Homemade Tortillas In Seconds!

I made somethin’ for ya’ll. (I’m practicing my southern drawl)

I know my video quality is lacking, but do I get points for trying? I’ve really been wanting to show you just how easy and fast it is to make tortillas with a press. I’m not letting the fact that every one of my cameras that could take video have died and I have to use my webcam. I know you guys love me anyway, right?

Show Notes: (otherwise known as the extras that didn’t make it into the video)

  • I use a Chef Pro 10 Inch Tortilla Maker/Flat Bread Maker(That’s an affiliate link – if you use my link to get to Amazon, you support this site – thanks!)
  • My recipe is for 100% whole wheat tortillas. The dough is soaked overnight to break down phytates and create a softer dough. You can find the recipe in my book, Real {Fast} Food.
  • We use tortillas for Cheese Quesadillas, Fajitas, Tacos, Mexican Lasagna, and Breakfast Burritos–all of which can be found in the book!

My latest way to love tortillas is in a wrap. Here’s my favorite so far (thanks to my friend Traci):

Caesar Chicken Wraps

  1. Cook Whole Chicken, breast down in a crockpot on low for 6-7 hours. (alternately, cook breasts in a cup of stock for 3-4 hours – but I’m usually working with whole birds)
  2. Take chicken out and cool a bit till you can shred the breast meat.
  3. Put shredded breast meat back into crockpot and add 1 recipe of my mother’s famous Caesar Salad Dressing. Stir well.
  4. Cook for 30 min on high heat till bubbly.
  5. Serve in warmed tortillas with lettuce, chopped tomato, and shredded cheese to make it decadent.
  6. Picnic Version: Mix dressing with cooled, shredded meat, and pack to assemble wraps at picnic spot. (I haven’t tried assembling the wraps much in advance, but I do know the chicken is just as yummy cold as warm).

Does your family love tortillas? What’s your favorite filling? Have you ever tried to make tortillas?



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  1. says

    I made your tortilla recipe today and they were awesome! My entire family loved them! Thanks for the video – it inspired me to start making tortillas again :)

  2. says

    Great video! This is very high on my punch list for a little down the road (because I want to get that tortilla maker :) I’m taking baby steps though! I’ve tried the bread (awesome), the pizza dough (also loved it), and right now the blender waffles are soaking for dinner tomorrow night! :) I have a little corn tortilla press that a dear friend from Mexico gave me. I haven’t had the patience to master it yet! It’s also small, and the reason I want to make larger ones…such fun and simple meal options!

  3. says

    Very cool. We just had curry-ranch chicken wraps for dinner last night. Too hot to do much else.

    Seeing your vlog makes me want to just sit down for the day with you and a cup of sweet tea, work on our southern accents, and chill together =)

    I’m trying to get an email out to you today….we’ll see.

  4. says

    This is so much fun to watch! Now I’ve gone and added that press to my wishlist. I can’t seem to roll mine thin enough no matter how I try and this would be perfect.

    • Trina says

      Thank you for loving my video anyway, Chantel! :) Yes, you would love the press. They get so thin, and thus delightfully flexible and perfect for wraps!

    • Trina says

      You’re welcome! It was even more fun hitting ‘publish’ after you’d asked me to post this very thing. :) Thanks for the bloggy feedback!

  5. says

    Yay! I agree with Stacey, that’s one FANTASTIC machine! I’ve made tortillas once, they weren’t great- I rolled them out with a rolling pin and the dough came out very elastic so I couldn’t get them thin enough. Might give them another try with the soaked dough!

    (returns from stopping the baby attempting to eat the collected works of Shakespeare…)

    We do love tortillas, though, and I should learn to make them properly because they’re pretty hard to get in France.

    • Trina says

      Catherijn–exactly! The dough IS elastic, and that’s why the press is so cool – because it cooks the tortilla before it can spring back into a ball.
      It’s also important to avoid stirring your ingredients too much as that activates the gluten. I cover that in the recipe in my book.

  6. says

    Oh good golly! That is an awesome little contraption there. I have made them with a rolling pin and it took me a lot longer, they were much thicker, and they weren’t near as round. Maybe I know what I’ll askf or Christmas.. or my birthday. ;D

    And my sweet non southern drawl friend, it’s y’all. ;D