High Protein Tortilla de Trigo (Wheat Flour Tortilla)
Elevate your homemade tortilla game with this **High Protein Tortilla de Trigo (Wheat Flour Tortilla)** recipe—a nutritious twist on a classic staple! These soft and pliable tortillas are crafted with whole wheat flour and enriched with unflavored whey protein powder (or plant-based protein for a vegetarian option), making them a perfect high-protein alternative for wraps, tacos, or quesadillas. The dough is easy to prepare with pantry-friendly ingredients like baking powder, olive oil, and a touch of salt, and it rolls out effortlessly for a beautifully thin, round shape. Each tortilla cooks up in under a minute, achieving golden spots that add flavor and a warm, comforting aroma. Whether you’re meal-prepping or serving fresh, these tortillas are a wholesome, satisfying base for all your favorite fillings. Perfect for high-protein diets, vegetarian-friendly meals, or anyone seeking a nutritious upgrade to traditional tortillas!
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Ingredients
- 250 grams Whole wheat flour
- 50 grams Unflavored whey protein powder (or plant-based protein powder for a vegetarian option)
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 175 milliliters Warm water
- 2 tablespoons Olive oil (or any neutral oil)
Directions
Step 1
In a large mixing bowl, whisk together the whole wheat flour, whey protein powder, salt, and baking powder until evenly combined.
Step 2
Drizzle the olive oil into the dry ingredients and mix with your hands or a wooden spoon until the mixture resembles coarse crumbs.
Step 3
Slowly pour in the warm water while stirring the mixture with a spoon or your hands. Combine until a sticky dough starts to form.
Step 4
Transfer the dough to a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour (1 teaspoon at a time) as needed.
Step 5
Cover the dough with a clean kitchen towel and let it rest at room temperature for 10 minutes. This helps to relax the gluten, making the tortillas easier to roll out.
Step 6
Divide the dough into 8 equal portions and roll each portion into a ball. Cover the dough balls with the kitchen towel to prevent them from drying out.
Step 7
On a floured surface, use a rolling pin to flatten each dough ball into a thin, round tortilla, about 8 inches in diameter. Rotate the dough as you roll to maintain a circular shape.
Step 8
Heat a dry, non-stick skillet or griddle over medium-high heat. Once hot, place one tortilla onto the skillet. Cook for 30–45 seconds, until bubbles start to form on the surface and the bottom has light golden spots.
Step 9
Flip the tortilla and cook the other side for an additional 30–45 seconds. Adjust the heat as needed to prevent burning.
Step 10
Remove the cooked tortilla from the skillet and wrap it in a clean kitchen towel to keep warm. Repeat with the remaining dough balls.
Step 11
Serve warm or store any leftovers in an airtight container. Reheat in a skillet or microwave before serving.
Nutrition Facts
| Serving size | (512.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1288.2 |
| Total Fat 33.2g | 0% |
| Saturated Fat 5.7g | 0% |
| Cholesterol 16.7mg | 0% |
| Sodium 2680.3mg | 0% |
| Total Carbohydrate 185.6g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 2.9g | |
| Protein 75.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 252.1mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 1262.5mg | 0% |
Source of Calories