4-Ingredient Whole Wheat Tortillas

5/5 (1)

Flour, oil, salt, water––that’s all you need to make these easy, 100% whole wheat tortillas from The Lean Green Bean! No need for all those extra ingredients and preservatives found in packaged wraps. Make a batch and use immediately or refrigerate the leftovers for a quick weeknight quesadilla or sandwich wrap.

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4-Ingredient Whole Wheat Tortillas

Ingredients

2 cups White Whole Wheat Flour
3 tablespoons Extra Virgin Olive Oil
3/4 teaspoon Salt
2/3 cup warm Water

Directions

In a bowl, mix together the flour, oil and salt. Slowly add the warm water while stirring until a rough dough comes together. Add a little extra water if needed. Turn the dough onto the counter and knead for about two minutes. Return to bowl and let rest for 20 minutes.

Divide dough into 8 equal balls. Using a rolling pin, roll each ball into a circle. You’ll want them to be pretty thin.

Heat a pan over medium high heat and grease very lightly. Drop one tortilla into the pan and let cook until bubbles form, about 1 minute. Flip over and cook another minute, pressing down with a spatula if needed. Repeat with remaining dough.

Use immediately, or store in an airtight container and either refrigerate or freeze. Warm just before serving to soften.

Nutrition Information

Makes: 8 tortillas | Serving Size: 1 tortilla

Per serving: Calories: 145; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 221mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 1g; Protein: 4g

Nutrition Bonus: Iron: 8%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 2%

Lindsay is a Registered Dietitian from Columbus, OH that specializes in nutrition communications and works as the Nutrition Communications Coordinator for HealthyAperture.com and TheRecipeRedux.com. Lindsay is also a freelance recipe developer, writer, and the author behind the healthy lifestyle blog, The Lean Green Bean. For more, follow Lindsay on Pinterest, Twitter and Facebook.

Photo courtesy of The Lean Green Bean. Original recipe published on The Lean Green Bean.

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