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
Michelle
What can I substitute the chickpea flour with? Any suggestions
Ela
Chickpea flour is important in this recipe. You can try buckwheat flour but the result will be different.
Nina
Love the color!!!!! thank you Ela For your artwork
Ela
Glad you like it! 🙂
Aspen
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!
Ela
Will be a totally different recipe and probably not as good. 🙂
Tanisha
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!
Heather
Can almond flour replace the chickpea flour?
Heather
Ahh nvm! I read a comment above. Should have done that first 🙂
Ela
No worries! 🙂
Adele Richards
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?
Ela
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.
Asli
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.
Ela
That’s awesome, Asli! I am so happy you like this recipe! Thanks for your feedback! 🙂
Linnea
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?
Ela
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/
Linnea
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!
Ela
That’s awesome! So happy it worked like a charm this time. Thanks for reporting back. 🙂
Ann
Hey! Can I use almond flour in substitute for the flours mentioned above?
Ela
Hi Ann, no that won’t work. Almond flour has a completely different texture and the result simply won’t be the same.
Meinda Salamon
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!
Ela
Wonderful! I am so glad they turned out amazing. 🙂
Barbara Rozenburgh
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.
Ela
Wonderful! I am very glad you love them as much as I do. 🙂
Madalina
Hello,
Can you please tell me the exact pan you have? I have an ikea one, but they broke down, even with oit.
Ela
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.
Karra
So you have to buy a new pan every few months??
Ela
Nope, I still use my old pan but add a tiny bit of oil. Works like a charm! 🙂
Caroline
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..
Ela
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. 🙂
Caroline
thank you so much also for your quick answer Ela!
Ela
You are welcome ❤️
Lauren
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.
Ela
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.
Lauren
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.
Ela
Hi Lauren! Yes, maybe that would work. I am really not sure because I haven’t tried it out. 🙂
Lauren
ok, Thank you Ela!????
Yogesh
It’s very creative
Lene Væsel
I made your spinach tortillas yesterday for the first time. And I absolutely LOVE them!
Greetings from Denmark 🙂
Ela
I am glad they turned out amazing! Thanks for your feedback! 🙂
Regina
Hi. I made the tortillas, but mine came out a little on the thick side. I followed the recipe. What did I do wrong?
Ela
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. 🙂
Kimberly Brown
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.
Ela
So glad you liked my recipe, Kimberly! Thanks for your amazing feedback. 🙂