Mission's plant protein tortillas contain problematic interesterified and hydrogenated soybean oils (inflammatory seed oils) plus artificial preservatives, sucralose, and caramel color. This DIY version uses organic coconut oil instead of seed oils and eliminates all artificial additives while matching the high protein (7g) and fiber (14g) content.
Based on: protein plant powered tortilla
· Makes approximately 20 tortillas
· Serving: 1 tortilla (43g)
Why This Recipe is Seed Oil Free
Commercial protein plant powered tortilla from Mission 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 protein plant powered tortilla may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Boosts fiber content to match original 14g per serving and improves binding
Sea salt
12g (about 2 teaspoons) · Redmond Real Salt
Flavor enhancement and dough strengthening
Baking soda
4g (about 3/4 teaspoon) · Bob's Red Mill Baking Soda
Leavening agent for slightly puffy, tender texture
Organic apple cider vinegar
4g (about 1 teaspoon) · Bragg Organic Apple Cider Vinegar
Acid to activate baking soda and improve gluten development
Filtered water
300g (about 1.25 cups, warm) · Filtered tap water
Hydrates proteins and starches, creates workable dough consistency
Instructions
Step 1. In a large mixing bowl, whisk together 300g whole wheat flour, 80g pea protein powder, 60g vital wheat gluten, 40g tapioca starch, 10g psyllium husk powder, 12g salt, and 4g baking soda. Whisk vigorously for 2-3 minutes to ensure even distribution — protein powders and psyllium can clump easily if not properly mixed.
Step 2. Melt 50g coconut oil gently (just until liquid, don't overheat). In a measuring cup, combine the melted coconut oil, 4g apple cider vinegar, and 300g warm water (around 100°F). Stir well — the coconut oil may solidify slightly when mixed with cooler ingredients, which is normal.
Step 3. Create a well in the center of the dry ingredients and pour in the liquid mixture. Using a wooden spoon, stir from the center outward, gradually incorporating the flour mixture. The dough will seem very wet at first — this is correct. Continue stirring for 3-4 minutes until a shaggy, sticky dough forms. The psyllium husk will begin absorbing liquid and the mixture will thicken.
Step 4. Cover the bowl with a damp towel and let rest for 15-20 minutes. This resting period is crucial — the psyllium husk needs time to fully hydrate and the proteins need to develop. After resting, the dough should be much less sticky and more cohesive. If still very sticky, add 1-2 tablespoons of tapioca starch.
Step 5. Turn the dough onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic. The high protein content means this dough requires more kneading than regular tortilla dough. Divide into 20 equal portions (about 43g each) and shape into smooth balls. Cover with a damp towel and let rest 10 more minutes.
Step 6. Heat a cast iron skillet or comal over medium-high heat. Roll each dough ball between two pieces of parchment paper (or use a tortilla press) to about 6-7 inches diameter and 1/8 inch thick. The high fiber content makes these slightly thicker than traditional tortillas.
Step 7. Cook each tortilla for 90-120 seconds per side until light brown spots appear and the edges start to curl slightly. The tortillas should puff slightly — this indicates proper gluten development. Stack cooked tortillas under a clean kitchen towel to keep warm and pliable.
Step 8. For storage: Let tortillas cool completely, then store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months with parchment paper between each tortilla. To reheat, warm directly in a dry skillet for 30 seconds per side or microwave for 15-20 seconds wrapped in a damp paper towel.
Storage
Store in refrigerator for up to 5 days or freeze up to 3 months. Reheat in dry skillet or microwave briefly. Without preservatives, these have shorter shelf life than commercial versions but much cleaner ingredients.
Cost Comparison
Cost per serving (homemade)$0.34
Cost per serving (store-bought)$0.45
Savings24%
Higher upfront ingredient cost but significant long-term savings. Buying organic, seed oil free ingredients costs more initially but eliminates inflammatory oils and artificial additives while providing superior nutrition quality.