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A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from masa and now also from wheat flour.

The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]).^[1] First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE.^{[citation needed][2]} Flour tortillas were invented once the Spanish introduced wheat to Mexico in the 16th century.

The word tortilla is derived from the Spanish word torta, meaning roughly ‘cake’ or ‘pie’, plus the diminutive suffix –illa; therefore tortilla can be translated as ‘little cake’.^[3][4]

Tortillas made from nixtamalized maize meal (masa de maíz) are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BCE).^{[5][page needed]} Towards the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico.

Europeans introduced wheat and its cultivation to the American continent, and it remains the source for wheat flour tortillas. Wheat flour tortillas originated in the northern region of Mexico.

Wheat tortillas usually contain fats such as oil or lard, salt, often leavening agents such as baking powder, and other ingredients. Otherwise, the preparation and cooking of flour tortillas on a comal is identical to that of corn tortillas. Flour tortillas are commonly used in dishes like burritos, tacos, and fajitas. It is part of the daily food repertoire throughout Mexico, Central America, and some states in the US.

A nopaltilla is a cactus-corn tortilla.^[6] The word is a portmanteau of nopal, Spanish for the Opuntia ficus-indica cactus, and tortilla.^[7][8]

As low-carbohydrate, gluten-free, and grain-free diets have grown in popularity, many tortilla alternatives made from non-traditional ingredients have become widely available. These products are different from corn and flour tortillas in their nutritional content, texture, and how they are used.

Almond flour tortillas

Almond flour tortillas are made using blanched almond flour instead of corn or wheat flour. They are naturally gluten-free and lower in carbohydrates than regular flour tortillas, making them a common choice for people following low-carbohydrate or ketogenic diets. They tend to have a mild flavor but a denser texture than wheat-based tortillas. ^[9]

High-fiber wheat tortillas

High-fiber wheat tortillas are made from wheat flour with added fiber, which reduces the net carbohydrate content compared to standard flour tortillas. A typical 7-8 inch tortilla contains about 3-5 grams of net carbohydrates. These are very popular among consumers looking for a lower-glycemic option that still has the same taste and flexibility as regular flour tortillas.^[10]

Coconut flour and coconut-based wraps

Coconut-based tortillas are made from either coconut flour or pressed coconut meat. They are usually grain-free and low in carbohydrates, though their high fiber content can give them a denser texture compared to grain-based tortillas. Like other specialty tortillas, coconut flour tortillas have been involved in food safety recalls. In 2021, one brand was recalled after its gluten-free labeled products were found to contain undisclosed wheat.^[11]

Tortilla mislabeling occurs when tortilla products are incorrectly labeled in their ingredients, allergen content, or dietary claims. This can be harmful to consumers with food allergies or conditions like celiac disease, who depend on accurate labels to make safe food choices.^[12]

Legal framework

In the United States, food labeling is managed by the Food and Drug Administration (FDA). Under 21 CFR 101.91, a product can only be labeled as “gluten-free” if it has fewer than 20 parts per million (ppm) of gluten and does not contain wheat flour as an ingredient. Any product making a claim to not contain gluten and not meeting those standards is considered mislabeled under the Federal Food, Drug, and Cosmetic Act. ^[13] Manufacturers are responsible for making sure their products follow these rules, they are not required to do their own laboratory testing to confirm this. ^[14]

Corn vs. flour mislabeling

A known form of tortilla mislabeling involves corn tortillas that contain added wheat flour. Corn tortillas are naturally gluten-free, people with celiac disease or gluten sensitivity often choose them as a safe option. However, some mass-produced corn tortillas have wheat flour mixed in, which is not always clearly shown on the label. ^[12] Some products labeled gluten-free have also been recalled by the FDA when undisclosed wheat was found. In 2021, a Texas-based company recalled its coconut flour tortillas after customers with celiac disease got sick from products that did not list wheat as an ingredient. ^[15]

• Torta
• List of tortilla-based dishes
• Lavash
• Arepa
• Chapati
• Indigenous peoples of the Americas
• Latin American cuisine
• Naan
• Sopaipilla
• Saj (bread)
• Spanish omelette

Media related to Tortillas at Wikimedia Commons

• Developing super-tortillas to address malnutrition in Latin America, Nature News, 12 January 2026