Tortillas, ready-to-bake or -fry, flour, refrigerated
Whole food · Baked Products
Photo: Wikipedia
This is a soft, pliable, pre-made dough disc, typically made from refined wheat flour, designed for quick cooking. When heated, it puffs up and develops a lightly toasted, slightly sweet flavor with a tender, chewy texture. Nutritionally, it's a dense source of quick energy from carbohydrates, providing about 306 calories per 100g.
💚 Why it's loved
People love these for their unmatched convenience and versatility, transforming from a simple package into a hot, fresh flatbread in minutes. They are the beloved foundation for countless wraps, tacos, and quesadillas, deeply embedded in Mexican and Tex-Mex culinary culture.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the high glycemic load from refined flour, which can cause rapid blood-sugar spikes, especially for those with insulin sensitivity or diabetes. To mitigate this, always pair it with protein (beans, meat, eggs) and healthy fats (avocado, cheese), and consider choosing a whole-wheat version if available for more fiber.
Key benefits
- Extremely convenient for quick meal preparation
- Excellent source of quick-release energy (carbohydrates)
- Provides a small amount of plant-based protein
- Versatile base for both savory and sweet dishes
- Longer shelf life than fresh dough when refrigerated
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern flour tortilla is a relatively recent descendant of the ancient corn tortilla, with wheat introduced to Mexico by Spanish colonizers in the 16th century.
Full nutrition (scales with serving)
| Water | 32.0 g |
| Energy | 306 kcal |
| Energy | 1279 kj |
| Protein | 8.2 g |
| Total lipid (fat) | 8.0 g |
| Ash | 2.5 g |
| Carbohydrate, by difference | 49.4 g |
| Fiber, total dietary | 3.5 g |
| Total Sugars | 3.7 g |
| Sucrose | 0.60 g |
| Glucose | 0.38 g |
| Fructose | 0.28 g |
| Lactose | 0.00 g |
| Maltose | 2.5 g |
| Galactose | 0.00 g |
| Starch | 38.4 g |
| Calcium, Ca | 146 mg |
| Iron, Fe | 3.6 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 206 mg |
| Potassium, K | 125 mg |
| Sodium, Na | 736 mg |
| Zinc, Zn | 0.53 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.54 mg |
| Selenium, Se | 22.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.50 mg |
| Riboflavin | 0.28 mg |
| Niacin | 4.4 mg |
| Pantothenic acid | 0.56 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 94.0 ug |
| Folic acid | 79.0 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 149 ug |
| Choline, total | 7.9 mg |
| Betaine | 5.3 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 9.0 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.84 mg |
| Tocopherol, delta | 0.36 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.15 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.2 ug |
| Vitamin K (Dihydrophylloquinone) | 0.10 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
| Fatty acids, total saturated | 2.9 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 | 0.01 g |
| SFA 14:0 | 0.03 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 1.7 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 16:1 c | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.7 g |
| MUFA 18:1 c | 1.7 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:2 n-6 c,c | 2.0 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.21 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 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 | 0.05 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.04 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.07 g |
| Threonine | 0.14 g |
| Isoleucine | 0.18 g |
| Leucine | 0.36 g |
| Lysine | 0.12 g |
| Methionine | 0.09 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.27 g |
| Tyrosine | 0.16 g |
| Valine | 0.21 g |
| Arginine | 0.21 g |
| Histidine | 0.12 g |
| Alanine | 0.17 g |
| Aspartic acid | 0.22 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.19 g |
| Proline | 0.61 g |
| Serine | 0.26 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How do I keep refrigerated tortillas from cracking when I fold them?
Warm them briefly. Wrap a stack in a damp paper towel and microwave for 20-30 seconds, or heat each one for a few seconds per side in a dry skillet. This restores pliability.
Can I freeze these tortillas?
Yes. Separate them with parchment paper, place in a freezer bag, and they'll keep for 1-2 months. Thaw at room temperature or reheat directly from frozen in a skillet.
What's the difference between 'ready-to-bake' and 'ready-to-fry' on the package?
'Ready-to-bake' typically means the dough is fully cooked and just needs heating. 'Ready-to-fry' often indicates a raw or par-cooked dough that requires brief frying to cook through and become puffy.