Low Carb Whole Wheat Tortilla
Elevate your homemade tortilla game with this Low Carb Whole Wheat Tortilla recipe, perfect for anyone seeking a healthier alternative without sacrificing flavor or flexibility. Crafted from a nourishing blend of whole wheat flour, almond flour, and ground flaxseed, these tortillas boast a hearty texture and subtle nutty undertones while remaining light and pliable. With a quick prep time of 15 minutes, these tortillas are easy to roll and cook to perfection in just a few steps, providing a warm and satisfying base for tacos, wraps, or your favorite fillings. Whether you’re sticking to a low-carb lifestyle or simply looking for a wholesome homemade option, these tortillas are freezer-friendly and a versatile addition to your meal prep routine.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 0.75 cups Warm water
Instructions
In a large mixing bowl, combine the whole wheat flour, almond flour, ground flaxseed, baking powder, and salt. Mix well to ensure even distribution of ingredients.
Add the olive oil to the dry mixture, and mix with your hands or a fork until the mixture becomes crumbly.
Gradually add the warm water while kneading the dough. Continue kneading for about 5 minutes until the dough is smooth, soft, and slightly sticky. Add a touch of water if the dough feels too dry, or sprinkle a bit of almond flour if it’s too sticky.
Divide the dough into 8 equal portions and roll each into a ball. Cover them with a clean kitchen towel to keep them from drying out while you work.
Lightly flour your work surface with almond flour. Flatten one dough ball with your hands, then use a rolling pin to roll it out into a thin, round tortilla, about 8 inches in diameter.
Heat a large, dry skillet or non-stick pan over medium heat. Carefully transfer the rolled-out tortilla to the skillet.
Cook the tortilla for about 1-2 minutes on the first side, until bubbles begin to form and the underside is golden brown in spots. Flip and cook for an additional minute on the second side.
Remove the tortilla from the pan and place it on a clean kitchen towel. Cover with another towel to keep it warm and soft while you cook the remaining tortillas.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the tortillas warm or let them cool completely before storing. Store in an airtight container in the refrigerator for up to a week, or in the freezer for longer storage.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 4.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
