Homemade Tortillas and Wraps

Homemade tortillas and wrapsTortillas and wraps are a delightful accompaniment to any meal.  For several years we bought pre-made tortillas.  Upon reading the ingredients we decided that making our own tortillas and wraps was a healthier and better alternative.  By making your own homemade tortillas or wraps you control what goes into your body.  All you need for delicious homemade tortillas and wraps is flour, water, salt, oil, baking powder, and a cast iron skillet.  With these simple ingredients you can make a healthy and delicious tortilla and wrap.  Serve these with soup, make them into quesadillas, use them as a wrap for humus and vegetables, or eat them fresh and hot out of the pan with butter. This recipe can be cut in half or doubled easily.  Enjoy!

Homemade Tortillas and Wraps
Prep time
Cook time
Total time
Hot and fresh homemade tortillas and wraps
Recipe type: Tortillas and wraps
Serves: 8
  • 2 cups all purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 4 Tbsp safflower oil
  • ½ cup water
  1. Add flour and baking powder into a mixing bowl.
  2. Stir and dissolve the salt in ½ cup of water.
  3. Mix the 4 Tbsp of safflower oil into the flour and baking powder mixture with a fork.
  4. Using a fork cut the oil into the flour and baking powder mixture until the mixture resembles breadcrumbs.
  5. Gradually add the salt water solution and mix to a soft dough.
  6. If the mixture is too dry, add a tablespoon or two of water.
  7. Work the dough into a ball, cover, and allow the dough to rest for 10 minutes.
  8. Heat a cast iron skillet over medium heat.
  9. Divide the dough into 8 even sections for tortillas or 4 sections for large wraps.
  10. Roll out each section of dough on a lightly floured board.
  11. The tortillas will measure about 6 inches and wraps will measure around 10 inches.
  12. Cook the tortillas, one at a time, for 1 to 2 minutes per side.
  13. Stack the cooked tortillas on a clean dish towel and cover while you cook the remaining tortillas.
  14. Wrap in foil and keep warm in the oven until ready to serve.



Blueberry zucchini cake and lemon buttercream

Blueberry zucchini cake and lemon buttercream

Blueberry zucchini cake and lemon buttercream frosting

Zucchini is springing up in the garden and wonderful organic blueberries from the west coast are in the grocery store.  Blueberry zucchini cake and lemon buttercream frosting is a perfect marriage of moist cake with bright tangy frosting.   I'm always looking for new ways to incorporate zucchini into breads and cakes.  With very little flavor and tons of moisture, zucchini adds the perfect touch to this cake.  Blueberry zucchini cake is light and sweet while the frosting is just the right amount of creaminess and citrus.   For breakfast or tea time, you will enjoy this delicious and easy to make cake. Blueberry zucchini cake and lemon buttercream frosting hits the spot.   Enjoy!
Blueberry zucchini cake and lemon buttercream
Prep time
Cook time
Total time
Blueberry zucchini cake and lemon buttercream frosting is moist, light, and tangy.
Recipe type: Cake
Serves: 10
  • 1 cup vegetable oil, non-GMO preferred
  • 2 tsp real vanilla
  • 3 fresh eggs (4 eggs if they are small)
  • 2 cups white sugar
  • 1½ cups grated organic zucchini, drain of excess liquid
  • 3 cups organic white flour
  • 1 tsp Kosher salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 8 oz fresh organic blueberries, use 4 oz in the cake and 4 oz for decoration
  • 1 organic lemon, use the zest and juice
  • Frosting
  • 8 oz butter at room temperature
  • 3 cups powdered sugar
  • 1 organic lemon, use the zest and juice
  • 1 tsp real vanilla
  1. Preheat the oven to 350 F.
  2. Butter two 8 inch round pans and line with parchment paper.
  3. In a mixer combine oil, vanilla, sugar, and eggs.
  4. When combined add in the grated zucchini.
  5. Add the flour slowly to the mixer one cup at a time.
  6. When all the flour is incorporated add the salt, baking soda, and baking powder.
  7. Add the zest of one lemon and fresh squeezed juice.
  8. Gently fold in 4 oz of organic blueberries.
  9. Divide the batter into the two 8 inch round prepared pans.
  10. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cakes to completely cool before frosting.
  12. Frosting
  13. With a hand mixer, beat the butter, real vanilla, lemon zest, and fresh squeezed lemon juice.
  14. Slowly combine the powdered sugar till the taste and texture are to your liking.
  15. If the frosting is too soft, allow the frosting to cool in the refrigerator for 10 minutes.



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