Homemade Tortilla Wraps

Homemade Tortilla Wraps

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Today we are having wraps for dinner, different from the usual. Also gives my boys a chance to add their own fillings. I usually prepare all the filling options and the family gets to create their own unique wraps. This way everybody is happy, nobody can moan about too much cheese or too little cheese…haha! These Homemade Tortilla Wraps are very easy to make and my family loves them.

You just need, flour, water, salt and oil. No fancy gadgets or techniques required. I prefer making it by hand because that way I can feel the dough, it is easier for me to judge if my dough is perfect or not. Hot water worked perfectly for me and my dough was silky smooth and so easy to work with.

The thickness of the Homemade Tortilla Wraps can be rolled out as thin or as thick as you prefer. We prefer ours as thin as possible so I made mine about 20cm in diameter. If you prefer them thicker they will obviously be smaller.

It takes about a minute to cook, 30 seconds on each side. It has to be cooked on a hot pan. If your pan becomes too hot you can adjust the temperature as you go along. You just want a few brown spots on the wraps and you know it’s cooked. What I have learnt is that if you cook any sort of bread on a cold pan it does become a little hard.

Whilst cooking the wraps I suggest you place them in between a clean kitchen towel. These wraps also freeze well. You will need to separate them with wax wrap or plastic, wrap them in foil and pop them in a zip lock bag before freezing.

These Homemade Tortilla Wraps are also great as a base for pizzas, just spread some sauce over, pop on your favorite filling and bake. You can use them for Enchiladas, Tacos, the list is endless.

More Bread Recipes:

Soft Brown Roti

Soft Fluffy Hotdog Rolls

Soft Butter Rotis : South African Recipe

Homemade Tortilla Wraps

Quick and Easy, Soft Homemade Tortilla Wraps. You won't use store bought again
Course Bread
Cuisine Mexican
Keyword homemade tortilla, homemade wraps, tortilla wraps
Prep Time 30 minutes
Cook Time 12 minutes
Servings 12


  • 3 cups cake wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3 tbsp olive oil
  • 1 cup hot water


  • In a large bowl mix the flour, salt and baking powder. Rub in the oil
  • Add the hot water and mix until it forms a soft dough. Knead for a minute or two. At first the dough will seem a little sticky but as you knead it will become silky smooth. If it's still too sticky add a little sprinkling of flour, if too dry add a little more water.
  • Divide the dough into 12 equal pieces. Make them into neat round balls, flatten them with your hands and place them on a flat tray or plate and cover them with a clean kitchen towel. Allow it to rest for 15 minutes
  • After 15 minutes, heat a pan on medium to high heat. Roll out the dough on a lightly dusted flat surface and roll them out as thin or thick as you prefer.
  • Dry-fry over a medium-high heat for 20 seconds, pressing lightly with a spatula. Flip over and cook the other side for a further 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining tortillas. You just need a few brown spots on the tortilla, if you cook it too long it will get crisp.
  • As you cook them place them in between a clean kitchen towel


  1. Depending on altitude and climate you may require more or less water for your dough. I used exactly 1 cup of water
  2. The dough is really soft and pliable so makes it easy to roll out, so your surface doesn't require too much flour. Dust any excess flour of the dough before cooking it or the flour will burn
  3. At first the dough will seem a little sticky but as you knead the dough it will become silky smooth
  4. Do not over cook the Tortillas or they will become crisp. It just need to cook until a few brown spots start to form


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