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Best Store Bought Tortillas

July 9, 2017   25 Comments

Are you looking for the best store bought tortillas? I certainly am.

Best Store Bought Tortillas

I find this subject so much harder than bread because there is such a diversity of products.

I love Ezekiel bread and Dave’s Killer Bread and they are always where I expect them to be.

When I went looking for tortillas, I found them in four different places! Argh! The bread aisle, the refrigerated section, the Mexican foods section, and in front of the deli all had different tortillas. Isn’t that crazy?

I am including wraps in this post because they are very similar to tortillas. I hope you are all not annoyed by this inclusion.

These are not the best:

These are the worst. These tortillas have a gummy texture and they taste terrible. I would compare them to eating salty glue. Don’t do it!

Here are the nutrition facts for one tortilla:

150 calories, 4.5 g fat, 2 g saturated fat, 24 g carbohydrates, 0 g sugar, 3 g protein, 0 g fiber, 320 mg sodium, 5 SmartPts

Next up are the famous Fiber One 80 calorie wraps:

I would definitely heat these up before I eat them. These are pretty tasteless but not offensively so. They are miles ahead of the Old El Paso tortillas.

Nutrition facts for one wrap:

80 calories, 3 g fat, 0.5 g saturated fat, 15 g carbohydrates, 2 g sugar, 6 g protein, 7 g fiber, 220 mg sodium, 2 SmartPts

These have 7 GRAMS of fiber in one wrap. That is a lot and it is achieved by adding oat fiber. I like these but I am worried my tummy might rebel if I ate two of them.

I found these on the bottom shelf in the bread section and they looked good to me so I thought I would give them a try. You may not have them near you but maybe you have something similar,

Maria and Ricardo’s wraps have a better flavor and texture than Fiber One and I would give this a BEST for an almost whole wheat tortilla. The texture and flavor was quite good.

The nutrition facts for one tortilla:

100 calories, 2.5 g fat, 0.0 g saturated fat, 20.0 g carbohydrates, 1 g sugar, 4 g protein, 5 g fiber, 270 mg sodium, 3 SmartPts

I think this is a pretty good choice. It is high in fiber, low in fat, and tastes like a tortilla should taste. Good going, Maria and Ricardo!

Finally, my personal favorite, corn tortillas:

These are by far the least expensive of the bunch and remind me of a homemade Mexican tortilla.

For two tortillas (because they are small):

100 calories, 1 g fat, 1 g saturated fat, 21 g carbohydrates, 0 g sugar, 2 g protein, 3 g fiber, 20 mg sodium, 3 SmartPts

These are whole grain (corn) and are low in fat. They are the perfect little vehicle for whatever delicious thing you want to put on them. They are naturally sweet because of the corn but they fall apart more easily than their wrap cousins.

I wouldn’t use these to wrap a sandwich but I would call them the best for tacos.

What you are looking for in the best tortilla is:

1. A taste you like.
2. Whole grain (or close to it).

Good luck out there!

What do you think is the best store bought tortilla?

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25 Comments:

Have you tried Mission tortillas? So far, they are our favorite. But I'd like to say there is a big difference between corn and flour tortillas! Please consider rating those two separately. So far, I have not found a corn tortilla that does not fall apart or taste like sand paper. 😕

We use Ole Extreme Wellness High Fiber tortillas. 90 cals, 0 sugar, 9 fiber & 5 protein. They're still not perfect on the content, cellulose fiber. But it's the best available in our area that my family can agree on.

You are right Deb, there is a big difference between flour and corn tortillas. I will the ones lisa favored a try also if I can find them inmy neck of the woods..

@Deb - I should have divided them out now that I think about it. They are two different animals. Thanks for your comment! I have some work to do.

I have a hard time finding flour ones without hydrogenated oils. Does it even exist? My Texas Mexican friend only makes homemade with a giant scoop of crisco!

I always buy the corn tortillas and use them in enchilada and quesadilla recipes. Limiting the cheese to the bare minimum and increasing the beans and salsa makes it healthy!

LaTortilla Factory makes excellent corn tortillas. They never fall apart and have a wonderful flavor and texture. They also make a 50 calorie whole wheat low carb tortilla with 8 grams of fiber. Its really tasty as well and my picky husband who normally doesn't do whole wheat will eat them. All products are non GMO and no bad fats.

Trader joe low carb high fiber

Medium size ( 1 pt

I love LaTortilla Factory! The corn are good but my favorite are the whole wheat. The original size have 8g fiber, 5g protein, and only 50 calories!!

I buy lots of Tortillas and prefer the ones at Trader Joe's - low in price and calories and flavor is great

Available From Grocery Stores In Montana Mission (Whole Wheat Blue Corn) Guerrero (Corn).

La Banderita are our favorites also. Since ours is a Mexican family, we sometimes get our tortillas at a taqueria. Guerrero or Mission are third on our list for flour. Guerrero have the best corn tortillas. La Banderita have the best flour.

We use flour for and corn for eggs and chorizo, enchiladas and tacos.

We never use flour for these three things especially.

Technically not a tortilla but we use Josephs Lavash and pita low carb, oat bran and flax whole grain breads for nearly everything we wrap or eat like a sandwich in addition to eating with hummus. They are low cal, high fiber and taste pretty darn good compared to others.

I really like the Tumaros wraps. 1SP each, lots of flavors, and they taste great.

Ole Mexican Xtreme Wellness Whole Wheat Tortilla Wraps, 12.7 oz

Thinner than some, very soft and tender, large enough to make a nice wrap.

Wonderful flavor.

All I use for bread.

I buy the Mission regular for my family and low carb for me. They keep fresh forever and are great for all uses without being too large. I had some corn tortillas in my hand yesterday (pork carnitas in the slow cooker today) but I don't want to buy 30 and they always seem to fall apart as well.

I agree that it's overwhelming... And we don't buy tortillas often, so we never remember which ones we bought prior and whether we liked/didn't like them!

for Jamie Sandman---I know you probably know this but corn tortillas must be steamed or lightly fried in a pan to hold together. We use Guerrero corn tortillas because they hold together better after having been cooked.

Just sayin' for you and others who may not know.

I steam mine (about 5 to 6 at the same time) in the microwave for 10 seconds for each tortilla. The moisture from the tortillas steam each of the tortillas. Or, I fry them in oil or butter until they brown but stay soft.

Ole Extreme Wellness Flour Tortillias. 1 SP. They come in lots of flavors, Spinach, Tomato 🍅, high fiber... very good for a healthy option and they are large. I eat them a lot.

The thing that gets me about buying tortillas in the store is how few of the flour ones are made of ingredients that are all real food. We don't care for corn tortillas so they are not an option for us. Maria and Ricardo's is an okay brand but my favorite is Tortilla Land which have to be cooked at home. They are made of only the ingredients I would use if I made tortillas at home.

to Anne, I am not sure what you mean by "how few of the flour ones are made of ingredients that are real food".

Flour tortillas are pretty much just made from flour and water like many breads. They may include shortening or fat of some kind and Baking powder or some other kind of leavening. This seems like real food to me. This is how many cultures make their breads not just the Mexican culture.

Not sure what your objection to corn tortillas is either. Are you steaming them or frying them?

You can make your own tortillas and regulate what goes in them. It is very easy. There are many recipes Online.

Guerrero Whole Wheat tortillas are really soft and tasty, not dry like many whole wheat tortillas. Great for breakfast burritos!

They also make mini corn tortillas which are 90 calories for 3 of them. Heat them on a cast iron pan for tacos.

I agree with Anne...it is very difficult to find tortillas without additives! I will look for the Tortilla Land brand she suggests. As I recall, the Trader Joe’s ones are pretty basic.

I prefer Guerrero tortillas they are thin yet strong tortillas.

I would buy the La Banderita brand exclusively when I had no stove or time to make tortillas. They are very expensive, $2.99 for 10 of the Large size, and even more expensive for the XL size (I think $4.99+).

Better to make your own with a tablespoon of lard (yes lard, you can use vegetable shortening like Crisco instead but it's more unhealthy than lard. Lard is very inexpensive, $2-3 will give you enough for 6 months worth of tortilla lard. La Banderitas use vegetable shortening. a 1/4 cup of olive oil will work but that's only an option for people with personal dietary restrictions), 3 cups of all purpose flour, 1 cup WARM water, 1 teaspoon of salt, and 1 teaspoon of fresh baking POWDER. You can make baking powder yourself if you have cream of tartar and fresh baking soda, by combining 2 parts cream of tartar to 1 part baking soda.

Mix all the dry ingredients first, then add the warm water (from the tap is fine, not lukewarm, not boiling either) and the lard and mix with spoon for a second until it all comes together, then knead and mix the dough with your hands until you feel satisfied it's completely mixed. Separate the fully mixed dough into 12 doughballs - it doesn't have to be perfectly equal, and you'll have a good idea at how big each needs to be by the third time you make them. 6 doughballs would get you extra large size tortillas. 16 will get you maybe 5" diameter tortillas. Place your doughballs on parchment paper, cover with a paper towel or two, and then wait at least an hour. Many recipes call for a 30 minute wait time but a longer time will make it easier to roll out. Roll them out as big and thin as you can make them, they'll thicken up and bubble when baked thanks to the baking powder. Save the parchment paper and the paper towels.

Have a large skillet running a tick above Medium heat and wait til it's FULLY heated. If you put them on too soon they'll dry out and it won't work. If the temperature is too high you'll have a lot of black burned bits, but they're still edible. When the tortilla bubbles, flip it over for another 15-20 seconds.

Stack each cooked tortilla on top of one another in the biggest pot you have, with one of the paper towels you covered the doughballs with at the bottom of the pot. Cover the pot immediately. Repeat this process with the next tortilla. This steams the tortillas and is a very important step, otherwise they'll dry out. If you don't have a big pot, you may need to get one or get a tortilla warmer.

When you're done baking all of the tortillas and aren't going to eat them immediately, leave it in the pot for about 2 minutes to steam up, then wrap them up in the parchment paper, seal it all in a large ziploc and put it in the fridge for later.. That's 12 large tortillas for about 50¢ and maybe an hour to an hour and a half of your time depending on how long you allowed the dough's gluten to relax. A fraction of the price you'd pay for pre-packaged gringotortillas.

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