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
Sigi Cayel
Absolutely loved how quick and easy these were to make!
I used 1 1/4 cup tipo 00 flour
1/4 cup cornstarch
1 1/8 cup of water
2 cups of packed spinach
1/3 tsp salt
Will add 1/8 cup cornstarch and do 1/4 cup more of flour and add a little bit more water to loosen the batter a bit more. The pliability was perfect and the green color was perfect and went so well with our shrimp tacos! Can’t wait to make these again!!!
Ela
Hi Sigi! I am glad they turned out great with regular flour. 🙂
Patrycja
Amazing wraps 🙂
I can’t have gluten, so these are perfect and much better than those available at the stores!
Ela
So happy you liked them! Thanks for your feedback, Patrycja. 🙂
Tessa
Perfect!✨????????????????
Ela
I am glad you like it, Tessa! Thanks for your feedback. 🙂
Aditi
Looks interesting!!! Do you think if tapioca is replaced by agar agar, this recipe would still work?
Ela
No, that won’t work. Arrowroot flour will work though. 🙂
Dalila Simpson
Loved these. Now is it 99 calories per tortilla, or the serving size being 7 tortillas. I was kind of confused by that. But delicious nonetheless
Ela
Hi Dalila, it’s for one tortilla if you use 1/4 to 1/3 cup of batter. The recipe makes 7 tortillas. 🙂
Hitashvi Patel
These turned out Great!!! I added extra spinach, didn’t have tapioca flour/starch so I looked up the ratio used corn starch. Held up very well with all the fillings!!!
Ela
I am so happy you loved them! 🙂
April
These were great! Very easy too. I didn’t have chickpea flour but i did have Bob’s redmill GF all purpose baking flour which has chickpea flour as the base along with tapioca flour. I used 1 1/4 cup and added 1/4 cup of tapioca flour. Turned out great.
Ela
That’s awesome! Happy it worked well with that flour. Thanks for sharing April. 🙂
Ioanna
OMG these tortillas are PHENOMENAl, I LOVE love them. I appreciate you for sharing this recipe, I literally use them with everything so easy and healthy to make. I have a question for you I’m trying to track my macros how do you know how much macros are in each one of them? Thank you so much for this recipe ????????
Ela
Hello, Ioanna! I am so glad you love the recipe. 🙂
I am using an app to calculate the nutrition facts. You can check out Cronometer.com 🙂
Dev
I love these! Literally so easy to make and they hold together perfectly no matter how you fold them. I use them for tacos and for hummus veggie wraps.
Ela
That’s awesome, Dev! I am glad they always turn out amazing. 🙂
Jojo
This recipe is outstanding. The easiest and most delicious gluten-free tortillas. They’re supple and sooooo good! I love your recipes!! Kudos to you Elavegan!!!!!
Ela
So happy you loved them, Jojo. 🙂
Chhavi
What if I ll not use tapioca flour or starch?
Ela
Hi! They will still turn out ok if using only chickpea flour, but they won’t be as pliable and elastic.
Danna
These were wonderful! So quick, easy and delicious. Thank you so much for sharing the recipe I think it’s going to be made a lot in my home from now on- and the kids loved them!
Ela
That’s wonderful, Danna! I am so glad you and your kids loved them. 🙂
merce
Fabulous !!!
I am going to try it. Thanks
Ela
You are welcome 🙂
Cynthia
I just made these, I added 1 cup and 1/2 of water cause I wanted them thinner more like crepes type and they were perfect. I love the fact that you can make what you want out of it and that it is so quick and easy. I used a crepe pan and I had no problem with it sticking to the pan even without oil. Used it to make a veggie stir fry filled crepe with some cheese on top it was delicious. Thank you so much for this great recipe
Ela
Hi Cynthia, I am so glad you love it as much as I do! 🙂
Chana
Hi ????. I used to have a non stick skillet but when I read about the harm to your body I discarded it. Any chance to make this recipe in the oven using the paper I use to make cookies ? Thanks ????
Ela
Hey! It might work but I never tried this method, Chana. 🙂
Marlen
You can use the non stick ceramic enamel finish now, instead of the old Teflon non stick.
Cast iron skillets are non stick also (people say)
Tal
This recipe looks so good! Do you think it would work well with lentil flour?
Ela
Hi Tal, it might work but I never tried lentil flour in this recipe. 🙂
Jemma
Absolutely amazing! Won’t go back to buying store bought ones ever- SO easy and delicious ????
Ela
So happy you love them, Jemma! 🙂
Lisa
Hi Ela,
I never really leave comments on recipes, but I just made these and they were amazing! I just had to thank you 🙂
I was highly skeptical to be honest, I haven’t been very lucky so far in the gluten free wrap department, but these were so good! I didn’t have tapioca flour/starch, so I swapped it out for a regular gluten free flour mix from Rewe, as it’s full of starches as well. They came out perfect and flexible, as they should be! Thanks so much!
Ela
That’s awesome Lisa! So happy they turned out flexible with the GF flour mix. Thanks so much for taking the time to write a comment, I appreciate it. 🙂
Alicja
I love it❤.I was looking for gluten free tortillas long time and I found this recipe. It’s awesome. Gluten-free, vegan and most importantly-healthy..What to want more!?
Ela
So glad you love the recipe, Alicja. It’s also one of my favorites. 🙂
Sel
Those tortillas really look delicious. I am mexican and I eat tortillas since always ???? this is a very different version, and I will try it. I just want to clarify that the original ancestral tortilla it is gluten free because is made out of corn. In the north of the country people eat tortilla made out of flour and that’s why in the US (and in the rest of the world) is more popular. But, the real and original is gluten free. Thanks Ela for this and many others delicious recipes.
Ela
My pleasure! I hope you will like them. 🙂
claudia
Hi! I’m going to make them but I was wondering if you could please tell me what are the ingredients and the yummy picture you have of them already wrapped with that yellow sauce. I don’t have much imagination, would be great to have an idea. Thanks very much!
Ela
Hey Claudia! It was rice with pan-fried chickpeas, veggies, and several spices. The sauce is my easy vegan cheese sauce (click for the recipe) and I also added a little tomato sauce. Hope this helps!
Sheri
Have you ever made ahead and froze?
Ela
Yes, Sheri, that works. 🙂
Faye
I’m low carb. Have you tried the spinach tortilla made with 3 eggs and just a handful of spinach in a blender? I want to try your recipe also. Would you happen to know the carb count for your recipe? Your recipes look great.
Ela
Hi Faye, no, I haven’t since I am vegan and don’t use eggs. The nutrition facts can be seen in the recipe notes. 🙂
Pauline
These were great! Tasty too. The only change I will do next time is to let it rest 10 min before cooking. They started out too thin and then got to a perfect consistency as time went on. They were great the next day as well. For our use, a scant 1/4 cup was perfect for tacos. 1/3 would be great for enchiladas or crepe recipes
Ela
Thanks so much for sharing, Pauline. 🙂