These are great! Make your favorite Mexican dish, or alternate sandwiches or even cut these in wedges and fry for whole wheat tortilla chips! You may omit the baking powder if you wish.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.

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  • Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.

  • Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.

  • Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

Nutrition Facts

102 calories; 0.6 g total fat; 0 mg cholesterol; 152 mg sodium. 21.8 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2004
These turned out pretty well but I couldn't get them soft. I think it's just my inexperience. They were great with black beans and rice sour cream lettuce and shredded cheese. Yummy! UPDATE: Almost two years later I made it again. I changed the rating from four to five stars. You HAVE to add more water 1 Tbsp. at a time until you have a good moist (but not wet) dough. Knead it to work the gluten. When the dough is elastic and stretchy (if it crumbles add more water!) divide and let rest. This also lets the gluten rest so you can roll them out (I just use my counter--no waxed paper). I divided the dough into 16 balls but used 1 1/2 balls for each wrap. As soon as you remove each cooked wrap from the skillet place it in a plastic ziplock bag to steam and soften. While the wraps don't have a lot of flavor by themselves they are great filled! This recipe is definately a keeper. Read More
(126)

Most helpful critical review

Rating: 1 stars
01/06/2003
Mine were terrible. I had to throw them out. Read More
(5)
60 Ratings
  • 5 star values: 30
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 8
Rating: 5 stars
02/05/2004
These turned out pretty well but I couldn't get them soft. I think it's just my inexperience. They were great with black beans and rice sour cream lettuce and shredded cheese. Yummy! UPDATE: Almost two years later I made it again. I changed the rating from four to five stars. You HAVE to add more water 1 Tbsp. at a time until you have a good moist (but not wet) dough. Knead it to work the gluten. When the dough is elastic and stretchy (if it crumbles add more water!) divide and let rest. This also lets the gluten rest so you can roll them out (I just use my counter--no waxed paper). I divided the dough into 16 balls but used 1 1/2 balls for each wrap. As soon as you remove each cooked wrap from the skillet place it in a plastic ziplock bag to steam and soften. While the wraps don't have a lot of flavor by themselves they are great filled! This recipe is definately a keeper. Read More
(126)
Rating: 5 stars
02/05/2004
These turned out pretty well but I couldn't get them soft. I think it's just my inexperience. They were great with black beans and rice sour cream lettuce and shredded cheese. Yummy! UPDATE: Almost two years later I made it again. I changed the rating from four to five stars. You HAVE to add more water 1 Tbsp. at a time until you have a good moist (but not wet) dough. Knead it to work the gluten. When the dough is elastic and stretchy (if it crumbles add more water!) divide and let rest. This also lets the gluten rest so you can roll them out (I just use my counter--no waxed paper). I divided the dough into 16 balls but used 1 1/2 balls for each wrap. As soon as you remove each cooked wrap from the skillet place it in a plastic ziplock bag to steam and soften. While the wraps don't have a lot of flavor by themselves they are great filled! This recipe is definately a keeper. Read More
(126)
Rating: 5 stars
02/05/2004
These really are great! I was pretty skeptical at first because of the simplicity of the whole recipe but they turned out chewy and really good. They'd be great with some tuna or chicken salad inside or sliced turkey and veggies. I ate melted cheese on one ate several plain and spread hummus on some. Try them you'll like them! Read More
(30)
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Rating: 5 stars
03/10/2006
Yummmmm! These were very good. I had to add a bit more wheat flour otherwise these would have been too sticky. Didn't have any wax paper so I floured my board & rolling pin & rolled them out thin. If one gets stiff let it sit while you do another. Really good with another recipe from this site for Make Ahead Lunch Wraps. Be careful that you use a SEASONED griddle ungreased... otherwise you'll destroy your pan with the flour burning. Great recipe low fat & healthy why buy?? You KNOW what's in these! Read More
(20)
Rating: 5 stars
07/10/2004
Excellent recipe for a healthy wrap with the help of all the reviews written! I kneaded the dough for about 20 minutes and followed the reviewers' suggestions. Love this recipe! Read More
(14)
Rating: 5 stars
07/24/2007
This recipe worked wonderfully. I added chopped rosemary which added a nice fragrant twist. One note: the thinner you roll these the better they turn out. Read More
(10)
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Rating: 5 stars
10/04/2007
These took a while to make (the process of rolling one out while another was frying) but are very good. It did not take long to mix up the dough. After the first cup of water it took 1 tablespoon under a cup more of water so just under 2 cups total. I fryed them on medium heat. I did not have a problem with them being real hard. They are not as soft as store bought but definitely rollable. If you have about 2 free hours I would recomend trying them:) Read More
(7)
Rating: 5 stars
04/12/2010
Very good. My little girls loved them plain. I made a small batch of 4 just to find out if anyone would eat them and they all got eaten. I love how easy they are to make but you do have to watch them very closely once they are on the stove. Next time I am going to make tortilla chips with them by seasoning them with sea salt and slicing them into wedges and baking them on a cookie sheet after frying them. I have done that before with store bought tortillas. You can also use cinnamon and sugar instead of sea salt they are good with fruit salsa. These might be hard to get use to if you are not used to eating whole wheat but in our family that is the only thing we eat. Read More
(7)
Rating: 5 stars
12/15/2004
These turned out very well and tasted good. Very filling if you are eating good carbs. I did let the dough rest after I worked it so give time for the gluten to react. Read More
(7)
Rating: 5 stars
08/23/2006
These are GREAT!!! My whole family loved them. We could sit around and eat them plain--they are that good. One word of caution--watch the water. The second time I made them I didn't add quite enough. They still tasted great but the edges got crispy and they didn't wrap very well. Also I just rolled them out on a counter sprinkled with flour. I thought it was easier that way. Read More
(7)
Rating: 1 stars
01/06/2003
Mine were terrible. I had to throw them out. Read More
(5)