After the success of my homemade pitta breads, which have been one of my most popular recipes here on the blog, I decided it was time to have a go at making homemade tortilla wraps too. These do take a little time to make but they’re really easy and taste SO much better than shop bought wraps – you really have to taste it to believe it! They are perfect for lunch boxes and picnics, and of course for serving up with family meals too.
This recipe was inspired by the lovely team at popchips, who sent me a great selection of yummy popchip flavours to try and challenged me to come up with a delicious lunch recipe to go with them. As well as my healthier tortilla wrap recipe below, I’m also sharing a selection of lunch ideas including 3 tasty wrap filling ideas in a separate blog post today, so once you’ve made your tortilla wraps, you’ll exactly how to use them up!
I experimented with a few different flour and oil combinations when developing this tortilla wrap recipe, but the final recipe that I’m sharing here today is definitely my favourite. The mixture of white and wholemeal flour means you can add extra flavour and goodness to the wraps whilst still keeping them light and moist, and the coconut oil adds a subtle but delicious sweet hint of coconut that made these wraps go down a storm with the whole family!
Healthier Tortilla Wraps
Ingredients (makes 8):
- 200g white self-raising flour
- 200g wholemeal self-raising flour
- 1 tsp sea salt
- 4 Tbsp coconut oil plus extra for frying
- 200-250ml warm water
Method:
Measure out the flour into a large bowl. Add the salt and mix together.
Melt the coconut oil, then pour into the bowl with the flour. Rub the oil into the flour with your fingertips until it has a crumbly texture.
Add 200ml of the warm water to the flour and mix together to form a soft dough. Add more water as needed – it will depend on your flour how much water you’ll need to use.
Tip the dough out onto a floury surface and knead for around 5 minutes.
Divide the dough into 8 roughly equal pieces.
Roll each piece of dough into a large thin circle, about the size of a dinner plate. Pile the rolled out circles onto a plate, making sure they are floured well so they don’t stick together.
Heat a large frying pan on a medium heat. Add a little coconut oil (around 1/2 tsp) and swirl around until melted.
Place a clean tea-towel on a large plate ready to receive the cooked tortillas.
Place one of your dough circles in the pan and cook for a minute or so until it starts to bubble up.
Flip the tortilla to cook on the other side for a further minute. The surface should be just starting to brown in spots across the tortilla.
Pop the cooked tortilla inside the clean tea-towel and repeat until all of the tortillas are cooked.
Serve warm, or leave inside the tea-towel to cool and then store in a large plastic bag.
Note: You can reheat the tortillas in the pan or pop each one into the microwave for 10 seconds before serving.
These tortillas can be frozen – place grease-proof paper between each wrap to make it easier to separate them and wrap well to prevent freezer burn.
As I mentioned above, I created 3 tasty lunch ideas using my homemade tortilla wraps, each with a different filling which is deliciously complimented with a bag of crunchy popchips! You can find them here: 3 Healthy Packed Lunch Ideas with Popchips.
For more easy lunch ideas and recipes like this one, check out the Lunchbox and Picnic Recipes section here on the Eats Amazing blog or pop over and follow my lunch themed Pinterest boards for fun and healthy lunch box ideas from all over the web; Kids Lunch Box Ideas & Packed Lunch Ideas.
Grace
Disclosure: This recipe and blog post was commissioned by popchips. I received a selection of popchips to try and was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
It's easy to make your own tortilla wraps with this simple recipe, with wholemeal flour and coconut oil for a healthier and tastier wrap! Perfect for packed lunches, picnics and family meals.
- 200 g white self-raising flour
- 200 g wholemeal self-raising flour
- 1 tsp sea salt
- 4 Tbsp coconut oil plus extra for frying
- 200-250 ml warm water
- Measure out the flour into a large bowl. Add the salt and mix together.
- Melt the coconut oil, then pour into the bowl with the flour. Rub the oil into the flour with your fingertips until it has a crumbly texture.
- Add 200ml of the warm water to the flour and mix together to form a soft dough. Add more water as needed - it will depend on your flour how much water you'll need to use.
- Tip the dough out onto a floury surface and knead for around 5 minutes.
- Divide the dough into 8 roughly equal pieces.
- Roll each piece of dough into a large thin circle, about the size of a dinner plate. Pile the rolled out circles onto a plate, making sure they are floured well so they don't stick together.
- Heat a large frying pan on a medium heat. Add a little coconut oil (around 1/2 tsp) and swirl around until melted.
- Place a clean tea-towel on a large plate ready to receive the cooked tortillas.
- Place one of your dough circles in the pan and cook for a minute or so until it starts to bubble up.
- Flip the tortilla to cook on the other side for a further minute. The surface should be just starting to brown in spots across the tortilla.
- Pop the cooked tortilla inside the clean tea-towel and repeat until all of the tortillas are cooked.
Serve warm, or leave inside the tea-towel to cool.
Notes: Once completely cool, store the tortillas in a large plastic bag. You can reheat the tortillas in the pan or pop each one into the microwave for 10 seconds before serving. The tortillas can also be frozen - place grease-proof paper between each wrap to make it easier to separate them and wrap well to prevent freezer burn.
Want to try this recipe? Why not save it to Pinterest so you can easily find it again!
Jeremy says
Congratulations on your new digs and thank you for sharing this lovely recipe!