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Better Than Bought-Tortillas/Wraps

Grain-free and Keto
Using CorEats Pizza Dough mix


We all know those “healthy wraps.” You know. The ones that crack apart like splinters the moment you roll them. Then those ones that taste like you shopped from your cardboard recycling can. OR, my “favorite…” The wraps that, after filling with all those yums, you prepare for that first mouthwatering bite, ONLY to have your foundation capsize. Your mouth is left agape, stuck between delicious anticipation and shock, as your eyes spy all those fillings, meant for your mouth, deposited in a heap upon your plate.

Hey, I get it! BUT, never fear, for CorEats is here!

These babies are not only SUPER easy and versatile, but these wraps are SO SCRUMPTIOUS! You can use them for everything from burritos and tacos, to sandwich wraps, to quesadillas. They are soft, flexible, and do NOT break, crack, or crumble (as in my afore-mentioned foodie-monologue :-)  

Did I mention they taste delicious and have a texture that is virtually indistinguishable from regular flour tortillas! Seriously, plan to make these ahead for family-approved, grab-n-go meals!


Here is what you will need
Recipe makes sixteen 5.5” wraps, or eight 8” wraps

Parchment paper
Plastic wrap *optional
1 CorEats Pizza Dough mix
Rolling pin
1-3 Cookie sheets (I used two 14”x20” baking sheets)



1. Preheat oven to 350.

2. Prepare your cookie sheets by covering them with parchment paper.

3. Prepare dough by following package instructions.

4. Divide dough equally into either 8 or 16 dough balls.
Dividing dough into 8 equal parts will yield 8” tortilla shells, 16 will make 5.5” wraps.

5. Working on a sheet of parchment paper, fashion a dough ball into a flattened circular shape. Cover with a sheet of parchment or plastic wrap. Using a rolling pin, roll dough out to either 5.5” or an 8” circle.

6. Peel the top layer of plastic wrap or parchment away from dough and transfer the tortilla shell onto your prepared cookie sheet.
This is most easily done by inverting dough & parchment paper onto a prepared sheet. Don’t worry about flipping it over, it will stay adhered to parchment paper so that you can position it onto your baking sheet. Once positioned, gently press dough onto the pan to make good contact and slowly peel parchment paper off, being careful to not tear the dough.

7. Repeat these steps 1-6 for remaining dough balls. 

8. Bake 8” tortilla shells for 7-8 min (or until edges lightly brown). 5.5” shells will need 5-6 minutes of bake time. Make sure wraps do not over-brown. The edges might start to slightly turn, then they are done!

9. Remove from the oven, cover and cool.

10. When they are cool enough to handle, build your wrap or burrito and enjoy!

*Store leftovers in an airtight container or ziplock bag and refrigerate.


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