A popular social media food blogger has issued a compelling call to stop buying supermarket tortilla wraps, revealing a remarkably simple method to make healthier versions from scratch in your own kitchen.
The Problem with Shop-Bought Wraps
Jerome, who shares culinary content with over 250,000 followers under the handle jeromecooksfood, posted a tutorial that criticises the standard ingredients found in many commercial products. He argues there is "absolutely no reason" for flour tortillas to contain emulsifiers, preservatives, or humectants.
These additives offer no nutritional value and have been linked to potential damage to gut health, he states. He also claims that, despite these ingredients, shop-bought wraps often have a "horrible, plasticky" taste, making the switch to homemade both a health and flavour upgrade.
The Simple Three-Ingredient Method
In a video shared in late December 2025, Jerome demonstrated his straightforward process. The recipe requires just a few basic pantry staples to produce six soft, pliable tortillas.
The ingredients are:
- 240g (1 1/2 cups) of strong white bread flour
- A pinch of salt
- 3 tablespoons (45ml) of olive oil
- 120ml (1/2 cup) of boiling water
The method is equally simple. Combine all ingredients and mix well. Once the dough is cool enough to handle, knead it until smooth. Cover the dough and let it rest for at least 30 minutes – a crucial step for easier rolling.
Divide the dough into equal balls, roll each out thinly on a lightly floured surface, and cook in a very hot pan for about 45 seconds per side until bubbles form.
Expert Tips for Perfect Wraps Every Time
To ensure success, Jerome provided key advice in his video description. He emphasises the importance of the resting period, suggesting 30 minutes to an hour for best results. He also cautions against using too much flour when rolling, advising just a light sprinkle.
His final tip is to roll the dough thinly and cook it on a high heat. This technique ensures the tortillas cook quickly without becoming dry or tough. Once cooked, he recommends keeping them soft by covering the stack with a tea towel.
Wrapping up his demonstration, Jerome showed off the final product's texture, saying, "Look at how amazing and soft they are... This is real food, real fast." His recipe proves that avoiding ultra-processed ingredients doesn't require complex cooking skills, just a few simple steps.
