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Flour tortilla

A flour tortilla is a soft, thin flatbread commonly made from wheat flour and used for wraps, tacos, and quesadillas.

Flour tortilla — illustrative ingredient image

About Flour tortilla

A flour tortilla is a thin, flexible flatbread made primarily from wheat flour, water, and a shortening or other fat, with salt and leavening sometimes included. It is cooked on a hot surface until pale with scattered toasted marks, remaining softer and more pliable than many crisp flatbreads.

It is used for burritos, wraps, tacos, quesadillas, enchiladas, and other filled or folded dishes. Flour tortillas range from small, relatively thick versions to large, very thin wraps, and are sold fresh, packaged, or frozen. Their flavour is mild and wheaty, while their texture is tender, supple, and slightly chewy when warmed.

Flour tortillas are round, thin, and pale, with scattered toasted marks after cooking. They are sold fresh, packaged, or frozen, in sizes from small and relatively thick to large and very thin. Warming makes them tender, supple, and flexible; toasting can add firmer texture and more pronounced surface marks.

Ingredient type
compound ingredient

Forms & related ingredients

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Where flour tortilla appears

6 linked foods

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Main dishes

Street food

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for flour tortilla

Names and romanised forms to recognise on menus and labels.

English

Flour tortilla

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Flour tortilla nutrition & diet

Flour tortilla nutritional value

Reference: Bread, tortilla, white, commercial

Per 100 g of the edible portion of the stated reference food.

Calories
301.9kcal
Protein
7.3g
Carbs
46.3g
Fat
9.0g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. © Food Standards Australia New Zealand. AFCD Release 3, food F001669. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Use the specific tortilla recipe and edible portion, distinguishing wheat flour, alternative flours, fat, leavening, and added seasonings. Record the cooked tortilla separately from a filled wrap or quesadilla. Griddling, toasting, frying, and added fillings alter the preparation, texture, and overall composition of the served item.

Compare the right form: Match the reference to the exact cooked flour tortilla, identifying flour source, fat, size, enrichment, and whether it is plain, toasted, or filled.

Diet considerations

A flour tortilla is generally plant-derived from wheat or another cereal, but recipes may include dairy, egg, animal fat, or flavorings. Cereal source affects compatibility, and coatings or fillings may add meat or dairy. Its carbohydrate pattern is portion-dependent and differs between a plain tortilla and a completed wrap.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Wheat flour. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Bread, tortilla, white, commercial ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .