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Nutritional Value per Tortilla:

Calories: 157
Calories from Fat: 77
Total Fat: 8.6 g
Saturated Fat: 1.2 g
Total Carbs: 17 g
Fiber: 3.2 g
Protein: 3.7 g
Sodium: 30 mg
Cholesterol: 0 mg

Anna’s Clean Tortillas

YIELD: 12-14 tortillas
PREPARATION TIME: 25 minutes
COOKING TIME: 20 minutes

Details

Anna and her husband put their heads together to make Clean Tortillas so they could enjoy their favorite Mexican dishes while maintaining their Eat-Clean Diet® lifestyle. They love their recipe so much they wanted to share it with you!

And to show our appreciation to them for sharing their recipe, we’ve sent them signed copies of The Eat-Clean Diet® for Men and The Eat-Clean Diet® Recharged!

Do you have a great recipe? Share it here.

Ingredients

• 1 Tbsp / 15 ml amaranth flour
• 1 Tbsp / 15 ml kamut flour
• 1 Tbsp / 15 ml spelt flour
• 2 Tbsp / 30 ml wheat germ
• 2 Tbsp / 30 ml ground flaxseed
• 1 Tbsp / 15 ml baking powder
• 1-2 pinches of sea salt
• 2½ cups / 600 ml whole wheat flour
• ½ cup / 120 ml extra virgin olive oil
• 1 cup / 240 ml warm water

Preparation

Add all dry ingredients except the whole wheat flour into a large bowl.
Add 2 cups of whole wheat flour to the bowl and set the rest aside. Mix the dry ingredients together well.
Slowly pour olive oil into the bowl using your hands to mix it into the dry ingredients.
Then slowly add water to the bowl, again using your hands to blend it.
Knead the dough until it is smooth and uniform. If your dough sticks to your palms, then you should knead a bit of whole wheat flour into the dough until it stops sticking. If your dough has cracks a long the edges, then you should knead a bit of water into the dough until it is smooth.
Pull the dough apart into palm-sized pieces and roll these pieces into balls. Place the finished balls into a large bowl and cover them with a damp towel so they do not dry out.
Let the dough set for ten minutes.
Heat a large pan or griddle to medium-high heat.
Lightly dust the countertop where you will be rolling your tortillas with the remaining whole wheat flour to prevent the dough from sticking.
Place one ball on the flour-dusted counter top and press it down with your palm to flatten it. Then roll it into a round shape about 1/6 of an inch thick using a rolling pin.
Add the uncooked tortilla to the pan. When it bubbles, flip it over and let it cook for 30-40 seconds.
Place the cooked tortilla in a container lined with paper towels. Cover the cooked tortillas to keep them warm until you’re ready to serve.
Repeat steps 9 to 12 until you’ve cooked all of the tortillas.
Serve with your choice of filling.

Tosca's Tip

Be adventurous with your tortillas – use different spreads such as salsa, hummus or even mustard in combination with cooked meat, eggs or veggies. The flavor combinations are endless!

Comments: 12
Rating:

5 ratings

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Comments & Responses

From: Homemade about 3 years ago
Thank you! Ironically, just this week at the grocery store, after reading tons of ingredient labels, I found myself throwing aside EVERY package of tortillas and asking, "Can I get a tortilla without partially hydrogenated oils or HFC?" Even most of the so-called healthier, whole grain, or whole wheat ones have junk in them. This looks like it would be a fun recipe to make as a family with the kids.
From: nicmeyer about 3 years ago
Love this! Does anyone know if they freeze well?
From: hipmom about 3 years ago
Finally made these and they turned out great! My shaping and rolling skills definitely need work, as they looked more like amorphous blobs than circles. I also probably cooked some of them too long as they became quite crispy, but a couple of seconds in the microwave softens them up. I baked some of the crispy ones with a drizzle of olive oil and they made great chips! Delicious!
From: rgaustin about 3 years ago
This looks good but is there any reason that you can't just use a regular flour tortilla recipe and substitute whole wheat flour?
From: Sunshine77 about 3 years ago
I was kind of hesitant to make these at first, as the last time I attempted tortillas they turned out horrible! But these were so easy, and taste delicious! I think I overcooked the first half, but then clued in and really paid attention for the last half, and they turned out awesome! Even my picky hubby loves them! I love the idea about making tortilla chips with the overcooked ones - will have to try that!
From: sweetunknown_1 about 3 years ago
please please someone respond about wether or not you can freeze them! i am trying to mke stuff for winter!
From: mommypastor about 3 years ago
I dont know 100% but these sound freezable. I am a big stock up freezer girl and I have frozen regular tortillas and homemade breads before so these are no different. I'd wrap them with foil then use a freezer bag though to ensure no freezer burn!
From: buie about 3 years ago
Thankyou for such a great recipe!!
From: buie about 3 years ago
Thankyou for such a great recipe!!
From: FITB430 about 3 years ago
wow corn tortillas? Awesome! Im a big mexican-food fan..so im definitely trying these..thanks
From: shaziya about 2 years ago
Hello, Here in Dar es Salaam, we dont get the following: • 1 Tbsp / 15 ml amaranth flour • 1 Tbsp / 15 ml kamut flour • 1 Tbsp / 15 ml spelt flour • 2 Tbsp / 30 ml wheat germ • 2 Tbsp / 30 ml ground flaxseed Is there substitutes for this? Thanks :)
From: alwaysumthin about 1 year ago
Love this recipe...It is simple, fun to make, and makes the perfect amount for a couple of days in our house! I love the flavor and even got the kids to try, and like, a peanut butter and banana wrap. Now they wanna wrap everything in them!