flour tortillas

These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!

Best Ever Homemade Flour Tortillas

all-purpose flour

salt

baking powder

oil oil

water

Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatuala or a sturdy wooden spoon, mix dry ingredients until well combined.

Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.

Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.

To make by hand:

Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchement paper.)

When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 

Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.&nbsp;

Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.

To make with a mixer:

After 20 years of making what I thought were the best homemade tortillas, this all-butter recipe made me realize that sometimes really good things can get even better.

Soft Homemade Flour Tortillas {Butter Recipe}

tsp baking powder

-8 tbsp unsalted butter, softened (*See note)

Add the flour, salt and baking powder to the bowl of a standing mixer fitted with the dough hook, and stir to combine.

Add the softened butter and water and mix on medium-low speed until all the ingredients come together into a dough. Let the mixer knead the dough for about 5 minutes, adjusting the flour or water as necessary to achieve a soft, smooth dough that clears the sides of the bowl but still sticks to the bottom. (See notes)

Dump the dough out onto a work surface and divide it into 20 balls of dough. Cover the balls of dough with plastic wrap and let rest on the counter for 30 minutes to 1 hour.

Heat a large non-stick or seasoned cast iron frying pan over medium-high heat until very hot. If you sprinkle a drop of water into the pan the water should sizzle and &#8220;skip&#8221; across the surface of the pan, evaporating completely in a matter of seconds. (You can also use a griddle, turned to high heat.)

Remove one ball of dough from beneath the plastic wrap and use a rolling pin to roll it into a thick disk, about 6 inches in diameter. Use your fingers to pat and stretch the dough into a thin tortilla. (You may or may not need to sprinkle your work surface with a bit of flour to prevent sticking depending not the work surface itself and how wet the dough is. If the dough is really sticking to your work surface, lightly flour the surface trying to incorporate as little flour as possible into each tortilla.)

Lift the rolled out tortilla and place it in the center of the hot pan. Let the tortilla cook on one side until brown spots begin to form here and there on the surface of the tortilla that&#8217;s touching the pan, about 20 seconds. Use a spatula to flip the tortilla to the other side and cook until a few brown spots appear on the other side, about 10-20 seconds. Use the spatula to remove the tortilla from the pan to cool on a wire rack. Repeat with the remaining balls of dough.

Just made these for dinner tonight. Awesome, quick, easy and so good. Will never buy tortillas again!

Can a tortilla press be used with this recipe?

You are so right that homemade tortillas really are one of those things that are so much better the packaged variety that they are worth the minimal effort it takes to make them from scratch. I'd never seen a recipe that uses butter before so had to give these a try. The butter adds so much flavor! This is my new favorite recipe. 

This one of those recipes that looks so good and I have to make!  Thanks for sharing all the tips to make these! I love tortillas!

I love tortillas, especially homemade, though I've never made them myself. I love how simple your recipe is and they look so scrumptious! This is on my list to make asap!

This is such a beautiful post. I love making everything homemade and your recipe is so good. Thanks a lot.

Homemade tortillas sound like a great way to REALLY enjoy taco night! They look like they would be great for sandwiches too.

I love soft tortillas and homemade is always best!  Loving how easy these are to make and the butter is a fabulous addition :D

I love tortillas! They are so good for lunch! Never tried to make them myself, but it actually doesn't look that hard) Going to try your recipe next week!

I've been making my own tortillas for years, but I'd never even heard of making them with butter. These looked so soft and yummy that I decided to try your recipe and I'm so glad I did! These are the BEST. TORTILLAS. EVER. My new standard recipe. :-)

Homemade tortillas are always the best! It looks so soft, pillowy and absolutely perfect. Thanks for sharing the recipe.

Oh my!! What a dream!! I never dared to make my own tortillas but you just inspired me!!

When I was in grad school, there was a grocery near my house that sold tortillas that were handmade locally.  I practically lived on them.  Ever since I moved away 10 years ago I have been trying to find or make something similar and have never come close.  These are them!!  I almost started jumping up and down with excitement when I took the first taste.  Thank you!

Before this recipe, I couldn't have imagine making my own homemade Flour Tortillas. But, you made it sound so easy that I decided to give it a try. OMG! They are sooooo good I can't even believe it. And, so much easier to make than I ever would have thought. We are going to be eating these at every meal. LOL.

I have never made tortillas before and will never buy them again unless I'm in a pinch. These are that good. 
I found that the tortillas shrink by about 1/4 - 1/3 as soon as they hit the pan. Is this typical or is it a function of gluten in the flour? I also wonder if they are too dry and more moisture would help.
I like the comment about pushing down with the spatula as they get a moist ring in the center.

I made these for the first time 2 weeks ago and they came out great. No adjustments needed from the recipe too! It does take time to prep, roll into balls and then wait for the dough balls to bind with the flour for elasticity. (I like leaving them on the counter vs placing them in the refrigerator for 1 hour. I've tried both ways now). I did not have a tortillas press since I was away from my kitchen-so I used a rolling pin which worked fine. I have a cloth type tortilla warmer(2 sided round with an opening to place the tortillas inside) and after cooking them they went straight into this holder to keep warm and moist for an hour. This is the ONLY warmer that keeps tortillas warm and not hard, stiff nor dried out. You can even use it in the microwave oven to rewarm the next day.
 We got 22 tortillas from the recipe and the 4 of us ate them all. So much better than store bought flour tortillas. Well worth the wait! I'm making them again for Super Bowl Sunday! Go 49'ers!

I waited until I made these a few times before commenting. They are so easy to make and taste sooo good. My husband is from Texas and is used to fresh tortillas that we can't get where we live now. I'm so happy to make these for him. He loves them and so do my hips lol😊

It worked great! We ended up pulling them out of the freezer and just leaving them in the refrigerator, since we were going through them so fast, though. Haha the rolled out option with parchment paper in between is a great idea, too. That way you’re just doing all your prep all at once, instead of having to roll them out each time you want a few. Thanks for the great recipe!

The tortillas were delicious!  Far, far better than store bought, and on par with the best tortillas I’ve ever eaten in Mexican restaurants where they cook their own.  As others have said, now that I’ve tried your recipe, I doubt I will buy tortillas again.  My only comment is that they took a bit longer to cook them than your recipe suggested.  Even though I had the gas turned up to high under my cast iron skillet, it took about two minutes per tortilla.  They were still fluffy and tasty.  They bubbled nicely, and ended up with the right amount of brown spots.  I suppose every burner is different.  I thought this information might be useful to others.

Thank you for sharing this super simple and delicious recipe! &lt;3

Delicious!  I followed your recipe to the T and they came out great!  You say the balls should flatten out to 6" which is very helpful but perhaps mention how big they should be in the first place.  Otherwise, awesome recipe!  Thank you!!

I made these tonight with pork carnitas and they were a hit! Great recipe.

I made this recipe for the first time ever and it was a huge hit! Mine dried out a bit on the edges even being under the plastic wrap so I wet my fingers with water while I rolled them out each time and it worked great! Never buying store tortillas again!

These tortillas are AMAZING!!!! Thank you so so much!

Followed your recipe &amp; my tortillas were delicious.   The texture was what I was looking for.   Made June 6, 2020

Ohhhh Rebecca,  

Andy and I are eating them as fast as I make them!  

You know, after years of eating your wonderfully delicious homemade cooking, I get intimidated to try. I should know by now that your recipes and instructions are easy to follow. I always feel so accomplished and satisfied when I make something from this website.  Hugs and peace.

These were awesome.  I've made flour tortillas before, but the grocery store near me (HEB in Texas) has some amazing butter tortillas that are just so much better than anything I've ever made.  I was so glad to find a butter tortilla recipe and try it out.  After reading some of the other comments, I decided to use a full stick of butter, and I ended up using about 1.5 cups of water total.  I didn't think they shrunk at all when cooking; they just needed a few extra seconds per side.   Thanks for the recipe!

Hi Rebecca, I just want to thank you for the best tortilla recipe. Been making them for over a year now, everyone loves it including my 2 year old toddler.

Love, from Vietnam.

Fluffy flour tortillas made with simple ingredients!

Homemade Flour Tortillas

all-purpose flour (plus more for dusting)

shortening

In a large bowl whisk together flour, salt, and baking powder.

Cut in shortening using a pastry cutter, until mixture is crumbly.

Create a well in the center of the bowl and pour in the hot water.

Gently mix the flour mixture into the water, stirring until a dough forms.

Flour your work surface lightly and dump the dough onto the work surface.

Knead gently until the dough becomes soft, smooth and stretchy.

Divide the dough into 8 even-sized balls.

Cover with a damp cloth and allow the dough to rest for 15-30 minutes.

To roll out the tortilla, place a ball of dough on a piece of parchment paper and flatten slightly with your hand.

Starting with your rolling pin in the center and roll up.

Come back to the center and roll down.

Return back to the center and roll out on both sides. Repeat until your tortilla is super thin.

Brush a heavy-bottom skillet VERY lightly with butter and heat until butter sizzles.(See note on using butter)

Place the tortilla into the skillet.

When the underside has a few brown spots, flip and cook the other side.

When done, place tortillas in a tortilla warmer or a pot. If using a pot, separate the tortillas between layers of barely damp paper towels and place the lid on the pot so that no steam escapes. This will keep them soft and chewy!

Repeat until all of the tortillas are cooked and then remove the paper towels.

Store cooled tortillas in an airtight container.

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

BLT Quesadillas filled with crispy bacon and spicy cheese and topped with a fresh tomato salad. A delicious twist on the classic Tex-Mex quesadilla.

Blt Quesadillas

bacon, crispy (save grease)

pepper jack cheese, grated

(8-10 inch) flour tortillas

tomato

Romaine lettuce

sour cream

lime, juice only

Salt and pepper

BLT Quesadillas

These Vegan Sweet Potato Tortillas only require two ingredients and are very easy to make. They are very soft and flexible and are perfect for wraps, tacos and burritos.

Vegan Sweet Potato Tortillas | 2 Ingredients, Oil-Free

150 g sweet potato, mashed (3/4 cup)

g all-purpose flour (1 cup)

To a mixing bowl, add the mashed sweet...

To a mixing bowl, add the mashed sweet potato and the flour and stir until well-combined. Use your hands to form a dough ball. It should not be too sticky.

Separate the dough ball into 5 equal parts....

Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (they should be roughly 1/2 cm thick). Don't make them too thin, otherwise they won't be as soft and flexible.

Place the tortillas in a hot pan over...

Place the tortillas in a hot pan over medium-high heat and cook for 1 minute on both sides. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest. This will allow them to stay very flexible.

https://mediavine-res.cloudinary.com/video/upload/dqm7sczoqpt2novc4p4t.mp4

Easy and soft Vegan Sweet Potato Tortillas with only 2 ingredients! They are ready in 15 minutes and are great for tacos, burritos, quesadillas, enchiladas and more! Vegan, oil-free and healthy tortilla recipe.

Vegan Sweet Potato Tortillas

Enjoy the best of both worlds with this soft flour-corn tortilla! Enjoy the process and enjoy the dishes you create!

Soft Flour-Corn Tortilla

all purpose flour

masa harina corn flour

annatto powder (optional)

(plus 2 tablespoons hot water)

Combine the all purpose and corn flour. Mix in the salt and baking powder, set aside. In a large bowl, add the shortening(or lard). Heat in the microwave, just until it melts, about 45 seconds. Stir in the annatto powder(if using). Mix in the 2 cups of hot water.

Gradually add the dry ingredients into the wet, little at a time and stirring well to mix as you go. When the dough comes together, transfer to a flat work surface. If if feels a little dry, add the remaining 2 tablespoons of water. Knead the dough well for 3 to 5 minutes. Divide the dough into 30 balls. I usually tear just enough dough that fits comfortably in the palm of my hand, about the size of a golf ball. If you want bigger tortillas, then you can tear off a little more. Place dough pieces in a plastic bag, spread out, and let them rest for 1 hour.

After and hour, preheat your comal(griddle) to medium heat for 5 minutes. Roll  dough into a smooth ball and flatten slightly. Place on flat surface and roll out one tortilla, adding as little flour as possible, to about 4 1/2 to 5 inches in diameter.  This dough rolls out much easier the the all flour tortilla. Apply gently pressure as you roll and turn(or flip) as needed to achieve a circle.  

Test the first tortilla to see if comal is at a good temperature.  Tortilla should begin to bubble slightly a few seconds after you place it on comal.  Once you see many bubbles or one big bubble, turn the tortilla and cook for another 30 seconds. If the temperature is good, you should see brown spots, all sizes on the tortilla. If the spots get dark too fast, your comal is a little too hot. 

Place tortillas in between a large kitchen towel, spread out, as you cook them. Once done, flip all the tortillas, cover again. Let them cool covered at room temperature. Once cooled, store in a plastic storage bag on the counter for a few days. If not using right away, place in refrigerator for 7-8 days. Reheat on preheated comal for just  a minute, turning as needed. Keep in a tortilla warmer.

Easy recipe for a small batch of soft tortillas. Better than store-bought, these flour tortillas are made with pantry staples and are absolutely delicious!

Small Batch Tortilla Recipe

salted butter oil

In a medium-sized bowl, whisk together flour, baking powder, and salt. Add butter (if you’re using oil instead, add it in step 2). Use your fingers to work the butter into the flour until the mixture resembles wet sand.

Pour in the water (plus the oil, if you are not using butter).

Stir with a fork to bring the dough together.

Turn the dough out onto a lightly floured counter or cutting board and knead briefly, just until the dough forms a ball. If the dough is too sticky, gradually add a bit more flour.

Divide the dough into 4 or 5 pieces. Roll into round dough balls.

Allow the balls of dough to rest, covered with a towel for about 30 minutes.

Heat either a cast iron skillet or a non-stick skillet over medium heat. Working with one piece of dough at a time, flatten each ball into an approximately 8-inch (20 cm) round using a rolling pin on a floured surface.

Transfer one round to preheated skillet. Cook until dough bubbles and golden brown spots begin to form on the bottom, about 40 seconds.

Flip tortilla and cook until second side develops golden spots. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with remaining dough.

Easy chicken fajitas recipe with lean white meat infused with a cilantro lime marinade that's sauteed with crunchy bell peppers, and onions.

Chicken Fajitas

½ pounds boneless skinless chicken breast

lime juice

olive oil

cilantro

jalapeno

garlic

soy sauce

lime zest

cumin

paprika (sweet

black pepper

white onion (¼-inch thick)

sliced bell pepper (¼-inch thick, red, green and yellow peppers)

olive oil (divided)

flour

Prepare the Chicken

For chicken breasts thicker than ½-inch, cut them in half using a chef’s knife across the center, this will yield a total of four thinly sliced pieces.

Make the Marinade

In a mixing bowl whisk together lime juice, olive oil, chopped cilantro, jalapeno, garlic, soy sauce, lime zest, salt, cumin, paprika, and black pepper. Reserve ¼ cup of the marinade.

Marinate the Chicken

Place the chicken in the marinade, turning to coat. Allow it to sit for 15 minutes, flipping over halfway through. Do not marinate the chicken over 15 to 20 minutes or the meat will become dry and mushy in texture.

Cook the Chicken

Heat a large cast iron skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil. Shake off the excess marinade from the chicken, making sure there&#039;s no garlic sticking to the meat. Sear without moving for 3 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 3 to 5 minutes, turn off the heat.

Slice the Chicken

Transfer the chicken to a cutting board and slice into ½-inch thick pieces.

Cook the Vegetables

Turn heat to medium-high and add 1 tablespoon olive oil to the pan. Add the onions and bell peppers, saute until vegetables are crisp-tender, 3 to 4 minutes.

Finishing the Dish

Add the sliced chicken and ¼ cup reserved marinade to the pan. Stir to combine, cook until meat is warmed through, 1 to 2 minutes. Taste and add more salt and pepper as desired.

To Serve

https://www.youtube.com/watch?v=vjO6mTowdzY

Get ready to serve up a sizzling hot skillet of chicken fajitas tonight! Lean white meat infused with a cilantro-lime marinade for maximum flavor.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/chicken-fajitas/

🕑 INSTRUCTIONS:
00:00 Intro
00:30 Prepare the Chicken
00:56 Make the Marinade
01:33 Marinate the Chicken
02:10 Prepare the Vegetables
02:42 Cook the Chicken
03:20 Slice the Chicken
03:40 Cook the Vegetables
03:54 Finishing the Dish
04:08 To Serve

⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board: https://amzn.to/2EOuxPx
• Vitamix Blender: https://amzn.to/31gGB3n
• Instant-Read Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=jessicagavin
• Knife Set: https://amzn.to/3kamoF1
• Glass Bowls: https://amzn.to/33AkCaL
• Food Processor: https://amzn.to/3k5FVXf
• Kitchen Scale: https://amzn.to/2DjJdpc

✅ INGREDIENTS:
• 1 ½ pounds skinless chicken breast
• ⅓ cup lime juice
• 1 teaspoon lime zest
• ⅓ cup olive oil
• ½ cup cilantro leaves, chopped
• 1 tablespoon minced jalapeno
• 1 tablespoon minced garlic
• 2 teaspoons soy sauce
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 ½ cups sliced white onion
• 3 cups sliced bell peppers
• 2 tablespoons olive oil

📕 MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking: https://amzn.to/36pdzAV

➡️ FOLLOW ME:
• Website: https://www.jessicagavin.com/
• Instagram: https://www.instagram.com/jessica_gavin/
• Pinterest: https://www.pinterest.com/foodiegavin/
• Facebook: https://www.facebook.com/JessicaYeeGavin/

❤️ Thanks for watching!

Easy Chicken Fajitas (Mexican-Inspired Flavors!)

Fajitas (Meat-filled tortillas with hot sauce)

skirt steaks,

Salt

pepper

tortillas

Chipotle chili sauce

onion

romaine lettuce leaves

Guacamole

Hot chili sauce (pico de gallo)

Mexican table sauce

Cowgirl beans

The skirt steak should be as free of surface fat as possible. Place each steak on a flat surface, and carefully slice away most of the fat using a sharp knife. Trim well on both sides.

Cut each steak crosswise into three or four pieces, each about five or six inches long.

Place each piece of meat on the flat surface, and holding a sharp slicing knife parallel to the cutting surface, cut each piece of meat, sandwich-style, into two thin rectangles. Count on four or five slices per person.

Blend the garlic, lime juice, water, salt and pepper in a small bowl. Spoon a small amount into a flat dish. Make one layer of meat slices and brush the tops with the mixture. Make another layer of meat, another brushing of sauce and so on. Continue until all the slices of meat and sauce are used.

Cook the meat slices over a hot charcoal fire about 2 minutes on each side. Meanwhile, heat another grill or a skillet, and add the flour tortillas. Cook briefly just to heat through without browning. They must remain soft.

To serve, arrange equal portions of the hot grilled meat on each of six preheated plates. Smear a generous quantity of the chipotle sauce over the meat. Garnish the top with three red onion rings. Cut each lettuce leaf crosswise in half and add a half to each plate. Spoon equal portions of guacamole (two avocados will produce the right quantities for these proportions) on top. Serve the hot chili sauce and the Mexican table sauce on the side. Serve the beans in individual small bowls to be eaten with a spoon. Serve the warm flour tortillas, covered, on the side.

To eat, add one piece of sauce- covered, garnished meat in the center of a tortilla. Add hot chili sauce and Mexican table sauce to taste. Fold left and right sides of the tortilla over the center to enclose the meat. Fold up the bottom edge to prevent dripping.

Inspired by California Pizza Kitchen’s now-discontinued Greek pizza, as well as the Manhattan bar Our/New York’s also-discontinued tortilla pizzas (affectionately called “tortizzas” by the patrons who remember them), this quick lunch or light dinner builds on a sturdy base of crispy, cheesy flour tortillas. A fresh mix of cucumbers, tomatoes and avocado, mounded atop the tortillas, makes you feel like you’re eating a salad with your hands. Feta delivers sharpness and creaminess, as does the simple garlicky yogurt sauce that drapes each tortizza. A drizzle of honey at the end might sound out of place here, but it really brings together all the flavors, and is a popular dipping sauce for pizza in South Korea.

Top 39 flour tortillas recipes from across the web

The most viewed flour tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Homemade Flour Tortillas

Soft Homemade Flour Tortillas {Butt...

Homemade Flour Tortillas

Refried bean quesadillas

Blt Quesadillas

Vegan Sweet Potato Tortillas | 2 In...

Soft Flour-Corn Tortilla

Small Batch Tortilla Recipe

Chicken Fajitas

Fajitas (Meat-filled tortillas with...

Tortizzas

Colin Fassnidge's beef Wellington (...

Slow Cooker Pork Tacos With Hoisin ...

Easy Gluten Free Flour Tortillas

Quesadillas

Our Favorite Soft Flour Tortillas

Taco Cups

Mexican chicken tortillas

Homemade Flour Tortillas

Hummus Wrap

Beef, Potato and Anaheim Chimichang...

Chubby Flour Tortillas

Beef Fajitas

Basic Homemade Flour Tortillas

Crispy-Edged Quesadilla

Sonoran Carne Asada Tacos

Easy Flour Tortillas

Simple Baked Flautas with Chicken a...

Easy Chicken Fajitas

Homemade Flour Tortillas Recipe

Homemade Flour Tortilla Recipe

Easy Creamy White Chicken Enchilada...

How to make Tortillas!

Refried Bean and Cheese Chimichanga...

Vegan Flour Tortilla Recipe

Southwestern Homemade Tortillas

Flour Tortillas-No Baking Powder

Beef Enchiladas

The most viewed flour tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine