Chipotle is testing new tortillas, but will they hold your extra guac?

Chipotle fans need to prepare themselves for a serious tortilla overhaul. The Mexican food chain known for its monster burritos and build-your-own bowls is testing a new tortilla recipe.

Chipotle is working with the Bread Lab in Washington to develop an all-natural flour tortilla, reported The New York Times.

Instead of monocalcium phosphate (a dough conditioner) and sodium metabisulfite (a preservative), the new tortilla ingredient list will include only water, whole-wheat flour, oil and salt.

“I’m so thin, flat and moist that it’s tough for me to stay fresh because mold actually finds me super attractive,” reads an explanation for the current use of preservatives on the Chipotle website, delivered by an illustrated tortilla character.

But will the new tortillas be as thin, soft and stretchy as the current ones? Chipotle is working on it. Because when you add guacamole, extra salsa, cheese, sour cream and extra fajita vegetables to your carne asada burrito, the tortilla needs to keep it together, without spillage.

According to the Chipotle website, the new tortilla ingredients should allow the dough to rise slowly, creating natural softness and stretch.

The company is making the tortillas in small batches at the Bread Lab and plans to supply them to a small number of restaurants.

So how do they taste?

New York Times writer Stephanie Strom described the tortillas as having a slightly nutty flavor. She also wrote they were golden brown in color and had a bit of elasticity.

The move toward all-natural tortillas comes shortly after Chipotle announced it stopped using genetically modified ingredients in its food early this year.

Forget the extra guac, I’m really into sour cream. Follow me on Twitter @Jenn_Harris_

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