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Easy Wheat Tortillas

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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."
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20 m servings 168
Original recipe yields 10 servings (10 tortillas)


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  1. Beat butter in a bowl in a stand mixer until smooth and creamy.
  2. 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.
  3. Form dough into 3-inch balls and flatten each with a press or between 2 small plates covered in plastic wrap.
  4. 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

Per Serving: 168 calories; 9.6 18.3 3 24 183 Full nutrition

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