2-Ingredient Protein Tortillas
Published 5/2/2025
This post may contain affiliate links. Please read our disclosure policy.
You’re going to love the chewy, gummy texture of these protein tortillas. Plus, they only require 2 ingredients and are super easy to make. With 7g of protein per serving, these tortillas truly can’t be beat 🙌 .
I can’t get enough of these protein tortillas! They’re so chewy and perfect for anything from fajitas to breakfast tacos. The only ingredients you need are:
- Skyr yogurt (or plain Greek yogurt)
- all-purpose flour
+ a little water and a pinch of salt
They’re super easy to roll out and then cook on the stovetop. The entire team devoured these every single time we tested them in the Fit Foodie kitchen.
top tips for these protein tortillas ⤵️
- Scale this recipe as you’d like! Because you’re rolling out your own tortillas, they can be any size. This recipe will make 8 6-inch tortillas. But you could also make 4 burrito-size tortillas, or 12 small street tacos.
- I’ve tested this recipe with plain Skyr yogurt as well as 2% and 5% plain Greek yogurt. Both work great! We also recently tested with blended cottage cheese and that worked too.
What is Skyr yogurt?
Skyr yogurt is Icelandic-style yogurt. It’s higher in protein and thicker than Greek yogurt because of the extensive straining process the yogurt goes through.
How much protein do these tortillas have?
7g per serving (2 6-inch tortillas)! Which means you’re adding 7g of protein to your meal in the tortillas alone 🫶🏻
Can I use cottage cheese instead?
I tested this recipe with blended cottage cheese instead of yogurt and they were delicious! Just swap them out 1:1 and make sure that your cottage cheese is very smooth.
Recipes to Pair with Protein Tortillas
- Baked Cod Fish Tacos
- Steak Fajitas
- Chicken Quesadillas
- Vegan Sweet Potato Tacos
- Ahi Tuna Tacos
- Instant Pot Lentil Tacos
- Easy Ground Beef Tacos
Protein Tortilla Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup plain Skyr yogurt, or Greek yogurt*
- ¾ teaspoon salt
- ¼ cup water, + more as needed
Instructions
- Add the flour, yogurt, and salt to a large bowl. Using a silicone or wooden spoon stir until combined. Add 1 tablespoon of water at a time until a ball starts to form.
- Transfer the dough to a floured work surface and knead until smooth. You may need to sprinkle more flour if the dough is too sticky.
- Divide the dough into 8 pieces. Roll each piece into a ball. Flour the work surface, and then roll out each tortilla into a circle using a rolling pin until paper thin. You may need more flour during this step. Repeat until all the tortillas are rolled out.
- Heat a large cast iron skillet over medium heat and spray with cooking spray.
- Place one tortilla in the skillet and cook until it starts to bubble about 1 minute. Spray the top with more cooking spray then flip and cook for an additional 30 seconds to 1 minute.
- Remove from the skillet and store in a folded cloth towel. Continue cooking the remaining tortillas.
Tips & Notes
- The amount of extra flour used on your work surface depends on how you measured your flour during step 1.
- This recipe yields 8 6-inch tortillas.
- Blended cottage cheese: I recently tested this recipe with blended cottage cheese and it was amazing. It kept the chewy texture, and the flavor was very similar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Erin from The Wooden Skillet.
PS – you can delete this after reading but your cals on this one are for 4 tortillas instead of 8! Just wanted to let you know!
10/10! Honestly wasn’t expecting them to be as good as they were. Subbed 2% blended cottage cheese for the yogurt and it worked great. Ended up being about 60 cals per tortilla. Cooked on the blackstone to perfection. Thinking this would also make a terrific base for a flatbread, so will try that next!
Can you use Masa instead of ap flour?
Do you think nonfat yogurt will work or does it have to be 2% or whole milk yogurt?
What have you found is the best method to store these if you don’t use them up in one meal? Also, can you freeze them?
Hi! What I’ve been doing is letting them cool completely and then sliding them into a gallon-size bag with a piece of paper towel on top to absorb moisture. Then I store them in the fridge. And, while we haven’t tested freezing them, I am confident that you can!
Hello. Curious if it was tested at all with GF Flour at all? I know I can always try but I dislike wasting if it’s been tried and didn’t work…..
Hi Chelsea, We have not tested them with GF flour yet, but let us know if you do! We always recommend starting with Bob’s Red Mill GF 1:1 🙂
Can you clarify something? The directions say to divide dough into 4 pieces. But the notes say the recipe yields 8 6-inch tortillas. The recipe shows it’s 4 servings. If you make 4 tortillas, is 1 tortilla a serving?
Yes! I was about to save the recipe and noticed this too! Interested in the response!
Hi Katie and Kailyn! Thanks so much for catching 🙂 You’ll want to divide the dough into 8 pieces. We’ve updated the recipe to reflect that!
I did notice it said (2) 6 inch tortillas equal a serving so I am guessing that’s why it’s 4 servings. However it does say roll into 4 balls. I am thinking you cut the balls in half again to match the macros.
Love this! Could you use whole wheat flour?
Hi Elyse! We haven’t tested these with whole wheat flour yet, but please let us know how it goes if you try that! You’ll likely need to add a bit more water to the dough since whole wheat flour is so dense, so I’d recommend starting with that 🙂