3 Ingredient Avocado Tortillas
Do you want to know 3 great ingredients for babies, toddlers, kids, and adults? Avocados, whole wheat flour, and plain whole milk Greek yogurt. Want to know the 3 ingredients in this recipe? Avocados, whole wheat flour, and plain whole milk Greek yogurt! What else is in these tortillas? Nothing.
Why I make my own tortillas (sometimes)
There are a lot of great reasons to buy store bought tortillas. They taste good, they have a long shelf life, they’re affordable, they come in a wide variety of flavors, and the quality is consistent. But there are some reasons you might want to occasionally avoid eating store bought tortillas, and make your own instead:
- They may contain preservatives, additives, or artificial ingredients.
- They often contain high levels or sodium, hydrogenated oils, or added sugar.
- Even tortillas that claim to be “whole wheat” tortillas may be made with a mix of whole wheat flour and enriched, bleached, or refined flour.
Why is this recipe considered healthy?
Simply put, this recipe only uses ingredients that are generally considered very healthy. Avocados are high in healthy fat, fiber, vitamins A, K, and C, minerals, and antioxidants. Whole grain flour has higher nutrients and fiber compared to regular flour, and Greek yogurt is high in protein and healthy fat. The recipe requires no frying or added oils.
Why make these “tortillas” on a sheet pan?
One word – convenience! On this blog, I post easy and healthy recipes that are safe for toddlers and delicious for the whole family. If it took a long time or a lot of work to make these tortillas, they wouldn’t be the best option for busy parents of little ones. Cooking them all at once (or in two batches if your pan is too small) is super fast and easy! No need to stand over the stove and flip.
3 Ingredient Avocado Tortillas
Ingredients
- 2 ripe avocados
- 2 cups whole wheat flour
- 1/2 cup plain whole milk Greek yogurt
Instructions
- Preheat your oven to 350° F (175° C).
- In a large bowl, mash both ripe avocados. Add the flour and Greek yogurt, and mix until combined. A sticky dough should form.
- Cut a piece of parchment paper that's a little bigger than your sheet pan, and place on the counter or a flat surface.
- Transfer the dough to the parchment paper. Using your hand or a rolling pin, press and spread the dough across the sheet pan.
- Lay a piece of wax paper, or another sheet of parchment paper, on top of the dough. Using a rolling pin, spread the dough thinly (tortilla thin). You may need to split dough in half and bake in two batches.
- When your dough is spread evenly across the whole piece of parchment paper in one thin layer, remove the top piece of wax paper or parchment paper. Carefully transfer the parchment paper and dough to a sheet pan.
- Bake for 7-15 minutes, or until the center is firm and the edges are golden brown. Bake time can vary depending on the thickness of your tortilla.
- Remove the sheet pan from the oven and let the tortilla cool completely. Cut into squares or desired shape. Enjoy!
Notes
- After 7 minutes, watch the tortilla closely in the oven. Bake time can vary depending on multiple factors.