Here’s a simple, soft, and flexible homemade tortilla wraps recipe — perfect for burritos, wraps, quesadillas, or sandwiches! 🌯
🌾 Ingredients (Makes 8 medium wraps)
- 2 cups (250 g) all-purpose flour
- ½ teaspoon salt
- 3 tablespoons vegetable oil (or olive oil)
- ¾ cup (180 ml) warm water
(Optional: add ½ teaspoon baking powder for slightly puffier, softer wraps.)
👩🍳 Instructions
- Mix dry ingredients:
- In a large bowl, combine flour, salt, and baking powder (if using).
- Add wet ingredients:
- Add oil and warm water gradually, mixing with a fork or your hands until a soft dough forms.
- Knead:
- Transfer to a floured surface and knead for about 3–4 minutes until smooth and elastic.
- Cover and let rest for 20–30 minutes (this relaxes the gluten and makes rolling easier).
- Shape:
- Divide the dough into 8 equal balls.
- Roll each ball into a thin circle, about 8 inches (20 cm) wide.
- Cook:
- Heat a large dry skillet (nonstick or cast iron) over medium-high heat.
- Cook each tortilla for about 30–45 seconds per side — until light golden brown spots appear.
- Stack cooked tortillas in a clean kitchen towel to keep them soft and warm.
🧀 Tips
- Don’t overcook — they should stay soft, not crispy.
- Store in a sealed bag or wrap in foil once cooled.
- To reheat, microwave for 10–15 seconds or warm in a dry skillet.
- You can swap some flour for whole wheat for extra flavor and fiber.
Would you like me to share flavored wrap variations (like spinach, tomato, or herb tortillas)? They’re colorful and great for sandwiches or meal prep.
