Make your own Bacon Tortillas- we’re not talking about just Bacon FILLED tortillas, we’re talking about Flour Tortillas MADE with bacon for that full Bacon flavor!
These savory tortillas are perfect for filling with scrambled eggs, cheese for grab and go breakfasts on the way out the door. Imagine, BLT Wraps with Bacon built in the wrap! They can be made ahead of time, freeze well and reheat like a dream.
We frequently make our own tortillas, quite frankly, I have a hard time shelling out $2 for a package of 10 tortillas that I can make myself in about 5 minutes flat with minimal effort.
Besides, store-bought tortillas come in very limited flavors and we make our tortillas with a ride range of seasonings and spices for maximum flavor. These Bacon tortillas are excellent for BLT Wraps, Breakfast Burritos, Egg Salad Wraps, etc.
Homemade Bacon Tortillas
While wondering what other interesting recipes I could come up with that uses up leftover bacon fat, it occurred to me that Bacon Tortillas would be Fantastic! So, I created them.. and here’s how you can make your own!
2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons Bacon Fat Drippings
3/4 teaspoon salt
3/4 cup very warm tap water
2 Slices Freshly Cooked Bacon, chopped very fine
Combine the flour and fat in a large mixing bowl, until completely incorporated.
Add the Finely Chopped bacon to the flour mix and blend well.
Dissolve the salt in the hot water and then pour into the flour/ bacon mix, with the mixer on. If mixing by hand, add about 2/3rds of the water, stir with a fork and then add the rest.
Overturn the dough onto your work surface and knead until smooth. It should be medium-stiff consistency — definitely not firm, but not quite as soft as most bread dough either.
Divide the dough into 12 portions and roll each into a ball about the size of a golf ball, then cover with plastic wrap and let rest at least 30 minutes. Allowing them to rest will make them less springy and easier to roll.
Heat an ungreased griddle or frying pan over medium high heat. While it’s heating, Roll the first tortilla out.
To roll the tortillas evenly, Flatten a ball of dough, flour it, then roll forward and back across it; then rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach the desired size.
Gently place the tortilla in the hot pan, it should immediately make a faint sizzle. The tortilla will bubble up After 20-30 seconds, like this:
It will be lightly browned on the underside, now using a fork, flip it over. Continue to fry for 30 to 45 seconds more, until the other side is browned.
Avoid overcooking the tortilla, otherwise, it will become crisp and no longer flexible.
Remove from heat and transfer the tortilla into a cloth napkin placed in a tortilla warmer.
Generally speaking, while one is cooking you have exactly enough time to roll out the next one and have it ready to transfer to the griddle.
Other Ideas for Bacon Tortillas:
- Sprinkle with Cheese & Crumbled Bacon and bake for 6 minutes or until crispy, cut into wedges and serve with Salsa & Sour Cream
- Spread marinara or pizza sauce, sprinkle with mozzarella cheese and crumbled bacon or sausage (cooked) and bake for 7-9 minutes for a quickie personal pan pizza
- Fill with Shredded Lettuce, sliced tomatoes and a piece of cheese, add a dollop of mayo for a BLT wrap.
- Fill with sliced turkey or chicken, shredded lettuce, sliced tomatoes and bacon for a Club Wrap