How To Make Homemade Tortilla Wraps {Video}
Homemade Tortilla Wraps are simple to make and unlike store bought varieties, actually have real flavour. Once your family tries these, you’ll be doubling the recipe in no time.
Homemade Tortilla Wraps
Homemade Tortilla Wraps are simple to make and unlike store bought varieties, actually have real flavour. Once your family tries these, you'll be doubling the recipe in no time.
Author: The Klutzy Cook
Recipe type: Bread
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 3 tablespoons oil
- 1 cup of warm water
Method
- Combine flour, salt and oil in a bowl. Rub the oil in slightly with your fingertips.
- Start to add the water. Mix it into the flour mix with your hands.
- Continue adding the water until all the flour comes together in a ball. The dough should not be too wet or dry. That is, not sticky and not crumbly. If it is, add a little flour or water as needed.
- Knead the dough on a floured benchtop for around 1 minute. You want a nice smooth ball that springs back when touched.
- Divide dough into 8 balls and form these into small discs. Put onto a floured board/bench/plate and leave for a minimum of 15 minutes. They can be left for up to an hour.
- When you're ready to start cooking, put a pan onto medium heat and allow to warm up while rolling your first tortilla.
- Take one disc of dough and roll on a lightly floured surface or mat. Make sure it will fit in your pan and don't worry about rolling it too thin.
- Place the tortilla into the heated pan. While it's cooking, go back and roll your next one.
- Once the surface of the tortilla starts to bubble, it is ready to turn (1 - 2 minutes).
- Flip it over and allow to cook on the other side for 30 seconds to 1 minute. Remove and place onto a plate.
- Continue with the rest of the dough balls.
- Once done, you can use them straight away or store in airtight container for a few days.
The Klutzy Cook Notes
- Use any flour you like. I often use one or a combination of the following - white bakers, khorasan (kamut), wholemeal or atta flour.
- Similarly, use any oil you like. I use olive or macadamia oil. Coconut oil or butter would also work.
- Tortilla wraps can be frozen.
- Similarly, use any oil you like. I use olive or macadamia oil. Coconut oil or butter would also work.
- Tortilla wraps can be frozen.
I hope you enjoy these – they are a real favourite in our household and get devoured very quickly.
Sam xx
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You mentioned the tortillas can be frozen. How can I freeze it? I love the video and the simple ingredients. Thanks!
Glad you liked the video
You can freeze the tortillas in a resealable freezer/ziploc bag – make sure to remove as much air as possible. Another thing to think about is if you will be defrost/thaw them all at once or if you will only want 1 or 2 at a time. If you will be using on 1 or 2, I would suggest putting a piece of wax or parchment paper in between each tortilla. They will be much easier to remove that way. If not, simply freeze them all together. Once defrosted, they will easily separate. Enjoy 
If i want to froze it should it be cooked first or just shaped like disk ?
You can do either – freeze the dough, or the cooked tortillas.
I tried out the wraps but they didn’t come out soft. Any suggestions? Does it matter if the water isn’t warm? Does it make a difference if I used a baking sheet pan rather than a regular pan? Looking forward to trying this out again.
Hi Ama, I usually lie my wraps one on top of the other and the warmth makes them soften. They also soften when stored in an airtight container. If left uncovered, they won’t be as soft, just like any bread. The water should be room temperature at least. It doesn’t have to be too warm, but definitely not cold. I’m not sure what you mean by a baking sheet pan? If you cook them on the stove top a frying pan is best. Hope it works better for you next time
Sam
Thanks Sam!!! I’ve been looking for tortilla wraps this whole week but i couldn’t find them?.i am going to make my own using your recipe??????!
Jez, East Malaysia?
Your video calls for 3 tablespoons of olive oil but your instructions call for 1. I’ll go for 2 and hope it works out.
Haha! In all this time you are the first person to pick that up Mike…thank you
I’ve amended the recipe, it should be 3 tablespoons but I’m sure you still got a good result with 2.