These Tortilla Wraps are soft, flexible, and perfect for filling with chicken, beef, veggies, or cheese. Great for quick lunches, dinners, or meal prep!
⏱ Prep Time
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Prep: 10 minutes
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Cook: 15 minutes
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Total: 25 minutes
Servings: 8 wraps
🍳 Equipment
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Mixing bowl
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Rolling pin
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Skillet or flat pan
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Spatula
🥘 Ingredients
Homemade Tortilla Wraps
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2 cups all-purpose flour
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½ tsp salt
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2 tbsp oil or melted butter
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¾ cup warm water
Optional Fillings
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Grilled chicken or beef
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Lettuce, tomatoes, onions
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Shredded cheese
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Sauces (mayo, ranch, hot sauce, salsa)
📝 Ingredient Notes
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You can use whole wheat flour for healthier wraps.
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Add a pinch of baking powder for softer tortillas.
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Oil makes tortillas soft and flexible.
👩🍳 Instructions
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Mix dry: In a bowl, mix flour and salt.
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Add liquid: Add oil and warm water, mix to form a soft dough.
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Rest dough: Cover and rest 10 minutes.
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Divide: Divide into 8 small balls.
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Roll: Roll each ball into a thin круг (circle).
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Cook: Heat a skillet over medium heat. Cook each tortilla 30–40 seconds per side until lightly browned.
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Keep warm: Stack and cover with a towel to keep soft.
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Fill & roll: Add fillings and roll into wraps.
🧮 Nutrition Facts (per wrap, approx.)
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Calories: 140
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Protein: 4g
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Fat: 4g
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Carbohydrates: 22g
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Fiber: 1g
💡 Tips & Variations
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Chicken wrap: Add grilled chicken, lettuce, cheese, and mayo.
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Veggie wrap: Add sautéed veggies and hummus.
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Spicy wrap: Add chili sauce or jalapeños.
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Keto version: Use almond flour or low-carb tortillas (perfect for your keto audience 😉).
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Storage: Keep in fridge 3–4 days or freeze for 2 months.