Wondering what to do with flour tortillas, whole wheat? This guide covers how to pick them, cook them, store them, and swap them, plus 37 recipes to put them to work.

What is flour tortillas, whole wheat?

Whole wheat flour tortillas are soft, pliable flatbreads made from whole wheat flour and water with a little fat and salt, the bran and germ left in. That whole grain gives them a tan color and a faintly nutty flavor, plus noticeably more fiber than the white-flour kind.

They sit between two cousins on the shelf. White flour tortillas are softer and more neutral, while corn tortillas are smaller and sturdier and gluten-free, with a distinct corn taste.

Whole wheat splits the difference, rolling and folding like a flour tortilla while bringing some of the heartiness people want from corn.

The catch is texture. The bran that adds flavor also interrupts the gluten, so whole wheat tortillas can crack if you flex them cold. Warm them first and they behave.

Ways to Use Them

Their best job is the wrap and the burrito. The whole wheat heft stands up to a wet, loaded filling without going to mush, which is why it works in a Big Fat Burrito or a Simple Barbecue Tuna Wrap.

To roll one, pile the filling just below center, fold the bottom up over it, then tuck the sides and roll tight.

For fajitas like Jamie Oliver Chicken Fajitas, serve the tortillas warm at the table so each one wraps without splitting.

Quesadillas are the other natural fit. Lay a tortilla in a dry or barely oiled pan over medium heat, cover half with cheese and filling, then fold and cook until the cheese melts and the outside crisps in golden spots.

Sweet Potato, Zucchini & Tomato Quesadillas and Spinach Whole Wheat Quesadillas both lean on that nutty whole grain against the cheese.

You can also crisp them flat into a thin-crust base, as in Broccoli, Mushroom & Sun-Dried Tomato Tortilla Pizza, or cut them into wedges and bake into chips.

Pairing and Common Mistakes

The nutty, slightly earthy flavor pairs naturally with black beans and melted cheese, and it stands up to roasted vegetables and anything smoky or spicy. The flavor is a touch assertive for very delicate fillings, so a plain turkey-and-lettuce wrap can taste more wheaty than you expect.

The number one mistake is using them straight from the fridge. Cold whole wheat tortillas are stiff and split the moment you fold them.

Warm each one 15 to 30 seconds in a dry skillet over medium heat, or wrap a stack in a damp paper towel and microwave 20 to 30 seconds until soft and steamy.

The second mistake is overstuffing. Whole wheat is sturdy but not bulletproof, and a wrap packed past the fold line tears at the seam. Leave a clear margin and roll snug rather than fat.

For baked chips, brush lightly with oil and watch them closely. They go from crisp to scorched fast because the bran browns quickly.

Substitutes

Out of whole wheat tortillas? A plain white flour tortilla is the easiest swap and behaves almost identically. You lose the fiber and the nutty note but gain a softer, more neutral wrap. Spinach or multigrain tortillas trade in just as cleanly.

Corn tortillas work for tacos and quesadillas but not for big rolled burritos, since they are smaller and crack when folded around a heavy filling. Warm them well and double them up if you go this route.

In a pinch, a whole wheat pita, lavash, or naan can carry the same fillings, though each changes the shape and chew of the finished bite. Lavash rolls tightest; pita is best split into a pocket.

Buying and Storing

Check the ingredient list, because "wheat" and "whole wheat" are not the same. Many tortilla brands list enriched wheat flour first and only a little whole wheat, so look for whole wheat flour at or near the top if fiber is the point.

An unopened pack keeps in the pantry to its printed date, often a few weeks out. Once opened, press the air out and seal the bag tight, then store it in the refrigerator, where they hold for about a week and resist the mold that warm-room storage invites.

For longer storage they freeze well for up to a few months. Stack them with parchment or wax paper between each one so they separate cleanly, then thaw at room temperature or warm straight from frozen in a skillet.

Toss any tortilla with mold spots or a sour smell rather than warming around it.

Quick facts

Where to find flour tortillas, whole wheat: Flour tortillas, whole wheat is usually found in the bakery section or aisle of the grocery store or supermarket.

In Chinese

面粉玉米饼，全麦

British (UK) term

Flour tortillas, whole wheat

en français

tortillas de farine, de blé entier

en español

tortillas de harina, trigo integral

Recipes using flour tortillas, whole wheat

There are 37 recipes that contain this ingredient.

All 37 recipes