"Light blend of whole wheat and all-purpose flours make a light, lower fat, and easy alternative to a basic flour tortilla.
This recipe came together one afternoon when I ran out of tortillas midway through a dish I was making. The family enjoyed them so much, I will make them from scratch from now on."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Beat butter in a bowl in a stand mixer until smooth and creamy.
Mix whole wheat flour, all-purpose flour, and salt together in a bowl. Slowly add flour mixture to butter and beat using the paddle attachment. Add just enough cold water to mixture until dough pulls away from the side of bowl.
Form dough into 3-inch balls and flatten each with a press or between 2 small plates covered in plastic wrap.
Heat a skillet over medium heat and cook dough until lightly browned, 1 to 2 minutes per side.