Chia Flaxseed & Flour Tortillas

Ramping up flavor, fiber, and nutrition in your average tortilla never became so easy and delicious! Chia flaxseed flour tortillas will be a family favorite before you know it!

This very simple recipe is also meant to give you more bang for your buck. . .nutritionally speaking.

The best part is they are very simple to make!

Check out the full Chia Flaxseed & Flour Tortilla Recipe Here:


Chia Flaxseed & Flour Tortillas

  • 2 1/2 Cups Flour (Unbleached and organic)
  • 1/2 Cup Flaxseed (Ground)
  • 2 Tbsp Chia Seeds
  • 1 Tsp Salt
  • 1/4 Tsp Baking Powder
  • 1/4 Cup Organic Extra Virgin Olive Oil
  • 1 Cup Water

  1. Preheat skillet on the stove to a 3 or 4, low heat as you prepare your ingredients.

  2. In a bowl whisk the flour, ground flaxseed, salt, baking powder and chia seeds until well combined.

  3. Add the water and oil and mix until a soft dough forms. It it's still sticky lightly four the surface for rolling the dough rounds.

  4. Pinch off about a 2 inch ball of dough and roll it out on the counter until thin.

  5. Place the round on the dry skillet and watch closely, it will cook on each side about 30 seconds. If they are overcooked, they won't be pliable like tortillas, but they will make great crackers. So, don't throw them out if this happens.

  6. Continue to roll out more balls of dough and place them in the skillet to cook.

  7. When they are cooled, they can be stored in a zip lock bag in the fridge until you are ready to use them. When ready to eat, heat each one in the microwave 10 seconds or on a hot skillet for about 30 seconds.


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Enjoy even more tortilla ideas in the posts below:

Gluten Free Tortilla

Tortillas Three Ways

10 Ways to Use Tortillas Wraps for Dinner

What God puts in the garden is good!



Fresh-Milled Spelt & Oat Tortillas

Spelt & Oat Tortillas are on the menu for some wheat sensitive friends I know. You can enjoy this easy recipe too!


Fresh-Milled Spelt & Oat Tortillas

  • 1/4 Cup Arrowroot flour
  • 1 1/2 Cups Fresh milled oats
  • 1 1/2 Cups Fresh-Milled Spelt
  • 2 Tsp Salt
  • 1 Cup Water
  • 1/3 Cup Extra Virgin Olive Oil

  1. Combine all flours and salt in a bowl.

  2. Add the warm water and olive oil.

  3. Combine until well blended and knead for a few turns of the dough.

  4. Heat the skillet on the stove until nice and hot.

  5. Pinch off a 2 inch ball of the dough and roll it out into a flat disc.

  6. Place the disc on the hot, (no oil) skillet and cook for about 1 minute each side. Then place on a plate to cool.

  7. Continue until all the dough is gone. When the tortillas are cooled store them in an airtight container in the fridge for 7 to 10 days.

    Reheat by placing one tortilla at a time in the microwave 10 seconds.




Easy Tortillas –3 Ways

Learning to make tortillas was the best time investment I ever made. When I’m really hungry and don’t have the patience to wait on a meal, I can grab a tortilla, fill it with spring greens, add a splash of onion powder, and drizzle some plain yogurt over it for a filling snack!

This good deal of yumminess is all I need to tide me over until supper is ready!

When I make these as part of my weekly routine, life just flows better.

There is also something about making my own bread that gives me a sense of satisfaction and accomplishment.

Although, this simple item provides consistent fulfillment, I know in my heart, it is temporary. Just as the appetite it fills is temporary.

True peace comes with knowing eternal contentment, something that is beyond a piece of bread, but not beyond Jesus.

After all, he is the bread of life.

It’s just as soothing to my soul as a tortilla is to my hungry belly.

Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35

Easy Tortillas –3 Ways

My favorite three recipes for tortillas are gluten free, spinach, and quinoa!

It’s fun to play and experiment with the different ways to bring more fiber, protein, and taste to the average tortilla. Here are three ways I like to try:


Gluten Free Tortillas

  • 1 Cup Almond Flour
  • 1 Cup Arrowroot Flour
  • 1 Tsp Xanthum Gum
  • 1/2 Tsp Salt
  • 1/2 Cup Warm Water
  • 2 Tbsp Extra Virgin Olive Oil

  1. Combine dry ingredients in a bowl. Add Water and oil, stir until combined. Set aside for 5-10 minutes Heat, ungreased skillet on low 3 heat. Make eight small dough balls.

    Roll out each on a slightly floured surface until very thin, Place on hot skillet, cook each side 30-40 seconds each. Do not leave unattended, you'll have crackers instead of flexible tortillas.

    Let cool on a plate. Store in a zip lock bag in the refrigerator until ready to use. They are good for up to two weeks in the fridge.


SPINACH TORTILLAS

  • 3 Cups Org. Unbleached Flour
  • 6 Ounces Fresh Spinach
  • 1 Tsp Salt
  • 3/4 Cup Hot Water
  • 1/4 Cup Organic Extra Virgin Olive oil


Place the 3/4 cup water in a measuring cup with the fresh spinach. Microwave 1 minute. Puree in a blender and set aside.

Mix dry ingredients then add oil and pureed spinach and knead until

well blended. Separate into 12 balls.

Heat an ungreased skillet, roll flat each ball and heat each side 30-40 seconds. each side. Don’t overcook.

Place on a plate to cool then store in large freezer bag for 1 week. When ready to use, place a tortilla in the microwave 10-12 seconds to soften.

CHIA/QUINOA TORTILLAS

  • 2 Cups Organic Flour
  • 3/4 Cup Precooked Quinoa
  • 2 Tbsp. Chia Seeds
  • 1 Tsp. Salt
  • 3/4 Cup Hot Water
  • 1/3 Cup Organic Olive Oil

Combine dry ingredients in a bowl. (Flour, quinoa, salt) whisk together. Add chia seeds to water and heat in the microwave 45 seconds.

Incorporate olive oil into flour mixture until it looks like course cornmeal. Add the warm water and blend well. (If you need to add a couple of tablespoons flour, go ahead. This depends on the moistness of the quinoa. Knead and form into balls. Roll out very thin on a floured surface. Cook in heated, ungreased skillet. 30-40 seconds each side. Set aside on a plate to cool. Store in a zip lock bag in the fridge until ready to use.

Substitutes you can use:

You can substitute flax seed meal for the chia seeds above/ 1 cup of buckwheat in place of one of the cups of regular flour—both provide more protein and fiber.

I hope you enjoy making theses tortillas!

Check out these 10 Easy Tortilla Meal Ideas, too!

Let me know how you make your favorite variety.