Soft Wholewheat Tortilla Wraps
Prep time
Cook time
Total time
These homemade, soft wholewheat tortilla wraps are so nice with soups or salad, or used to make little quesadillas or filled with your favourite fillings such as crunchy veggies or ham and cheese.
Serves: 16
  • 1 cup warm water
  • 2 tsp yeast
  • 1 Tbsp sugar
  • 2 Tbsp Olive Oil
  • 3 cups wholewheat flour
  • 1 tsp sea salt flakes
  1. In a large mixing bowl, add the water, yeast and sugar together and allow to sit for 5 minutes.
  2. Stir in the olive oil, then add the flour and salt and bring everything together to form a dough. Add a little more water if it is looking dry (should be the consistency of Play dough)
  3. Knead the dough for about 5 minutes, then place back into the bowl. Cover and leave in a warm place to rise for about 45 minutes.
  4. Knock down the dough. Make a ball, then using a large knife or pastry cutter, divide in half, then in halves again. Keep going until you have either 8 or 16 dough balls, depending on whether you want large or small wraps.
  5. Heat a griddle pan or large frying pan over fairly high heat.
  6. Between two sheets of baking paper, flatten each dough ball with the palm of your hand, then roll further with a rolling pin. Turn a quarter turn then roll again, repeating several times until they are evenly thinned out. Using your hands, gently stretch the dough a little bit further at the edges.
  7. Flatten onto the hot pan and cook for 30 seconds-1 minute maximum on each side. (Aim to cook as little as possible to make them more flexible)
  8. Allow to cool, then use immediately and store the leftover wraps in the freezer. Use baking paper to separate the layers. To defrost, place in microwave for 20 seconds or allow to sit at room temperature for 20 minutes.
Recipe by EAT what we EAT at