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Whole Wheat Chipotle Tortillas by Unrefined Vegan

Whole Wheat Chipotle Tortillas

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  • 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.

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