Tortilla Wraps

I never buy those tortilla wraps you find in supermarkets. Have you read the nutrient file on those with the big brand names? Most of them are packed with all kinds of additives, sugars (with funny  names), preservatives, trans fats and all kinds of bad stuff. Those kinds of wraps are actually quite bad for you but they are sneaky because they look so innocent. You can use my homemade wraps for all kinds of wonderful stuff. I have used them for sweet and savoury fillings and the classic combination would obviously be the hummus and salad filling. You can also use them for wrapping ice cream or even meat (not suggesting the two together though). Just use your imagination and I am sure that whatever you will try will turn out great. Wraps can't go wrong. The tortilla wraps you can find in health food stores are usually fine, without additives or any funny stuff but as they are quite expensive I make my own (and of course homemade stuff is always better). Did you know that the word tortilla originally comes from the Spanish word torta, which means round cake?

Wonderful homemade wraps for sweet and savoury fillings

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan

Tortilla Wraps

Makes 10 wraps


  • 250 grams (8½ oz) spelt flour (you can also mix it with rye flour and barley flour)
  • 2 teaspoons aluminium and gluten free baking powder
  • 1 teaspoon salt (Himalaya or sea salt)
  • 1 tablespoon sesame seeds (optional)
  • 150 ml (5 fluid oz) water
  • 5 tablespoons coconut oil
  • 1 teaspoon agave nectar


  1. In a large bowl, sift together the 250 grams spelt flour, 2 teaspoons baking powder and 1 teaspoon salt. Add the 1 tablespoon sesame seeds
  2. Add the 5 tablespoons coconut oil, 1 teaspoon agave nectar and as much of the 150 millilitres water as you require to make a dough you can easily knead without it being too sticky.
  3. Knead the dough lightly so that everything is well combined.
  4. Divide the dough into 10 equal parts (roughly 65 grams (2 oz) each). Knead each ball of dough so that it is soft and without too many cracks.
  5. Place a ball of dough on a floured and clean surface and roll out with a rolling pin (or large glass bottle). Roll as thinly as possible.
  6. Place the tortilla on a large plate, place baking parchment on top of each one (to avoid contact as they will stick together). Cover immediately with a damp cloth.
  7. Repeat with the remaining dough.
  8. Heat a medium frying pan (you won't need any extra oil) and heat each tortilla for 2-3 minutes on each side. They will start to form bubbles and will expand somewhat but will shrink back together once cooled.
  9. Allow to cool slightly before enjoying.
  10. Once cooled, you can also freeze the tortilla wraps (wrap each one in cling film) for later use.


  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.      
  • You can use regular baking powder instead of the aluminium and gluten free one. 
  • You can use wholemeal flour instead of the spelt flour and honey or maple syrup instead of the agave nectar.