Whole Wheat Wraps Recipes

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MEXICAN WHOLE WHEAT FLOUR TORTILLAS



Mexican Whole Wheat Flour Tortillas image

I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!

Provided by Claudia

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h36m

Yield 18

Number Of Ingredients 6

1 cup all-purpose flour
4 cups whole wheat bread flour
½ cup shortening
2 teaspoons salt
1 ½ cups boiling water
all-purpose flour for rolling

Steps:

  • In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  • Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  • Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 27.3 g, Fat 6.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 260.5 mg, Sugar 0.1 g

WHOLE WHEAT TORTILLAS QUICK AND EASY



Whole Wheat Tortillas Quick and Easy image

Make and share this Whole Wheat Tortillas Quick and Easy recipe from Food.com.

Provided by healthycollegestude

Categories     Breads

Time 15m

Yield 10 tortillas

Number Of Ingredients 5

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup warm water (more or less as needed)

Steps:

  • Combine flour, baking powder, and salt.
  • Add olive oil and stir until well combined.
  • Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
  • On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
  • Divide dough into 10 balls.
  • Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
  • Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
  • Freeze or eat right away!

Nutrition Facts : Calories 105.7, Fat 3.3, SaturatedFat 0.5, Sodium 153.5, Carbohydrate 17.4, Fiber 2.6, Sugar 0.1, Protein 3.2

WHOLE WHEAT WRAPS



Whole Wheat Wraps image

Make and share this Whole Wheat Wraps recipe from Food.com.

Provided by ellie3763

Categories     Breads

Time 50m

Yield 16 wraps, 16 serving(s)

Number Of Ingredients 4

4 cups whole wheat flour
1 teaspoon salt
1/4 teaspoon baking powder
1 cup warm water

Steps:

  • In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
  • Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
  • Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
  • Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

Nutrition Facts : Calories 101.7, Fat 0.6, SaturatedFat 0.1, Sodium 152.8, Carbohydrate 21.8, Fiber 3.7, Sugar 0.1, Protein 4.1

WHOLE WHEAT WRAPS



Whole Wheat Wraps image

These are great! Make your favorite Mexican dish, or alternate sandwiches or even cut these in wedges and fry for whole wheat tortilla chips! You may omit the baking powder if you wish.

Provided by Tracy Struthers

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 4

4 cups whole wheat flour
1 teaspoon salt
¼ teaspoon baking powder
1 cup warm water

Steps:

  • In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
  • Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
  • Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
  • Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 21.8 g, Fat 0.6 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 152.5 mg, Sugar 0.1 g

WHOLE WHEAT PITA BREAD



Whole Wheat Pita Bread image

After a trip to Israel, I fell in love with the rustic pita breads enjoyed with just about every meal. These nutritious whole wheat pitas are a favorite with young and old alike.

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/2 teaspoon honey
1/4 cup olive oil
1 tablespoon salt
5 to 6 cups whole wheat flour
All-purpose flour
Cornmeal

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes. , Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.

Nutrition Facts :

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