Carrot Tortilla Recipe

1. Cook the Carrots

Start by peeling and chopping 120 grams of carrots into small pieces. Steam or boil them until very soft. It takes about 10-15 minutes.

Once cooked, drain and blend them into a smooth purée with a small amount of water if needed.

2. Make the Dough

In a large mixing bowl, mix 250 grams of plain flour, ½ teaspoon of salt, and 1 teaspoon of dried oregano. Add the carrot purée and 3 tablespoons of olive oil.

Gradually add water while kneading until a soft, pliable dough forms. Be careful with the amount of water. Adjust the amount of water depending on the moisture of the puréed carrots.

3. Rest the Dough

Knead the dough on a floured work surface for about 5-7 minutes until a smooth and elastic dough forms.

Once kneaded, place the dough back into the bowl, cover it with a tea towel, and let it rest for approximately 20-30 minutes. This step improves elasticity.

4. Shape the Tortillas

After resting, divide the dough into 6-8 equal portions. Roll each portion into a ball. On a lightly floured surface, roll the tortillas as thin as possible for soft, foldable wraps.

5. Cook the Tortillas

Heat a non-stick frying pan over medium-high heat.

Place a rolled-out tortilla on the hot pan. Cook for about 1-2 minutes on each side until bubbles form and brown spots appear. Adjust the heat as needed to avoid burning.

Stack the cooked tortillas on a plate and cover them with a clean kitchen towel to keep them warm and pliable.

6. Serve

Carrot tortillas pair well with a variety of dishes. Serve with grilled meats, roasted vegetables, beans, rice, or your favourite dips.

Tips for the Perfect Carrot Tortillas

Here are some tips to make your Carrot Tortillas even more delicious:

Cook the Carrots Well: Steam or boil the chopped carrots until very soft (fork-tender) to make blending easier.

Adjust Water as Needed: Since carrots add moisture, start with less water than a regular tortilla recipe.

Kneading: Proper kneading is crucial for developing the gluten in the dough, which gives tortillas their structure and elasticity.

Resting Time: Letting the dough rest makes it easier to roll out and prevents it from shrinking back.

Cooking Heat: Make sure your frying-pan is properly preheated to get the signature brown spots without burning the tortillas.

Serving Suggestions

Carrot tortillas have a mild sweetness and soft texture, making them versatile for savoury and slightly sweet fillings. Here are some great combinations:

Mediterranean-Style Wrap: Fill them with grilled chicken or falafel, hummus, fresh cucumbers, tomatoes, and red onions.

Spiced Chickpea & Avocado Wrap: Make healthy wraps with mashed avocado, roasted chickpeas, and shredded lettuce or baby spinach.

Creamy Tuna & Veggie Wrap: Add tuna mixed with Greek yogurt, shredded carrots, and bell peppers.

Dips: Cut them into wedges and serve with dips, such as guacamole, salsa, or sour cream dip.

Variations to Try

If you want soft tortillas with a similar texture but without carrots, try my Spinach Tortilla Recipe.

Here are some other great vegetable alternatives you could try:

Beetroot Tortillas: Blend cooked or roasted beetroot with water before mixing into the dough.

Sweet Potato Tortillas: Roast, mash, and mix directly into the dough. Reduce water slightly, since sweet potatoes have more moisture.

Pumpkin or Butternut Squash: Roast or steam, then purée. Reduce the water in the recipe slightly.

Related Recipes

Looking for more recipes to incorporate carrots? Check out my Vegan Spinach Carrot Casserole and my Carrot Spread.

For a sweet tooth, try my Carrot Cake with Chocolate Chips.

Conclusion

These homemade Carrot Tortillas are a great way to add some colour and natural sweetness to your meals. Whether combined with fresh vegetables and hummus, creamy spreads or even a hint of spices, they are as versatile as they are delicious. Try them with different seasonal ingredients—perhaps roasted squash in the fall or zucchini in the summer—to create new flavours year-round!