Healthy Soft and pliable whole-grain oat tortilla wraps at your fingertips. Each one seasoned perfectly. Make a big batch to eat with dinner or meal prep them for later.
1 cup rolled oats, processed into oat flour (see notes)
1 cup whole wheat flour
1 tsp yeast
1 tsp cane sugar
1 tsp kosher salt
3/4 cup lukewarm water
1/4 cup olive oil
In a large mixing bowl, add the dry ingredients: oat flour, whole wheat flour, yeast, sugar, salt, and mix with a whisk until all of the ingredients are evenly distributed.
When read, add the lukewarm water and olive oil. Remember, mix and fold with a nonstick spatula (do not use your hands, this dough is too sticky!). This will help void adding additional flour and water. “Knead” for two minutes.
Cover the dough with a kitchen towel or saran wrap for 45 minutes and no longer than an hour. The dough will not double in size. The goal is to relax the dough. Moving on.
Transfer the dough to a nonstick surface—do not add flour to the surface. Shape the dough into somewhat of an oval and cut into 6 pieces. Each piece should fit inside a 1/3 measure cup. Now let’s roll out the dough into tortilla wrap-like shapes.
Place the ball of dough onto a piece of parchment paper large enough to where you can roll out a nice circle size wrap. Try your best to make a nice circle. If unable to, you still tried and still deserve a pat on the back. Now let’s cook each one.
Put a nonstick pan over low heat. Do not add oil. Lay the rolled dough on the bottom of the pan. Cover the pan with a lid and cook, as I mentioned a few times, on low for 1-2 minutes. Flip and continue to cook with the lid on for another minute or so. If you have dark blisters, you know the heat is too high.
Finally, transfer each one to a bowl and wrap them with a cloth towel. This will help keep them moist and soft without the excess condensation that might make them soggy.
Repeat until you have made all of your delicious flatbread tortillas.
Enjoy once they have fully cooled down, or else they will not be as pliable.
Serve with dinner or use as a wrap to any of your favorite chicken salad sandwiches.
To make oat flour simply add 1 cup of rolled oats into a high-speed blender and process until a flour-like consistency forms (about 1-2 minutes). After transferring the oat flour to a bowl, I like to break up any lumps that developed during the process.
Nutrition Information The knowledge presented is an approximation from an online nutrition calculator. It should not be used as a substitute for the advice provided by a licensed medical professional.
- Category: sides
- Method: handmade
- Cuisine: American
- Serving Size: 1 wrap
- Calories: 204
- Sugar: 0.9g
- Sodium: 389mg
- Fat: 9.5g
- Saturated Fat: 1.4g
- Unsaturated Fat: 8.1g
- Trans Fat: 0g
- Carbohydrates: 26.1g
- Fiber: 2.1g
- Protein: 4.2g
- Cholesterol: 0mg
Keywords: healthy tortilla wraps, whole wheat oat tortilla wraps , whole grain tortilla wrap recipe