Homemade Tortilla Wraps

Name: Homemade Tortilla Wraps
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: Mexican
Ingredients: 520 g wheat flour; 2 tsp baking powder; 1 tsp salt; 2 tbsp neutral oil or melted butter; 3.5 dl water

1 hr

2 portions

mexican taco bread

Plan this

Dead simple flatbreads you can knock out in under an hour. Perfect for taco night or filled with cream cheese and toppings for lunch.

Instructions

1
Mix the flour, baking powder, and salt together in a bowl. Add the oil and water, then mix until you get a smooth, pliable dough — don't let it get too stiff.
2
Cover the bowl with a kitchen towel and some plastic wrap and let the dough rest on the counter for 20 minutes.
3
Divide the dough into 16 equal pieces. Shape each one into a ball and press it slightly flat. Let them rest another 10 minutes under a kitchen towel with plastic wrap on top.
4
Roll each ball out into a thin flatbread.
5
Cook in a hot, dry pan for a couple of minutes on each side.
6
Keep the finished tortillas under a damp kitchen towel until you're ready to serve. Any leftovers can be frozen.

Per average serving

135

Calories

kcal

3.3

Protein

24.9

Carbs

2.2

Fat

0.9g

Fiber

0.1g

Sugar

188mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

135

Calories

kcal

3.3

Protein

24.9

Carbs

2.2

Fat

0.9g

Fiber

0.1g

Sugar

188mg

Sodium

Tips from the kitchen

The dough should feel soft and a bit tacky, not stiff like pasta dough. If it feels tight or tears when you stretch it, add a splash more water and knead it another minute.
Both rest periods matter. The first 20 minutes relaxes the gluten so the dough stops fighting you. The second 10 minutes after shaping into balls means the tortillas roll out thin without springing back.
Roll them as thin as you can. Thicker ones turn out more like flatbread and less like a wrap. Aim for roughly 2-3mm, about the thickness of a coin.
The pan needs to be properly hot before the first one goes in. A drop of water should sizzle and vanish immediately. You'll see small brown spots appear on the underside after a minute or two, that's when you flip.
Stack the cooked tortillas straight under the damp towel. The steam from the stack keeps them soft and pliable. If they dry out and go stiff, they'll crack when you try to fold them.

Ways to vary it

You can swap the neutral oil for melted butter if you want a slightly richer flavour. It works well for wraps you're eating cold, like with cream cheese and veg.
For a wholegrain version, replace up to half the wheat flour with wholemeal flour. Go beyond half and the dough gets harder to roll thin and the tortillas turn out a bit dense.
A pinch of cumin or smoked paprika mixed into the dry ingredients gives them a bit of colour and works well if you're heading toward taco night anyway.

Storage & leftovers

Kept in an airtight bag or container, these stay soft in the fridge for about 3 days. They freeze well, just stack them with a small square of baking paper between each one so they don't weld together. To reheat, 30 seconds in a dry pan or a minute wrapped in a damp paper towel in the microwave.

What to serve with it

For taco night, set out seasoned mince or pulled chicken, shredded cabbage, salsa, and sour cream. For lunch, cream cheese with cucumber, smoked salmon, or whatever's in the fridge works well.

By Untrained ChefPublished 24 July 2026