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
Joyce
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
Ela
I am glad you liked the recipe of these tortillas. 🙂
Caroline
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 ?
Ela
That’s awesome, Caroline! Thanks for your feedback. 🙂
Jen
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 🙂
Ela
You are very welcome, Jen! Thanks for your lovely feeback. 🙂
Alexis
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!
Ela
Very pleased you love the tortillas, Alexis! Thanks for your feedback. 🙂
Chris
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.
Ela
So glad you liked the recipe, Chris! 🙂
Wendy
Help! Mine keep on turning out doughy and wet. Any ideas? Really want them to work. Yours look delicious!
Ela
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?
bertha
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
bertha
thank you Ela <3
Ela
Yay, that’s awesome! Thanks for your great feedback, Bertha! 🙂
Lisa
Do these have to be refrigerated or can they stay covered on the counter for a day or 2?
Ela
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. 🙂
Jessica
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?
Ela
Unfortunately, I cannot tell you because I never tried it out. If you give it a try, please report back! 🙂
Carol Mitchell
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. !!!
Ela
I never tried making this recipe with cassava flour but please report back if you give it a try! Frozen spinach should work! 🙂
Margaret
Am going to try. Anyway to get the nutrition breakdown?
Ela
Yes, I have updated the recipe with the nutrition facts! 🙂
Courtney
What’s the calories
Ciera
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!!
Ela
Aww, that makes me so happy! Thanks so much for your kind feedback, Ciera! 🙂
Suzanne
This looks so good! It is so worth it to make your own. It makes the whole thing so much better!
Ela
Thank you, Suzanne! 🙂
Vanessa
Thanks for sharing! Do they keep long?
Ela
They keep covered in the fridge for up to 3 days.
Paula
Seriously amazing ! So simple yet impressive ! Thanks for an amazing recipe – you are very talented !
Ela
Thank you, Paula! I am so glad you loved the recipe. 🙂
Emma
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
Ela
It’s just for the taste! 🙂
Natalia
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 !!!
Ela
Thanks so much for your awesome feedback, Natalia! So glad you loved these gluten-free tortillas! 🙂
Tiffany
Hi! I made these the other day but they turned out extremely sticky to touch. Is that normal?
Ela
Hm, mine never turn out sticky but they aren’t dry either. Did you maybe use too much spinach, water or tapioca starch?
Jaime
Can you make these with almond flour ?
Ela
I am pretty sure that it, unfortunately, won’t work with almond flour.