So, yesterday, I published the recipe for Fajita Spice Mix, I pointed out the savings that could be made (let alone the enhanced taste experience) in making your own rather than buying it in. Turns out I was amiss (according to some of my followers) in not including a recipe for tortilla wraps, so thought I would rectify that here.

A pack of 8 tortilla wraps ranges from around a quid for a supermarket brand, to nearly two pounds for branded, or embellished (with herbs etc) variants. Making your own tortilla wraps is incredibly easy and works out around half the price of the supermarket versions with this easy recipe.

Makes 4-6 large, 8 smaller

  • 225g plain flour (I like to use 200g plain and 25g wholemeal for flavour) plus more for dusting
  • ½ tsp salt
  • ½ tsp baking powder (or use self raising flour if desperate, but that’ll end up being about 3 tsp baking powder equivalent in total, which’ll make for an interesting tortilla!)
  • 50g butter (at room temperature)
  • 150ml tepid water


  1. Sift the flour into a bowl, and mix in the salt and baking powder
  2. Add the butter, and rub it between your fingers into the flour (like you’re making shortbread) until it is well combined and resembles semolina/breadcrumbs.
  3. Start mixing in the water until you have a dough (you may not need the full 150ml, it all depends on many factors; as soon as it starts to feel sticky as a dough, you’ve probably got enough) – knead it well for a few minutes, then wrap in clingfilm and place in the fridge for at least 30 minutes.
  4. For a small wrap, take a golf ball sized piece and roll it out on a floured worksurface (remember to dust your rolling pin with flour first). For a larger one, take a piece that’s one and half golf ball sized (or whatever you fancy really). You’re aiming for it to be rolled out to just over the the thickness of a beer mat.
  5. Get a non-stick frying pan (no oil) or griddle nice and hot, and place the tortilla in it. As soon as it starts to bubble, turn it over. Press it down with a fish slice, and quickly turn it every few seconds. For a soft wrap, your total cooking time should be about a minute. For a harder, denser one, go to two minutes.
  6. Serve immediately, or keep between tea towels until required.

Incidentally, I don’t have a tomato salsa recipe in my cookbook from which this is taken (before you ask); so alas I will have to point you at Google or the supermarket for now until I figure one out!

Tortilla Wraps
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