Name: Vegan Flour Tortillas
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; ½ teaspoon salt; ½ teaspoon baking powder; ¼ cup oil ((neutral flavor like avocado, canola, sunflower)); ¾ cup water (, at room temperature)

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5 from 8 votes. Leave a review!

These homemade vegan flour tortillas are a delicious way to enjoy a tasty wrap. With four basic ingredients, this is a simple and versatile recipe that’s quite fun to make.

While making tortilla wraps takes some time, the fresh flavor of these tortillas is well worth it compared to store bought options!

A stack of vegan tortillas sit wrapped in a light brown towel over top a metal wire cooling rack on a marble counter.

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Are Flour Tortillas Vegan?

Many store-bought tortillas and flour tortilla recipes are vegan friendly; however, some traditional tortilla recipes use lard. Lard is an animal product and therefore not vegan.

Luckily, it’s super easy to select a vegetable-based fat to use in flour tortillas! This recipe uses a neutral tasting oil, but vegetable shortening is also an option.

Vegan tortillas curved in a slightly "s" shape sit on a grey marble background. Three balls of tortilla dough sit in a sprinkle of flour in the top left corner.

Ingredients to Make Vegan Tortillas

This recipe uses four simple ingredients to make deliciously soft flour tortillas. To make homemade tortilla wraps you’ll need:

All-purpose flour: This basic flour creates a deliciously soft homemade tortilla.
Oil: It’s essential to add some fat to flour tortillas to create a soft and tasty tortilla.
Salt: Some salt enhances this recipe’s fresh flour flavor. Use a finely ground salt or table salt; dissolve large flake salt into the water if you want to use it otherwise it won’t incorporate evenly.
Baking powder: Some baking powder helps the tortillas fluff up. This is technically an optional ingredient as tortillas are meant to be quite flat and don’t necessarily need to fluff.
Water: Warm water hydrates the flour and creates a soft, elastic dough.

A white woman with brown hair in a ponytail stands behind a marble counter with both hands resting on the edges of a large glass mixing bowl that is filled with flour and a small metal whisk. Around the large bowl are smaller glass bowls and a grey rolling pin.

How to Make Tortilla Wraps

Making vegan four tortillas is simple, but there are a few key points to keep in mind when creating deliciously soft wraps!

Step 1: Whisk Dry Ingredients

Start by whisking the all-purpose flour, baking powder and salt in a large mixing bowl until well combined.

Step 2: Stir in Oil

Once the dry ingredients are mixed, switch from your whisk to a spoon. Stir the oil into the flour until the mixture looks crumbly and the oil is well distributed.

Step 3: Knead in Water

Next, add the warm water into the flour mixture and stir until a ball of dough forms.

Hands mix dough in a large glass mixing bowl; one hand rests on the edge of the bowl while the other is holding a spoon and is blurred in motion. In front of the glass bowl sits a grey rolling pin and glass bowl of flour.

Turn the dough out of the mixing bowl and onto your kitchen counter, then begin kneading. This dough requires substantial kneading, so keep going until it feels smooth (about 5 minutes).

Dough shouldn’t stick to the counter or your hands. If the dough is sticking, knead in an extra ½ tablespoon of flour at a time, until the dough is just slightly tacky. Don’t add too much flour since this can create a dry tortilla.

Hands knead a piece of dough on a marble counter top. A glass bowl of flour sits to the right while a grey rolling pin sits to the left.

Step 4: Portion Dough and Rest

Either let the full ball of dough rest and portion before rolling, or portion and shape into round, flat disks before letting the dough rest.

I like to cut the dough into even pieces first, then place back into the mixing bowl to rest. You can make 12 medium tortillas or 16 smaller tortillas.

Cover the dough with a damp paper towel or kitchen towel so it doesn’t dry out. Let this rest for 20 minutes.

A person sliced a piece of dough in half with a large black and red knife on a marble countertop. The counter is covered with scattered pieces of raw dough along with a grey rolling pin and small glass jar of flour.

Step 5: Roll Dough and Cook

Once the dough is rested, it’s time to roll flat.

Lightly flour your counter and begin rolling the dough from the center until it’s quite thin. It’s helpful to rotate the dough while you roll so it spreads evenly, creating a round tortilla.

I like to make my tortillas quite thin and roll them until almost transparent. My countertop pattern is almost visible through the dough when they’re fully rolled.

This is an elastic dough and will shrink while rolling. If you find the dough doesn’t stay rolled out well, it likely needs more time to rest.

I prefer to roll all my tortillas before cooking. Stack them with some flour between to prevent sticking.

Hands holding a grey rolling pin are rolling out a piece of dough into a very flat circle. To the right sits a glass bowl of flour. The person wears a white long sleeve t-shirt with black sleeves.

When ready to cook, warm a large, non-stick pan over medium-high heat. Place your first tortilla in the pan when the pan is fully heated.

The wrap should start forming bubbles within a few seconds. Light brown spots should form on the tortilla after 30-40 seconds. It shouldn’t take any longer than 60 seconds to get golden brown spots. If it takes longer than 60 seconds, your pan isn’t hot enough.

After the first side has golden brown spots, flip the tortilla and allow the second side to cook for 30-40 seconds. Again, light brown spots should form in this time; if not, turn up the heat.

A large black pan over a cooking element on a marble counter top has a single small flour tortilla cooking in it. A hand holding tongs hovers over the pan. A white and blue kitchen towel sits on the countertop to the left.

If the tortilla turns dark brown within 30 seconds, turn the heat down.

Place cooked tortillas into a clean kitchen towel. It’s important to stack up cooked tortillas in a towel since they will steam and keep the tortillas soft until ready to serve.

Step 6: Serve Tortillas

Once all tortillas are cooked and stacked in your kitchen towel, load them with any delicious fillings you can think of!

I love making either lentil walnut taco “meat” or high protein TVP tacos! These wraps are delicious for any use you can think of!

Allow leftover tortillas to cool in the kitchen towel before storing in a plastic bag. They last in the fridge for up to a week or you can freeze them for up to 3 months.

A person fills a flour tortilla with taco filling; one hand holds the tortilla flat while the other is scooping filling on top with a spoon. Below the hands is a long wood board topped with a stack of tortillas, a bowl of lentil taco filling, guacamole, lime wedges and two glass bowls of lettuce and tomato.

Dairy Free Tortilla Tips and Variations

Making this vegan tortilla recipe is fairy simple but there’s a few key points to remember so the tortillas stay nicely soft.

It’s important to make a dough that isn’t sticky while not adding too much flour. If the dough sticks to your hands or countertop, add a small amount of flour at a time; no more than ½ tablespoon. Knead in the extra flour completely before adding more.

This dough requires lots of kneading; 5 minutes may feel like a long time, but it’ll create a delicious soft-yet-elastic texture! Resting the dough is also essential to create a soft flour tortilla.

Stack of vegan tortilla wraps on a grey marble background with three balls of tortilla dough dusted with flour in the top left corner of the image. The corner of a folded brown towel sits blurred in the top right corner.

It’s also essential to cook the tortillas at a high enough temperature so they aren’t in the pan too long. No more than 60-seconds per side; if there aren’t golden brown spots and bubbles by this time, increase the temperature. If dark brown spots form within 30-seconds, lower the heat.

The only substitution that works for this recipe is using solid fat instead of oil. You could use vegetable shortening as a vegan solid fat. Vegan butter is also an option, but your tortillas will take on that buttery flavor (shortening doesn’t have flavor).

Stack of flour tortillas with two folded in half on top of the stack; stack sits on a bamboo board with a light brown towel underneath. A spoon with a scoop of flour sits blurred behind the stack of tortillas.

How to Refrigerate and Freeze Homemade Tortillas

While making tortilla wraps, stack them in a clean kitchen towel. The heat from each tortilla will form steam and keep the stack warm, creating soft tortillas.

Allow tortillas to cool in the kitchen towel, then store in a plastic bag and refrigerate for up to a week.

Reheat tortillas in a dry pan, like how they were cooked, or wrap in tin foil and place into the oven (at about 350 °F) for a few minutes, until heated through and soft. While you can microwave these homemade tortillas, this often causes the tortilla to harder and become crunchy once they cool again.

You can also store leftover tortillas in the freezer. Once cooled, place into a freezer bag. They should last for up to 3 months.

Hand holding stack of flour tortillas in front of grey marble backdrop; tortillas are curving down where the hand isn't supporting them.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of a stack of flour tortillas wrapped in a light brown cloth.

Vegan Flour Tortillas

This vegan flour tortillas recipe is completely homemade and creates deliciously soft tortilla wraps ready to fill with all your favorite taco or burrito fixings!

5 from 8 votes. Leave a review!

Prep Time 40

Cook Time 10

Total Time 50

Servings Medium tortillas

Calories 116 kcal

Cuisine Mexican-inspired, Vegan

Equipment

Ingredients

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ cup oil (neutral flavor like avocado, canola, sunflower)
¾ cup water , at room temperature

Instructions

Prepare Dough

In a large mixing bowl, whisk together all-purpose flour, salt and baking powder.
2 cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder
Switch to using a spoon and stir in oil until a crumbly mixture forms.
¼ cup oil
Next, slowly stir in water until a ball of dough forms.
¾ cup water
Turn the dough out onto the countertop and knead until the dough feels smooth. It should be slightly tacky feeling but not sticky. If it feels sticky or is sticking to your hands/ counter, knead in extra flour, about ½ tablespoon at a time.
Divide the dough into 12 pieces and roll each piece into a ball. Flatten each ball then return the dough disks to the mixing bowl. Cover with a damp paper towel or kitchen towel and let rest for 20 minutes.

Roll and Cook Dough

After the dough has rested, roll each piece using a light dusting of flour to prevent sticking to the counter or rolling pin.
Roll as thin as possible; use firm pressure since the dough is very springy and will shrink while rolling. The dough should be almost see-though when thin enough
Once all tortillas are rolled, warm a dry non-stick pan over medium-high heat.
When the pan is hot, place the first tortilla in and cook for about 30 seconds on each side. The tortilla will bubble as it cooks and golden-brown spots will form.
If the tortilla becomes dark brown before 30 seconds is up, turn the heat down before moving on.
When both sides are cooked, with golden brown sections throughout, remove and place into a kitchen towel or piece of tin foil to keep warm.
Cook the remaining tortillas in the same way, adding to the kitchen towel/ tin foil to keep soft and warm.

Serve

Serve your fresh flour tortillas with any/ all your favorite vegan tortilla, burrito or fajita fillings!

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Tortilla (1/12 of recipe)Calories: 116 kcalCarbohydrates: 16 gProtein: 2 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gSodium: 120 mgPotassium: 22 mgFiber: 1 gCalcium: 15 mgIron: 1 mg

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