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
Maria Perfumo
Can I use frozen spinach for this recipe? Thanks
Ela
Hello Maria, if you squeeze out a lot of the liquid from the thawed spinach, it should be fine.
Jenna
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!
Ela
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. 🙂
Ama
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)
Ela
That’s so interesting, Ama! Thanks a lot for sharing. 🙂
Darlene
Hi! I live in Hawaii and fresh baby spinach can be pretty expensive. Am I able to use frozen spinach?
Ela
Hi Darlene, if you squeeze out a lot of the liquid from the thawed spinach, it should be fine. 🙂
Donna
May I have the recipe please
Ela
Which recipe? The recipe for the tortillas is right here when you scroll up a bit.
Mj
These are deliciously healthy and so quick to make. Thank you for this great recipe!
Maria
I tried it many many times, I did not manage to get the tortillas as good and thin as yours. A video would help…
Ela
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. 🙂
Maria
Thank you????
Ela
You are very welcome dear. 🙂
Allyson
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 🙂
Ela
I hope the second batch will turn out much better, Allyson. 🙂
Lital
Can I keep them coocked for a few days in the fridge?
Ela
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.
Sarah G
Just made these and eating them now. They are soooo good! And so so so easy to make! Love them! Thank you
Ela
I am glad you enjoyed them, Sarah! 🙂
Alica
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!
Ela
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. 🙂
Kristy
Hi, these look amazing. Do you by chance know if I can substitute the chickpea flour for almond flour? I have that on hand.
Ela
Hi Kristy! Almond flour won’t work in this recipe. Some people had success with buckwheat flour though.
Rosita Shields
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
Ela
Very interesting, Rosita! Sounds so delicious too. Thanks for your feedback! 🙂
Miguelina
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?
Ela
Hello dear! If they were too thick, you can simply add more water next time. 🙂
Honey
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!
Ela
You are very welcome! I am so glad you love the recipe. 🙂
roni uzan
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!
Ela
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. 🙂
Allison
Hi Ela ! An other option to replace the tapioca flour?
Ela
Hi Allison, you can use arrowroot flour! Cornstarch might work as well but I haven’t tried it yet. 🙂
Vanda
Can you attach pictures on how you are them? They look amazing and want to get it right the first time, thank you
Ela
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.
Jennifer
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.
Ela
Yes, that should work fine, Jennifer! 🙂
Lauren
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.
Ela
Sounds amazing, Lauren! I am so glad you liked the recipe. 🙂
Cat
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!
Ela
Hi! Sounds like you didn’t use enough water. The batter should be runny and NOT thick at all.
Rula
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.
Ela
If you cook them too long they won’t be as green. I am glad you liked the recipe, Rula. 🙂
Matilde
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!
Ela
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! 🙂
Jennifer
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?
Ela
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. ❤️
Alicia
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?
Ela
I don’t think it will work very well. Maybe beet powder would work better. 🙂
Adri
Beets are more sugary than spinach so they would burn quicker but could dry them and then blend. ????
J
Aka beet powder lol
Marlen
This might help you, I use the fiber from my juicer in regular corn tortillas. I think you would be able to use the beet fiber from your juicer for this recipe too. Mine leaves the fiber dry. I have seen other juicers that leave a wetter fiber, in that case you could squeeze like if it was frozen spinach.
Chris
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
Ela
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! 🙂