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.

15 mins
5 mins
20 mins
Max Servings:



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

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  • 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.


Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

167.56 calories; 3.03 g protein; 18.25 g carbohydrates; 1.8 g dietary-fiber; 0.09 g sugars; 9.55 g fat; 5.89 g saturated-fat; 24.4 mg cholesterol; 284.72 IU vitamin-a-iu; 2.22 mg niacin-equivalents; 0.05 mg vitamin-b6; 0 mg vitamin-c; 28.5 mcg folate; 8.8 mg calcium; 1.05 mg iron; 19.55 mg magnesium; 64.74 mg potassium; 182.54 mg sodium; 0.15 mg thiamin; 85.98 calories-from-fat; 42 percent-of-calories-from-carbs; 50 percent-of-calories-from-fat; 7 percent-of-calories-from-protein; 30 percent-of-calories-from-sat-fat