Flour Tortillas – 3 WW Points Plus

30 years since High School that is!
It has actually been more than 30 years since I made homemade flour tortillas.  The last time I made homemade tortillas I was in 9th grade and we made them in my home economics class!  
As many of you regular readers know, Grumpy is not a fan of Mexican food.  When I mentioned on Facebook that I was making these and we were going to have Chicken Fajita’s for dinner my ever faithful blogging friend Cristine just had to comment.  ;o)  We have a lot of fun over there talking about food – you should join in on the fun!
Actually, it was because of a Facebook Event and one of my blogging friends Natashya of Living in the Kitchen with Puppies – that I made a spur of the moment decision that I was going to make those flour tortillas and we were going to have Chicken Fajitas, whether Grumpy liked it or not
The tortillas were awesome.  The filling (chicken fajita) on the other hand – well let me say this.  Grumpy liked it.  For me it was ok. I thought there was not enough flavor or heat.  I will be looking for another filling recipe and make these again.  I just won’t tell Grumpy I changed the fajita recipe.  ;o)
Tell me, What recipe do you use for a fajita filling?  Feel free to leave your link in my comments section :o)  I will definitely check it out!

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Flour Tortillas
Rick Bayless Recipe
  • 2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas
  • 5 tablespoons vegetable shortening
  • 3/4 teaspoon salt
  • 3/4 cup   very warm tap water
Combine flour and shortening in a large mixing bowl.  Work the shortening in with your fingers until completely incorporated.  Dissolve the salt in the water and pour about 2/3 cup of it over the dry ingredients.  Immediately work it in with a fork.  The dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid.  Scoop the dough onto your work surface and knead until smooth.Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.Heat an ungreased griddle over medium to medium-high heat.  On a lightly floured surface, roll out a portion of the dough into a 7-inch circle.  Flatten a ball of dough, flour it, then roll forward and back across it, rotating a sixth of a turn and roll forward and back again.  Continue until it is a 7 inch circle.  Flour tortilla as needed while rolling.Lay the tortilla on the hot griddle.  After 30-45 seconds, when brown splotches show underneath, flip it over. cook another 30 -45 seconds more, until other side is browned.  Do not overcook or the tortilla will become crisp.  Remove and wrap in a cloth napkin.  Repeat procedure with remaining tortillas and stack them on top of each other.Note, cook time is PER tortilla and is approximate.  Go by the way it looks more than you go by time.

Prep time: 50 mins Cook time: 5 mins Total time: 55 mins Yield:


  1. says

    Let's see… 30 years ago you were in 9th grade, so that makes you…younger than I am! Blah! So pass these super yummy looking fajitas, yes, I'll have two… and your tortillas are just perfect!

  2. says

    Hahahaha… I was just surprised to hear you were making Mexican food! :) Glad Grumpy ate it!

    I need to try my hand at tortillas… I've never made them!

  3. says

    Hooray! I'm happy to see that you have made homemade tortillas….there is nothing better than a soft, warm tortilla ~ Great job!

  4. says

    Here is the one we love, Mr. too! It's not spicy though, but you could add some heat.

    Fast-to-Fix Fajitas
    (from healthy meals in minutes, BUT also found a very similar copy of it on a south beach recipe site)

    1/4 cup fresh lime juice
    2 teaspoons olive oil
    1/2 teaspoon chili powder
    1/2 tsp ground cumin
    4 skinless boneless chicken breasts
    2 medium red bell peppers, cut into wide strips
    1 large red onion, cut into wedges
    2 medium tomatoes, chopped, divided
    1/2 cup chopped green onion
    1/4 cup chopped fresh cilantro or parsley, divided
    8 tortillas

    In a shallow glass dish, combine lime juice, oil, and spices. Mix well. Reserve 2 tablespoons of marinade. Add chicken to dish; turn to coat. Cover dish with plastic wrap; refrigerate for 30 minutes.

    Preheat broiler. Drain the chicken; place on broiler pan. Discard marinade in dish. Broil 3 inches from heat, basting with the reserved marinade and turning once, until no longer pink, about 10 minutes. Place chicken on a plate and cover to keep warm.

    Place bell peppers and red onion on broiler pan. Broil until lightly charred, turning once, about 8 minutes.

    Cut chicken into strips; place in a large bowl. Add broiled vegetables, 1 cup of tomatoes, green onion, and 2 tablespoons of cilantro. Mix gently. Divide the tortillas among serving plates. Top with chicken mixture. Fold tortillas to enclose filling. Serve with remaining tomatoes and cilantro.

  5. says

    I am trying to the math here Shelby, it seems we are the same age if you were in Grade 9 when you last made tortillas. I remember making things like pudding and macaroni and cheese:D

  6. says

    Home tortillas… I'm impressed!

    I don't think I've ever made fajitas at home. That's something we usually order when we eat out.

  7. says

    We love fajitas. But I've never made homemade tortillas. They look great.

    I always just do chicken, red/green (or whatever color I have, peppers with unmeasured amounts of chili powder and cumin, a little lime juice, and cilantro.
    I personally hate onions, but my husband loves them. When I'm feeling nice, I make them in two pans, some with onions for him.

  8. says

    My mom always make handmade tortillas. I make them every once in a while. There's nothing better! I love fajitas but I don't think to make them for some reason. We eat soft tacos, burritos or enchiladas at least once or twice a week. I think I'd better whip up some fajitas this weekend! 😉

  9. says

    The homemade tortillas look wonderful. The next time I make fajitas I will definitely remember to check out Rick's recipe. One of my favorite fillings was purchased at a local Mexican grocery store. The meat and vegetables were already marinated. All I had to do was take it home and cook it. :)

  10. says

    I've never tried making homemade tortillas; too lazy I think. :)
    I'm going to give these a try though because I know they'll be yummy!

  11. says

    Very nice photos, and your tortillas look incredible! I will definitely have to give these a try. We like to set up "build your own" fajitas at the dinner table, with bowls of toppings (salsa, guac, roasted corn, onions, sour cream, etc.) so everyone can customize their own. Grilled fish or shrimp sprinkled with lime, garlic, cumin, chili powder and S&P are two of my favorites! :)

  12. says

    Great looking tortilla. Try this recipe. It's what I use for fajita fillings!


    Marinated grilled chicken is piled into warm tortillas and topped with a bold cheese sauce, chunky Salsa, green onions and buttery avocado.

    * 1/4 C. Italian salad dressing
    * 6 boneless chicken breast halves
    * 1 can (10 3/4 oz.) Campbell's® Cheddar Cheese Soup
    * 1/2 C. Pace® Chunky Salsa
    * 12 (8") Mission® Fajita Size Flour Tortillas, warmed
    * 4 green onions, thinly sliced
    * 1 small avocado, peeled, seeded and sliced (optional)


    Pour dressing into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally. Remove chicken from marinade. Discard marinade. Grill or broil chicken 15 min. or until done, turning once. Mix soup and salsa in saucepan. Heat through. Slice chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling. Makes 12 fajitas.

    Let me know what you think! :)


  13. Jessica says

    just made these tonight! not the same taste as store bought tortillas, but that was to be expected. these were still delicious for mini quesadillas! the only problems I ran into were not having a rolling pin to roll them out (being a college student, my kitchen isn't very well stocked!) still delicious and easy =]

  14. Muriel says

    I made these for supper tonight and they were amazing! The flavor was much better than store-bought. A little time-consuming so next time I will cook on the griddle and make a double batch and freeze extras. Also, I didn't have a rolling pin, so I pressed them out with my hands and it worked fine.

  15. says

    I'm going to try your recipe- I actually saw this on Pinterest but the credit wasn't your blog, just Google, for some reason, but luckily I knew it was you from the watermark. Love the pic, btw. Anyway, these look so good and I've only ever made thick and puffy flour tortillas; I want to make some thin ones! Will try this soon! 😉

  16. says

    I've been meaning to make my own tortillas forever, I've just been too hesitant to try it. I'm going to tough it out and try though! Thanks for the recipe!

  17. Anonymous says

    Love this recipe thank you for sharing it. I've used it 2 now. Once with shortening once with butter. Try substituting the shortening for butter the flavor is delicious!

  18. Anonymous says

    These sound wonderful, I'm looking forward to trying them out. We love mexican food. For my filling I either use Goya brand marinade OR World Harbors Fajita marinade.

  19. says

    You can use the flour tortilla recipe and fry them up and dust both sides with a mixture of sugar and cinnamon (buñelos) aka fried elephant ears. Fry them up right after you press out…from dough consistency. Super delicious …..it's a Tex-mex New Years Eve tradition at our home. My mom added a small amount of baking soda and baking powder…..awh the awesome memories. Enjoy your buñelos!

  20. says

    You can also enjoy the flour tortilla as a dessert….simply fry up the pressed tortilla, dust tortilla with a mixture of sugar and cinnamon and enjoy. Buñelos are a New Years Eve Tex-mex tradition at my house. Just an FYI … My mom added a bit of baking soda and baking powder to her flour tortilla mixture. Awh….memories. Thanks for recipe …. And yes you can freeze tortilla after they are pressed out…just place wax paper between each tortilla and freeze.

  21. Anonymous says

    I love home made flour tortillas. In the south, we have gravy and biscuits. When I went to Mexico, I ate home made tortillas, scrambled eggs, and refried beans. It is pretty much the same equivilant Yum yum..

  22. Anonymous says

    Very Quick and Easy:
    -Saute onions and peppers in olive oil.
    -Add a lot of chili powder and cumin, a little paprika and garlic powder. (I add Cayenne Pepper for an extra kick)
    – Add chunks of raw chicken and saute until the chicken is done.

  23. Anonymous says

    I have mine setting up now. I plan on using the tortillas for grilled cheeseburger wraps. Can't wait to try them since I love homemade foods.

  24. says

    Just wondering if I can use unbleached white flour instead of all purpose? Does it make a difference? I have a lot of unbleached white flour at home and it barely gets used. :)


    • says

      To be honest, they don't last long 😉 We usually have them eaten within a week. However, I'm sure they would freeze well if you think you can't eat them up within a week.

  25. Anonymous says

    I always had the impression these were hard to make….. Thanks for sharing the recipe, I'm going to have to try these! Do you happen to have a Corn Tortilla recipe?

  26. Anonymous says

    In 9th grade 30 years ago? ha, lets see that would be 49 years for me, now that is old! Retirement is my prize, lol.
    now that I have made up my own taco seasoning mix, and my family loves it, I can make my own shells too…and people said I would get bored when I retired bwaahahahaa…fatter maybe but never bored.

  27. says

    I've been wanting to make flour tortillas on my own for a while now. The ones we like are across the border and with how things are now it's just not wise to go unless you absolutely have to. Thanks for the recipe!

    Flour tortillas are like bread to mexicans, you can eat it with anything. Whether in taco form, burritos, or a an eating utensil. One thing that I LOVE with flour tortillas is barbacoa! Basically it's beef but more specifically the head area of the cow. We make it at home all the time now since we figured out how easy it really was!

    We usually go to the grocery store the evening before and buy a cow tongue…yes i know it looks gross but it taste sooo good. Then around 10pm we take out the crock pot and place the tongue in there with skin and all plus salt and pepper to taste. Leave it on low all night long. It should be ready about 8am. You just cut into the skin and inside will be this juicy dark meat that goes great with Queso fresco, cilantro, etc.. Any way you like it. It's common to buy breakfast or lunch tacos here in southern Texas.

  28. says

    I just made these tonight – and they were super delicious!!!! We eat mexican & tex-mex a lot in our house and now my family will not let me go back to the store bought variety!! – Now how to figure out how to freeze them……

  29. says

    I pinned this awhile back, the ingredients and directions were in the description of the post so I never clicked the link, today I did to figure out what I was doing wrong, in the descriptions or said to use 1 cup of vegetable oil!!!! No

  30. Anonymous says

    I'm on my second round pf these– the first batch went in less than a day! For fajitas, I use cumin, chipotle chili pepper powder, salt, black pepper, garlic. Adjust to your desired spice/smokiness level, sprinkle the seasoning on your meat or chicken, give it a little rub, let it sit, and then fry up with some slice onion and red bell pepper. Simple but delicious!

  31. says

    I do make my own, but I don't use shortening. I just use flour, salt, water, and baking powder. Will have to try this one and see what the taste difference is.

  32. says

    I lived in Arizona for nearly 8 years and people used to come into my workplace selling homemade tortillas. OMG! They were fantastic! I have never found any since returning home to the midwest. I will try these then next time I make one of my favorite mexican recipes. I can't wait!


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