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Type Flatbread
Place of origin Mesoamerica
Main ingredients Flour

A tortilla (/tɔːrˈtə/, Spanish: [toɾˈtiʎa])) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]).[1]


Maize (Corn) tortilla[edit]

Tortillas made with maize (corn) are the oldest variety of tortilla, and remain very popular in Latin America.

Wheat tortilla[edit]

Wheat was not grown in the Americas prior to the arrival of Europeans, but is a common source of flour for tortillas today.

Flour Tortilla[edit]

The flour tortilla is made with processed flour. Though the flour itself is made out of wheat, it is well known as flour tortilla in the north america.

Comparison Between Flour and Corn Tortilla[edit]

The difference between the corn tortilla and flour tortilla are identical. When the corn tortillas have less calories compared to the flour tortilla, the flour tortilla is more enriched with minerals than the corn tortillas.[2]

See also[edit]


  1. ^ Nahuatl Dictionary. (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, from link
  2. ^ "Corn vs Flour vs Whole Wheat Tortilla - Which is Healthier? - Foodies Wiki". Foodies Wiki. 2018-03-24. Retrieved 2018-09-07.