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Soft, thin, suitable for wraps and sandwiches, source of carbohydrates
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
290
KCAL / 100G
Carbs
49.5g
· 70%
Protein
8.2g
· 12%
Fat
5.9g
· 18%
Fiber
2.7g
Vitamins
B1
0.35mg · 29% DV
B3
3.2mg · 20% DV
B2
0.12mg · 9% DV
Biotin
2µg · 7% DV
Minerals
Sodium
550mg · 24% DV
Selenium
13µg · 24% DV
Iron
3mg · 17% DV
Phosphorus
110mg · 16% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not 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
1.6g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 50:1
Above the ideal 4:1 (50:1).
They can be eaten straight from the pack, but brief heating makes them softer and less likely to crack when folded. Overheating can dry them out.
Warm it briefly before filling and avoid overstuffing it. Very wet fillings also make tortillas split more easily.
Once opened, tortillas should be sealed well and stored according to the package directions, often in the fridge after opening. Discard them if you notice mold, sour smell, or excessive dryness.
Yes, they freeze well. Separate them with parchment or similar sheets so you can thaw only what you need.
A tortilla is mainly a carbohydrate base, so adding protein and fiber-rich foods makes the meal more satisfying and balanced. Good options include eggs, chicken, beans, yogurt-based sauces, and plenty of vegetables.
Not automatically; it depends on portion size, ingredients, and what you eat with them. Some tortillas are more processed and may differ from bread in sodium, fat, and additives, so label reading matters.
They can work at either time depending on the filling. Before training, lighter fillings are often easier to tolerate; after training, pairing them with a protein source is usually more useful.
No single food causes weight gain just because of the time you eat it. Overall intake, portion size, and the filling matter more than eating it at night.
People with celiac disease, wheat allergy, or gluten sensitivity should avoid or be cautious with them because they contain gluten. Some people may also find large portions or rich fillings harder to digest.
No, recipes vary a lot by brand. The type of flour, fat used, salt level, preservatives, and texture agents can all differ, which affects both nutrition and handling.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.