You can whip up these 5-ingredient (and that includes water and salt) spinach tortillas in practically minutes. No dough-making, rolling, or shaping; simply blend and pour your way to delicious and nutritious spinach wraps. Plus, this recipe is gluten-free, dairy-free, grain-free, vegan, and more.
Homemade Spinach Tortilla Recipe
Tortillas are always one of my absolute must-haves in the kitchen. They are so versatile so, whether you want healthy flatbread for Mexican-inspired cuisine, wraps, or even sweet dishes, these are a great option. They are ready-to-eat, and perfect for all your quick-meal needs.
I’ve previously come up with this recipe for Gluten Free Tortillas, which you all loved so much. This time I’ve packed them full of healthy spinach for a nutrient-dense, spinach tortilla.
It’s the perfect combination; Spinach appears in my meals multiple times a week, so any time I can find a way to squeeze them into another meal is a win in my eyes. On top of that, I love to hide veggies in all sorts of dishes – whether or not they ‘belong.’; like these Sweet Potato Brownies, Best Vegan Brownies (with peas!), or even Gluten-Free Chocolate Zucchini Cake.
These homemade spinach tortillas may look like a mean, green fighting machine – but they’re reasonably neutral-tasting too. Which means you can eat them with sweet (if you dare) or savory dishes. Plus, these spinach wraps contain just five ingredients, and taste even better than store-bought options!
An Effortless Spinach Wrap Recipe
These spinach tortillas are the ultimate effortless recipe. There’s no dough-making involved; no tortilla press needed. In fact, there’s not even a rolling pin required for these healthy tortillas.
Most spinach tortilla recipes would have you preparing a spinach puree, mixing up the dough, separating that into portions, shaping it, rolling it out… quite a few steps, as you can see. Plus, this is made even harder when using gluten-free flours- which is why I decided to do away with all of that faff.
In comparison, these spinach wraps are practically effortless. Simply blend in the blender and pour into a pan. The only way this grain-free tortillas recipe could get much easier is if they cooked themselves!
I mean, who wants to spend 30 minutes preparing tortillas when you can do it in just five!
Allergy-Friendly Recipe
When it comes to the various ‘labels’ associated with these healthy tortillas, there are plenty.
By using a combination of chickpea and tapioca flour as part of the spinach tortilla ingredients, this flatbread is wheat-free, corn-free, refined flour-free, gluten-free, grain-free, etc.
And yet, they never burst, never stick to my pan, and then can be rolled and folded beautifully, like store-bought tortillas.
The Health Benefits
Because of the chickpea flour, these healthy flour tortillas are protein-rich. Plus, the healthy dose of spinach comes with a whole page of health benefits.
Visions of Popeye and his muscle-inducing spinach-eating aside, spinach really is a powerhouse of an ingredient. It contains vitamins, minerals, antioxidants, and phytonutrients.
Plus, spinach can also lower cholesterol levels, is extremely low-fat, improves hair and skin health, and even has anti-cancer properties. And these spinach tortillas are just about exciting enough in color to get children intrigued into eating their greens (without even knowing they’re doing so!).
How To Make Spinach Tortillas:
This recipe takes just five minutes of preparation and then cooking time, plus they are practically foolproof. I’ve made this recipe at least 100 times (and that’s not an exaggeration), and they never stick to the pan, come out thick or gummy, or lose their pliable nature.
Step 1: Simply combine all the ingredients in a food processor or blender and blend until you achieve a smooth batter. Use 1 cup of water for thicker/smaller tortillas. Alternatively, 1 1/8 cup water for thinner/large tortillas. I even used more than 1 ¼ cup water for very thin wraps with perfect results.
Step 2: Pour about 1/3 cup of the batter into a non-stick skillet on low-medium heat and cook for around two minutes on each side.
Step 3: Use immediately or save for later – these spinach tortillas are now ready to use!
For the full ingredients list, measurements, and nutritional information for this spinach wrap recipe, then please find the recipe card below.
How To Store
Store the spinach wraps for up to a week in the refrigerator, or up to two months in the freezer. If stored in the fridge, reheat each tortilla in a pan (with a lid on) from both sides for about 20-30 seconds until warm and pliable again.
To freeze, simply place a kitchen towel or parchment paper between each wrap, so they don’t stick. This will also soak up any excess moisture from the spinach tortillas. Then place the tortillas into a freezer-safe airtight bag and store.
To use the vegan tortillas from the freezer, simply leave to thaw in the refrigerator and then reheat.
How To Serve
There are tons of ways to use these healthy tortilla wraps (check the photos above). Whether you’re interested in using them for some classic Mexican cuisine, for simple vegetable tortillas, or some more ‘unique’ recipes, here are some ideas for your green tortillas.
Mexican-Inspired Recipes: For example, these Spinach Quesadillas with Eggplant, Enchiladas with lentils, Chickpea tacos, or Spinach Tacos, Taquitos, Oven-Roasted Vegetable fajitas, and more.
Wraps & Burritos: Like these Vegan Breakfast Burritos. These homemade gluten-free tortillas work amazingly for all sorts of wraps, or pinwheels, with all kinds of fillings.
This spinach tortilla recipe is prepared and cooked in a similar way to spinach crepes too, so why not eat them like so. Top with your favorite sweet or savory crepe fillings and enjoy warm.
Other ideas include: You could also use these vegan tortillas to top this Tortilla Soup, as a pizza base, baked into tortilla chips, within a lasagna, to serve alongside stews and other dishes to mop up the sauce.
Or even serve as part of a create-your-own platter, so everyone can choose their own fillings and accompaniments. I love to serve mine along with rice, veggies, fruits, and sides, including Vegan Sour Cream, Refried Beans. And a creamy Vegan Cheese Sauce.
Recipe Notes & Variations
- The spinach tortilla batter can be prepared up to 3 days in advance. Simply blend and pour the ingredients into a large airtight jar. When it comes time to use, give it a good shake or stir and then use it as normal.
- Although you shouldn’t, if you do find you have issues with the vegan tortillas sticking to your pan, then here’s a tip. Leave the batter to ‘rest’ for at least an hour. I can’t explain why, but it makes a massive difference.
- Use frozen spinach instead of fresh if that’s all you have available. Use half the amount (in frozen weight) and allow it to thaw before using it.
- If you find the batter too thick, then simply add an extra splash of water.
- Dress up these gluten-free wraps with additional greens. Arugula, wild garlic, salad greens, basil, and parsley are all potential additions.
- You can also add spices/seasonings to the green tortilla wrap batter, to enhance the flavor. Cayenne for heat, cumin, garlic powder, Italian herbs – the options are plenty!
- If you can’t source tapioca flour, then arrowroot flour should also work fine.
- Different flours (instead of chickpea) will have different effects on the gluten-free spinach wraps. So, for that reason, I can’t guarantee your results if you experiment with other flours.
- However, if you want to try, then buckwheat flour may work well for other gluten-free options. You could also use all-purpose flour if you consume gluten.
- If you find the spinach flavor too much (which, you hopefully shouldn’t as I find it very subtle), then simply reduce the amount in the next batch.
These Spinach Tortillas Are:
- Gluten-free
- Grain-free
- Wheat-free
- Corn-free
- Oil-free
- Vegan
- Dairy-free
- Rich in protein
- Very easy to make with just a few ingredients
If you give this spinach wrap recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Healthy Spinach Tortillas
Ingredients
- 1 cup (120 g) chickpea flour also called garbanzo bean flour
- 1/2 cup (60 g) tapioca flour/starch
- 2 oz (60 g) fresh baby spinach leaves
- 1 - 1 1/8 cup (260 ml) water
- 1/3 tsp salt
Instructions
- Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
- Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
- Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!
Notes
- The recipe makes about 6-7 tortillas (1/3 cup of batter each).
- Read the Recipe Notes and Variations above in the blog post where you will also see a video.
- Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
The best recipe! No more store bought horrible GF tortillas. Thank you for this recipe!
You are very welcome, Darlene! So glad you like them. 🙂
These are great! Finally had them with some avocado lime dressing and chkn and I was very impressed. I had to add more water to the batter but other than that its foolproof. Thank you!
Thanks for your great feedback, Damayra. 🙂
Have had this pinned for a while and tried them today. The batter was thick, added more water and spread with a spoon. They were very good as a sandwich wrap. I do have a question about the amount of spinach. Directions are for 2 ounces. After weighing, it looks like a lot more than your video shows. Is 2 ounces by weight correct?
Hi Glenna, yes, I believe I did use about 50 grams (almost 2 oz), maybe the video didn’t show the whole amount. 🙂
I am glad you liked them.
I just made and ate these , they are SO good! The only difference I did to the recipe was had to cut it in half because I was almost out of the chickpea flour. They turned out exactly as pictured and that NEVER happens for me! LOL
We filled ours with southwest type flair … seasoned rice , black beans ,peppers , etc … they were delicious!
Hands down the best homemade tortilla recipe I have ever made.
Thank you so much for sharing it! 🙂
Hi Marlene, you are very welcome! I am so glad you love them. 🙂
After making, how long do they keep in the refrigerator? I can’t wait to make these!
Hi Christina, I would say up to 2 days, however, they will dry out in the fridge. So it’s best to reheat them in the pan from both sides. 🙂
2 out of 4 thought these were really good! 2 out of 4 didn’t care for them. We had them tonight for dinner, with scrambled eggs and bacon inside. Really nice texture! Thank you for the recipe!!
Hi,
These look amazing! I would love to make them but I cannot eat legumes unfortunately, so cannot use chickpea flour.
Would you recommend substituting with some other gluten free flour? Rice flour or maize perhaps?
Or would it be better with almond flour?
Thanks so much
Hey! Quinoa flour should work or buckwheat flour. I wouldn’t recommend almond flour.
Did the other flours work for you ? I can’t have legumes either. I made them according to the recipe before I knew legumes were an issue and I loved them.
Delicious! I will try your suggestions of adding seasonings and other greens when I make it again. Great recipe!
Hi Florence, I am glad you liked them. 🙂
Such a good easy recipe!
Just went to make it for the 3rd time in a week (OK I’m maybe a little obsessed) and realised I was out of tapioca flour – I substituted glutinous rice flour and it worked perfectly! Was still able to make big soft chewy wraps 🙂 Soo much better than supermarket gluten free flat bread options!
Hi Elle, that’s awesome! Thanks so much for your helpful feedback. I had no idea glutinous rice flour would work in this recipe since I can’t buy it where I live (therefore, I never tried it). I appreciate your comment. 🙂
Best homemade tortillas I’ve ever had!! I followed the exact recipe and in my opinion they don’t need anything else!! My VERY picky eating 13 year old loves them as well, that says a lot!!!!
Aww, that’s awesome! Thanks for your great feedback! 🙂
Used Ozeri Nonstick pan and works great.
Very easy to make and good taste. I like my food heavenly spiced, so will just add other spices, but came out really well..the color is just perfect too.
Thanks for sharing, Faith. 🙂
Hi I just wanted to know if I can use chickpea flour and buckwheat flour? Like replace the tapioca flour with buckwheat?
Hi Erika, it might work fine, but the wraps won’t be as pliable and elastic then. 🙂
Fabulous recipe!
Hi Annette, I am glad you liked it. 🙂
Love this recipe so much so this time I replaced the spinach with the same weight of raw carrot. Came out delicious!
That’s so interesting, Sue! I will have to give it a try with carrots. 🙂
Thank you what a simple recipe to try! Added bonus is sneaking those veges in for the kids!
Do I need to squeeze out the spinach once thawed if using frozen spinach? Thanks
Hi Helen! Yes, I would do that. 🙂
Great! tried with 1 cup water . Will increase water next time . 😀
Hello!
I would like to know if I could use cooked chickpeas instead of the flour? The reason why I am asking this is because the only chickpea flour I find in my town has a really bitter taste so I would like to know if cooked chickpeas are possible to use?
Hi Carol, no that’s not possible, it won’t work. Raw chickpea flour does have a bitter taste, but once you cook the tortillas they aren’t bitter.
I hope this helps. 🙂
Hey Ela. I have some quinoa flour and buckwheat flour. Wondered if i could use the quinoa flour in particular with the spinach? We loved the green color and the added veggies but wanted a grain tortilla instead of a bean flour tortilla.
Would rather avoid gluten (and i could surely google 100 “Spinach wheat flour tortilla recipe”.). I get what I’m looking for is pretty specific and I’ll likely just have to try it and see.
I found a quinoa flour tortilla recipe, easy peasy. But what does adding spinach into the recipe do? Should I reduce the water from the recipe if i add spinach?
Thanks in advance and sorry for the specific question.
Hi Jacki, I think quinoa flour might work instead of chickpea flour, but I haven’t tried it, so you would need to experiment.
No need to reduce the water from the recipe if adding spinach.
Ela, please help 🙏
I am doing this second time, I love the taste but I have huge troubles with baking on my pan
I followed all your instructions, add more water as I have bigger pancake pan, but they stick and it is such a trouble to move them on the other side
Do you have any suggestions?
Shall I put the butter in the fridge for half an hour after making them or little bit oil in batter? I would love to make them all the time but this pan banking is drive me crazy😳
Do you have a good non-stick pan? My tortillas actually never stuck to the pan. Yes, you can definitely add some oil and it should work much better. 🙂
If you allow the pan to heat before adding oil, food is let likely to stick.
my second batch of these turned out great – I put it in the fridge over bight. Since then they have just stuck to the pan and not cooked properly – help what am I doing wrong?
Thanks
Did you put the dough in the fridge or the cooked tortillas?
Hi Ela, what if I want to use spinach powder or other green powder, how much water should i adjust, and what if i dont want any spinach in it (just regular tortilla?
Hello! Here is my recipe without spinach: https://elavegan.com/gluten-free-tortillas-recipe/
If you use spinach powder, I would add at least 1/4 cup more water. 🙂
Not long ago I learned I am allergic to corn and I miss having tortillas. I can’t wait to try this recipe! I was wondering if using frozen spinach would change the recipe? I typically have frozen spinach on hand. Thanks!
Hi Melissa, yes, that’s possible. I actually mentioned it in the blog post:
Hello,
Is tapioca flour or starch the same?
Yes, exactly the same. 🙂
Hello! Would it be possible to replace the tapioca flour with something else? As I don’t have in my kitchen and I’m planning to try them this afternoon
You can use arrowroot flour, as mentioned in the blog post. 🙂
Hi Ela, do you think these tortillas could be dehydrated instead of cooked. They sound amazing. Thanks Jacqui
Hi Jacqui, I am not sure. Chickpea flour should be cooked, so I probably wouldn’t try it. 🙂
Mine came out thick like pancakes 🙈 I think maybe I added too much spinach and that thickened them up (I don’t have a kitchen scale so I was kinda guessing) so I think next time I’ll add more water. I made these with chickpea tuna topped with some red onion and radishes and they went really well with that meal.
Yes, simply use a scale next time and more water if the batter is too thick. I am glad you liked the taste. 🙂
I used a scale and they still came out way to thick. I had to add over 1/2 cup more water. Then they were still too thick in my opinion. The flavor was not my favorite anyway so I suppose its okay that it didn’t work out.
Sorry to hear you didn’t like them, Madeline.
I would love to try this recipe! I am on the AIP and am unable to have chickpea flour. Is there a different grain free flour I could try like cassava or coconut?
Hi Jennifer, you can try quinoa flour or buckwheat flour. Cassava flour might work too, but definitely not coconut flour. 🙂
This is a pretty good base recipe for tortillas and I’ll definitely be coming back again and again after having spent so much time rolling and kneading dough trying to make tortillas from home! That being said, I do have to echo people’s comment that the batter was too thick – it wouldn’t spread like in your video and I had problems with the wraps sticking to my non-stick pan. Next time I’ll start with 2 cups of water in the batter and see if I need to grease the pan a little bit.
Thanks for your feedback, Mai. 🙂 I think it depends on how fine the chickpea flour is. Mine is not very fine and I assume that flour that is finer absorbs more liquid. Hope that makes sense! 🙂
Great recipe! Been looking for one just like it. Please could someone recommend a really good non-stick pan for these. I need to upgrade my old pans! Managed a few successes, but several stuck. Wish to avoid oil if possible, so think my old pans are past their best! 🙂
Hi Jo, one of my friends recommend these: Anolon. Those are the Accolade line.
And you can use them for induction. Hope this helps!
Hi. Can I use regalar corn starch to replace the tapioca or arrowroot ones ?
Hi Erika, it might work okay, but the tapioca adds a little more elasticity to the wraps. 🙂
Thanks !!! Ordering it now😊
Curtis Stone Cookware is SO FABULOUS. Available on HSN. Usually has several values of the day specials a year.. Absolutely nothing sticks to these pans.
Thanks for sharing! 🙂
Absolutely loved how quick and easy these were to make!
I used 1 1/4 cup tipo 00 flour
1/4 cup cornstarch
1 1/8 cup of water
2 cups of packed spinach
1/3 tsp salt
Will add 1/8 cup cornstarch and do 1/4 cup more of flour and add a little bit more water to loosen the batter a bit more. The pliability was perfect and the green color was perfect and went so well with our shrimp tacos! Can’t wait to make these again!!!
Hi Sigi! I am glad they turned out great with regular flour. 🙂
Amazing wraps 🙂
I can’t have gluten, so these are perfect and much better than those available at the stores!
So happy you liked them! Thanks for your feedback, Patrycja. 🙂
Perfect!✨👍🏻💯😋
I am glad you like it, Tessa! Thanks for your feedback. 🙂
Looks interesting!!! Do you think if tapioca is replaced by agar agar, this recipe would still work?
No, that won’t work. Arrowroot flour will work though. 🙂
Loved these. Now is it 99 calories per tortilla, or the serving size being 7 tortillas. I was kind of confused by that. But delicious nonetheless
Hi Dalila, it’s for one tortilla if you use 1/4 to 1/3 cup of batter. The recipe makes 7 tortillas. 🙂
These turned out Great!!! I added extra spinach, didn’t have tapioca flour/starch so I looked up the ratio used corn starch. Held up very well with all the fillings!!!
I am so happy you loved them! 🙂
These were great! Very easy too. I didn’t have chickpea flour but i did have Bob’s redmill GF all purpose baking flour which has chickpea flour as the base along with tapioca flour. I used 1 1/4 cup and added 1/4 cup of tapioca flour. Turned out great.
That’s awesome! Happy it worked well with that flour. Thanks for sharing April. 🙂
OMG these tortillas are PHENOMENAl, I LOVE love them. I appreciate you for sharing this recipe, I literally use them with everything so easy and healthy to make. I have a question for you I’m trying to track my macros how do you know how much macros are in each one of them? Thank you so much for this recipe 🙏🏽
Hello, Ioanna! I am so glad you love the recipe. 🙂
I am using an app to calculate the nutrition facts. You can check out Cronometer.com 🙂
I love these! Literally so easy to make and they hold together perfectly no matter how you fold them. I use them for tacos and for hummus veggie wraps.
That’s awesome, Dev! I am glad they always turn out amazing. 🙂
This recipe is outstanding. The easiest and most delicious gluten-free tortillas. They’re supple and sooooo good! I love your recipes!! Kudos to you Elavegan!!!!!
So happy you loved them, Jojo. 🙂
What if I ll not use tapioca flour or starch?
Hi! They will still turn out ok if using only chickpea flour, but they won’t be as pliable and elastic.
These were wonderful! So quick, easy and delicious. Thank you so much for sharing the recipe I think it’s going to be made a lot in my home from now on- and the kids loved them!
That’s wonderful, Danna! I am so glad you and your kids loved them. 🙂
Fabulous !!!
I am going to try it. Thanks
You are welcome 🙂
I just made these, I added 1 cup and 1/2 of water cause I wanted them thinner more like crepes type and they were perfect. I love the fact that you can make what you want out of it and that it is so quick and easy. I used a crepe pan and I had no problem with it sticking to the pan even without oil. Used it to make a veggie stir fry filled crepe with some cheese on top it was delicious. Thank you so much for this great recipe
Hi Cynthia, I am so glad you love it as much as I do! 🙂
Hi 😊. I used to have a non stick skillet but when I read about the harm to your body I discarded it. Any chance to make this recipe in the oven using the paper I use to make cookies ? Thanks 😊
Hey! It might work but I never tried this method, Chana. 🙂
This recipe looks so good! Do you think it would work well with lentil flour?
Hi Tal, it might work but I never tried lentil flour in this recipe. 🙂
Absolutely amazing! Won’t go back to buying store bought ones ever- SO easy and delicious 😊
So happy you love them, Jemma! 🙂
Hi Ela,
I never really leave comments on recipes, but I just made these and they were amazing! I just had to thank you 🙂
I was highly skeptical to be honest, I haven’t been very lucky so far in the gluten free wrap department, but these were so good! I didn’t have tapioca flour/starch, so I swapped it out for a regular gluten free flour mix from Rewe, as it’s full of starches as well. They came out perfect and flexible, as they should be! Thanks so much!
That’s awesome Lisa! So happy they turned out flexible with the GF flour mix. Thanks so much for taking the time to write a comment, I appreciate it. 🙂
I love it❤.I was looking for gluten free tortillas long time and I found this recipe. It’s awesome. Gluten-free, vegan and most importantly-healthy..What to want more!?
So glad you love the recipe, Alicja. It’s also one of my favorites. 🙂
Those tortillas really look delicious. I am mexican and I eat tortillas since always 😁 this is a very different version, and I will try it. I just want to clarify that the original ancestral tortilla it is gluten free because is made out of corn. In the north of the country people eat tortilla made out of flour and that’s why in the US (and in the rest of the world) is more popular. But, the real and original is gluten free. Thanks Ela for this and many others delicious recipes.
My pleasure! I hope you will like them. 🙂
Hi! I’m going to make them but I was wondering if you could please tell me what are the ingredients and the yummy picture you have of them already wrapped with that yellow sauce. I don’t have much imagination, would be great to have an idea. Thanks very much!
Hey Claudia! It was rice with pan-fried chickpeas, corn, green pepper, onion, garlic. The sauce is my easy vegan cheese sauce (click for the recipe) and I also added a little tomato sauce. Hope this helps! 🙂
Have you ever made ahead and froze?
Yes, Sheri, that works. 🙂
I’m low carb. Have you tried the spinach tortilla made with 3 eggs and just a handful of spinach in a blender? I want to try your recipe also. Would you happen to know the carb count for your recipe? Your recipes look great.
Hi Faye, no, I haven’t since I am vegan and don’t use eggs. The nutrition facts can be seen in the recipe notes. 🙂
These were great! Tasty too. The only change I will do next time is to let it rest 10 min before cooking. They started out too thin and then got to a perfect consistency as time went on. They were great the next day as well. For our use, a scant 1/4 cup was perfect for tacos. 1/3 would be great for enchiladas or crepe recipes
Thanks so much for sharing, Pauline. 🙂
Can I use frozen spinach for this recipe? Thanks
Hello Maria, if you squeeze out a lot of the liquid from the thawed spinach, it should be fine. 🙂
Hello! On my first attempt at these, I followed the recipe exactly (can’t get any simpler), and it was such a thick paste that I had to almost triple the amount of water to get them to the right consistency. Any thoughts on why that might be? I’d like to try again!
That’s interesting! Maybe that’s because I make my own chickpea flour, which isn’t very fine. I assume if using store-bought chickpea flour which is very fine, it probably absorbs more liquid. 🙂
It is probably if you had chickpea flour versus besan. Both are flours from chickpeas but chickpea flour is thicker and made of ground white chickpeas–besan is made of more finely ground brown chickpeas, and requires less water. (I cook vegan Indian food a lot and learned from that)
That’s so interesting, Ama! Thanks a lot for sharing. 🙂
Hi! I live in Hawaii and fresh baby spinach can be pretty expensive. Am I able to use frozen spinach?
Hi Darlene, if you squeeze out a lot of the liquid from the thawed spinach, it should be fine. 🙂
May I have the recipe please
Which recipe? The recipe for the tortillas is right here when you scroll up a bit.
These are deliciously healthy and so quick to make. Thank you for this great recipe!
I tried it many many times, I did not manage to get the tortillas as good and thin as yours. A video would help…
Hi Maria! Sorry to hear you couldn’t manage to get them as thin as mine. If the batter is too thick, simply add more water. Check this short video to see the consistency of the batter and how easy it is to flip the tortillas: https://youtu.be/9heMT9X3kyU
I will certainly make a better (longer) video in the future but this one is hopefully helpful. 🙂
Thank you😊
You are very welcome dear. 🙂
Thanks for the video. Our first one stuck- going to add a touch more water and lower the heat a bit. Delicious, just a bit thick and came apart due to sticking. Trying again 🙂
I hope the second batch will turn out much better, Allyson. 🙂
Can I keep them coocked for a few days in the fridge?
Hi, you can store them covered in the fridge, however, they will dry out and you will need to reheat each tortilla separately in a pan (with a lid on) from both sides for about 20 seconds until warm and pliable again. 🙂
Just made these and eating them now. They are soooo good! And so so so easy to make! Love them! Thank you
I am glad you enjoyed them, Sarah! 🙂
I’m curious if you have tried this recipe with anything other than spinach? I love spinach but I’m thinking roasted red peppers would be amazing!
I haven’t tried roasted red peppers in these tortillas yet. It might turn out great but I would recommend reducing the water a bit. 🙂
Hi, these look amazing. Do you by chance know if I can substitute the chickpea flour for almond flour? I have that on hand.
Hi Kristy! Almond flour won’t work in this recipe. Some people had success with buckwheat flour though.
Hi, Ive been making these for a while and love them. I made them recently before realising I had no spinach so I substituted parsley and broccolini. Also worked out great and very tasty. Thanks for your super recipes
Very interesting, Rosita! Sounds so delicious too. Thanks for your feedback! 🙂
Hi Michela, thank you so much for this tasty recipes!! I love it !
Just one question. I’m not sure what I’m doing wrong but they didn’t get nice and thin , they were like pancakes, maybe I’m doing something wrong?
Hello dear! If they were too thick, you can simply add more water next time. 🙂
Finally! A tortilla that we love, is tough, and tasty. Super easy to make – I used a food processor and then my crepe maker. Would totally recommend and not change a thing. Thank you so much!
You are very welcome! I am so glad you love the recipe. 🙂
hi dear ela!
can you store these in the fridge? and if so, which way is the best to store them so they will be as fresh as possible?
thanks in advance,
Roni!
Hi Roni, you can store them covered in the fridge, however, they will dry out and you will need to reheat each tortilla separately in a pan (with a lid on) from both sides for about 20 seconds until warm and pliable again. 🙂
Hi Ela ! An other option to replace the tapioca flour?
Hi Allison, you can use arrowroot flour! Cornstarch might work as well but I haven’t tried it yet. 🙂
Can you attach pictures on how you are them? They look amazing and want to get it right the first time, thank you
Hi Vanda, I am not sure if I understand your question. What pictures do you mean? I think there is a typo in your sentence.
Do you think arrow root would work in place of tapioca starch? Debating if I should wait until I get to a store to try these out.
Yes, that should work fine, Jennifer! 🙂
We live rural and ran out of wraps – came across this and had to make a few substitutions and they turned out amazing! I didn’t have tapioca flour so I used half corn starch and half chickpea flour (in addition to the regular amount of chickpea flour). I used rainbow chard from the garden instead of spinach. In the frying pan I poured the batter and used the back of a spoon to spread it out a little bit more. My 3 year old LOVES them (baby is asleep but I’m sure he’ll be happy too! I also doubled the recipe no problem. They will go great with my fajita mix and I intend to freeze the leftover wraps.
Sounds amazing, Lauren! I am so glad you liked the recipe. 🙂
Hi Ella,
I think I might have done something wrong. My batter turned out very thick, so I had to work hard to spread it on the skillet. The first two tortillas were allright, but the next ones were a bit of a mess, maybe because the skillet was too hot then and I didn’t have time to spread the mashed-potato-consistency batter. Any ideas of what I might have done wrong?? I’m definitely going to try again!
Hi! Sounds like you didn’t use enough water. The batter should be runny and NOT thick at all.
Thank you for this delicious recipe:) yummy! I had them soft or crunchy and they tasted yummy:) I added spices like garlic powder, white pepper & salt and 2tbsp of olive oil. The only thing is the colour they were not that green.
If you cook them too long they won’t be as green. I am glad you liked the recipe, Rula. 🙂
Hi Ela I am new to your blog so apologies if this as been asked already 🙂 Could i substitute the Tapioca flour with Cassava flour?
Thank you!
Hi Matilde, I never tried making this recipe with cassava flour, so I am not sure. Please report back if you give it a try! 🙂
Ok so these are absolutely amazing! I cannot believe how easy they are to make the batter and then just cook in the pan. I have just been using corn tortillas for years because I haven’t been able to find a G free tortillas that I liked with clean ingredients. I will make these every single week from now on! If I had to pick one blog for recipes out of the world it would be your you are a genius! Every recipe I have tried off your has been fantastic! Thank you for all your hard work!
I was wondering if anyone has tried freezing these?
Aww, that’s so sweet of you to say, Jennifer! Thanks so much for your compliments and I am very happy you love the gluten-free spinach tortillas. 🙂
As regards freezing. Yes, it works. Check out this comment from Karen:
Karen says
July 11, 2018 at 9:24 pm
I love these wraps, what a great idea to add extra nutrients with baby spinach, I always have a batch on hand in the freezer.. l can’t thank you enough for creating these wraps l make mine salt free and they still taste great. When l want corn chips l just pop a wrap in my sandwich toaster until crisp. ❤️
Love how green these tortillas come out. I didn’t have spinach on hand so I made it with kale. It was so good with my taco seasoning and they held up really well. I’m curious to make beet tortillas. Do you think it would work?
I don’t think it will work very well. Maybe beet powder would work better. 🙂
Beets are more sugary than spinach so they would burn quicker but could dry them and then blend. 😻
Aka beet powder lol
Hi Ela, what is one serving for 99 calories? One, two or three? I’m making these tomorrow – have to get some spinach but the calorie count is important to me.
Thanks! Chris
Chris, that’s for one tortilla (when you make 7). I mentioned in the recipe: “The recipe makes about 6-7 tortillas (1/3 cup of batter each). Nutrition facts are for one serving.”
Hope this helps! 🙂
Super nice and nutritious. Easy to make too. Chickpea flour can easily be found in Indian shop, called “Besan Flour” . I fried the egg and put some homemade mayonnaise and make into roll. Yummy. Thank you very much for sharing
I am glad you liked the recipe of these tortillas. 🙂
Good morning Ela,
I did make again these lovely tortillas. This time a made 1 piece ealier in de week for a test with a special filling en leave the rest of the batter in a bottle in the fridge untill yesterday Works perfect! Thqnks for this recipe.. I have a frend with rheumatoid arthritis and she is strictly #WFPB. Ze was very excited with your recipe. Hiw nixe is that ?
That’s awesome, Caroline! Thanks for your feedback. 🙂
Thank you so much for this delicious recipe! I am always looking for GF recipes that my entire family will like and we tried these tonight and EVERYONE LOVED them!!! So yummy! My kids were eating them got off the skillet! I appreciate the recipe 🙂
You are very welcome, Jen! Thanks for your lovely feeback. 🙂
Hi Ela,
I was so happy to see wheat and corn free tortillas! I made them with 1/4 cup tapioca starch and reduced the water a bit to cut out a few more carbohydrates. They are delicious! Great texture.
Thank you!
Very pleased you love the tortillas, Alexis! Thanks for your feedback. 🙂
Hi. I am from Brunei. Just tried the recipe and it turned out great. Still need sim practice to make it thinner so that I can use it as spring roll wrapper chinese style.
So glad you liked the recipe, Chris! 🙂
Help! Mine keep on turning out doughy and wet. Any ideas? Really want them to work. Yours look delicious!
Hi Wendy! So sorry to hear they didn’t turn out good. Doughy and wet sounds like either too much tapioca flour or spinach. Did you measure the ingredients in grams or cups? Also, did you maybe make them too thick?
My taco Tuesday got an upgrade. Tried it yesterday with these tortillas, and we loved it! (substituted tapioca starch with corn starch), they were delicious
thank you Ela <3
Yay, that’s awesome! Thanks for your great feedback, Bertha! 🙂
Do these have to be refrigerated or can they stay covered on the counter for a day or 2?
Good question! It should work but I cannot tell you for sure because I live in a tropical climate and HAVE to refrigerate basically everything. 🙂
These look great! Of I don’t like the taste of garbanzo bean flour and don’t have tapioca flour can I sub all of it with cassava flour?
Unfortunately, I cannot tell you because I never tried it out. If you give it a try, please report back! 🙂
Can you substitute the chickpea flour with cavassa flour? I thought that chickpeas and cickpea flour was not considered paleo? I am using the Paleo way of eating.
Also, I do not have fresh spinach leafs on hand but I do have frozen spinach in the freezer. Can you use frozen spinach instad of fresh spinach.
These just might be my replacement for bread. !!!
I never tried making this recipe with cassava flour but please report back if you give it a try! Frozen spinach should work! 🙂
Am going to try. Anyway to get the nutrition breakdown?
Yes, I have updated the recipe with the nutrition facts! 🙂
What’s the calories
These were awesome!! I never usually leave comments on page but they turned out amazing. Perfect substitution for a traditional family taco night. Now I can enjoy a tortilla again!! Thank you so much!!
Aww, that makes me so happy! Thanks so much for your kind feedback, Ciera! 🙂
This looks so good! It is so worth it to make your own. It makes the whole thing so much better!
Thank you, Suzanne! 🙂
Thanks for sharing! Do they keep long?
They keep covered in the fridge for up to 3 days.
Seriously amazing ! So simple yet impressive ! Thanks for an amazing recipe – you are very talented !
Thank you, Paula! I am so glad you loved the recipe. 🙂
Hi, does the recipe require salt or is it just for taste? I’d rather not include the salt if it isn’t required. Looking forward to making these as I’ve an abundance of spinach at the mo. Many thanks, Emma
It’s just for the taste! 🙂
Honestly, the best flour-less spinach tortilla ever. I have tried tons of recipes and these are perfect. Tasty, easy to flip, do not break, light, perfect for tacos, or wraps, or canelones (as I used them with ricotta cheese and tomato sauce.. amazing), thank you for sharing the recipe and !!!
Thanks so much for your awesome feedback, Natalia! So glad you loved these gluten-free tortillas! 🙂
Hi! I made these the other day but they turned out extremely sticky to touch. Is that normal?
Hm, mine never turn out sticky but they aren’t dry either. Did you maybe use too much spinach, water or tapioca starch?
Can you make these with almond flour ?
I am pretty sure that it, unfortunately, won’t work with almond flour.
What can I substitute the chickpea flour with? Any suggestions
Chickpea flour is important in this recipe. You can try buckwheat flour but the result will be different.
Love the color!!!!! thank you Ela For your artwork
Glad you like it! 🙂
Hey Ela, I’m just wondering if I can replace both the flours with regular flour? I’m not gluten free. I can’t wait to make them!
Will be a totally different recipe and probably not as good. 🙂
I am excited to give your Spinach tortillas a try. However – I’m wondering if you have more details/a recipe for the filling I see pictured that looks like rice, veggies, chickpeas, sauce, etc. ? I am not a “throw it together” type of person in the kitchen – I’d LOVE a more detailed recipe for an exact thing to stuff into the spinach tortillas. Like I said, the rice veggie sauce combo thing pictured looks great!
I hope you can help me out, thanks so much!
Hey Tanisha! I don’t really have the exact recipe. It was rice with roasted chickpeas, corn, green pepper, onion, garlic. I added my vegan cheese sauce and a tomato sauce. Hope this helps a bit! 🙂
Can almond flour replace the chickpea flour?
Ahh nvm! I read a comment above. Should have done that first 🙂
No worries! 🙂
These were wonderful! Thank you for the recipe, curious on how long they last. I stored them as I would my tortillas but they gor stick and began to smell after a day or two. How do you recommend they be kept best?
So glad you liked them! I normally eat them right away but when I make a bigger batch I put them in ziplock bags and store them in the freezer.
Hi Ela,
I came across your account on IG recently and was eyeing these since then. I made them today and wowza! They are awesome! Especially the “loading capacity” 🙂 I filled them with hummus, fresh and steamed veggies topped with hot sauce before wrapping them. Absolutely a staple. Looking forward to trying other recipes starting with stuffed potato cakes.
That’s awesome, Asli! I am so happy you like this recipe! Thanks for your feedback! 🙂
Man, no matter what kind of pan (nonstick, all-clad, cast iron) and with or without oil, I could NOT get this recipe to work. Followed the recipe to a T, but the tortillas just would NOT hold together no matter what I tried. Anyone else have this trouble, and find a solution?
I just uploaded a video how I flip the spinach tortillas. No matter what skillet I use, the tortillas won’t stick to the pan, except when the pan is old. You can watch it here: https://www.youtube.com/watch?v=9heMT9X3kyU
I made the recipe countless times and so many of my Instagram followers tag me in their remakes on a regular basis. I wish I could help, but I really don’t know what causes the issues for you.
Also, it’s basically the same recipe like the following one (just with the addition of spinach) and that’s one of my most popular recipes. You can read through all the comments: https://elavegan.com/gluten-free-tortillas-recipe/
Thanks! I actually came to delete the comment, because I did finally get it to work : ) Just had to play around with the batter a little, and use an oiled cast iron, and it worked like a charm!
That’s awesome! So happy it worked like a charm this time. Thanks for reporting back. 🙂
Hey! Can I use almond flour in substitute for the flours mentioned above?
Hi Ann, no that won’t work. Almond flour has a completely different texture and the result simply won’t be the same.
I’ve made the tortillas today, they were amazing!!I’ve been looking for a gf tortilla recipe which doesn’t fall apart when I want to roll it for so long!
Thank you!
Wonderful! I am so glad they turned out amazing. 🙂
Wow, these tortillas are amazing!,,, I’m eating them right off the skillet….small and thick or large and thin for burrito. I’m amazed at the uses for tapioca flour and garbanzo flour.
And Thankyou so much for the recipe.
Wonderful! I am very glad you love them as much as I do. 🙂
Hello,
Can you please tell me the exact pan you have? I have an ikea one, but they broke down, even with oit.
Hey, I am actually using a “no brand name” pan which I bought in a local supermarket. Any new non-stick pan does work beautifully though. Once the pan gets old (after a few months) it can get a little bit difficult.
So you have to buy a new pan every few months??
Nope, I still use my old pan but add a tiny bit of oil. Works like a charm! 🙂
Hello Ela, can you please tel me what is inside the rolled up tortilla. The picture with the 2 sauces.
Question 2: can i make the tortillas the day before?
Thank you in advance from Caroline..
Hi Caroline, the filling was cooked rice, pan-fried chickpeas, corn, chopped tomatoes, peppers, and my vegan cheese sauce.
The tortillas can be made a day before but I would recommend to put them in a ziplock bag as they tend to dry out in the fridge and then get brittle. You will need to reheat each tortilla in the pan for a minute the next day to make them soft again. Hope this helps. 🙂
thank you so much also for your quick answer Ela!
You are welcome ❤️
Hello,
These look yummy & I am happy they have very few ingredients, I am sensitive to Garbanzo Beans so would I be able to use just 1 cup of Tapioca flour for the whole recipe ? Thank you.
Hello Lauren! No, the recipe won’t work with just tapioca flour. Maybe you could use lentil flour instead. I haven’t tried it out yet but it should work as well. Another possibility might be buckwheat flour. Hope this helps.
Hi Ela,
Thank you so much for the suggestion about trying buckwheat flour ,
would I be able to use a gluten free flour that contains sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour & xanthan gum,
as another alternative as well besides the Garbonzo Bean flour? Thank you.
Hi Lauren! Yes, maybe that would work. I am really not sure because I haven’t tried it out. 🙂
ok, Thank you Ela!????
It’s very creative
I made your spinach tortillas yesterday for the first time. And I absolutely LOVE them!
Greetings from Denmark 🙂
I am glad they turned out amazing! Thanks for your feedback! 🙂
Hi. I made the tortillas, but mine came out a little on the thick side. I followed the recipe. What did I do wrong?
Hi Regina, maybe it depends on the brand of chickpea flour. I know some are finer than others. You can simply add a little bit more water next time. 🙂
After recently being told my husband needed to go GF, Dairy Free, and egg free I found this recipe. Made it yesterday and they turned out beautifully. Thank you for sharing your recipe.
So glad you liked my recipe, Kimberly! Thanks for your amazing feedback. 🙂
Me encanta. I´m doing this!. Greetings from Colombia
Awesome! Hope you’ll like it. 🙂
Hi, I made these last week and it was absolutely fabulous! Thank you so much. I had all the ingredients last week at home but today I want to make it for my family and I don’t have tapioca flour, can I try doing it with both measurements as chickpea flour. Thank you so much ❤
Hi Kiara, you can try making the tortillas with either arrowroot flour or cornstarch (instead of tapioca flour). Hope this helps. 🙂
Hi Ela! Thank you for a wonderful recipe! I tried it out and it is really hard to flip them because they are going to break from edges. When I fry them longer time, they became hard and cracking up when rolling. What did I do wrong? :/
Hello, Alieene! Did you use a non-stick skillet? I noticed it really makes a HUGE difference what kind of pan I use. I have had the best success with a non-stick skillet (then I don’t even need oil for frying). It helps though using a few drops of oil. Also, if the tortillas cook for too long and become hard, you can put them on a plate and wrap a plastic bag around it. They will become soft again after a while. 🙂
Hello! Thank you for your answer! I’m not sure if that’s non-stick skillet but I used a pancake skillet and the regular one as well. Maybe I just need more experience. Thank you for the tip tho and I must say that they tasted good, even if they didn’t come out as good looking as I wanted 😀
Hi Ela, I am making the tortilla batter right now and it is very thin. Is this supposed to be like a pancake batter or like milk? (maybe I measured something wrong?)
Hi Penina, it’s supposed to be like a thin pancake batter. 🙂
Thank you for your response. In the end I made it the way it was, which was much thinner than pancake batter, but still worked wonderfully! IT was the best Gluten Free wraps I’ve made yet! This one’s a keeper. Thank you for the wonderful recipe.
Yay, this is amazing! Thanks for your wonderful feedback! 🙂
trying to keep lower carb- any thoughts in almond flour and what other substitutes?
Hi Joyce! Almond flour won’t work in this recipe, unfortunately. Buckwheat flour might work but it’s not low-carb either.
Thank you so much for providing such a great and easy recipe. I made your. 2 ingred. Tortilla and it was awesome, so can’t wait to make these. My question is can I freeze them and if so, what’s the best way to do so?
Thank you,
Hey Cheryl! To be honest, I haven’t frozen them yet but I know it works because some readers already tried it out with success! You could stack the tortillas with a sheet of waxed paper between each one and then put the stack into a Ziploc bag (or plastic bag) and store it in the freezer. Let me know if it works in case you try it out. 🙂
It works! Just need to be sure to completely cool first and gently rewarm I Pam or microwave. I also just made them into little waffles. They took a bit longer to cook and had to flip over and cook a minute but they will be great under an egg ???? I’d send a pic but field doesn’t let me. I used a mini waffle maker by Dash.
Wonderful! That’s awesome, Cheryl! Thanks for your feedback. ❤️
I’m not vegan but a vegan friend sent this recipe to me and decided to give it a try.
I am so in love with this tortillas!! I added a bit of cilantro to the recipe and they were delicious!!
That’s amazing! Thanks for your great feedback! 🙂
Made your spinach tortillas tonight. We made a chicken jalapeño avocado and mozzarella quesadilla . Very surprised at how fast they were to make ,how great they tasted, and how wonderfully they crisped up. Thank you so much for putting this recipe out there
So glad you liked my recipe, Amy! 🙂
This looks amazing! Is it possible to replace the chickpea flour with another type of GF flour with the same kind of reults?
I am not sure, I had the best results with this flour combination. You would need to give it a try. 🙂
These are lovely to look at, and I will try them this week! Danke
You are welcome dear!
Ela! This is really brilliant! And seriously delicious. I saw you in your stories peel them off the pan – it’s amazing they don’t stick! I must try! Thank you for sharing ! Dee xx
Thank you, Dee! I hope you will give them a try. Much love, Ela 🙂
How long can you put them in the fridge for? Can they be frozen?
Hi Amy, I never tried to freeze them and only once had them in the fridge for up to 2 days. They get a little bit dry and need to be reheated. However, one reader said that she freezes them:
Karen says
July 11, 2018 at 9:24 pm
I love these wraps, what a great idea to add extra nutrients with baby spinach, I always have a batch on hand in the freezer.. l can’t thank you enough for creating these wraps l make mine salt free and they still taste great. When l want corn chips l just pop a wrap in my sandwich toaster until crisp. ❤️
What can i substitute the tapioca flour with? Corn starch? Any suggestions?
Hey, you can give it a try with cornstarch, however, arrowroot flour would be a better substitute. 🙂
Is arrowroot the same as arrowroot flour? Because a half cup of arrowroot would a lot as it’s ised to thicken sauces and comes in a seasoning size bottle.
I want to make it just don’t have tapioca starch/flour.
Yes, arrowroot starch and flour is the same and is a good substitute for tapioca flour.
This comes in bags. Look in the natural food section.
These look great can’t wait to make them! Can you tell me what those banana looking bites are on the bottom of one of those platters? They look interesting 🙂
Hi Rose, I guess you mean the fried plantain. 🙂
Wonderful !!!!!!!
Thanks! 🙂
Stunning Ela! That colour! They look amazing! And sound super easy! ????
Thank you very much, Jodi! ????
What a great recipe!! Can I substitute the flour with coconut flour? If so how much would it take! Thanks for all the great recipes!
Hello, I wouldn’t recommend using coconut flour, as it will most likely make the tortillas dry and not rollable. You can, of course, give it a try (and report back) but I don’t think they will turn out great with coconut flour. 🙂
I was looking for gluten free tortillas all over the placer but they were too expensive so when i found your recipe It literally saved my life!!! The spinach give them a delicious veggie taste!
Awesome! Thanks for your feedback! 🙂
I love these wraps, what a great idea to add extra nutrients with baby spinach, I always have a batch on hand in the freezer.. l can’t thank you enough for creating these wraps l make mine salt free and they still taste great. When l want corn chips l just pop a wrap in my sandwich toaster until crisp. ❤️
That’s really amazing, Karen! I also make mine salt-free sometimes and I agree they still taste delicious. ❤️
What is the yellow sauce in the picture with the chickpea & rice wraps? Also, will you post the recipe for it? Thanks so much!
Hello Diane, that is my easy vegan cheese sauce. Here is the recipe: https://elavegan.com/easy-vegan-cheese-sauce-recipe/
Best, Ela 🙂
Hi Ela.. Do you have the link for the avocado sauce please? Can I have your Facebook detail to follow? ❤️
Hi Jackie, do you mean the avocado salad dressing? You can find the recipe here: https://elavegan.com/mexican-avocado-salad/
Here is my FB account: https://facebook.com/elavegan
This looks really grat, I’m going to try it this weekend, just wondring if I can change the tapioca flour to potato starch and also if I can store it in fridge later on or it will stick one to another?
Hi Olga, you can give it a try with potato starch, however, arrowroot flour would be a better substitute. I always eat the whole batch that I make and don’t store them in the fridge as I guess they would dry out. But if you store them in freezer bags it might work.
Arrowroot starch seemed to make it glutinous, stretch and undercooked in consistency. Haven’t tried the tapioca though.
Hmm, interesting. HOw much of the Arrowroot do you use in this subsitutuion? I’d be willing to try it if it makes it taste more like bread-(your ‘glutenous’ comment)
Where can you get tapioca starch, potatoes flour?
It depends where you live. Look in the asia section for tapioca flour and potato starch should be available almost in every supermarket.
Wow Ela! They look so amazing!!! ???? Love especially this vibrant green color! Spinach is really one of my favorite greens.
This is such a great recipe. Will definitely try it!
Lots of love,
Bianca ❤️
Thanks so much, Bianca. I hope you will give them a try! ????
Much love, Ela 🙂
I made it and it was delicious you my dear are an artist
Thanks so much 🙂 I am glad you liked my recipe!
Nevermind..it bit me right on the nose. My apologies
No worries, Donna! 🙂