Chipotle Tortillas Recipe

This soft, stretchy Copycat Chipotle Tortillas Recipe is made with flour, canola oil, and warm water, and ready in 55 minutes. Watching the thin dough puff and bubble on a hot cast-iron skillet is deeply satisfying. I always keep a fresh batch of these folded in a warm towel for taco nights.

Better Than Takeaway

I used to rely on stiff, store-bought wrappers for my burritos until I realized how simple the dough actually is. Getting that signature elasticity requires nothing more than proper resting time.

My biggest mistake early on was rushing the resting phase, which made rolling them out nearly impossible. Once I learned to let the gluten relax, the tortillas stayed perfectly soft and pliable.

Jump to Recipe

Copycat Chipotle Tortillas Recipe Ingredients

• 3 cups all-purpose flour
• 1 teaspoon fine sea salt
• 1/3 cup canola oil
• 1 cup warm water

How To Make Copycat Chipotle Tortillas Recipe

1. Mix the Dough: Whisk the flour and salt together in a large bowl, then pour in the canola oil and warm water. Stir until a shaggy dough forms.
2. Knead Until Smooth: Turn the dough onto a work surface and knead for 5 minutes until it becomes smooth and elastic.
3. Rest the Dough: Divide the dough into 12 equal portions, roll into balls, and cover with a damp towel to rest for 30 minutes.
4. Roll Out: Heat a cast-iron skillet over medium-high heat. Roll each dough ball into a thin 8-inch circle using a rolling pin.
5. Cook the Tortillas: Cook each tortilla for 30 to 45 seconds per side until bubbles form and golden brown spots appear. Keep warm in a folded towel.

Recipe Tips

• Use very warm water: Warm water helps the fat distribute evenly and makes the dough much easier to handle.
• Do not skip the rest: Resting gives the gluten time to relax so the dough rolls out thin without shrinking back.
• Keep them covered: Stacking cooked tortillas in a kitchen towel traps steam to ensure they remain soft and pliable.

What To Serve With Copycat Chipotle Tortillas

Fill these wrappers with cilantro lime rice, black beans, and grilled chicken for a complete burrito experience. They also work brilliantly for simple cheese quesadillas or as a soft base for your favorite taco fillings.

How To Store

Keep leftover tortillas in an airtight zip-top bag at room temperature for up to three days. For longer storage, freeze them with parchment paper between each tortilla for up to three months.

FAQs

Why are my tortillas hard?
Overcooking or using too low heat dries out the dough. Cook them quickly on medium-high heat.

Can I use a tortilla press?
A press works well for corn tortillas, but flour tortillas shrink back and need a rolling pin to get thin enough.

Can I use olive oil instead?
Yes, but it will change the flavor slightly. Canola or vegetable oil offers the closest match to the original taste.

Nutrition

• Calories: 160 kcal
• Total Fat: 6 g
• Saturated Fat: 0.5 g
• Cholesterol: 0 mg
• Sodium: 190 mg
• Total Carbohydrate: 22 g
• Protein: 3 g