I'm up early this morning. It's not often I'm up before the sun peeks up over the front of the house. I love mornings, as long as I wake up feeling well-rested. There's something special about getting a few chores done and then sitting down with a cup of coffee to enjoy a few quiet moments to myself before my boys roll out of bed. I'm hoping I have at least another half hour before I hear the pitter-patter of little feet down the hallway.
I'm all about saving a few bucks and trying to make as much homemade, from scratch basics as often as I can. We're planning a trip down to OKC this weekend to go to the zoo, so I wanted to pack a picnic lunch for us to enjoy is their beautiful picnic area. I decided to make some wraps, pack a few veggies, a few snacks, and something sweet.
You can't have a wrap without a tortilla. I love a delicious, low-calorie, whole wheat tortilla. Low-calorie and whole wheat are fairly easy to come by, but delicious? They are usually quite lacking in the flavor department. Until now. I came across an incredibly easy homemade tortilla recipe on Pinterest, gave them a whirl (with slight editing), and now have a delicious, low-calorie, whole wheat, inexpensive, homemade, go-to tortilla recipe.
I have only made tortillas one other time before this. They were really good, but I was a little disappointed in the 130 calories per tortilla. This recipe has only 87.5 calories per tortilla - a heck of a lot better. AND this dough was much easier to roll out than the dough from the recipe I used last time. I call that a win-win.
I had to try these as soon as I made them, so I made a breakfast burrito for dinner last night. I wasn't disappointed. And I really think the addition of the rosemary was perfect. I don't think I'll ever omit it from this recipe. These are going to be great for our picnic lunch wraps on Saturday.
So here's my tortilla recipe. (Original recipe found here).
Whole Wheat Tortillas
1 1/2 c whole wheat flour
1 c white flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp dry, ground rosemary
3 Tbsp vegetable oil
3/4 c water
Combine flours, baking soda, salt, and rosemary in a medium sized mixing bowl. Make a well in the center of the mixture and add oil and water. Mix to combine ingredients into a dough - you may have to get your hands dirty here. Dough should be moist and just slightly tacky. Roll into a ball and let rest in the bowl, covered with a towel or plastic wrap, for 15-30 minutes.
Divide dough into 16 equal sized balls and cover with a towel or plastic wrap. Preheat pan to medium high heat. Roll out each dough ball, with a rolling pin, into as good of a circle as you can. Place uncooked tortilla into pan, cook for about 45 seconds. The tortilla will begin to form slight bubbles when it's ready to flip. Flip, and cook for about 30 seconds on the next side.
If using your tortillas right away, place them, as they come off the pan, into a dish towel to keep them covered, warm, and soft. They'll keep for a day or two at room temperature, or for a month in the freezer. To re-heat tortillas, all they need is 10-15 seconds in the microwave.
Makes 16 tortillas, 87.5 calories each.
Enjoy! Let me know if you give these a try!
Oh, and I didn't get the half hour I was hoping for, but I do have a sleepy boy snuggled up in my lap.
That might be even better. :)