Can You Freeze Tortillas? Yes, Here’s How.

It turns out tortillas might be one of the most freezer-friendly staples out there.

We know that tortillas are particularly delicious when they’re made fresh, but how about after they’ve been frozen? Turns out they’re pretty good, too—and freezing tortillas is a fantastic way to store any extras. This is a particularly great hack if you live alone and aren’t able to eat a full batch of tortillas at once or if you like to shop in bulk.

Can you freeze tortillas? Yep—and here’s a look at the best way to freeze both corn and flour tortillas.

Can you freeze flour tortillas?

Yes. In fact, flour tortillas are easy to freeze and taste just as good as they would have the day you brought them home. If you’re planning on using the package all in one sitting, freeze them directly in the packaging they came in. If you’d like to store them for use one by one, take the tortillas out of the packaging and slip a piece of parchment paper in between each tortilla. Then, transfer the whole stack to a freezer bag, pressing as much of the air out as you can.

Follow our guide to make homemade flour tortillas.

Can you freeze corn tortillas?

Yes. Like flour tortillas, corn tortillas are freezer-friendly. We like to keep corn tortillas on hand for tacos, homemade chips and even chicken tortilla bake. With all their fantastic uses, why not keep an extra stack or two in the freezer at all times? You can freeze corn tortillas the same way you freeze flour tortillas, in their original packaging or a zip-top freezer bag. Get more tips for freezing food.

See how to make a batch of homemade corn tortillas.

How long do tortillas last?

Corn and flour tortillas only last for about a month in the refrigerator.

When stored properly in the freezer, tortillas can last for up to 6-8 months. As with any frozen food, it’s important to make sure that they’re stored correctly in an airtight container such as a zip-top bag.

How to thaw tortillas

When ready to use, let them thaw out in the refrigerator for a few hours; since they’re so thin, it shouldn’t take long at all. Then, after they’re thawed, use ’em as you would any fresh tortilla.

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Laura Denby
Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. Her work has appeared in Taste of Home, Chowhound, the Culture Trip and Patch.