These homemade Spinach Tortillas are easy, healthy green color wraps packed with nutrients from spinach and ready in less than 20 minutes. They are great swaps to store-bought tortillas, vegan, and perfect for lunch, veggie wraps, or taco night.
I have been making my tortillas for ages. Many of them from gluten-free flours like my chickpea flour tortillas or quinoa tortillas. But today I wanted to use my big bag of spray-free baby spinach in a recipe that kids love.
Sneaking spinach into my tortilla dough is one of my favorite ways to easily add greens to our plates. Plus, kids love green tortillas, they have a fun color and doesn’t have any spinach flavors.
Ingredients and Substitutions
All you need to make these spinach tortillas are a few simple ingredients and a food processor.
- All-Purpose Flour – You can also use white flour or white wholewheat flour. I haven’t tried all-purpose gluten-free flour for this recipe yet, so I can’t recommend how it would come out. Instead, try my Spinach Quinoa Tortillas for a gluten-free alternative.
- Fresh Baby Spinach. I am using spray-free spinach, meaning they need a good wash before eating. After washing the spinach, squeeze and drain out any water to make sure they don’t unbalance the recipe ratio of dry ingredients to wet ingredients.
- Water from the tap, cold not warm.
- Olive Oil or avocado oil are my favorite oil options because they are healthy, packed with omega-3 fatty acids, and resist high cooking temperatures. You can use any oil you like instead.
- Salt if you like or any other spices like garlic powder onion powder, paprika to add flavors to your tortillas.
Making Spinach Tortillas
- First, pack the baby spinach into a measuring cup to get 3 cups. It’s a rough measurement as it’s hard to define how much you should pack the veggies in. That’s why you must get ready to add more flour or a splash of water to adjust the dough if needed.
- In a food processor bowl, add flour, salt, oil, water, and the washed, drained baby spinach leaves.
- Blend, and process, until the dough comes together into a lightly sticky, greenish dough ball.
Tip: If you don’t have a food processor, add the spinach, oil, and water to the blender and blend until smooth. Then, pour the green liquid into a bowl where you put the flour and salt.
- Flour a surface, place the dough on it, and add more flour on top of the dough. Next, lightly oil hands with olive oil and start kneading the dough until soft, elastic, and not sticky to roll.
- Adjust the dough, adding more flour if it is too sticky or more water if it is dry and crumbly. Divide it into 6 balls of the same size.
- Then roll each dough ball on a floured surface using a rolling pin into 8-inch by 1/8 inch round tortillas (20cm by 3mm). Repeat until all the balls are rolled.
- Warm a non-stick skillet over medium-high heat, add one tortilla, and cook for 2 to 3 minutes until dark spots form on the other side.
- Flip the tortilla, and keep cooking for a minute or until dry and cooked.
- Place them on a plate and core with a kitchen towel to keep the spinach wraps warm and flexible. You can stack up the cooked tortillas on this plate, keeping the towel on top as you cook the remaining ones.
Serving
These tortillas are perfect for lunches or as a swap to corn tortillas for a Mexican food night. You can fill them with:
- Raw vegetables – lettuce, cucumber, tomatoes.
- Homemade hummus
- Mexican black beans to make burritos or my vegan enchiladas.
- Tempeh – use my tempeh marinade to make delicious pieces for lunch wraps.
- Lentil Taco Meat or TVP Taco Meat
- Vegan cheese
Storage Instructions
You can store the spinach wrap in an airtight container in the fridge for up to 4 days. You can also freeze the wraps and thaw at room temperature the day before serving.
Frequently Asked Questions
Yes, you can thaw frozen spinach, squeeze out the water, and use it in the recipe. But, it’s difficult to compare 3 cups of fresh baby spinach to cups of frozen spinach. You must weigh the spinach; 1 cup of fresh spinach is about 30 grams of frozen, thawed spinach.
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Spinach Tortillas
Ingredients
- 2 cups All-Purpose Flour - plus 1/4 cup for dusting/rolling
- 3 tablespoons Olive Oil
- ½ cup Water
- ½ teaspoon Salt
- 3 cups Baby Spinach - lightly packed in cup, washed, drained
Instructions
- In a food processor bowl, add flour, washed, drained baby spinach leaves, water, olive oil, and salt.
- Process on medium-high speed until it forms a dough ball. It will be a bit more or less sticky depending on how much water the spinach releases. If to wet, add extra flour and process to incorporate.
- Transfer the dough to floured surface, sprinkle flour on top of the dough, and oil hands to knead the dough a few times. It should be soft, elastic, and easy to roll
- Divide the dough into 6 balls of the same size.
- Roll the dough on a floured surface using a rolling pin, adding more flour on the dough and surface if sticky. Roll into a thin 7-inch wide by 1/8-inch thick flatbread (20cm by 2-3 mm).
- Warm a non-stick pan over medium-high heat and cook the spinach tortillas for 2 minutes or until dark spots form on the other side. Then flip and cook on the other side.
- Place the cooked tortillas on a plate, and repeat until all is cooked. Stack up the cooked tortillas as you go, and place a towel on top to keep them soft and warm before serving.
Can you use whole wheat flour? Or almond flour ? Thanks
Whole wheat flour, yes, it will work fine. Almond flour wouldn’t work without significant changes to the other ingredients.
So easy and simple! It’s like working with green play dough
Just wondering can Gluten free flour b used in making Spinach Tortellas?
No, not in this recipe. But you can make my spinach quinoa tortilla instead.
Hi
Just wondering how these freeze?
Absolutely, place the tortillas flat on a plate covered with parchment paper and add a piece of parchment paper between each tortillas. Wrap the all plate with film wrap. Thaw 3 hours before at room temperature or overnight
Excellent recipe. Would definitely make it. Thanks dear.
Hi, I have just learned that Spinach is not the best veggie for diabetic-pre diabetic individuals. Could you recommend another green leafy veggie?
I’m surprised by that, Spinach is very low in carb and recommended by all Diabetes associations I know of, like the American Diabetes Association.
I would love to make these! is there a way I could make them WITHOUT a food processor please? I dint have one
If you have a blender, you can make it. Add the spinach, oil, and water to the blender and blend until smooth. Then, pour the green liquid into a bowl where you put the flour and salt
Thank you. Excelent recipes
Thanks!!
Made these and loved them! Used them to make a breakfast wrap with scrambled eggs, feta, and sundried tomatoes. I did make a modification because I’ve been experimenting with sourdough discard recipes. I added 100g sourdough discard and subtracted 50g from the flour and 50g from the water, rolled as thin as possible, and they were amazing!
Thank you!
Would these freeze ok? Thanks
Absolutely!