Whole Wheat Wraps

Whole Wheat Wraps

Tracy Struthers 0

"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."

Ingredients 1 h 10 m {{adjustedServings}} servings 102 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
  3. Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
  4. 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.
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Reviews 45

  1. 56 Ratings


These turned out pretty well, but I couldn't get them soft. I think it's just my inexperience. They were great with black beans and rice, sour cream, lettuce, and shredded cheese. Yummy! UPDATE: Almost two years later, I made it again. I changed the rating from four to five stars. You HAVE to add more water, 1 Tbsp. at a time until you have a good, moist (but not wet) dough. Knead it to work the gluten. When the dough is elastic and stretchy (if it crumbles add more water!), divide and let rest. This also lets the gluten rest, so you can roll them out (I just use my counter--no waxed paper). I divided the dough into 16 balls, but used 1 1/2 balls for each wrap. As soon as you remove each cooked wrap from the skillet, place it in a plastic ziplock bag to steam and soften. While the wraps don't have a lot of flavor by themselves, they are great filled! This recipe is definately a keeper.


These really are great! I was pretty skeptical at first because of the simplicity of the whole recipe, but they turned out chewy and really good. They'd be great with some tuna or chicken salad inside, or sliced turkey and veggies. I ate melted cheese on one, ate several plain, and spread hummus on some. Try them, you'll like them!


Yummmmm! These were very good. I had to add a bit more wheat flour, otherwise these would have been too sticky. Didn't have any wax paper so I floured my board & rolling pin & rolled them out thin. If one gets stiff, let it sit while you do another. Really good with another recipe from this site for Make Ahead Lunch Wraps. Be careful that you use a SEASONED griddle, ungreased... otherwise you'll destroy your pan with the flour burning. Great recipe, low fat & healthy, why buy?? You KNOW what's in these!