Tortilla wraps (basic recipe)
Tortilla wraps form the basis for many Mexican dishes. You can use them to make quesadillas, enchiladas, burritos, fajitas and tacos on the Big Green Egg. The authentic recipe for these wraps usually contains precooked cornmeal, but it is harder to create a nice elastic dough with cornmeal. This wheat flour wrap is much simpler and also very tasty!
- 250 g wheat flour
- ½ tsp baking powder
- ½ tsp salt
- 50 ml olive oil
- 100 ml warm water
- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the grid and the Baking Stone, to 250°C.
- Meanwhile, place all ingredients in a bowl and knead for approximately 5 minutes until you have a cohesive dough. Cover the dough with cling film and leave to rest for 15 minutes.
- Divide the dough into 6 equal portions for mini tortillas or 4 equal portions for standard tortillas. Shape the dough into balls and roll out thinly on a work surface dusted with flour, using a rolling pin (or lay a piece of cling film on the dough and flatten with a pan).
- Lay one or more tortillas on the Baking Stone and bake on each side for ½-1 minute until they start to brown and puff up.
- Lay the tortillas on a plate and cover with a clean, slightly damp tea towel to keep them soft until needed. Bake all tortillas in the same way and use them in one of the delicious Big Green Egg tortillas recipes.
If you would like to receive your dose of inspiration by e-mail, then register for our monthly newsletter Inspiration Today and add some more flavour to your inbox. That’s all you have to do to receive the most delicious recipes, inspiring seasonal menus, practical tips and much, much more!