Whole Wheat and Flax Tortilla Wraps

I really like tortilla wraps, and I always buy the whole wheat ones believing that I’m eating something extremely healthy. When I actually looked at the ingredients, I started to doubt my decision… I’m not saying that I’ll never buy them again, but I know that the store-bought tortilla wraps will no longer be a pantry staple for me.

I’ve had a lot of failure and success when it comes to anything bread related, and I’ve got to happily say that this is one of my successes. Here’s a simple recipe for some flat tortilla wraps that you can either eat as a normal wrap, use to make enchiladas (and similar things), or simply cut the prepared wraps into quarters and bake at 350 F for 5-10 minutes to make tortilla chips!

Oh yeah, did I mention that these are healthy? They are. I made the dough in a stand mixer, however you can do it all by hand too! This recipe makes about 16 small wraps. Enjoy!

Whole Wheat and Flax Tortilla Wraps

Ingredients:

1 1/4 cup whole wheat flour
1/2 cup ground flax-seed
1/4 – 1/2 cup extra virgin olive oil
3/4 – 1 cup boiling water
pinch of salt

Method:

With a stand mixer, sift the flour, salt, and flax-seed together.
 While on the “stir” setting, add the extra virgin olive oil, and let the dough get crumbly.
Slowly, add the water, about 1/4 cup at a time, stopping to scrape down the sides when needed. *With the water and oil, it’s really a judgement call on whether you add less or more. I used the larger quantities mentioned for this batch.
Once all is mixed together, turn off the mixer and press the dough together with your hands. Turn it out onto the counter, knead it a little until a smooth ball forms.
Break the ball up into smaller balls, about the size of either a ping-pong ball or a golf ball (for small wraps), and set them aside on a plate covered with a small towel. Allow the dough balls to sit for about an hour.
After the hour is up, get a frying pan/skillet ready. Do not spray it with anything, you need to keep it dry. Put the pan over high heat, and start to roll out the first ball.
The wraps should be rolled out so that they’re just a little bit thicker than a piece of paper. Any thicker, and they won’t cook properly. Any thinner, and they’ll rip.
Place the first wrap in the frying pan, and allow to cook for about 10 seconds. (The wrap will start to bubble slightly, not big bubbles or anything, but you’ll notice it.) Flip the wrap over to the other side, and cook for another 10 seconds.
Remove the wrap onto a towel or plate, then repeat the rolling and cooking method for each ball until they’re all tasty little wraps waiting for whatever you want to eat them with.

Note: These wraps will only last a few days in “wrap form” before they dry out and taste stale. To prevent any waste, you can cut the recipe in half if you like. Or even better, slice each of the remaining cooked wraps into quarters, and bake at 350 F for about 10 minutes to make tortilla chips! (Sorry to repeat myself, but the tortilla chips that come from these are SO good! )

Sorry folks, no pictures this time around…

Filed under: appetizers, breakfast, dinners, Recipes Tagged: bread, culinary, flaxseed, healthy, recipe, tortilla, whole wheat, wrap