Tortillas

For recipes using our Tortilla Mixes, click here. 

 

 Garlic and Herb Tortillas

Wrap size Garlic and Herb Tortillas with basil, parsley, a sprig of oregano and a head of garlic sitting around the tortillas.

1 1/2 tsp garlic powder

1 1/2 tsp minced garlic

1 1/2 tsp basil

1 1/2 teaspoon oregano

1 1/2 tsp parsley

 

 

Southwest Tortillas

Southwest tortillas with crushed red chilis, tomatoes and dried chilis around the tortillas.

1 tsp sundried tomato powder

1.5 tsp chipotle powder

3/4 tsp garlic powder

3/4 tsp cumin

3/4 tsp crushed chili flakes

 

Green Chile Tortillas

 3 tsp dried green chiles (We love Flatiron Pepper Co)

 

Warming Tips

Pre-heat a skillet over medium-low. Place tortilla in skillet and flick some water on to your tortilla with your fingers. Flick some water onto a lid and cover your tortilla. Heat until tortilla is warm and is steamed.

 

Freezing Tips

 

Freeze tortillas in a zipper bag. Thaw tortillas in the refrigerator before warming the tortillas.

How to Make Tortillas Larger

 Divide into 4 equal balls, about ½ cup. Between 2 pieces of parchment paper, (or a large tortilla press), roll out to at least 9”. Keep dough balls in the bowl covered with a damp cloth while cooking the other tortillas. Preheat a large non-stick skillet or griddle on medium to medium-low. 1. Lay tortilla on the skillet, cook for 2 minutes. 2. Flip and cook for 2 minutes. 3. Flip a second time and cook for 1 more minute. If tortilla puffs up like a pillow, press it down with your spatula. Remove from heat. PRO TIP: Use 2 pans to cook twice as many at once.