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Folded tortilla showing pliable texture with teal napkin.

Low FODMAP Tortillas Recipe

Soft, thin, and easy to roll, these Low FODMAP Tortillas are perfect for tacos, wraps, or quesadillas. Quick to make and vegan-friendly for everyday meals.

Course: Bread
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 (2 medium-sized tortillas)
Author: Manuela Zangara

Ingredients

  • 95 g – ¾ cup Healthy Baker Low FODMAP flour
  • 1 generous pinch of salt
  • ½ tbsp extra virgin olive oil
  • 60 ml – ¼ cup water

Instructions

  1. Put the Low FODMAP flour, salt, extra virgin olive oil, and water in a medium bowl.
  2. Mix and knead by hand until a smooth dough forms.
  3. Divide the dough into 2 portions. Roll each portion between 2 sheets of baking paper until very thin.
  4. Heat a non-stick pan over medium heat. When hot, peel off the top sheet of baking paper and flip the tortilla onto the pan. Once it starts to cook, remove the second sheet of baking paper (now on top). Be careful around the heat. This helps the tortilla stay thin and pliable, preventing it from shrinking or becoming thick.
  5. Cook quickly for 1 to 1½ minutes in total. Avoid overcooking, or the tortillas will harden and turn crunchy.
  6. Enjoy!

Recipe Notes

These tortillas freeze well. Wrap each one separately and let them thaw at room temperature before serving.