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Flour tortilla

Pasta, noodles & bread · Breads & wraps

Flour tortilla

Thin, soft flatbread of wheat flour and fat; for burritos, quesadillas and wraps; a handy stand-in for lavash.

Also called: wheat tortilla, wrap

A kind of bread

7 recipes with it

Photo: Unknown author, via Wikimedia Commons (public-domain)

What it is

Flour tortillas are unleavened (or lightly leavened) rounds of wheat flour, fat and water cooked briefly on a griddle. They are softer, larger and more pliable than corn tortillas, which is why they suit wrapping. Lavash and yufka are related but different thin wheat flatbreads from the Caucasus, Iran and Turkey; tortillas are the easiest substitute where they are hard to find.

How it’s used

  • Burritos, wraps and fajitas
  • Quesadillas
  • Standing in for lavash in rolls and dürüm kebab
  • Baked tortilla chips

Characteristics

Texture
Soft, pliable and slightly chewy.
When cooked
Warm on a dry pan or over a flame until pliable before folding, so it doesn't crack.
Sold as
fresh, frozen
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for grilling

Storage

At room temperature. Keep sealed at room temperature or refrigerate after opening; freezes well with paper between layers.

Diet, allergens and safety

Contains Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.

Nutrition per 100 g

Energy
306 kcal
Protein
8.2 g
Carbohydrate
49.38 g
Fat
7.99 g
Fibre
3.5 g
Sugars
3.71 g

USDA FoodData Central: Tortillas, ready-to-bake or -fry, flour, refrigerated.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Corn tortilla — For tacos and enchiladas; too small and brittle to wrap burritos.

Related ingredients

Recipes with flour tortilla

More breads & wraps