Vegetable Tortillas

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🌱 Homemade Vegetable Tortillas with Creamy Dipping Sauce

These colorful homemade vegetable tortillas are soft, flexible, and full of flavor. Finely chopped vegetables are mixed directly into the dough, creating vibrant flatbreads that are perfect for wraps, dipping, or serving alongside meals. Paired with a rich and creamy dipping sauce, they make a satisfying snack or side dish.

⏱ Prep Time: 30 minutes

🍳 Cook Time: 20 minutes

🍽 Servings: 8–10 tortillas

🧾 Ingredients

For the Vegetable Tortillas:

  • 2 cups all-purpose flour, plus extra for dusting

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ cup finely grated carrot

  • ¼ cup finely chopped spinach or kale

  • ¼ cup finely chopped red bell pepper

  • 2 tablespoons olive oil

  • ¾ cup warm water (add gradually)

For the Creamy Dipping Sauce:

  • 1 tablespoon olive oil

  • ¼ cup finely chopped yellow onion

  • 1 clove garlic, minced

  • ½ cup vegetable broth

  • ½ cup heavy cream or half-and-half

  • ¼ cup grated Parmesan cheese (optional)

  • 2 tablespoons finely chopped parsley

  • 1 tablespoon finely chopped chives

  • ¼ teaspoon black pepper

  • Salt to taste

👩‍🍳 Instructions

Part 1: Prepare the Dough

  1. In a large bowl, whisk together flour, baking powder, and salt.

  2. Add carrots, spinach (or kale), and red bell pepper. Mix well so vegetables are evenly distributed.

  3. Add olive oil and rub it into the flour mixture with your fingers until crumbly.

  4. Gradually add warm water while mixing until a soft dough forms.

  5. Transfer dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.

  6. Place dough in a bowl, cover, and rest at room temperature for 30 minutes.

Part 2: Shape and Cook the Tortillas

  1. Divide rested dough into 8–10 equal balls.

  2. Roll each ball into a thin circle about 6–7 inches (15–18 cm) wide.

  3. Heat a dry skillet or griddle over medium-high heat.

  4. Cook each tortilla for 60–90 seconds per side until golden spots appear and tortilla is fully cooked.

  5. Stack cooked tortillas under a clean towel to keep warm.

Part 3: Prepare the Creamy Dipping Sauce

  1. Heat olive oil in a saucepan over medium heat.

  2. Add onion and cook 3–4 minutes until soft.

  3. Add garlic and cook 1 minute more.

  4. Pour in vegetable broth and simmer 2–3 minutes.

  5. Stir in cream and simmer gently 3–5 minutes until slightly thickened.

  6. Remove from heat and stir in Parmesan (if using), parsley, chives, and black pepper.

  7. Taste and season with salt as needed.

🍽 Serving Suggestions

  • Serve warm with dipping sauce

  • Use as wraps for vegetables, chicken, or beans

  • Cut into wedges for appetizers

  • Pair with soups or salads

🧊 Storage

  • Tortillas: Store in an airtight container for up to 3 days

  • Sauce: Refrigerate up to 3 days

  • Reheat tortillas in a skillet or oven for best texture

🌟 Variations

  • Add grated zucchini or beetroot

  • Use whole wheat flour for a heartier tortilla

  • Add herbs like basil or oregano

  • Make dairy-free sauce using plant cream

  • Add spices such as paprika or cumin

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