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
Video
Ingredients
- 1 cup (120 g) chickpea flour also called garbanzo bean flour
- ½ cup (60 g) tapioca flour/starch
- 2 oz (60 g) fresh baby spinach leaves
- 1 - 1 ⅛ cup (260 ml) water
- ⅓ tsp salt
Instructions
- You can watch the short video for visual 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. Use 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
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Made these this morning for breakfast to have with vegan sausages and they were the best tortillas I’ve ever tasted – thank you for such a great recipe :))
That makes me so happy to hear, Veronica. I love that you had them with vegan sausages, such a good combo. Thanks so much for the lovely feedback. 😊
these are so easy & delicious. had our with tofu scramble, hubby’s no.1 at this.
he’s already looking at other flavours x
So happy to hear that, thank you, Michaela! 😊
Love that you had them with tofu scramble and that they’re hubby’s new number one. Have fun trying out all the different flavors!
These tortillas were so easy to make and ate so good! My youngest loved them with a little maple syrup in them! My oldest loved them with her curry…. My son liked them just plain!
I am so impressed with this simple but so good recipe! Thank you.!
That’s wonderful, Jenny! I love how everyone enjoyed them in a different way. Sweet, savory and plain all work so well with these. Thank you so much for trying them and for your lovely feedback.
Very easy and fast to make. Wraps held together great. They have a mild flavour. My favourite new gluten free vegan wraps. I will be making again and again!
So happy you liked them, Shana. That makes me really happy to hear. Thank you so much for your feedback. Enjoy your wraps.
What frying pan are you using? Do you recommend it? Thank you
Hi Alina! Nowadays I use a ceramic pan. I really like it and can definitely recommend it. It doesn’t stick, needs very little oil and is super easy to clean.
I’ve been making the other tortillas (the recipe without spinach) for while- and I love them- I don’t know why I haven’t been doing this version more though! I made enchiladas using these and even the leftovers were still fabulous.. I feel like there’s something about the spinach that helps them hold up in the fridge. Now I want to wrap everything with a tortilla. 🙏🙏
Haha love that 😄
So happy you tried the spinach version too.
You’re totally right, the spinach really helps with structure and moisture, so they stay softer and nicer even after chilling. Perfect for meal prep, enchiladas, wraps, everything.
“Now I want to wrap everything with a tortilla” is honestly the best compliment ever 🙏
I am just about to make this but I don’t have tapioca flour. Would corn flour or all purpose flour do instead to go with the chickpea flour or could I use all chickpea flour? I guess not enough starch? Love your recipe Can’t wait to get started.
Hi Lois, the tapioca flour (starch) is what makes them flexible and not crumbly.
Cornstarch works okay as a 1:1 substitute.
All-purpose flour will change the texture and isn’t really recommended here, since it contains gluten and behaves differently.
Only chickpea flour → not a good idea, the tortillas will turn out dry and break easily because there’s not enough elasticity.
Best substitute = potato starch, arrowroot flour/starch, but cornstarch is ok. 💚
Thank you very much for your recipe and video clip of the spinach tortilla. I have recently changed my food habits for healthy eating and bread was my fav. My daughter often brought her spinach tortillas ask me to try one with the salad I made and to be honest I never thought I would like them, I do and I appreciate you shared these with us all, thank you thank you.
That makes me so happy to hear! I’m glad you gave them a try and even happier that you enjoyed them. 🙂
Great recipe! Make sure to use a non-stick pan. Once you try it, adjust as needed.
Thank you, Desmond! Glad you liked the recipe, and yes, tweaking it to your own taste makes it even better. 😊
I just made these and, thank you. They are super simple, delicious, and worked out perfectly. I can see I will be making these a lot.
That’s so lovely to hear, thank you Lisa! I’m really glad they turned out well for you. Simple, delicious, and reliable is always the goal! 😊
The recipe turns out to be perfect..just i increase the water by 50ml..
Yes, I’ve used upto 400 ml water to make thin crepes and they still turn out perfect!
Would Cassava flour work in place of the chickpea?
Hi Krista, cassava flour won’t work as a 1:1 replacement for chickpea flour in this recipe without modifications. Here’s why:
– Chickpea flour is high in protein and acts as a binder (important for structure).
– Cassava flour is mostly starch and has no binding power on its own.
The batter likely won’t hold together well, and the tortillas might fall apart or be too gummy.
Noted with thanks! Can’t wait to try this!
You’re very welcome! 😊
THANK you SO much for sharing this recipe and video!!!!!!
You’re so welcome, Marsha!! I’m really glad you enjoyed it — and thank you for the kind words! 💛
Hi Ela,
I did this and it smelled amazing! How do I store and save if I want to do more at once? Can i freeze it?
Hey Monique, I included a “How To Store” section in the blog post. Check it out above! 🙂
Hi Ela,
I love your recipes! I’m grateful I found you.
Where is the storage info? I looked through the post and don’t see it. Thank you!
Hello, I am glad you like my recipes. The “How to store” section is below the 5th picture:
delicious 😋
Yay! So happy you loved it, Sheree! 😍 Enjoy every bite! 💛😋
These are delicious, love them! Next batch I will cut the chickpea flour by 1/3 cup with gluten free or buckwheat flour as I found the chickpea flavour a bit strong! Will definitely be making these again
That sounds like a great adjustment! Buckwheat flour should work well. Let me know how the next batch turns out! 😊
Hi , I cut the chickpea flour by 1/3 so 2/3 cup chickpea flour and 1/3 buckwheat flour, everything else the same, they are delicious, can’t stop making them ❤️ Thanks so much for the great recipe.
Hey Sandy, that is a great flour combo! 😍 So happy you’re loving them—thank you for sharing! 😊
Hi,
Looks amazing! can I use corn starch instead of tapioca?
Hi! Thank you! Yes, you can use cornstarch instead of tapioca, but keep in mind that the texture might turn out slightly different. Tapioca adds a bit of elasticity, while cornstarch will thicken without that stretchiness. Hope you enjoy the recipe! 😊
could you use coconut flour in place of the chickpea flour ?
Unfortunately, coconut flour cannot be used as a substitute for chickpea flour. Coconut flour is highly absorbent, and using it in place of chickpea flour would result in a disaster.
I don’t have chickpea flour. Can you use other kind of flour for this recipe? Well all purpose, flour, Work or almond flour.
All-purpose flour should work, but it will create a completely different recipe since you can omit the tapioca flour. However, almond flour won’t work for this.
you can make your own flour by grinding dried chickpeas in the blender, the same way you make oat flour by grinding oats…:)
Hi Ela,
First of all thanks for the recipe. I made it few weeks ago. I love its taste and smell….kind of earthy. Follow your recipes and instructions, I ended up forced to add a lot more water (let’s say about 1/3 more) unless my batter will not be able to expand properly on the non-stick pan. I added water little by little. After the third one, the batter got the right consistency to work with. Some question about texture of those tortillas I stored in air-tight container box in refrigerator, intentionally to used up in 3-4 days later. They were cracked in half or quarter which mean I can no longer use them for roll/wrap (so i used as quesadilla style). Any suggestion to avoid this happens? Shall I add more tapioca flour to make it more sticky? I wanna try the next batter again. Thanks in advance 🙂
Hey Ayumi, storing them in the fridge can make them dry and brittle. To soften them again, try placing them in a pan with a few drops of water, cover, and heat for 20-40 seconds. Hope that helps! 🙂
Thanks Ela, I will try with some drops of water then
the oat flour wrap with spinach recipe has notes/comments that the weaps stay softer with the addition of spinach.