Home Made Tortillas!

Is taco night a weekly occurrence in your home too?

For us, taco night is a staple. They're just so easy not only to make, but also to incorporate so many healthy options.

Some of our favourite healthy additions are Pico de Gallo (fresh salsa), guacamole & refried beans along with shredded cheese and hot sauce of course!

••• P.S. I have super healthy, delicious recipes for the first 3 additions I mentioned above in my cookbook! •••

But one thing I struggle with when it comes to taco night is the quality of the the tortilla wraps.

With a wonderful family of 6, we like to shop in bulk to get items in larger packages at affordable prices, however, they’re not always health conscious. The wraps there that you can get for the best price are the double packs of Dempster’s wraps…. But one thing about anything Dempster’s is it seems to have an unlimited shelf life (which is never a good thing!).

Food HAS to go bad. It’s a sign the ingredients in it are real! 😆 So when you can leave your tortilla wraps in the cupboard and 3 months later they’re still generally fresh with no sign of mold for miles, you know you probably shouldn’t be eating them!

And yes, I am aware that you can buy better quality wraps, but when you’re feeding six mouths who LOVE taco night, the healthy options from the store can get expensive.

I knew the best solution to this was to make my own, but with 4 small kids and sleepless nights thanks to number 4 being a newborn, I hardly had the energy to get through the days, let alone make homemade tortilla wraps once a week!

But once the sleep deprivation from the birth of our 4th child wore off enough for me to read and follow recipes again, I embarked on the exciting journey of making our own flour tortillas!

My goals were simple:

• Healthy

• Delicious

• Affordable

Now I know what you're thinking, "FLOUR tortillas Sarah? Don't you guys eat gluten free?"

For the most part, yes we do, especially for me personally as I just feel so much better and less bloated when I don’t eat gluten, but every once in a while I do allow myself to indulge and have these delicious tortillas. With that said, on nights when I’m being more strict I will turn my tortilla-wrapped taco into a taco salad or even put the toppings on top of butternut squash! So if you’re in the same boat there are definitely ways to allow your family to enjoy taco night without sacrificing your nutrition goals.

But once you try these home made wraps you might just allow yourself to tweak your nutrition plans a little anyways, haha. My husband LOVES when I make these, he says they’re such a treat and EASILY the BEST tortilla wraps he's ever had (even in comparison to the burrito he recently had at an authentic Mexican restaurant).

Now I’m not going to toot my own horn on this one, because the horn isn’t mine to toot. This recipe isn’t my own recipe and I didn’t even tweak it. I just found a healthy, delicious flour tortilla recipe that is seriously a hit with my entire family!

The horn tooting for this recipe goes to Trish from The Café Sucre Farine.

I mostly copied and pasted this recipe, but if you click on the brown words directly above you will be redirected to this exact recipe.

Ingredients:

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• ⅓ cup extra virgin olive oil

• 1 cup warm water

Instructions:

1. In a medium bowl, combine flour, salt, and baking powder and mix until well combined.

2. Add the oil and water. Stir well until all dry ingredients are incorporated and the dough begins to come together to form a ball.

3. Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes, until smooth and no longer sticky. (Keep the surface lightly floured as you knead.)

4. Divide the dough into 16 equal portions.

5. Turn one piece to coat with flour, then form it into a smooth ball by cupping it in one hand and tucking the edges underneath toward the center. Place it on the counter and flatten gently with the palm of your hand. Repeat with the remaining pieces

6. Cover flattened balls of dough with a clean kitchen towel or a piece of plastic wrap. Allow to rest for at least 15 minutes (longer is fine) before proceeding.

7. Roll each ball into a 6-7-inch circle on a lightly floured surface. Keep the work surface and rolling pin lightly floured.

8. Don't stack uncooked tortillas directly on top of each other, or they will stick together. (I like to separate my tortillas with parchment paper.)

9. Heat a large pan over medium heat and cook the tortillas one at a time for 45-60 seconds, until bubbles and light golden spots appear on the surface. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 

10. Remove the cooked tortillas from the pan with tongs and stack them in a covered container, an open ziplock bag, or cover them with a slightly damp kitchen towel. Stacking and covering is what will keep the tortillas soft. 

11. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

12. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate the tortillas with parchment paper or waxed paper and place them in a zippered bag before storing in the freezer.

    
    

I hope your family enjoys this recipe as much as we have! I'd love to hear your thoughts on it!

Thank you again for taking time to read my blog, I always appreciate it!

God Bless,

Sarah ❤️🥰❤️