This is a total experiment. I love pumpkin, and it's super healthy. I love wraps and tortillas. They turned out really great, if I do say so myself. The dough was really easy to work with, too.
You could even cut them with the cookie cutters from my Halloween Giveaway!
Whole Wheat Pumpkin Tortillas
1/2 c pumpkin puree
1/2 c white flour
1/2 c whole wheat flour
1 Tbsp oil
2 Tbsp ground flax seed
1/2 tsp cinnamon
1/2 tsp nutmeg
In a food processor, pulse all ingredients together until they are crumbly, but you can press together into a ball and it stays that way. (You may need to add more flour or some water to get the right texture)
Form into a ball, and wrap in saran wrap. Allow to rest for ~10-15 minutes.
Divide dough into balls slightly smaller than a ping pong ball. (I got 15 from this recipe, but I made them ) Cover with a towel while rolling out.
Flatten each ball with the palm of your hand (one at a time). In a pasta machine, roll each ball out until very thin. Start on the thickest setting and roll progressively thinner. I got up to setting 6 on my pasta machine. If you go too thin and it rips, just squish it into a ball again. If you want to, you can cut the dough into rectangles or circles or other desired shape before cooking. I tried for circles.
(You could also roll them with a rolling pin on a lightly floured surface).
Cook tortillas on a ungreased pan on medium heat (I used my electric skillet at 300 F) for a minute or so on each side. Small bubbles will form and they will brown slightly. When finished cooking, transfer to a large plastic baggie and seal to keep steam in. This will keep them soft. Store in refrigerator.