Spinach Tortillas
Spinach Tortillas with 6 ingredients, no rolling and no fuss! They're low carb, gluten-free, vegan, and sturdy enough for filling up.
Servings: 9
Calories: 128kcal
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 don't recommend to make this batter ahead of time because it will thicken.
Nutrition
Serving: 1 tortilla | Calories: 128kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 108mg | Fiber: 2g | Sugar: 1g