These bad boys are so versatile that they can suit everyone’s tastes. You can make them more healthy by replacing the oil and using whole grain flour, or you can even veganize them, which I did this time around. I’ve also made them gluten-free and they were a huge hit with my gluten-free friends.
I’m currently going through a tortilla phase, and my obsession only seems to be growing. Since I’ve started leaning towards a more plant-based diet, I’ve realized that so many of my favourite veggie meals involve tortillas: falafel wraps (one of the BEST things ever), vegan enchiladas, or just plain old tortillas with hummus and veggies, to name a few. I could go on and on.
One thing that makes these meals even more delicious is making homemade tortillas to go along with them. They are way more satisfying than store-bought and are actually incredibly easy.
In Friday’s post I mentioned that I would be making something with my homemade mascarpone… a spread for my SCONES!