Whole Wheat Chipotle Tortillas

Whole Wheat Chipotle Tortillas by Unrefined Vegan

Whole Wheat Chipotle Tortillas by Unrefined Vegan

Every time I make my own tortillas, I wonder why I ever opt for store-bought. Convenience, obviously, but there’s just no comparison in flavor and texture. I first shared a recipe for whole wheat chipotle tortillas back in 2012 (!) and when I revisited that recipe to pair with Keepin’ It Kind’s Chile-roasted Smashed Potato Tacos, I decided to make a few minor tweaks. Adding just a little bit of olive oil and subbing almond milk for water softened the texture and made the cooked breads more pliable – exactly what you need when wrapping a tortilla around a mound of beans, lettuce, guacamole, and tomatoes.

It doesn’t come through very well in the photos, but the tortillas have a decidedly reddish hue. They take very little time to prepare and cook. I use two cast iron pans to make the process go quickly.

Add in a small amount of fine corn meal for texture, up the amount of spices or omit them altogether for plain whole wheat – but make these. You may never go back to mass-produced tortillas again!

These are delicious paired with Chipotle Sausage, Peppers, and Guacamole Flatbreads with Cilantro Cream

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Whole Wheat Chipotle Tortillas by Unrefined Vegan

Whole Wheat Chipotle Tortillas

  • Author: Annie
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Bread
  • Cuisine: Mexican
  • Diet: Vegan


  • 1 cup whole wheat flour
  • 1 cup bread flour or all-purpose flour
  • 2 tsp. cumin
  • 1 tsp. dried oregano
  • 1 tsp. chipotle chile powder
  • 1 tsp. sea salt
  • 1 tsp. baking powder
  • 3/4 cup non-dairy milk
  • 1 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 1 tsp. chipotle in adobe sauce or chipotle paste (or more if you like heat)



  1. Whisk the dry ingredients together in a medium-sized bowl, then add the wet ingredients and stir until the mixture starts to come together.
  2. Knead the dough, adding water or flour as needed, until a soft, smooth ball forms. Divide the dough into eight pieces (about 2.3 ounces each), roll into balls, and set aside – covered with a cloth – to rest for about 10 minutes. This makes the dough easier to work with.
  3. Meanwhile, heat one (or two if you have them) cast iron skillets over medium-low heat. I don’t add any oil to the pan.
  4. After the resting period is over, lightly flour your surface and use a rolling pin to roll out a ball of dough until thin and flat – about 8-inches in diameter. Shake off any excess flour and gently place in the pre-heated pan. Watch carefully, but you’ll have enough time to roll out another tortilla while one (or two) cook.
  5. Flip the tortilla when lightly browned in spots. Each side will only take a couple of minutes. When both sides are done, place on a cooling rack, or wrap in a clean towel as you continue to work on the other tortillas.
  6. Eat immediately, store for a couple of days, or freeze for later use.


You can make these oil-free, but they won’t be as pliable.

This post contains Amazon Affiliate links.

Keywords: whole wheat, wheat, bread, flatbread, easy, quick, tortillas, chipotles


Whole Wheat Chipotle Tortillas by Unrefined Vegan

Whole Wheat Chipotle Tortillas by Unrefined Vegan

This post contains Amazon Affiliate links.


Savory Seasoning by Unrefined Vegan


Chipotle Sausage, Peppers, and Guacamole Flatbreads



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