Flour Tortillas!

I make this recipe very often and I would like to share it with you. It is very versatil. You can make them thick or thin; add sweet or salty fillings, toast them, bake them, and eat them as you would eat flat bread.

My favorite fillings are:

For breakfast:
 Sliced banana, chopped nuts, wheat germ and honey or agave nectar.
 Peanut butter and jelly pinwheels.

For lunch:
Veggie wraps: hummus, shredded veggies, tomatoes, etc.
"Quesadilla" using guacamole
Tacos, using taco filling (TVP, pico de gallo, salsa, etc.)

For Dinner:
Mini Pizzas!  Spread Tofu Sour Cream first, add the tomato sauce second and then the toppings at last.

Make your own tortillas at home and share your own ideas!  :)

With 14% of the recipe's total calories coming from fat it stays under the 20% of calories from fat recommended by CHIP.  I'm not sure about the final flavor of this following experiment but I'll try making them with unsweetened applesauce instead of oil and will let you know about the results.

To store them:

Lay them out to cool on a kitchen towel.  When cool, stack them all up and place them on a kitchen towel that has been lined with paper towels. Wrap them with the kitchen towel that's on the bottom of the stack and put them in a Ziploc bag. Refrigerate.

For list of ingredients, scroll down :)




Flour Tortillas:


1 1/2 C white flour
1 1/2 cup whole wheat flour
1/2 cup canola oil
1 tsp. salt
Water, as needed.