These Spinach Tortillas come together with just 6 ingredients, no rolling and no fuss! Theyโre low carb, gluten-free, and perfect for filling up with veggies and protein.
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Itโs great to have a homemade gluten free tortilla recipe like these spinach tortillas. A nutrition power house quick bread plus so much cheaper than store-bought!
I didnโt want to deal with rolling out the dough like other recipes, so I blended everything instead. They turned out softer than regular flour tortillas that still hold up without breaking!
Because these spinach wraps are relatively sturdy, theyโre perfect for small burritos, enchiladas, quesadillas, wraps and even tacos, just use a smaller skillet if you want them taco-sized.
Why Youโll Love This Recipe
- 6 ingredients: That includes water, salt, and oil.
- No rolling pin required: Blend, pour, and cook. No rolling and no mess with this spinach tortilla recipe.
- Sturdy: Soft and flexible but relatively strong enough to hold all your favorite fillings.
- Neutral tasting: A mild flavor that pairs with anything savory.
- Diet friendly: Gluten-free, vegan, and low carb, so everyone can enjoy!
Ingredients for Spinach Tortillas
Only 6 ingredients needed and I bet you already have at least 3 of them.
- Spinach: The color gives it away, but itโs still a sneaky way to pack in 2 cups of fresh baby spinach. Just make sure itโs pre-washed.
- Almond flour: A gluten free flour that adds a nice texture and a little extra protein to your tortillas.
- Tapioca flour: Absorbs moisture and helps make the tortillas soft and stretchy without falling apart. See Variations section for other options.
- Cold water: Cold water helps keep the dough firm and easy to work with, while warm or hot water would make it too soft and sticky. Make sure itโs cold!
- Oil: We pour avocado or olive oil right into the batter to keep the tortillas nice and pliable, plus it means no greasing the pan.
- Salt: Enhances the flavors and helps balance the taste.
Measuring Tip
Use the scoop and level method for measuring almond flour and tapioca flour. Use a spoon to scoop the flour into your measuring cup, then level off the top with a knife. If you donโt use a measuring cup, use a kitchen scale instead.
The same goes for spinach. Iโve listed the weight in the recipe card below for accurate results.
How to Make Spinach Tortillas
All you need is your blender and an 8-inch skillet. Be sure to use a non-stick skillet that really doesnโt stick.
And thereโs no need for extra oil since we add it to the batter to keep the tortillas from sticking and to use less overall.
- Make the batter: Combine all ingredients in a high-speed blender and blend until you have a smooth texture.
- Cook the tortillas: Preheat skillet on low-medium heat. Make one spinach tortilla at a time by pouring 1/4 cup batter into the pan, tilting the pan quickly to spread it evenly. If you see openings, quickly spread the batter with a back of a measuring cup to fill them in or add extra batter.
- Finish cooking: Cook for about 2 minutes per side until lightly browned. Stack the tortillas on a plate as you cook the rest. Lower the heat as the skillet gets hotter, and add 1 tablespoon of cold water if the batter needs thinning.
- Serve: Make wraps, burritos, enchiladas, quesadillas, or enjoy them as savory crepes.
Smaller Tortillas Tip
Say for tacos. I used an 8-inch skillet here, but you can use a 6-inch skillet or just shape smaller tortillas with the back of a measuring cup in the center of a regular size pan. This batter is thicker and forgiving so you can shape how you like.
Tips for Best Results
These tips will help you make the perfect homemade spinach tortillas for a healthy dinner!
- Cook batter right away: After blending as it thickens the longer it sits.
- Pour and tilt skillet quickly: Just like you would for crepes to spread the batter evenly and form a nice, round shape.
- If โholesโ appear: Spread the batter quickly with a back of a measuring cup. Also this means your heat is too high and batter might have thickened. Turn down the heat to very low and add a tablespoon or two of cold water.
- Thin out the batter: Donโt be afraid to add 1 tablespoon of cold water to the batter in a blender to thin it out, it will spread better.
- Cook on low heat: So the batter spreads easily and doesnโt burn.
Variations
- Spices: Add garlic powder, onion powder, paprika, cumin or dried oregano to the batter for extra flavor. A pinch of black pepper or chili flakes can also add a little kick.
- Cornstarch: Should work but texture might be a bit different. Tapioca adds elasticity where as cornstarch thickens without that flexibility.
- Arrowroot flour: Should work as a 1:1 substitute for tapioca flour. Your tortillas might be a little more fragile.
- Frozen spinach: I havenโt tried frozen spinach for this recipe yet. Make sure to use half the amount, thaw it, and see how it goes.
- Other greens: Mix in kale, Swiss chard or collard greens. You could also try spinach and a bit of parsley or arugula for a unique twist.
- Less spinach: You can reduce the amount of spinach if you prefer a milder flavor or want a lighter green color.
Serving Ideas
- Wrap up your favorite veggies and protein for a healthy wrap.
- Make a delicious burrito with beans, rice, and your choice of fillings.
- Cheesy enchiladas with a savory sauce.
- Whip up some chicken quesadillas or vegetarian quesadillas. Might have to bake for less time.
- Serve as savory crepes with toppings like guacamole, garlic hummus, or cottage cheese scrambled eggs.
- Use them for taco night.
How to Store and Reheat
Store: Pop tortillas in the refrigerator, stacked with parchment paper between each one, and keep them in an airtight container or bag. Theyโll stay good for up to 5 days.
Freeze: Place them in a resealable Ziploc bag, stacked with parchment paper in between, and freeze for up to 3 months. Just thaw them in the fridge overnight when youโre ready.
Reheat: Warm up in the microwave or on the skillet over low heat.
FAQs
Frozen spinach could work but I havenโt tried. Measure out half the amount while frozen, then let it thaw before using.
No other flour please. Maybe only almond meal, but I havenโt tried it. If you blend a bit longer it might work, let me know if you try it!
More Flatbread Recipes to Try
Spinach Tortillas
Equipment
Ingredients
- 2 cups packed spinach (pre-washed), 70 grams
- 1 cup almond flour
- 1/2 cup tapioca flour, 60 grams
- 1 cup + 2 tablespoons cold water
- 1 tablespoon avocado or olive oil
- 1/4 teaspoon salt
Instructions
- In a high speed blender, add spinach, almond flour, tapioca flour, water, oil and salt. Blend until smooth.
- Preheat 8-inch non-stick skillet on low-medium heat. Pour 1/4 cup batter, tilting pan immediately from side to side to form an even circle. If you see batter form a few of empty spots (bubbles), just spread the batter quickly with the back of the cup to fill them in. It also means your heat is too high, so reduce it to almost the lowest setting.
- Cook for about 2 minutes per side or until lightly browned. Transfer onto a plate and stack until ready to serve. Repeat with remaining batter, reducing the heat as skillet gets hotter. You may add 1 tablespoon of cold water at a time to thin out the batter.
- Use tortillas to make wraps, burritos, enchiladas and quesadillas. Serve as savory crepes with toppings.
Notes
- Store: Refrigerate lined with parchment paper in an airtight container or bag for up to 5 days.
- Freeze: Freeze lined with parchment paper in a resealable Ziploc bag for up to 3 months. Thaw in the fridge overnight.
- Reheat: Heat in the microwave or on the skillet over low heat until warm.
- I donโt recommend to make this batter ahead of time because it will thicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
