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.



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


  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

168 calories; 9.6 g total fat; 24 mg cholesterol; 183 mg sodium. 18.3 g carbohydrates; 3 g protein; Full Nutrition