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:
wow. had to do a seek and find mission to send this and cannot see the text for older eyes again grey on white. but, what other veggies can you use besides spinach
Hi Lin, I think kale or other leafy greens should work too! 🙂
I’ve been eating sad food since I was diagnosed with a gluten intolerance. I was actually pretty upset to lose my burritos. I have tried so many gluten free tortillas and wraps and they were all dry and didn’t work for me.
This was the best! I want to thank you so much Ela! 💞 I already shared the recipe with my gluten free sister. We were sad Mexicans and now we are over joyed.
While making these I ran out of garbanzo bean flour and used quinoa flour to finish them off. I also used 1 ⅛ cup water and the first one was like a pancake. I used my spatula to flatten out the rest and they were great. I will use more water next time.
Thank you again!
That’s good to hear, Nikki. I am so glad you like them. 🙂
Hi there, if using these for quesadillas, will they still freeze well fully prepared (ie with the filling & then cooked?) or do you have to freeze them separately?
Thanks!
Hi Kristine, that should work fine. 🙂
Thanks for the update. I really appreciate the efforts you have made for this blog. All the best !!!
You are very welcome! 🙂
Hello. I was wondering if Bob’s Red Mill gluten free flour could be used since it already contains garbanzo bean flour and tapioca flour?
Thank you!
I never tried it, since I don’t live in the US. It might work, but I am not sure. 🙂
Good day can you please send the recipe for me
Hi Franciska, please just click on the green button “Jump To Recipe” on top of this page, then you will see the full recipe with measurements. You can also print it out by clicking the button “Print Recipe”.
This is BY FAR the best recipe I have found. Second batch I added tad more water (probably because of high altitude – almost 6’000 feet), plus 1/3 teaspoon cut oregano and 1 teaspoon cut basil, omitted the salt. Added some beans, rice, your vegan queso, salsa, and lettuce.
Got 6 good size tortillas, between the 2 of us gone in 2 days! Wunderbar!!
So happy to hear you love it, Mike! Thanks for your great feedback. 🙂
What if I don’t have chickpea flour could I use normal flour is that’s all I have?
Hi Benny, it might work, but I never tried it.
Hi has someone tried sustituting with almond flour?
Almond flour won’t work in this recipe. If you want to use almond flour, you will need to follow my keto tortilla recipe.
Hi. I have a tapioca starch issue. Could you recommend an alternative? These look AWESOME! Thank you!
Yes, you can use arrowroot flour. Potato starch or even cornstarch should work fine too. 🙂
Do you need the food processor or is a vitamin blender ok to use?
*Vitamix
A Vitamix is even better. 🙂
I saw this recipe a week ago and have been wanting to make them. I am out of Garbanzo flour. and not able to get any right now. I had spinach to use up so I substituted it with GF flour and they turned out amazing. They are so easy and delicious!! Thanks for the recipe.
Wonderful! Thanks so much for sharing, Beverly. I am glad they turned out great. 🙂
Loved these!
I used 2 C Kale (packed in cup) and 1 C water.. The batter seems too thin at first but they cook up great. It’s like making crepes. My husband loved the flavor (the kale wasn’t too much). He kept asking what flavors were in there. Nothing but the good flavors of the greens and beans coming through.
The gluten free options in the stores are sooo expensive and not pliable. These were better than store bought.
That’s really wonderful, Julie! Thanks so much for sharing. 🙂
Absolutely loved these! I have struggled to find a good gluten free tortilla, and these are them for sure. Easy to make and delicious to eat. The batter seemed pretty thin at first I thought I messed them up, but cooked up perfectly. We made quesadillas and left over ones for wraps tomorrow.
That’s awesome, Marissa! Glad you like them. 🙂
I’d love to try these, but I actually hunted down the recipe based on the picture of filled tortillas. What are those filled with and what are the dips shown? I want to make the whole package!! They look DELISH
woah thank you so much Ela ………regards from Indonesia 🙂
You are very welcome! 🙂
I don’t get this measurement
1 – 1 1/8 cup of water…260 ml?
When I look up what is 260 ml it still confuses me. Do you mean to say between 1 and 1. 1/8 of a cup?
Yes, between 1 and 1 1/8 of a cup. It’s also explained in the instructions:
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.
The best recipe! No more store bought horrible GF tortillas. Thank you for this recipe!
You are very welcome, Darlene! So glad you like them. 🙂
These are great! Finally had them with some avocado lime dressing and chkn and I was very impressed. I had to add more water to the batter but other than that its foolproof. Thank you!
Thanks for your great feedback, Damayra. 🙂
Have had this pinned for a while and tried them today. The batter was thick, added more water and spread with a spoon. They were very good as a sandwich wrap. I do have a question about the amount of spinach. Directions are for 2 ounces. After weighing, it looks like a lot more than your video shows. Is 2 ounces by weight correct?
Hi Glenna, yes, I believe I did use about 50 grams (almost 2 oz), maybe the video didn’t show the whole amount. 🙂
I am glad you liked them.
I just made and ate these , they are SO good! The only difference I did to the recipe was had to cut it in half because I was almost out of the chickpea flour. They turned out exactly as pictured and that NEVER happens for me! LOL
We filled ours with southwest type flair … seasoned rice , black beans ,peppers , etc … they were delicious!
Hands down the best homemade tortilla recipe I have ever made.
Thank you so much for sharing it! 🙂
Hi Marlene, you are very welcome! I am so glad you love them. 🙂
After making, how long do they keep in the refrigerator? I can’t wait to make these!
Hi Christina, I would say up to 2 days, however, they will dry out in the fridge. So it’s best to reheat them in the pan from both sides. 🙂