60 Calorie Tortilla for wraps

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Tried them. A bit too salty, next time I might not use any additional salt since the baking powder is a bit salty in itself. The recipe just doesn't make 2 tortillas.. 2 tortillas end up too small to be useful, maybe 4-5". I used 1/4 tsp of dried powdered cilantro and jalapeno which had a good taste. I cooked on a medium-high preheated cast iron skillet, small spray of 0-calorie butter cooking spray. Maybe 20 seconds on each side and they were done. They cooled and were not brittle. I rolled out as much as I could and they still could have been thinner and been fine.

To answer the question if the dough could be made ahead of time and then cooked.. not really. The baking powder is made with sodium bicarbonate (which is baking soda) and as soon as you expose that to moisture it starts its reaction. You have a small window to mix it up and cook it before its used up. It makes the paper thin dough you roll out more fluffy (otherwise when you cooked it would turn into a crisp chip).

Nice to be able to make a tortilla wrap fresh, or when you're out and would like to make one yourself. Realistically though not any lower calorie than a standard wrap. But good, and thank you for the recipe and the reminder to dress it up with a fun herb.

Bump for save.

You can buy 90 calories tortillas at Tops/Target. I'd rather eat 30 calories more and save the time instead

Bump...sounds yummy!

Tried them. A bit too salty, next time I might not use any additional salt since the baking powder is a bit salty in itself. The recipe just doesn't make 2 tortillas.. 2 tortillas end up too small to be useful, maybe 4-5". I used 1/4 tsp of dried powdered cilantro and jalapeno which had a good taste. I cooked on a medium-high preheated cast iron skillet, small spray of 0-calorie butter cooking spray. Maybe 20 seconds on each side and they were done. They cooled and were not brittle. I rolled out as much as I could and they still could have been thinner and been fine.

To answer the question if the dough could be made ahead of time and then cooked.. not really. The baking powder is made with sodium bicarbonate (which is baking soda) and as soon as you expose that to moisture it starts its reaction. You have a small window to mix it up and cook it before its used up. It makes the paper thin dough you roll out more fluffy (otherwise when you cooked it would turn into a crisp chip).

Nice to be able to make a tortilla wrap fresh, or when you're out and would like to make one yourself. Realistically though not any lower calorie than a standard wrap. But good, and thank you for the recipe and the reminder to dress it up with a fun herb.

Thank you for that answer!

I've made corn tortillas before, but not flour. Will definitely have to give these a try!

If anyone wants a corn tortilla receipe, I like this one. About 60 calories per tortilla. Batch makes 6 (6 inch) tortillas.

- 1 cup masa harina (a corn flour, I get Bob's Red Mill)
- 2/3 cup warm (not hot) water
- 1/8 tsp baking powder

Mix the masa harina and the baking powder. With a spoon or fork, stir in the warm water until its very thick. Knead the dough several times until it forms a ball. Divide into 6 portions. Roll each portion into a ball and place on a plate while you roll the rest of the dough, cover with a damp towel to the keep the dough balls from drying out.

Place skillet over medium heat, and while its heating roll out your first tortilla (I like to use a tortilla press, but you can also just put the dough between some wax paper, plastic wrap, or even a couple sandwich bags and then just press the ball using a plate or anything round and hard). Tortilla should be about 6 inches in diameter.

Place the tortilla on the heated skillet and cook for about 45 seconds on each side (until no longer doughy). While cooking, start pressing the next tortilla. Place the cooked tortillas on a plate and cover with a damp towel.

Fantastic! I have a tortilla press that will be pulled out to try these! Thank you so much .

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I've made corn tortillas before, but not flour. Will definitely have to give these a try!

If anyone wants a corn tortilla receipe, I like this one. About 60 calories per tortilla. Batch makes 6 (6 inch) tortillas.

- 1 cup masa harina (a corn flour, I get Bob's Red Mill)
- 2/3 cup warm (not hot) water
- 1/8 tsp baking powder

Mix the masa harina and the baking powder. With a spoon or fork, stir in the warm water until its very thick. Knead the dough several times until it forms a ball. Divide into 6 portions. Roll each portion into a ball and place on a plate while you roll the rest of the dough, cover with a damp towel to the keep the dough balls from drying out.

Place skillet over medium heat, and while its heating roll out your first tortilla (I like to use a tortilla press, but you can also just put the dough between some wax paper, plastic wrap, or even a couple sandwich bags and then just press the ball using a plate or anything round and hard). Tortilla should be about 6 inches in diameter.

Place the tortilla on the heated skillet and cook for about 45 seconds on each side (until no longer doughy). While cooking, start pressing the next tortilla. Place the cooked tortillas on a plate and cover with a damp towel.

I buy corn tortillas that you have to cook up (not just re-heat), (TortillaLand, comes in corn & flour, the corn being smaller @ 60 cals and the flour coming in a larger size at 140 cals) I'd love to give your corn tortilla recipe a try!
Thanks

bump!

Thanks for posting this recipe. Sounds yummy.