Today we are having chicken bacon ranch wraps. These tortillas are so soft and delicious! Made with just a few staple ingredients and zero preservatives, for an even better wrap than prepackaged tortillas. They freeze/thaw well for any extra or to make in bulk for a quick wrap later.
Print Recipe
Homemade XL flour tortillas for wraps
Equipment
- stand mixer
- sheet pan
- Rolling Pin
- parchment paper
- Griddle
Ingredients
- 3 cups Bread flour
- 1 tsp Sea salt
- 1 tsp Baking powder
- 1/3 cup Avocado oil
- 1 ¼ cup Water
Instructions
- Combine all ingredients in a stand mixer and stir dough with a dough hook for approximately 6 minutes or until dough is combined into a dough ball.
- Remove dough ball to a lightly floured surface and divide into 10 equal pieces.
- Roll each piece into a ball and place on a parchment paper lined sheet pan.
- Cover and let dough rest for 1 hour.
- Preheat griddle to medium heat.
- One at a time, roll dough into a 12-inch circle on a lightly floured cutting board.
- The dough will be very thin. Carefully transfer to griddle and cook for about 1 minute. Once the tortilla starts to get browning spots on the cooking side, flip over and cook the other side for another minute.
- Remove from griddle and keep warm in a tortilla warmer. Continue with 9 other tortillas.
- Tortillas can be used for wraps right away or stored in an XL storage bag in the freezer. To thaw frozen tortillas, place a slightly damp paper towel in the freezer bag and microwave for 1 minute.
