Home Whole Wheat Tortillas Whole Wheat Flour Pumpkin Tortillas Recipe

Whole Wheat Flour Pumpkin Tortillas Recipe


I present to you these incredible whole wheat flour pumpkin tortillas recipe! A recipe that combines flavor, color and nutrients! A great idea to prepare all kinds of tacos, burritos, fajitas or quesadillas! Undoubtedly, you will be surprising everyone with this new version much more nutritious and healthy!

From Mexican origin, flour tortillas are usually consumed with different types of fillings, resulting in a delicious and super tempting meal! Although you can already find it in its whole wheat version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!

Let’s talk about the recipe:

These pumpkin tortillas whole wheat flour are very simple to make, they do not require great experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other whole wheat tortilla recipes, these in particular require an extra step prior to making them.

Like any traditional flour tortilla recipe, the ingredients to use are the same. The only difference is that this version uses pumpkin puree for its preparation as well. So the proportions vary because the vegetables add moisture to the dough, so the ingredient amounts are adjusted and modified accordingly.

About the pumpkin:

Pumpkin is used cooked and in the form of a puree, in this way soft and uniform tortillas are obtained. It is recommended to cook the pumpkin in a way that does not lose its flavor or absorb more water than it already has naturally. So the best option would be baked or steamed.

Preferably it is cooked in the oven because its flavor is enhanced by losing most of its liquid. However, the success of any recipe that is made with vegetables will depend on how much flavor it has or how fresh that vegetable is. In addition, the color varies according to the type and kind of pumpkin used.

About the tortilla dough:

It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is sufficient for the dough to be easy to stretch and once cooked, maintain that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.

For the dough to become flexible it is necessary for gluten to develop and this is achieved by kneading. Kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary for the dough to relax.

Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then after the break, it proceed to stretch each bun of dough in a circular shape and as thinly as possible. When stretching the dough, consider that its size will shrink a bit during cooking.

With this recipe, the tortillas can be made in a personalized way and with the size according to their purpose. And depending on the weight of the dough, the final size will vary. To make tacos, between 30-40 grams / 0.066-0.088 pound of dough, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.

About the cooking:

In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. It is not necessary for cooking too much, as a result, the tortillas are not hard and brittle. In such a way that malleable tortillas are obtained, they can be folded and do not break.

Finally, the whole wheat flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.

The amount of pumpkin tortillas with whole wheat flour that come out will depend on the weight of dough used. With this recipe, the dough was divided into 16 buns of 35 grams / 0.077 pound each. Which were stretched to 17 cm / 6.29 in diameter (approx.). During cooking they shrunk by about 1-2 cm.

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Whole Wheat Flour Pumpkin Tortillas

Whole Wheat Flour Pumpkin Tortillas Recipe

Serves: 4 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
  • Pumpkin puree 200 g / 7.05 oz / 1 cup
  • Water 50 ml / ¼ cup / 3 ⅓ tbsp
  • Olive Oil 30 ml / 2 tbsp
  • Baking powder 12 g / 0.42 oz / 1 tbsp
  • Salt 6 g / 1 ⅕ tsp


  1. In a bowl mix the dry ingredients, whole wheat flour, salt and baking powder. Add the pumpkin puree and olive oil. Mix. Tortillas De Harina Integral Al Zapallo
  2. Incorporate the water little by little. Knead until you get a smooth and soft dough. Make a bun with the dough.Tortillas De Harina Integral Al Zapallo
  3. Divide the dough into equal parts. Make a bun with each one of them (16 buns of 35 g / 0.077 pound for tacos of 15 cm / 5.90 in late approx.). Cover with plastic kitchen wrap. Leave rest for 30 minutes in the refrigerator. Tortillas De Harina Integral Al Zapallo Tortillas De Harina Integral Al Zapallo
  4. With a rolling pin, stretch each dough bun in a circular shape and as thinly as possible. Sprinkle with whole wheat flour if necessary. Tortillas De Harina Integral Al Zapallo
  5. Cook in a pan at maximum temperature without oil or butter. When you see the bubbles (see photo) turn and cook on the other side for a few more seconds. Tortillas De Harina Integral Al Zapallo Tortillas De Harina Integral Al Zapallo
  6. Stack flour tortillas to retain their moisture. Store in an appropriate food bag. Tortillas De Harina Integral Al Zapallo


  • Add the water little by little (it is not known how much moisture the pumpkin puree provides).
  • You should get a dough that is not dry or sticky to avoid excess flour when stretching.
  • To make it easier to stretch the tortillas, the dough should be left to rest, otherwise it is made difficult by its retraction.
  • The dough buns are covered with plastic bag or kitchen film so do not dry and break when stretching.
  • The dough can be prepared the day before. It is kept in the refrigerator and before use it is left at room temperature for a few minutes. In this way, it is not broken or bankrupt when stretching.
  • If there are excess flour, after cooking, it does not disappear, it is displayed on the tortilla.
  • One way to avoid this excess flour is to extend the dough and then place it between the dividers of plastic food for a few minutes. This will make the dough absorb that excess flour.
  • To speed up the times, given its short cooking time, roll out the dough buns mostly, then cook. Use food dividers so the dough does not dry out.
  • Tortillas are cooked over high heat.
  • They are placed hot in a food safe bag. Then once it cools down, air it out for a few minutes and store it in a suitable bag.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
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