Looking for more low calorie bread recipes? Try my low calorie bagels, low calorie sandwich bread, and low calorie banana bread. I used to think anything labeled ‘low calorie’ had to be bland, and that may be true of most store-bought products, but not these tortillas. They’re made with a shortlist of everyday ingredients, yet with a little ingenuity, you get soft, durable tortillas with an addictively chewy texture and plenty of flavor.
Why I love this recipe
Cheaper than store-bought wraps. Most ‘healthy’ wraps cost around $4-6 for a pack of 8. With my recipe, you’ll get at least 20 tortillas for a mere $2! Only 4 ingredients. And absolutely no hydrogenated oils or hidden sugars. Less than 100 calories per serving. Each tortilla is 90 calories. If you fill them with lean protein and plenty of veggies, you’re looking at a very light dinner. Multipurpose. Use them as wraps for sandwiches, make thin-crust pizzas, quesadillas, tacos, you name it!
Ingredients needed
All-purpose flour. Sift it first to ensure there are no clumps. Baking powder. The leavening agent that keeps the tortillas pliable and soft. Salt. Just a pinch. Olive oil. My preferred oil to use for homemade wraps. Avoid flavorful oils like coconut or peanut, as they leave an aftertaste. Warm water. Not boiling water.
How to make low calorie tortillas
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Mix the dough. In a large mixing bowl, combine the dry ingredients. Add the oil and warm water and mix until mostly combined. Step 2- Knead. Lightly flour a flat kitchen surface. Transfer the dough to it and knead for several minutes until smooth. Step 3- Rest. Divide the dough into 24 portions. Cover the dough with a kitchen towel and rest for an hour. Step 4- Shape. Roll out each dough ball to 7 inches in diameter. Place a piece of parchment paper on top and repeat until each dough is rolled out, separating each with parchment paper. Step 5- Pan fry. Heat a non-stick skillet over medium heat. Once hot, add a wrap and cook for 1 minute, then flip and cook for another minute. Repeat with the remaining wraps, then store them in an airtight container.
Arman’s recipe tips
Don’t make the dough in advance. Trust me, it’s best made fresh. Grease the pan VERY well. Even if it’s a non-stick skillet, you’ll want to add plenty of oil to prevent the tortillas from falling apart. Place a lid on the pan. I find this helps create steam and cook the top of the tortilla so it’s sturdier when I go to flip.
Storage instructions
To store: Leftover tortillas should be stored in an airtight container in the refrigerator for at least two weeks.
Rotisserie chicken salad wrap Breakfast wraps with scrambled eggs, air fryer bacon, and cheddar cheese Cauliflower hummus and veggies Curried egg salad Copycat Starbucks spinach feta wrap Greek couscous salad with cucumber, feta, red onion, and tomatoes
Gluten free tortilla wrap. Use a gluten-free flour blend with xanthan gum mixed in. Whole wheat tortillas. Use whole wheat flour. Low carb tortillas. Use blanched almond flour with xanthan gum.
To freeze: Place wraps in a ziplock bag and store them in the freezer for up to six months. Reheating: Place the wraps on a microwave-safe dish and place a paper towel over it. Microwave for 30 seconds until warm and soft.
Frequently asked questions
More low calorie recipes to try
Low calorie chips Low calorie pizza Low calorie pancakes Low calorie cookies Or any of these low calorie meals
