This commercial high-fiber tortilla uses modified wheat starch and cellulose (wood pulp) for its impressive 19g fiber content, plus preservatives and dough conditioners. Our organic version replaces these with natural psyllium husk powder for clean fiber and eliminates all artificial additives while maintaining the low-carb, high-fiber profile.
Based on: Xtreme Wellness! High Fiber Carb Friendly Tortilla Wraps
· Makes approximately 16 tortillas
· Serving: 1 tortilla (approximately 70g)
Why This Recipe is Seed Oil Free
Commercial Xtreme Wellness! High Fiber Carb Friendly Tortilla Wraps from OLÉ Mexican Foods often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Xtreme Wellness! High Fiber Carb Friendly Tortilla Wraps may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Creates slight lift and tender texture without chemical additives
Warm water
280ml (about 1.25 cups) · Filtered water
Hydrates the psyllium and gluten to form workable dough
Instructions
Step 1. In a large mixing bowl, whisk together the vital wheat gluten (150g), psyllium husk powder (35g), whole wheat flour (80g), almond flour (40g), salt (6g), xanthan gum (2g), and baking powder (4g) until completely combined. This dry mixing is crucial because psyllium clumps easily when it contacts moisture - spend 2-3 minutes whisking to ensure even distribution.
Step 2. Create a well in the center of the dry ingredients and add the olive oil (25g). Gradually pour in the warm water (280ml) while stirring with a wooden spoon. The dough will seem very wet initially - this is normal. Continue stirring for 3-4 minutes until the psyllium fully hydrates and the mixture becomes cohesive and slightly sticky.
Step 3. Cover the bowl with a damp towel and let the dough rest for 20-30 minutes. This allows the psyllium to fully gel and the gluten to relax, making rolling much easier. The dough should become firmer and more pliable during this time.
Step 4. Divide the dough into 16 equal portions (about 40g each) and roll into balls. Keep unused portions covered with a damp towel to prevent drying out. On a lightly floured surface, roll each ball into a thin circle about 8-9 inches in diameter. Roll from the center outward, rotating frequently - these tortillas can be rolled quite thin due to the strong gluten structure.
Step 5. Heat a cast iron or heavy-bottomed skillet over medium-high heat (no oil needed). Cook each tortilla for 45-60 seconds per side until lightly spotted and slightly puffed. They should remain pliable, not crispy. Stack cooked tortillas under a clean kitchen towel to stay warm and soft.
Step 6. Store cooled tortillas in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months with parchment paper between each tortilla. To use, briefly warm in a dry skillet or microwave for 10-15 seconds to restore flexibility.
Storage
Store in refrigerator for up to 1 week or freeze for 3 months. Warm briefly before using to restore pliability. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.24
Cost per serving (store-bought)$0.45
Savings47%
Higher upfront ingredient costs but significant long-term savings. The organic ingredients provide superior nutrition without preservatives. Bulk buying reduces cost per serving substantially.