back to shop-bought versions! These plain flour wraps are versatile, freezer-friendly, and free from preservatives.
Save This Recipe Pin Print Recipe
Course: Bread
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 20 Wraps
Calories: 124kcal
Author: Rebecca Foxley

Ingredients
  

  • 500 g Plain Flour
  • 1 tsp Sea Salt
  • 1 tbsp Baking Powder
  • 80 ml Extra Virgin Olive Oil
  • 230 ml Warm Water

Instructions

  • 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!

Recipe Notes

  • 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.

Nutrition Estimate

Calories: 124kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 180mg | Potassium: 27mg | Fiber: 1g | Sugar: 0.1g | Calcium: 39mg | Iron: 1mg