Ridiculously Good Multi-Grain Tortillas

We cook from scratch for the most part; sometimes taking the easy road if we are in a rush or haven’t got enough fresh items around. Each week, we have soft taco night. The day may change, the recipe altered, new sauces blended up, but our staple to go along with are these tortillas. Even with the tortillas, we have switched up the flour blend, but the measurements stay true to scale. There is joy in creating meal time together and dishing out different recipes to each family member. Our girls always want to take their turn rolling out the tortillas or adding them to the cast iron pan to flip and brown them. But, in all honesty, it is my husband Kevin that is the pro in making these concise, sized proportionately, browned perfectly, and a true character of flavor that makes meal time so much more enjoyable.

Hope you enjoy them as much as our family does! Makes about 16-18 depending on the size you roll out.


2 cups whole wheat flour (we also like spelt as an option)

1 cup all purpose flour

1 tsp. sea salt

1 tsp. baking powder

1/3 cup extra virgin olive oil OR Safflower oil

1 cup warm filtered water


  1. In a medium sized bowl, combine all purpose flour along with whole wheat flour, sea salt, and baking powder. Taking a whisk, make sure it combined well.
  2. Add the oil and water to a separate bowl and whisk together. Then add the wet to the dry and incorporate with a spatula making sure to bring any stragglers into a dough ball.
  3. On a lightly floured surface, place the round dough ball and knead to make sure all ingredients are incorporated; about 1-3 minutes.
  4. Divide into equal sized portions. It is best to let the portions rest to relax the gluten before rolling out, but we are usually too much in a hurry and hungry and skip this. Hint: They always turn out well regardless.
  5. One at a time, flatten a round with your palm. Place onto a lightly floured surface and roll out with a rolling pin; paying mind to flouring your surface and rolling pin if they stick.
  6. In a hot skillet (we use a cast iron), place one circle at a time into the pan and brown for 1 minute on each side. The temperature you have your skillet or cast iron at, will determine how browned you like your tortillas.
  7. Remove and allow to cool, or like us… sample the first couple to “quality control” them. ūüôā Who doesn’t love a warm tortilla!!!
  8. These will save in a airtight container for up to a week (ours do not last that long). I have also refrigerated them and used them as sandwich wraps. Can be frozen/but separate each round so they pull apart more easily.


Udon Noodle Salad garnished with Thai Basil alongside Tempeh-Veggie Wraps with Peanut Dipping Sauce

It started with craving tempeh. The end.

Udon Noodle Salad with Thai Basil


3 Tbsp. soy sauce

2 Tbsp. mirin

2 tsp sesame oil

2 tsp. fresh squeezed lime juice

1 tsp. fresh ginger, minced

9.5 ounce bag of udon noodles

1/2 cup Thai basil, coarsely chopped

1/2 cup fresh spinach or collard greens, coarsely chopped


Combine soy sauce, mirin, sesame oil, lime juice, and ginger(dressing) . Mix together and set aside. In a pot of boiling water, cook noodles until al dente; about 8 minutes.  Drain well.  Add dressing to the noodles and then stir in the basil and spinach. Serve hot or cold.

Tempeh Veggie Wraps

Ingredients: (makes 10-12 wraps)

Tempeh Marinade:

1/4 cup soy sauce

1 cup filtered water

3 cloves chopped garlic

1 Tbsp. minced ginger

1  8-oz bag of tempeh.

Directions: Add soy sauce, filtered water, garlic, and ginger to a bowl and whisk.  Slice the tempeh into strips and place in a sauté pan. Pour mixture over the tempeh and simmer for 20-25 minutes on low.  Set aside.

Wrap Fillings:

1 Pack of rice wraps

1/4 red cabbage, thinly sliced

1/4 green cabbage, thinly sliced

1/2 red bell pepper, sliced

12 stalks of asparagus, pre-steamed al dente

10-12 leaves of romaine

10-12 leaves of spinach

3 Tbsp. minced mint


Place a bowl of warm water on a prep table.  Make sure there is enough room for rolling and keeping finished wraps apart from one another (they will stick together).  Soak 1 rice wrap in the warm water for 5 seconds until pliable.  Then layer with 2 strips of prepared tempeh, green and red cabbage, red bell, a stalk of asparagus, and one each of the romaine and spinach. Sprinkle with mint. Place all the ingredients into the middle of the rice wrap circle.  Fold both ends inward on top of pile of ingredients, and then roll from one side to the other. Set aside. They will be wet and not easy to work with at first, but they will dry up and stay rolled as they sit.  Complete with remaining ingredients the same as you completed the first. Serve alongside Peanut Dipping Sauce. Made to enjoy cold.

Peanut Dipping Sauce


3 Tbsp. chopped peanuts or peanut butter

2 Tbsp. honey

3 Tbsp. soy sauce

1 Tbsp. water

2 Tbsp. cilantro, chopped


Place all ingredients in a small bowl, and whisk until thoroughly blended.