High-Fiber Corn & Chia Tortillas
Few breads are as simple, comforting, and versatile as a homemade corn tortilla. A treasured staple of Mexican cooking for centuries, the traditional tortilla gets a wholesome upgrade in this high-fiber version with the addition of nutrient-rich chia seeds.
Every bite is soft, flexible, and lightly chewy, with the naturally sweet flavor of corn balanced by a delicate nutty note from the chia. Masa harina creates the authentic texture, while chia seeds add extra fiber and help keep the tortillas tender and easy to fold.
They are perfect for wrapping around fresh vegetables, beans, eggs, cheese, or creamy avocado, making every meal both nourishing and satisfying.
Whether you're preparing quick weekday tacos, healthy lunch wraps, or a simple family dinner, these homemade tortillas are easy to make, wonderfully fresh, and far more flavorful than anything from the store, bringing warmth and homemade goodness to every meal.
Instructions
23 stepsTo Make the Dough
Gather your required ingredients.
Sift the masa harina into a mixing bowl.
Add the chia seeds and sea salt.
Pour in the water gradually, mixing with your hand or a spatula.
Mix until a soft, hydrated dough forms.
The dough should feel moist and pliable, but not sticky or wet.
To Rest the Dough
Cover the dough with plastic film or a clean towel.
Let it rest at room temperature for 30 minutes.
This allows the corn flour and chia seeds to fully hydrate and makes the dough easier to roll.
To Shape the Tortillas
Divide the dough into 8–10 equal portions.
Roll each portion into a ball.
Place one dough ball between two sheets of baking paper.
Roll or press into a thin round tortilla, about 2–3 mm thick.
Aim for around 10–12 cm in diameter.
Repeat with the remaining dough.
To Cook
Heat a dry pan over medium-high heat.
Carefully peel the tortilla from the baking paper and place it on the hot pan.
Cook for 1–2 minutes on the first side, until the surface looks set and small golden spots appear.
Flip and cook for another 1–2 minutes on the second side.
Repeat with the remaining tortillas.
Keep the cooked tortillas covered with a clean towel so they stay soft and flexible.
To Serve
Serve warm as tacos, wraps, or flatbreads.
Fill with vegetables, beans, eggs, cheese, avocado, or any savory filling you like.
Recipe Notes
Texture & Technical Notes:
- The dough should be soft, moist, and easy to press. If it cracks around the edges when rolling, add 10–20 g extra water and knead again.
- If the dough feels too sticky, add a small amount of masa harina.
- Resting is important because chia seeds absorb water and help the tortillas hold together.
- Cook the tortillas on a dry pan without oil. The pan should be hot enough to create light golden spots, but not so hot that the tortillas dry out too quickly.
- Keep the cooked tortillas covered while you finish the batch. This helps them stay soft and flexible.
Storage:
- Fresh tortillas are best served warm, shortly after cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a dry pan for 20–30 seconds on each side before serving.
- For longer storage, freeze the tortillas with baking paper between each one for up to 1 month. Reheat directly from frozen in a dry pan.
