Food & Recipes, Making Products, Zero Waste

Tortilla Wraps

 Homemade Flour Tortilla Wraps: 

If you love tortillas but hate all the plastic packaging why not have a go at making your own homemade flour tortilla wraps.

I’ve been making my own lunch every day for years now and used to love a good sandwich. These days I prefer to have wraps instead and this became a problem after transitioning to a zero waste life.

In the supermarkets you can only find tortillas wrapped in plastic so I just stopped buying them.

Due to the packaging I went back to sandwiches made from homemade bread. While my bread tastes great it just isn’t the best for making sarnies from as it falls apart too easily.

One day I stumbled across a video on instagram demonstrating how to make your own tortillas. I really couldn’t believe that this hadn’t occurred to me before.

So, feeling inspired, I decided to have a go at making my own. My first attempt I used wholewheat flour but felt that the wraps were too heavy so I now use 50/50 wholewheat and white flour – this is purely my preference.


How to Make Homemade Flour Tortilla Wraps:

This recipe makes 16 wraps but you can half the ingredients if you want fewer.

Ingredients:

  • 250g Wholewheat Flour

  • 250g White flour

  • 1 Tsp Salt

  • 4 Tbsp Olive Oil
  • 250ml Water


Method:

    I combine the ingredients into my bread maker and run on the pasta dough setting for 20 minutes.

    If you don’t have a bread machine or a kitchen mixer you can easily prepare the dough by hand.

    In a mixing bowl add the salt to the flour and mix well. Then add the oil and water and stir with a wooden spoon before mixing by hand until it’s ready to knead.

    Turn the mix out onto a floured surface and knead the mix until you have a smooth ball of dough. Add a little water if needed to aid the binding process.

    Cover the dough and leave to rest for 10-20mins.

Next:

    Shape your dough into a baton and cut into 16 (or 8) equal pieces.

    Shape your pieces into little discs and place into an airtight container to stop them from drying out.

    Heat a skillet or pancake pan until fairly hot. I found that a heat setting of 8 works well for my hob but a little trial and error is needed.

I also don’t use any oil in my pan but you may need to lightly oil yours.

    When your pan is hot take out a dough disc and roll it into your best circular shape. I’m terrible at this stage but despite being a perfectionist I don’t care. I see it as ‘work in progress’ and the tortillas always taste great anyway.

    When you have rolled out your dough into a perfect circle place it into the hot pan.

    It’s important to get your pan nice and hot first and remember to always keep an eye on the tortillas as they can burn very easily.

    As soon as they have bubbled check the underside and turn over before they burn.

    And that’s it.

Just remember not to take your eyes off your cooking tortilla and adjust the temperature and cooking time as necessary. 


Storage:

I usually make a batch of 16 tortillas and freeze them, once cooled, in a reusable freezer bag. I also separate them with squares cut from ‘low impact’ baking paper to stop them from freezing together.

I obviously reuse the bag and the baking paper every time.

Zero Waste Snacks Anyone?

As well as using your tortillas as wraps they can also be used for dipping by making your own tortilla chips.

To make chips simply cut your tortillas into triangles, brush with olive oil and bake in the oven to at 170ºC (350ºf) for 10-15mins or until crispy.

Tip: Add lime juice, spices or herbs for a flavoured chip.

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