Tortilla, wheat flour, shelf stable
Whole food · Baked Products
Photo: Wikipedia
A soft, pliable flatbread made from refined wheat flour, designed for a long shelf life without preservatives. It has a mild, slightly sweet flavor and a smooth, chewy texture that makes it ideal for wrapping and folding. While nutritionally sparse in its plain state, it serves as a versatile, calorie-dense vehicle for a wide variety of fillings.
💚 Why it's loved
People love it for its incredible convenience and ability to transform simple ingredients into a complete, handheld meal. Its mild flavor and soft texture make it a universally appealing staple in many cuisines, especially for quick lunches and family dinners.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate, it can cause rapid blood-sugar spikes and lacks significant fiber or nutrients. It is also a common source of gluten, a major allergen. To counteract this, pair it with protein (like beans or meat) and healthy fats (like avocado or cheese) to slow digestion, and consider choosing whole-wheat versions for more fiber.
Key benefits
- Highly versatile for wraps, quesadillas, and enchiladas
- Long shelf life reduces food waste and is convenient for storage
- Quick and easy to prepare, requiring no cooking if pre-cooked
- Provides a neutral base that complements both savory and sweet fillings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern flour tortilla is believed to have been developed in the 19th century in Northern Mexico, where wheat was introduced by Spanish colonists, creating a durable, portable food for ranchers and vaqueros.
Full nutrition (USDA data · scales with serving)
| Water | 31.8 g |
| Ash | 2.7 g |
| Calcium, Ca | 138 mg |
| Iron, Fe | 3.4 mg |
| Magnesium, Mg | 19.9 mg |
| Phosphorus, P | 227 mg |
| Potassium, K | 136 mg |
| Sodium, Na | 731 mg |
| Zinc, Zn | 0.50 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.48 mg |
| Thiamin | 0.42 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.3 mg |
| Biotin | 1.4 ug |
| Folate, total | 128 ug |
Fat & fatty acid profile (per 100g)
Estimated from Tortillas, ready-to-bake or -fry, flour, shelf stable — USDA does not publish this profile for Tortilla.
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.73 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.45 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.7 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.39 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.01 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Tortillas, ready-to-bake or -fry, flour, shelf stable — USDA does not publish this profile for Tortilla.
| Tryptophan | 0.08 g |
| Threonine | 0.18 g |
| Isoleucine | 0.23 g |
| Leucine | 0.46 g |
| Lysine | 0.15 g |
| Methionine | 0.12 g |
| Cystine | 0.14 g |
| Phenylalanine | 0.34 g |
| Tyrosine | 0.20 g |
| Valine | 0.27 g |
| Arginine | 0.27 g |
| Histidine | 0.15 g |
| Alanine | 0.21 g |
| Aspartic acid | 0.28 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.24 g |
| Proline | 0.77 g |
| Serine | 0.33 g |
FAQ
What is the difference between a flour tortilla and a corn tortilla?
Flour tortillas are made from wheat flour and are soft, pliable, and mild. Corn tortillas are made from ground corn (masa) and have a more distinct, earthy flavor and a slightly grainier texture.
Are flour tortillas gluten-free?
No, traditional flour tortillas are made from wheat flour and contain gluten. Gluten-free versions are available, typically made from alternative flours like rice or tapioca.
How should I store flour tortillas to keep them fresh?
Store them in a cool, dry place in their original packaging or a sealed bag. For longer storage, keep them in the refrigerator or freezer to prevent them from drying out.
Can I use flour tortillas for sweet dishes?
Yes, they are excellent for sweet treats like cinnamon-sugar crisps, fruit-filled wraps, or as a base for dessert quesadillas with chocolate and banana.
Dietary load (calculated from USDA values)
Sodium-to-potassium ratio: 5.39 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.