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Soft wheat flour tortilla; moderate energy, low fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Flour tortilla wrap (50 g) has 155 calories. That works out to 310 calories per 100 g. It contains 26 g of carbs, 4.1 g of protein, 4.3 g of fat and 1.4 g of fiber. Its 11 µg of Selenium covers 20% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 50 g
155
KCAL / 50G
Carbs
26g
· 9% DV
Protein
4.1g
· 8% DV
Fat
4.3g
· 6% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 10% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 155 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 1.2 g | 6% |
| Trans fat | 0.05 g | |
| Sodium | 260 mg | 11% |
| Total carbohydrate | 26 g | 9% |
| Fiber | 1.4 g | 5% |
| Protein | 4.1 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 50 g | 155 kcal |
| 1 piece (mini) | 25 g | 78 kcal |
| ½ piece (half) | 25 g | 78 kcal |
| 1 piece (small) | 40 g | 124 kcal |
| 1 serving (medium) | 60 g | 186 kcal |
| 1 piece (large) | 70 g | 217 kcal |
| 1 piece (jumbo) | 90 g | 279 kcal |
| 100 g | 100 g | 310 kcal |
| 2 piece (double) | 100 g | 310 kcal |
Calculated from 310 calories per 100 g.
Warm the flour tortilla wrap briefly before filling it; heat makes the wheat flatbread more flexible. Keep the filling in a narrow line near the center, leave room at the edges, and avoid overfilling or using very dry tortillas.
Place the filling in a line across the middle of the flour tortilla wrap, leaving space at both ends. Fold the bottom edge over the filling, tuck in the sides, then roll it tightly away from you.
For a lightly toasted flour tortilla wrap, warm it briefly in a dry skillet, turning once. To make several soft wraps quickly, stack them, cover with a damp paper towel, and microwave in short bursts until pliable.
Yes, a flour tortilla wrap can be eaten without heating, so it works for cold sandwiches and packed lunches. Warming it first makes it easier to roll, especially if the tortilla has been refrigerated or feels dry.
A flour tortilla wrap is the soft wheat flatbread, while a burrito is a filled and folded dish made with a tortilla. A burrito often contains beans, rice, and other fillings, but a wrap can use many different ingredients.
Yes, flour tortilla wraps freeze well. Separate them with pieces of baking paper, seal them in a freezer-safe bag, and thaw only what you need; warm the thawed tortillas briefly so they bend without splitting.
Seal the opened pack of flour tortilla wraps and keep it in the refrigerator, following the package’s storage instructions. Use them before the stated date, and discard any tortilla with visible mold or an unusual smell.
A flour tortilla wrap works with grilled vegetables, beans, eggs, chicken, cheese, or leftover cooked food. Drain wet fillings and use thick sauces sparingly; excess moisture can make the tortilla soggy and difficult to roll.
Mix flour, water, a little oil, and salt into a soft dough, let it rest, then roll it into thin rounds. Cook each round briefly in a hot, dry skillet; cooking too long makes a flour tortilla wrap stiff.
No, a flour tortilla wrap is made with wheat flour, while a corn tortilla is made mainly from corn. Flour tortillas are usually more flexible for rolling large wraps; corn tortillas have a distinct corn flavor and are often smaller.
Vitamins
B1
0.21mg · 18% DV
B3
2.4mg · 15% DV
Folate
60µg · 15% DV
B2
0.12mg · 9% DV
Minerals
Selenium
11µg · 20% DV
Sodium
260mg · 11% DV
Manganese
0.23mg · 10% DV
Iron
1.6mg · 9% DV
Potassium ⭐
70mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 155 calories in 1 piece (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A flour tortilla wrap is made with a soft, thin wheat-flour tortilla folded around a filling. Flour tortillas are especially associated with northern Mexico and are now a familiar part of Mexican and Tex-Mex cooking.
Warm the tortilla briefly to make it pliable, then fill and roll it with ingredients such as beans, grilled meat, cheese or vegetables. It works for a quick lunch or supper, whether served as a handheld wrap or cut in half alongside a salad or salsa. Its mild flavour lets the filling take centre stage.
It is mainly a source of carbohydrates and is relatively low in fibre. For a lighter, more balanced wrap, add plenty of vegetables and choose a lean protein filling.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
1.05g
POLYUNSATURATED
1.15g
Omega 6:3 ratio 52.5:1
Above the ideal 4:1 (52.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.