Whole Wheat Tortillas

116 Reviews / 4.7 Average
Nothing compares to homemade tortillas, and this whole-wheat recipe is a family favorite! The added effort to make them is well justified by the flavor and texture that is far superior to the store-bought ones. I've adapted this recipe from Anson Mills
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Stack of freshly made whole wheat flour tortillas
100 Days of Real Food Cookbook, photo courtesy of Carrie Vitt

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Have you ever tried homemade whole wheat flour tortillas before? Let me just say that the taste and texture are far superior to tortillas that come in a plastic bag at the grocery store. Honestly, they don’t even deserve to be called tortillas compared to the real thing!

Luckily, the tastiness of homemade tortillas justifies the effort it takes to make them. Up until now, almost all the recipes I have posted have been easy to make, but I must admit that this one is definitely an exception to the rule.

Featured Comment

My family LOVED it and said to never buy tortillas again. I ordered a tortilla press as not rolling these out on a regular basis! :-)
– LeeAnn

Cooked homemade tortillas on a plate

Are Whole Wheat Tortillas Easy to Make?

I will also say that I actually tried a couple of different methods for making whole wheat tortillas, and this is the easy (easier) version. Please trust me when I tell you…it is worth it!

Once the dough has been made, it takes me about 30 minutes to roll out and cook a dozen of these tortillas. Everyone in my family (including me) practically scarfs them down as soon as I make them, and if used as wraps they can add some variety to your lunch over typical sandwich bread.

Tips for Rolling Out Homemade Tortillas

Let the dough rest. I find the dough is easier to work with if it’s been resting for about 30 minutes (covered by a towel or plastic wrap) before I begin working with it.

Use a rolling pin. A rolling pin is the easiest way to spread out the dough properly to the correct thinness and shape.

cooking a flour tortilla in a cast iron skillet

What Can You Use Whole Grain Tortillas For?

My (now 15) 3-year-old’s favorite combination (which she lovingly called a “roll-up”) was to have hummus and cheese wrapped up in her tortilla. I actually love a “roll-up” myself, although I usually add diced tomatoes, cucumbers, or spinach to mine. My kids also just like to snack on plain tortillas too, and if you have time to make a big batch then you can freeze some for later!

Whole grain tortillas can also be used to replace a variety of breads in sandwiches or other snacks. Here are some fun ideas to try:

Tortilla Pizza

Use a homemade tortilla as pizza crust: Spread homemade pizza sauce (pasta sauce or anything similar you have also works fine) over the tortilla, then top with cheese, veggies, or cooked meat. This is an easy way for your kids to have a real food “pizza” snack with whole grain crust and reasonable portions. See the Tortilla Pizza recipe for more tips and tricks!

Whole Grain Tortilla Pinwheels

Pinwheels are another great snack for kids, especially picky eaters who need some coercing when it comes to vegetables. They’re also fun for parties and potlucks! Spread out your favorite fillings, roll up, and slice.

Quesadilla Style Grilled Cheese

You can also make these homemade veggie quesadillas with these whole wheat tortillas, but sometimes you just want some good ol’ cheese. Thinly slice some organic cheese and place it on half of the tortilla. Fold and fry with a pat of butter until cheese melts.

You can also add vegetables like onions, zucchini, peppers, spinach, and tomatoes. Or, slice and serve with tomato soup.

Easy Breakfast Wraps

Breakfast wraps can be made fresh or ahead of time and frozen for an easy, filling breakfast idea. Add scrambled eggs, cheese, and your favorite meat and vegetables.

Can I Use This Recipe to Make Whole Wheat Tortilla Chips?

If you’re looking for a delicious, real food treat, these whole wheat tortillas can be baked into chips! It’s easy; no deep frying required. Enjoy on their own, or serve with fresh salsa.

  1. Make the whole wheat tortillas following the recipe directions and let them cool.
  2. Preheat the oven to 350 F.
  3. While the oven heats, slice your tortillas into chip-sized pieces (about 6) with a sharp knife or pizza cutter.
  4. Lightly spray or brush them with olive oil and lightly salt.
  5. Bake for 7 minutes.
  6. Flip the chips and lightly oil and season the other side.
  7. Bake again for another 5-7 minutes, until crisp.

You can also make these chips in an air fryer. The method is the same, just adjust the cooking time to 3 minutes per side.  

How to Store Whole Wheat Tortillas

Cool tortillas completely before storing them to keep them from getting mushy. Then just place them into an airtight container or bag and store in the fridge or freezer. Homemade tortillas will keep in the fridge for a week and can be frozen for up to 6 months.

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Recipe Rating

  1. 5 stars
    I have been making flour tortillas for my family for a couple of years now, but was advised to change my diet so I went looking for a whole grain recipe.

    I used half the amount of olive oil as that was more consistent with the amount of fat I use to make white flour tortillas. I then cooked them on a well seasoned cast iron griddle and let them rest in a covered container lined with a tea towel as they cooled slowly. I find this traps the steam and keeps the tortillas softer.

    They turned out well.

  2. 4 stars
    These were easy to make and tasted great.
    I had a problem with the quantities though. The 1x mix only made 6 tortillas, not 12. That led me to roll them too thin to start with, to try to make an 8inch circle.
    Once I realised that wasn’t going to work, I got a few good ones, but only 6 x 6inches, so not sure how this would ever make 12.
    I will make them again because they are delicious!

    1. There’s no need for it in this recipe. Some recipes include it so that they come out a little more “puffy”. – Nicole

  3. 4 stars
    I just tried the recipe and the tortillas came out great although they were a bit oily. I used light tasting olive oil instead of avocado oil. Also, I used a stand mixer and let the dough knead for 2 minutes and rolled the dough into balls and covered them with a damp towel for 10 min before rolling them out on a silicone mat. I find that the tortillas can become dry if you use too much flour when rolling them out. Just a bit of flour on the rolling pin. I’m going to try using a TBLS less oil and see how they turn out. Overall not a bad recipe.
    Thank you!

  4. 5 stars
    Great and simple recipe. I followed the recipe exactly as is the first time. It did seem too oily for me, so i ended up adding about 1/2 a cup of flour to help absorb the oil and make it easier for me to roll. I also noticed that my tortillas got a bit hard, even though I used a thick towel to keep them warm.

    My second time trying the recipe, I used 1/3 cup of coconut oil. I also used about 3 cups of flour and 1 cup of boiling water. I used a spatula to mix the ingredients in a bowl and once it was crumbly, I used my hands. This ratio worked much better for me, it was easier to work with and the tortilla did not get hard edges as my first batch.

  5. Authentic tortillas are heated on “a comal” made of cast iron. Every Mexican household has one. Tortillas are cooked on these and reheated as well. We never microwave them to reheat. No oil is ever added to the comal to cook them or to reheat them. I’ve had mine for 20 years and it is well loved and broken in. Enjoy! Buena suerte.

  6. Lisa, the “new math” is a bit challenging for me. Can you explain how you get to 12 pieces but cutting the 8-10 in log in half, and then cutting those pieces in half, “and so on”. When I do that I get 2 pieces, then 4, then 8 and then 16.

    1. Assuming you’re an adult, I think it’s fair for her to expect you to figure out how to get 12 pieces out of 4 without her having to spell it out.