DO. NOT. WAIT. I’m telling you right now that homemade tortillas stomp the living daylights out of storebought wraps. Throw away those Mission, La Banderitas, and Guerreo tortillas for good, because I can PROMISE you won’t miss them once you make fresh, homemade tortillas.
You’re probably thinking, “Too much time, too much effort.” Listen, you can make 4-6 wraps in less than 30 minutes start to finish. Plus, the quality and taste will make those 30 precious minutes absolutely worth it. These will forever change your taco, burrito, quesadilla and sandwich wrap game.
PSSST, I also use these wraps in place of burger buns for smash burgers!
I know you don’t want to hear my shpeal but those wraps you buy in the store are really just an embarrassment to “healthy eating”, if that’s what you think you’re doing. That said, you can probably make these with gluten free flour as well. Heck, try cassava or even coconut flour! I make these wraps at least 2-3 times a month, and each time I’m able to swing making these in 15 minutes total time.
You can even half or double the recipe depending on what how many wraps you’re trying to make. This tortilla recipe specification is super versatile because you can make up to 2 (burrito) large, 4 medium and ~6-8 street-sized small wraps. You can also make these ahead of time, store in the fridge for up to 4 days, and simply reheat to freshen them up. Have I made myself convincing?!
Better than store bought – 4 Ingredient Tortilla Wrap recipe (from scratch!)
4 Ingredient Tortilla Wraps
Ingredients
- 1 Cup All-purpose Flour (Bread flour is fine, too)
- 3 Tbsp Olive oil (You can also use butter, lard, and any oil – same amount)
- 1/3 Cup HOT water (Again, it needs to be *hot*)
- 1 Tsp Salt
Instructions
- *Remember: this recipe makes 4 medium sized wraps (~6-8 inches wide).*In this recipe, I am skipping the 30-minute *waiting* period many recipes will often tell you to do once your dough is made (which you can, but I find there's no difference) – this recipe goes from start to finish!Gather your ingredients and start by putting the 1 cup of flour into a bowl.
- Add your salt and 3 Tbsp of olive oil (or fat) to the flour.
- Add in your *hot* water and begin to mix thoroughly until dough becomes pliable to shape with your hands. It should feel like lukewarm soft playdough – not sticky but not too firm.
- Knead the dough for a few minutes to make sure everything is incorporated. Then cut the dough into fours.
- At this point you will need to start getting the flat bottom pan you will be using nice and hot. DO NOT ADD OIL TO THE PAN (it needs to be dry).You want to get the pan just before the smoke point, then turn it down slightly. I always start my pan at medium/medium-high (4-5) then once I start to see a little bit of smoke I turn the pan down to medium-low (3-4). Nonetheless, you need your pan hot to quick-cook these tortillas but without burning them.*As you make these you will need to play around with your heat since every stove top is different.
- Now you will roll out your tortillas. I go one by one – meaning, roll out one, cook it, then roll out another – repeat. But you can roll them all out at once if you like. Each dough ball will require a dusting of flour on your surface when being rolled out. I start by balling up one of the quarters and flattening it with my hand on my floured surface. Then use the rolling pin to shape it into a circle. Don't worry too much about getting it perfectly round – mine never are!
- Once your tortilla is flat to about 6-8 inches wide (be careful not to over-stretch or you risk tears), lay it gently on the hot pan. Nothing too exciting happens at this point, but after 10 seconds go ahead and flip it.After that first flip you should start to notice some air pockets forming (as seen in the images below). Wait another 10-15 seconds and then flip again. My rule of thumb is to flip 3-4 times at 10-15 second intervals (to prevent burning).
- Place cooked tortillas on a plate until all have been completed.*These tortillas are SO good, they're obviously best eaten fresh. BUT, if you're cooking in the meantime you can simply cover them with a damp paper towel until you devour them.*If you're making these tortillas ahead of time, I will personally store them in a ziploc bag at room temperature for up to 3 days, or in the fridge for up to 5 days.
