Honey Wheat Tortillas Recipes
HONEY WHEAT TORTILLAS
Yes, once again I've composed a recipe that recreates those same pricey flavored tortillas you can buy in the store- for less the cost, slightly less the calories.
Provided by Pajene
Categories Breads
Time 32m
Yield 5 tortillas, 5 serving(s)
Number Of Ingredients 4
Steps:
- In a cup, microwave water, butter and honey for a 30 seconds (enough to melt butter).
- In a bowl measure out your flour.
- Pour water mixture over flour and mix with rubber spatula
- Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary).
- Dough should form about 5 small balls. Set each one in the bowl.
- Cover with a damp cloth/ paper towel.
- Let rest 10 minutes.
- One by one, flatten each ball between your palms then set it on wax paper and roll out your tortillas as thin as you can.
- Heat up your griddle or skillet over low heat. Do not grease.
- Carefully peel your tortilla from the paper and place into hot skillet.
- Let sit in skillet for 2-5 seconds, then begin to flip repeatedly to prevent burning. Allowing about 5-8 seconds per side until dough becomes dull in color and small golden bubbles appear on the tortilla - this means they are ready!
- Remove from heat and enjoy them warm or let them cool.
- They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination. (If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again).
- Enjoy!
WHEAT BELLY TORTILLAS
From William Davis, MD's book, Wheat Belly Cookbook. He says, "These simple tortillas provide the starting place for endless variations: Mexican tortillas filled with sautéed poblano chile peppers and bell peppers, Cheddar cheese, sour cream, and salsa; Asian wraps with chicken, scallions, shredded fresh ginger, and hoisin sauce or Asian dipping sauce; and Mediterranean wraps filled with spinach, sliced olives and avocado, and feta cheese, drizzled with olive oil.... Tortillas and wraps are, of course, portable and are therefore useful to pack for lunches." Per serving: 205 calories, 11 g protein, 10 g carbohydrates, 16 g total fat, 1 g saturated fat, 9 g fiber, 136 mg sodium.
Provided by mersaydees
Categories Breads
Time 10m
Yield 4 tortillas
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Prepare a large baking sheet by lining with parchment paper.
- Add flaxseeds, almond meal/flour, and salt to a medium bowl and whisk together. Whisk in the eggs just until combined. Divide the dough into 4 equal balls.
- Using 2 pieces of parchment paper, roll each ball between pieces until 6" round. Place on the prepared baking sheet.
- Bake for 5 minutes, or until golden.
Nutrition Facts : Calories 294.2, Fat 23, SaturatedFat 2.5, Cholesterol 93, Sodium 193.5, Carbohydrate 13.6, Fiber 12.2, Sugar 1, Protein 12.1
EASY WHEAT TORTILLAS
Light blend of whole wheat and all-purpose flours make a light, lower fat, and easy alternative to a basic flour tortilla. This recipe came together one afternoon when I ran out of tortillas midway through a dish I was making. The family enjoyed them so much, I will make them from scratch from now on.
Provided by Momster
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Beat butter in a bowl in a stand mixer until smooth and creamy.
- Mix whole wheat flour, all-purpose flour, and salt together in a bowl. Slowly add flour mixture to butter and beat using the paddle attachment. Add just enough cold water to mixture until dough pulls away from the side of bowl.
- Form dough into 3-inch balls and flatten each with a press or between 2 small plates covered in plastic wrap.
- Heat a skillet over medium heat and cook dough until lightly browned, 1 to 2 minutes per side.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 18.3 g, Cholesterol 24.4 mg, Fat 9.6 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.9 g, Sodium 182.5 mg, Sugar 0.1 g
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