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
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
2 out of 4 thought these were really good! 2 out of 4 didn’t care for them. We had them tonight for dinner, with scrambled eggs and bacon inside. Really nice texture! Thank you for the recipe!!
Hi,
These look amazing! I would love to make them but I cannot eat legumes unfortunately, so cannot use chickpea flour.
Would you recommend substituting with some other gluten free flour? Rice flour or maize perhaps?
Or would it be better with almond flour?
Thanks so much
Hey! Quinoa flour should work or buckwheat flour. I wouldn’t recommend almond flour.
Did the other flours work for you ? I can’t have legumes either. I made them according to the recipe before I knew legumes were an issue and I loved them.
I didn’t have garbanzo flour so I used GF flour and they turned out great.
That’s good to hear! Thanks for sharing. 🙂
Delicious! I will try your suggestions of adding seasonings and other greens when I make it again. Great recipe!
Hi Florence, I am glad you liked them. 🙂
Such a good easy recipe!
Just went to make it for the 3rd time in a week (OK I’m maybe a little obsessed) and realised I was out of tapioca flour – I substituted glutinous rice flour and it worked perfectly! Was still able to make big soft chewy wraps 🙂 Soo much better than supermarket gluten free flat bread options!
Hi Elle, that’s awesome! Thanks so much for your helpful feedback. I had no idea glutinous rice flour would work in this recipe since I can’t buy it where I live (therefore, I never tried it). I appreciate your comment. 🙂
Best homemade tortillas I’ve ever had!! I followed the exact recipe and in my opinion they don’t need anything else!! My VERY picky eating 13 year old loves them as well, that says a lot!!!!
Aww, that’s awesome! Thanks for your great feedback! 🙂
Used Ozeri Nonstick pan and works great.
Very easy to make and good taste. I like my food heavenly spiced, so will just add other spices, but came out really well..the color is just perfect too.
Thanks for sharing, Faith. 🙂
Hi I just wanted to know if I can use chickpea flour and buckwheat flour? Like replace the tapioca flour with buckwheat?
Hi Erika, it might work fine, but the wraps won’t be as pliable and elastic then. 🙂
Fabulous recipe!
Hi Annette, I am glad you liked it. 🙂
Love this recipe so much so this time I replaced the spinach with the same weight of raw carrot. Came out delicious!
That’s so interesting, Sue! I will have to give it a try with carrots. 🙂
Thank you what a simple recipe to try! Added bonus is sneaking those veges in for the kids!
Do I need to squeeze out the spinach once thawed if using frozen spinach? Thanks
Hi Helen! Yes, I would do that. 🙂
Great! tried with 1 cup water . Will increase water next time . ????
Hello!
I would like to know if I could use cooked chickpeas instead of the flour? The reason why I am asking this is because the only chickpea flour I find in my town has a really bitter taste so I would like to know if cooked chickpeas are possible to use?
Hi Carol, no that’s not possible, it won’t work. Raw chickpea flour does have a bitter taste, but once you cook the tortillas they aren’t bitter.
I hope this helps. 🙂
Hey Ela. I have some quinoa flour and buckwheat flour. Wondered if i could use the quinoa flour in particular with the spinach? We loved the green color and the added veggies but wanted a grain tortilla instead of a bean flour tortilla.
Would rather avoid gluten (and i could surely google 100 “Spinach wheat flour tortilla recipe”.). I get what I’m looking for is pretty specific and I’ll likely just have to try it and see.
I found a quinoa flour tortilla recipe, easy peasy. But what does adding spinach into the recipe do? Should I reduce the water from the recipe if i add spinach?
Thanks in advance and sorry for the specific question.
Hi Jacki, I think quinoa flour might work instead of chickpea flour, but I haven’t tried it, so you would need to experiment.
No need to reduce the water from the recipe if adding spinach.
Ela, please help ????
I am doing this second time, I love the taste but I have huge troubles with baking on my pan
I followed all your instructions, add more water as I have bigger pancake pan, but they stick and it is such a trouble to move them on the other side
Do you have any suggestions?
Shall I put the butter in the fridge for half an hour after making them or little bit oil in batter? I would love to make them all the time but this pan banking is drive me crazy????
Do you have a good non-stick pan? My tortillas actually never stuck to the pan. Yes, you can definitely add some oil and it should work much better. 🙂
If you allow the pan to heat before adding oil, food is let likely to stick.
my second batch of these turned out great – I put it in the fridge over bight. Since then they have just stuck to the pan and not cooked properly – help what am I doing wrong?
Thanks
Did you put the dough in the fridge or the cooked tortillas?
Hi Ela, what if I want to use spinach powder or other green powder, how much water should i adjust, and what if i dont want any spinach in it (just regular tortilla?
Hello! Here is my recipe without spinach: https://elavegan.com/gluten-free-tortillas-recipe/
If you use spinach powder, I would add at least 1/4 cup more water. 🙂
Not long ago I learned I am allergic to corn and I miss having tortillas. I can’t wait to try this recipe! I was wondering if using frozen spinach would change the recipe? I typically have frozen spinach on hand. Thanks!
Hi Melissa, yes, that’s possible. I actually mentioned it in the blog post:
Hello,
Is tapioca flour or starch the same?
Yes, exactly the same. 🙂
Hello! Would it be possible to replace the tapioca flour with something else? As I don’t have in my kitchen and I’m planning to try them this afternoon
You can use arrowroot flour, as mentioned in the blog post. 🙂
Hi Ela, do you think these tortillas could be dehydrated instead of cooked. They sound amazing. Thanks Jacqui
Hi Jacqui, I am not sure. Chickpea flour should be cooked, so I probably wouldn’t try it. 🙂
Mine came out thick like pancakes ???? I think maybe I added too much spinach and that thickened them up (I don’t have a kitchen scale so I was kinda guessing) so I think next time I’ll add more water. I made these with chickpea tuna topped with some red onion and radishes and they went really well with that meal.
Yes, simply use a scale next time and more water if the batter is too thick. I am glad you liked the taste. 🙂
I used a scale and they still came out way to thick. I had to add over 1/2 cup more water. Then they were still too thick in my opinion. The flavor was not my favorite anyway so I suppose its okay that it didn’t work out.
Sorry to hear you didn’t like them, Madeline.
I would love to try this recipe! I am on the AIP and am unable to have chickpea flour. Is there a different grain free flour I could try like cassava or coconut?
Hi Jennifer, you can try quinoa flour or buckwheat flour. Cassava flour might work too, but definitely not coconut flour. 🙂
This is a pretty good base recipe for tortillas and I’ll definitely be coming back again and again after having spent so much time rolling and kneading dough trying to make tortillas from home! That being said, I do have to echo people’s comment that the batter was too thick – it wouldn’t spread like in your video and I had problems with the wraps sticking to my non-stick pan. Next time I’ll start with 2 cups of water in the batter and see if I need to grease the pan a little bit.
Thanks for your feedback, Mai. 🙂 I think it depends on how fine the chickpea flour is. Mine is not very fine and I assume that flour that is finer absorbs more liquid. Hope that makes sense! 🙂
Great recipe! Been looking for one just like it. Please could someone recommend a really good non-stick pan for these. I need to upgrade my old pans! Managed a few successes, but several stuck. Wish to avoid oil if possible, so think my old pans are past their best! 🙂
Hi Jo, one of my friends recommend these: Anolon. Those are the Accolade line.
And you can use them for induction. Hope this helps!
Hi. Can I use regalar corn starch to replace the tapioca or arrowroot ones ?
Hi Erika, it might work okay, but the tapioca adds a little more elasticity to the wraps. 🙂
Thanks !!! Ordering it now????
Curtis Stone Cookware is SO FABULOUS. Available on HSN. Usually has several values of the day specials a year.. Absolutely nothing sticks to these pans.
Thanks for sharing! 🙂