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Light blend of whole wheat and all-purpose flours make a light, lower fat, and easy alternative to a basic flour tortilla. This recipe came together one afternoon when I ran out of tortillas midway through a dish I was making. The family enjoyed them so much, I will make them from scratch from now on.


Recipe Summary test

15 mins
5 mins
20 mins
10 tortillas


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat butter in a bowl in a stand mixer until smooth and creamy.

  • Mix whole wheat flour, all-purpose flour, and salt together in a bowl. Slowly add flour mixture to butter and beat using the paddle attachment. Add just enough cold water to mixture until dough pulls away from the side of bowl.

  • Form dough into 3-inch balls and flatten each with a press or between 2 small plates covered in plastic wrap.

  • Heat a skillet over medium heat and cook dough until lightly browned, 1 to 2 minutes per side.

Cook's Notes:

Keep tortillas soft by storing in a resealable bag.

Enjoy as part of your favorite dish, or make them larger to make a healthy sandwich wrap.

Add sun-dried tomato and chopped basil to the dough during mixing stage for a variation.

The tortillas could also be cut into triangles and served with veggies and dip for a healthy snack.

Margarine or shortening can be used in place of the butter, if desired.

Nutrition Facts

168 calories; protein 3g; carbohydrates 18.3g; fat 9.6g; cholesterol 24.4mg; sodium 182.5mg. Full Nutrition