Spinach Tortillas

Don't worry, ads are not going to appear on your printed document!

5 from 12 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/spinach-tortillas/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: tortillas

Calories: 217kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Nutrition