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. 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
milena
Me encanta. I´m doing this!. Greetings from Colombia
Ela
Awesome! Hope you’ll like it. 🙂
Kiara
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 ❤
Ela
Hi Kiara, you can try making the tortillas with either arrowroot flour or cornstarch (instead of tapioca flour). Hope this helps. 🙂
Alieene
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? :/
Ela
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. 🙂
Alieene Juuse
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 😀
Penina
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?)
Ela
Hi Penina, it’s supposed to be like a thin pancake batter. 🙂
Penina
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.
Ela
Yay, this is amazing! Thanks for your wonderful feedback! 🙂
Joyce
trying to keep lower carb- any thoughts in almond flour and what other substitutes?
Ela
Hi Joyce! Almond flour won’t work in this recipe, unfortunately. Buckwheat flour might work but it’s not low-carb either.
Cheryl
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,
Ela
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. 🙂
Cheryl
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.
Ela
Wonderful! That’s awesome, Cheryl! Thanks for your feedback. ❤️
Teresa A
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!!
Ela
That’s amazing! Thanks for your great feedback! 🙂
Amy
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
Ela
So glad you liked my recipe, Amy! 🙂
lucy sykes
This looks amazing! Is it possible to replace the chickpea flour with another type of GF flour with the same kind of reults?
Ela
I am not sure, I had the best results with this flour combination. You would need to give it a try. 🙂
Gina
These are lovely to look at, and I will try them this week! Danke
Ela
You are welcome dear!
Dee | Green Smoothie Gourmet
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
Ela
Thank you, Dee! I hope you will give them a try. Much love, Ela 🙂
Amy
How long can you put them in the fridge for? Can they be frozen?
Ela
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. ❤️
Esmy
What can i substitute the tapioca flour with? Corn starch? Any suggestions?
Ela
Hey, you can give it a try with cornstarch, however, arrowroot flour would be a better substitute. 🙂
Hala
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.
Ela
Yes, arrowroot starch and flour is the same and is a good substitute for tapioca flour.
Karra
This comes in bags. Look in the natural food section.
Rose
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 🙂
Ela
Hi Rose, I guess you mean the fried plantain. 🙂
Valeria
Wonderful !!!!!!!
Ela
Thanks! 🙂
Jodi Peak
Stunning Ela! That colour! They look amazing! And sound super easy! ????
Ela
Thank you very much, Jodi! ????
Mmesa
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!
Ela
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. 🙂
Theveganhera
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!
Ela
Awesome! Thanks for your feedback! 🙂
Karen
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. ❤️
Ela
That’s really amazing, Karen! I also make mine salt-free sometimes and I agree they still taste delicious. ❤️
Diane
What is the yellow sauce in the picture with the chickpea & rice wraps? Also, will you post the recipe for it? Thanks so much!
Ela
Hello Diane, that is my easy vegan cheese sauce. Here is the recipe: https://elavegan.com/easy-vegan-cheese-sauce-recipe/
Best, Ela 🙂
Jackie Nguyen
Hi Ela.. Do you have the link for the avocado sauce please? Can I have your Facebook detail to follow? ❤️
Ela
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
OLGA
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?
Ela
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.
Hala
Arrowroot starch seemed to make it glutinous, stretch and undercooked in consistency. Haven’t tried the tapioca though.
Harper
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)
Karen
Where can you get tapioca starch, potatoes flour?
Ela
It depends where you live. Look in the asia section for tapioca flour and potato starch should be available almost in every supermarket.
Bianca Zapatka
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 ❤️
Ela
Thanks so much, Bianca. I hope you will give them a try!
Much love, Ela 🙂
Phina
I made it and it was delicious you my dear are an artist
Ela
Thanks so much 🙂 I am glad you liked my recipe!
Donna
Nevermind..it bit me right on the nose. My apologies
Ela
No worries, Donna! 🙂