How To Make Whole Wheat Tortilla Shells With Coconut Oil

One of my favorite food items to make from scratch is homemade tortilla shells.

They’re so much better than the store bought. In the same way fresh baked bread is better than the mass-produced packaged stuff at the grocery store.

Homemade tortilla shells are also really easy to make: Less than an hour from start to finish.

Have I convinced you yet to make them yourself at home?

Make Your Own Healthier Tortilla Shells At Home

If you are looking for a healthier version of tortilla shells, you’ll love this recipe.

I used whole wheat flour instead of all-purpose flour. And I used coconut oil instead of vegetable oil or lard. The result is a delicious, hearty shell that has the faintest taste of coconut – which I loved.

If you plan on making tortilla shells often, it may be worth it to purchase a tortilla press: Victoria Cast Iron Tortilla Press – 8 inch, Original Made in Colombia, Pataconera

Money-saving tip: These tortilla shells freeze well. If you have extras, put them in a plastic storage bag, seal, and place in the freezer for a month or more. To reheat, simply heat in the microwave for a few seconds or reheat them on the stovetop.

Get the recipe: Regular flour tortillas (just 5 cents each!)

How To Use Homemade Whole Wheat Tortilla Shells:

• Tortilla shell pizzas
• Healthy hummus pizza
• Breakfast tostadas
• Breakfast burritos
• Quesadillas
• Make homemade tortilla chips

Like what you see? Follow along on Instagram for more fun, recipe notifications, and money-saving tips!

Print Recipe

Homemade Whole Wheat Tortilla Shells

Yield: 12 large or 24 small tortilla shells

Prep Time: 10 min

Cook Time: 2 min

Want large, Chipotle-sized burrito shells? Cut the dough into 10 or 12 even pieces. I prefer smaller shells, so I cut mine into 24 even pieces.

Ingredients:

• 3 cups whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3 cup coconut oil, melted
• 1 cup hot water

Directions:

Combine flour, salt, and baking powder in a large mixing bowl.  Add melted coconut oil and mix with your hands until the dough becomes crumbly. Add the water and continue mixing until the dough forms a ball. This will only take a minute or so. Cover dough with plastic wrap and let it rest for 30 minutes.

1. Cut dough into 12 even pieces (for large burrito shells) or 24 pieces (for small taco-size shells). Coat each piece with a bit of flour. On a floured surface, roll out each piece of dough into a flat round, about the thickness of a regular tortilla shell (these won't raise much).
2. Heat a dry skillet or non-stick frying pan over medium-high heat. Cook each tortilla round on one side until it begins to brown and blister. Turn over and heat the other side until brown. Stack tortillas on a plate and serve warm.
3. Heat a dry skillet or non-stick frying pan over medium-high heat. Cook each tortilla round on one side until it begins to brown and blister, about one minute or so. Turn over and heat the other side until light golden brown. Stack tortillas on a plate and serve warm.