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Best Tortilla Recipes

Best Tortilla Recipes

Top Rated Tortilla Recipes

Customize your tart with your choice of fresh fruit!Recipe courtesy of Eva Bakes!

This flour tortilla recipe is adapted from the James Beard Award-winning cookbook “The Border Cookbook” by Cheryl Alters Jamison and Bill Jamison. Unlike many flour tortilla recipes, which typically include lard, this one has only a couple teaspoons of vegetable oil. Made with only a mix of the oil, flour, baking powder and warmed milk, these tortillas are cooked on cast iron and they are best served warm.

This salad from The Cheesecake Factory's SkinnyLicious® menu is chock-full of flavor thanks to crunchy cabbage, sweet corn and hearty black beans.Recipe courtesy of The Cheesecake Factory

There's nothing like the corn that's available during these last few weeks of summer. You can also use canned if you like your corn a little sweeter. I like to grill mine and then finish it off in the pan, but do whatever works well for you. I like this recipe a lot as it's also a great vegetarian option that doesn't look like rabbit food.

Wraps are a great, healthy lunch option, and can be made in less than five minutes.This recipe is courtesy of Ahead of Thyme.

This quick and easy pizza quesadilla recipe is the perfect way to add some excitement to a school-day lunch.This recipe is courtesy of Food.com.

Jason Goldstein of Chop Happy has created the best way to use up leftover mashed potatoes — quesadillas! It works with loaded, garlic, cheesy, or just plain ol' regular mashed potatoes.

This is a great recipe if you’re having friends over. It’s the perfect bite-sized snack and if you have leftovers they freeze well.

Using the same principle as a turkey roll-up or pinwheel, these pizza roll-ups ditch the crust for a low-carb whole-wheat tortilla and pack in the protein with low-fat cheese. To make this delicious treat, which packs well in your child’s lunchbox or your grown-up lunch bag, gather the essential ingredients: low-carb whole-wheat tortillas, prepared pizza sauce, low-fat mozzarella, and any toppings (i.e. spinach, mushrooms, or pepperoni).

Chicken tortilla soup is a classic Tex-Mex dish that’s perfect comfort food on a cold evening. This recipe is from the Junior League of Dallas’ cookbook, “Stop and Smell the Rosemary,” and it has tons of flavor from onion, tomatoes and shredded chicken cooked in a spicy, smoky broth. Serve this over crunchy tortilla chips and top with cheese. Want more heat? Up the amount of spices used.

Mexican-inspired burritos are one of our favorite ways to start the day. Thankfully, using this microwave method, this is actual possible.This recipe is courtesy of Incredible Egg.

To make your own chips, forego frying: these crunchy chips are super easy to make and go great with Homemade Salsa.


Summer Wrap Recipes

The best thing about wraps is they are easy to make and so versatile. You can adjust them to your liking and they are on the table in no time. You can make them vegan, vegetarian, chicken, or beef. So are you ready to see how to make easy summer wrap recipes? Let’s get started!


A Guide To Fluffy Homemade Tortillas

WHEN YOU LOVE FOOD, it’s tempting to get distracted by shiny things: the hottest restaurants, the boldest chefs, the trendiest ingredients. But these are often transitory pleasures, stars that burn brightly but fizzle with the turn of the season—gone the way of fennel pollen and Emeril Lagasse. The humble tortilla, invented around 10,000 BC, is the opposite of that. It’s an enduring staple cemented in our culinary canon. A fresh handmade tortilla that’s pillowy enough to rest your cheek on lures us over and over with its sybaritic simplicity.

Readers have shared with us warm memories of tortillas made by moms, grandmas, and aunties. Elizabeth Martinez told us about the round little hat shapes her grandmother made and how she “popped” them down on the counter. She described the rolling pin her grandfather cut from a broom handle and the way her grandma would pause and turn the dough with one hand. Lisa Ochoa reminisced about childhood days at her family ranch, writing, “I can still hear the rolling pin hitting the board in a beat all its own.” 

But while many of our readers inherited the family recipe, others confess that they never learned how to mix lard into flour or heat the griddle to just the right temperature. These days, most New Mexicans get that taste of home at restaurants like Duran Central Pharmacy, near Albuquerque’s Old Town, a 76-year-old institution where every tortilla is still rolled, turned, and cooked by hand.

Recently, we pulled up our stools and sat raptly as one of Duran’s tortilla masters, Cecilia Granados, gave us the lesson we never had. We took notes and photos. On the following pages, you’ll find a step-by-step tutorial. Take Granados’ tips, master your own tortilla technique, then pass it on to the hungry little ones in your kitchen and we’ll all have a panza llena and a corazon contento forever.

Over the course of its 95 years, New Mexico Magazine has published a baker’s dozen of tortilla recipes, each one slightly different. Duran’s cooks didn’t want to reveal their exact formula. But, while photographing one of them (right), we could tell their recipe shares the same ingredients as all of ours: flour, lard (or shortening, if you must), salt, baking powder, and water. The real secret is in the technique.

Ingredients
2 cups flour
1 teaspoons baking powder
1 teaspoon salt
1 tablespoon lard or vegetable shortening
3/4 cup lukewarm water

  1. In a large mixing bowl, stir together the flour, baking powder, and salt, then add the lard or shortening. Work the fat into the flour with your hands until it resembles coarse bread crumbs.
  2. Add the water.
  3. Mix with your hands until it comes together into a sticky dough.
  4. Gather the dough and turn it out onto a floured surface (the bowl works fine for the pros), kneading for about a minute until it becomes smooth and satiny. Let it rest at least 15 minutes.
  5. Pinch off an egg-size ball. Duran’s tortillas are very big and very puffy, so Cecilia Granados&apos ball is the size of a turkey egg.
  6. Shape the dough into a fat disk. Repeat with the remaining dough.
  7. On a floured surface, give each disk a few quick passes with a roller, pressing from the center toward the edges. Give the dough a quarter turn and repeat until the circle is between 1/8- and -inch thick and 10� inches in diameter.
  8. Heat a large cast-iron griddle or pan over high heat, to about 500°. Add one circle of dough and cook 30� seconds, until large bubbles form across the surface. Check if brown spots have appeared on the bottom. If so, flip the tortilla and cook another 30� seconds, until it puffs and browns on the other side. Rest the tortillas under a towel while you cook the others.


WHO MAKES THE BEST TORTILLAS?
Share your favorites with us on Instagram at @NewMexicoMag, or on our Facebook page.

Author: Gwyneth Doland

Gwyneth Doland is a former line cook whose greatest love is simple food cooked well.


Breakfast Burrito

Here’s an idea for breakfast: Make some tofu scramble and wrap it up in a Whole Wheat Tortilla, and you got yourself a breakfast burrito.

Scrambled Tofu

  • 1 lb firm tofu
  • 1 tsp chicken style seasoning (see chicken style season recipe below or use a vegan chicken style seasoning mix)
  • 2 Tbsp each:chopped green bell pepper, onion and sliced olives
  • 1 Tbsp olive oil
  • 4 Created Whole 100% Whole Wheat Tortillas
  • Avocado & Salsa

Place olive oil in pan. Add veggies and satay for 2 mins. Add tofu, and mash with a fork. Add seasoning and remaining ingredients.Cook for about 10 minutes over medium heat. Wrap scramble in a warm tortilla. Serve with avocado slices and fresh salsa. Serves 4

Chicken Style Seasoning

  • 4 tsp celery salt
  • 1 tsp turmeric
  • 4 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp marjoram
  • 4 tsp parsley flakes, ground
  • Pinch savory
  • ¼ cup salt
  • 1 tsp brown sugar

Mix all ingredients together.Store in airtight container.1 tsp of this seasoning may be substituted for one packet of George Washington Golden seasoning or McKay’s Chicken Seasoning.When substituting for McKay’s Chicken Seasoning, use less salt in recipe.


Recipe Summary

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • ¾ cup shortening
  • ¾ cup hot water

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.


The kids love these homemade flour tortillas so much that they even will just eat them with butter. So good!

Once you make homemade flour tortillas, you will not buy store bought again. They are so easy to make and a really easy recipe.


Best “tortilla hack” recipes we’ve seen on TikTok

It’s safe to say the famous TikTok tortilla hack could change the way we think about lunch for years to come. Now that the hype seems to be wrapping up a bit, we sought out the most creative, tastiest-looking tortilla hack recipe videos we could find and it’s a feast for your eyes and your stomach!

This Cheesy Ramen Wrap

This unique dish comes from TikTok user @ashfoodhunter. Made with Samyang brand ramen noodles, chili sauce, cheddar cheese and eggs, this wrap is a noodle-lover’s dream come true. If you’ve never had cheese with ramen, seeing this melty masterpiece should make you want to change that ASAP.

This Healthy Vegan Wrap

In the mood for something lighter? This simple option comes from @feedyoursouldiet. The fully-vegan wrap contains ketchup, lettuce & onions, beans & corn, cabbage & carrots, and some fresh guacamole. One user commented “That’s too healthy for me,” and got 80 likes. If you agree, you’ll love our next wrap.

This KFC-Inspired Wrap

This finger lickin’ good wrap was posted by @sydneyfoodblogger. It takes KFC’s chicken strips, popcorn chicken and french fries, and rolls it up with some cheddar cheese and spicy mayo sauce. After a quick sear, dip it in some KFC gravy to top things off. Is THAT too healthy for you?!

This Bubble Tea Wrap

Created by boba-enthusiast TikTok team Sunny & Sarah (@nimms_) this recipe takes the yummy flavors of bubble tea and wraps them all up as one tasty treat! It combines bananas, jam, chocolate sprinkles and boba (tapioca pearls). What could possibly be bad?

This Crispy Chicken Seaweed Wrap

This Asian-inspired recipe replaces the classic tortilla with a seaweed sheet! Made by @makaansukasuka, this clever wrap combines chicken katsu, scrambled eggs, white rice and spicy mayo to make the perfect crunchy lunch. If chicken isn’t your thing, you can also use seaweed to make a sushi-inspired wrap!

This Chocolaty Dessert Wrap

Made by TikToker Bo Beljaars (@bokado), this simple recipe, which got over 1 million views, combines chocolate, bananas, strawberries, and crushed Oreos. It’s an easy-to-make recipe that’s sure to satisfy any sweet-toothed customers you could think of!


Party-Ready Tortilla Chips Recipe

Directions Heat up peanut oil for frying

Gluten Free Tortillas

These are delicious if you use the almond flour OR coconut flour

  • 1 1/4 cup blanched almond flour (or 3/4 cup coconut flour)
  • 5 TBS psyllium husk powder
  • 1 tsp Celtic sea salt
  • 2 eggs (4 if using coconut flour)
  • 1 cup water (or Marinara – for “tomato basil” flavor)

Corn Tortillas

Make-Ahead Directions: Tortillas freeze well for up to 1 month

Bacon Fat Tortillas

In a large bowl, whisk the flour with the baking powder and salt

  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup chilled rendered bacon fat
  • 1 1/2 cups water
  • 1/4 cup minced scallions

Simply Sour Cream Chicken Enchiladas

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking

  • 1 pound chicken breast, diced
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 8 flour tortillas, softened (8 inches each)
  • 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 (15-ounce) can chicken broth
  • 1 cup sour cream
  • 1 (4-ounce) can chopped green chilies

Slow Cooker Buffalo Chicken Wraps

A super easy recipe that really delivers on the yum factor! Shredded chicken in buffalo ranch sauce wrapped in flou.

  • 2 pounds boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 3/4 cup buffalo wing sauce
  • 3/4 cup ranch dressing
  • 8 flour tortillas
  • 3 cups shredded lettuce

Tortilla Chicken Casserole

A delicious casserole fashioned off of the great flavors and ingredients you'd find in a chicken tortilla

  • 8 multigrain flour tortillas
  • 3 cups chicken, chopped
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1 cup red pepper, chopped
  • 19 ounces black beans
  • 14 ounces canned corn
  • 1 teaspoon chili powder
  • 3 cups salsa
  • 1 1/2 cups sour cream
  • 1 1/2 cup jalapeno monterey jack cheese, shredded
  • 1 1/2 cup cheddar cheese, shredded
  • 1 tablespoons cilantro, finely chopped

Chicken Enchilada Dip Roll-Ups

Perfect for a snack or appetizer, these Chicken Enchilada Dip Roll-Ups are the best!

  • 2 - 8 ounce packages cream cheese, softened
  • 1 1/3 cup shredded Mexican blend cheese
  • 1 teaspoon garlic, finely minced (I used my garlic press)
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • Cayenne pepper, to taste
  • Salt to taste
  • 1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
  • 1/2 bunch cilantro, chopped
  • 4 green onions, chopped
  • 10 ounce can Rotel tomatoes
  • 1 package jalapeno cheddar tortillas

Easiest Ever Chicken and Dumplings

You'll love this quick and easy cheater version of a true Southern classic

  • 3 cups cooked chicken, shredded or chopped
  • 1 (14-ounce) package refrigerated Azteca burrito size flour tortillas, cut into 2- to 3-inch strips
  • 8 cups chicken broth
  • Chicken bouillon or 'Better Than Bouillon' chicken base, to taste
  • Salt, to taste
  • Black pepper, to taste
  • Dash garlic salt
  • Dash poultry seasoning, optional
  • 2 to 3 tablespoons butter
  • 1/2 cup whole milk

Party-Friendly Mexican Chicken Roll-Ups

Mexican Chicken Roll-Ups are a great way to use up any leftover chicken you may have on hand

  • 2 (8-ounce) packages cream cheese
  • 2 cups cooked chicken, shredded
  • 1 1/3 cups Mexican cheese blend, shredded
  • 1 teaspoon garlic, finely minced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 4 green onions, chopped
  • 1 (10-ounce) can Rotel, drained
  • Cayenne pepper, to taste
  • Salt, to taste
  • 1/2 bunch cilantro, chopped
  • 4 tortillas

Max & Erma's Chicken Tortilla Soup

This cheesy, spicy chicken tortilla soup makes a delicious and hearty meal, or an amazing start to a Mexican feast.

  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup milk
  • 8 ounces Velveeta processed cheese food, cubed
  • 10 ounces can Rotel tomatoes and chilies
  • 2 cups chicken, cooked and shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt, to taste
  • Pepper, to taste
  • 4 to 6 flour tortillas
  • Colby Jack cheese, shredded or Mexican blend cheese, shredded

Avocado Chicken Enchiladas

Homemade enchilada salsa verde sauce is easy to make, and delicious

  • ENCHILADA SAUCE:
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 tablespoon flour
  • 1 cup chicken stock or vegetable stock
  • 2 teaspoons cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup fresh cilantro, chopped
  • 1 cup mild or medium salsa verde
  • 1/2 cup fat free sour cream
  • ENCHILADAS:
  • 4 cups cooked chicken breasts, chopped or shredded
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, peeled and chopped
  • 8 flour tortillas

Crockpot Ranch Chicken Tacos

Filling for these chicken tacos is moist, tender and flavorful, thanks to the slow cooker and packaged seasonings


Quick Ideas for Warm Tortilla Fillings

Easy Warming Lunches

17. Chicken and Roasted Vegetables Tortillas

4cm peeled and grated fresh ginger

2 teaspoons ground coriander

60g shredded Chinese leaves

6 tablespoons hoisin sauce

8 tortilla wraps to serve 4

Mix together the oil, soy sauce, coriander and ginger in a dish, then toss the pork in the mixture to coat. Stir-fry the pork in a heated non-stick pan or wok until cooked (3-4 minutes). Set aside to cool.

Fill each tortilla with some of the leaves, spring onions and sprouts. Top with the pork and drizzle on the hoisin sauce. Roll up your wrap and tuck in one end to secure.

TIP: If you want to use these for a picnic or packed lunch, spread the hoisin sauce thinly over the wraps first, before adding the filling.

19. Warm Chicken or Turkey Salad

Cook some chicken or turkey and use to fill some warmed tortilla. Add shredded lettuce, grated cheese and salad cream or mayo. Or to spice things up, try salsa instead.


The Best Chicken Tortilla Soup

I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you.


Reader Interactions

Comments

Hi
I’m always looking for recipes due to celiac disease. Would this recipe work with gluten free flour?
Thank you

Hi Sharon, I have not personally tried it, but if you read through the comments I believe others have with success.

i wish you would put the recipe first instead of making everyone scroll through your story. I am sure that if someone is interested in reading it they would regardless of where the recipe is located, but for some like me that is in a hurry scrolling through the whole thing just makes me want to click off and find something else. i am sure its a great recipe but maybe you would even get more likes or responses if you put the recipe first. just a suggestion

Thanks for taking the time to leave a kind comment, Joe. There is a “jump to the recipe” at the top of every post so you never have to scroll through anything. If you look there are well over 1400 super positive reviews on this recipe. I’m super happy with that!
Kind regards,
Chris

I see the nutrition facts, but not the serving size. One tortilla is a serving? Or two?

The serving is for one tortilla, Ashley.

Thank you so much for this great recipe. It’s the first time I have tried making Tortilla wraps and they came out perfectly!
Greetings from Cape Town, South Africa

I’m so glad! Thanks for letting us know, Melanie!

greetings from australia thanks guuuuuurllll <3 luv you

For 6200 ft elevation I used 430 grams flour or 3 1/2 C….1 1/8 C warm water….2/3 tsp. baking powder…..1 tsp salt….1/3 C fat. I used lard and cut lard in first then added warm water.

These were delicious! I made 2 batches, 1 with olive oil &1 with melted butter…the butter was the winner! I don’t think my family will ever be satisfied with store bought tortillas again. We enjoyed them with chorizo, potato & corn tacos..

Thanks so much for an incredible recipe.. looking forward to browsing through your other posts

Awesome! Thanks so much for letting us know. And your tacos sound delicious!

Can I use Lard? Instead of oil?

Yes, lard is delicious in these tortillas!

I don’t usually leave reviews, but I have come back to this recipe time and time again and it never disappoints! It’s perfect for all your wrap needs and they keep really well. Plus, they’re really easy to make and work out yummier and cheaper than store brought!

Just doubled the recipe and made about 30 tortillas for a small Cinco de Mayo dinner along with enchilada sauce for homemade enchiladas. These tortillas are fantastic. So soft and tasty. Thanks for a great recipe.

Awesome! Thanks so much for letting us know, Sarah!

Followed the recipe exactly and came out with very nice tortillas! Husband is super picky about tortillas, he’ll only eat one Mexican brand, but they came out as good as the Mexican brand if not better. I separated into 8 balls instead of 16 to make XL Burrito-sized tortillas, and made sure they were translucent before I cooked them. I left one on for over a minute, which was too long, but the rest came out nice and soft and the somewhat-hard one became soft as it steamed. Thanks for the recipe!

Thanks so much for sharing your results, Lily!

Thank you for the recipe. I was looking for a way to use up cooked okara (soy pulp form making soy milk/tofu), this recipe did the trick! I made tortillas that were approximately 50% okara. If anyone else is interested in trying it too, here are the Coles notes:

These are just estimates as everyone’s okra will be slightly different depending on how well you strain it.

You can calculate the amount of moisture left in your okara by comparing the weight of the dried soy beans to the okara, but since I shelled my soy beans after soaking, I did not do this.

I used cooked okara as raw is not safe for consumption and these don’t cook for very long. I also prefer straining my soy milk after boiling (10 minutes minimum).

I used 329 grams of okara with 204 grams of flour and 125 ml (or 125 grams) of water. All other ingredients remained the same.

In a bowl, with a danish whisk, whisk the dry ingredients, then add liquids, whisk again until mostly combined then whisk in the okara, once it looks even, start kneading for a few minutes. I did add a bit of extra flour as it felt a bit wet after kneading. If you’re new to working with dough, try the recipe as is first so you know how it should feel.

It has a nice texture. Don’t roll too thin or over cook or it will turn into a cracker. I used medium high on my stove. It should start bubbling after 30 – 40 seconds, if not, adjust the temperature.

Very mild hint of soy but you wouldn’t know it once you eat it with something. No bean flavour as I shelled the soy beans. Will use butter instead of oil next time. It’s a great way to reduce food waste and get extra protein & fibre at the same time. Bon appétit!