How bad are flour tortillas?
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Obviously depends on the recipe, but yeah. There's a reason my mom doesn't make them anymore, lol.Carlos_421 wrote: »
Also, corn tortillas. I'd rather have no tortillas
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I love tortillas! I look for the ones with whole wheat or sprouted wheat. Right now Maria and Ricardo sprouted wheat are my favorite -7 G protein per tortilla. I agree with everyone above.0
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Depending on size, about as bad as a potato, worse than a tomato, and better than an avocado. In short, They're just like any other food with calories, how easily any food can fit within your calorie budget determines how much of it to eat and how often to have it. It's best not complicate foods for now. Just eat things you like that fit into your calories and don't get lost in details and labels of specific foods.0
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It only takes 2 minutes and 30 seconds to cook old-fashioned oats in the microwave.
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Hi, I have one most days for lunch with ham and a packet of low calorie crisps, approx 190 calories for the tortilla and it's the only bread product that I eat. To be honest, as long as I'm within a good range of my calories, I don't think it's any problem. It's quick and convenient, and if I had to hang around to long whilst making my lunch I will start to pick at everything else in the fridge;) good luck X0
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If they fit in calories they're fine. I prefer to use the corn tortillas though. The smaller ones from Mission run a serving size of 3 shells for about 120 cals which is noteably less than the bigger flour tortillas. Steam them and they're pliable and tasty. We made some amazing turkey tacos by baking them over the oven rack for aome nice crunchy shells.0
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OP, you might want to look into low carb tortillas. Nothing wrong with regular tortillas, but I actually like low carb ones better and they are only 60-80 calories, and have a lot of protein and fiber too. More expensive but I'll never go back. I love Tumaro's, la Tortilla Factory, and Flat Out.
Ditto. I have bought ole wellness for years just because it's easier to fit into my calories and the taste is better!0 -
williams969 wrote: »I like both wheat and corn tortillas. The flour ones I get locally are 100 cals each (fajita size, smaller than the burrito "wrap" ones). The corn ones I prefer are 50 cals each, but I have to double up on them otherwise they break. So, basically the same either way (small macro difference, but doesn't impact my whole day).
I eat either based on what I have and my mood.
I find that dry frying corn tortillas in a pan keeps them from breaking when I'm making tacos.0 -
Love Ezekial 4:9 but did not know they make tortillas! I bet they are amazing! I love their sprouted grain bread....the best is the one in the blue bag. Gotta try that bread if you have not!0
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I just came in to say, make your own! I did it the first time last month and i seriously cannot stop making tortillas. LOL
They are SO easy, and SO much better than store bought.
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rainbowbow wrote: »I just came in to say, make your own! I did it the first time last month and i seriously cannot stop making tortillas. LOL
They are SO easy, and SO much better than store bought.
I am going to give it a go! I love tortillas but find that I am not always happy when I read the ingredient list in stores. I will try and make my own! Thanks!0 -
I make oat flour tortillas, flavored up with cinnamon and ground ginger, and sometimes a touch of sugar or maple syrup. No press: I used two piece of wax paper and a rolling pin.
From grinding the 1/4 or 1/2 cup of oatmeal to sliding the tortilla on the plate takes, at most, 20 minutes; and I get to really like the process of having the dough form under my fingers, and the shape of the tortilla guided by the pin. You could adapt the process for any flour, I'm thinking, and not having pre-grind will save you about a minute.0 -
I finally got used to the taste/texture of whole wheat tortillas... Not turning back now.
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Carlos_421 wrote: »
Lies. This is the recipe we use and it is super simple: http://www.annies-eats.com/2011/11/01/diy-flour-tortillas/
She says that took her an hour (including taking pictures.) I work from home and while that certainly is more work than opening a bag, would not consider that unreasonably labor intensive. To someone like my fiance, who does not own a food processor and has never used a rolling pin, that would indeed be too labor intensive.
I had dinner with him and his mother tonight. He does the food shopping for her. She said brownie mix was on sale for a dollar, vs the $5 he spends on pre-made brownies. He said "Too much work." I said "You open a box, dump it into a bowl, add liquid, mix and bake." He said anything past opening the box was too much work, lol.
His mother - and my mother - don't value their time. He values his time and so would rather pay more to not have to spend the time making it. My mother does not value her time, so, to my great distress, at age 78 is still getting up on a ladder to clean her gutters rather than paying her handyman's kid to do it. I value my time, but I also value food quality, so the next time we have fajitas will probably try this recipe because I know they will be far superior to store bought tortillas.
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irisheyes637 wrote: »Carlos_421
Some of the best things are labor intensive. We'd miss a lot of good things if we avoided them simply bc they are labor intensive. ;-)
Oh I totally agree.
And I don't regret the tortillas I made myself, they were delicious. :-)0 -
grinning_chick wrote: »Carlos_421 wrote: »
Hmmm. Mine are the opposite. Mix flour, milk, baking powder, butter, and salt into an ear lobe soft dough (a couple minutes), rest 15 minutes under damp cloth, divide into eight and roll into balls, rest another 15 minutes under damp cloth, roll out, stretch, 35 seconds per side on a scorching hot comal on the stove.
But they do run 145 calories per tortilla. (:
Sounds like a similar process to the ones I made.
But for a guy who's cooking prowess is largely limited to what can be done on a grill or a skillet, that's a big process. Lol0 -
kshama2001 wrote: »Carlos_421 wrote: »
Lies. This is the recipe we use and it is super simple: http://www.annies-eats.com/2011/11/01/diy-flour-tortillas/
She says that took her an hour (including taking pictures.) I work from home and while that certainly is more work than opening a bag, would not consider that unreasonably labor intensive. To someone like my fiance, who does not own a food processor and has never used a rolling pin, that would indeed be too labor intensive.
I had dinner with him and his mother tonight. He does the food shopping for her. She said brownie mix was on sale for a dollar, vs the $5 he spends on pre-made brownies. He said "Too much work." I said "You open a box, dump it into a bowl, add liquid, mix and bake." He said anything past opening the box was too much work, lol.
His mother - and my mother - don't value their time. He values his time and so would rather pay more to not have to spend the time making it. My mother does not value her time, so, to my great distress, at age 78 is still getting up on a ladder to clean her gutters rather than paying her handyman's kid to do it. I value my time, but I also value food quality, so the next time we have fajitas will probably try this recipe because I know they will be far superior to store bought tortillas.
This was my situation when I attempted it. Lol0 -
I remember my attempts at helping mom roll out tortillas. They were misshapen freaks.
Heck, I still suck at spreading masa on tamale leaves.
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CooCooPuff wrote: »I remember my attempts at helping mom roll out tortillas. They were misshapen freaks.
Heck, I still suck at spreading masa on tamale leaves.
Now imagine you're in high school and your mom isn't helping but your dad is...
Took us forever...0
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