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!
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:
- 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
- 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
- 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!
- 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
If you are using Pinterest, feel free to pin the following photo:
Hi Ela – wondering if you have or think I could substitute baby kale for the spinach. Just discovered your site today and am so excited. I did read the comment about someone using bok choy which sounds interesting as well. Thanks fo much.
Yes, that should be fine. 🙂
My tortillas didn’t come out at all.. they came out with a gummy consistency… what am I doing wrong? I followed your recipe, with the only substitute being the arrowroot flour.
Hi Pearl, I heard from a few readers that arrowroot flour worked, but I haven’t tried it personally.
Did you measure the ingredients in grams?
There’s a girl who copied this recipe (minus subbing arrowroot for tapicoa and changing amount of spinach) and posted it on her own blog and didn’t cite the source (you). Everything posted is the exact same as yours- amounts, order of ingredients. Just fyi. Go look at Laurenlo living.com
Thanks will do, but unfortunately this happens quite often.
It’s ridiculous. I’m sure you can do something legally. Or at least message her and scare the mess out of her and maybe she will learn not to steal other people’s hard work. But she has recipe books she’s charging money for. I don’t think she can legally profit off of others work, even if one or two ingredients are different it’s still not hers.
LEGALLY you only have to change 2 things ( ingredients or method of preparation)in a recipe to claim it as yours. if you didn’t take recipe inspiration from other sources and change /modify it slightly we would have ran out of recipes decades ago.
The question is, why do you need to take a recipe that someone else developed and claim it as your own? If the recipe already exists, why not just credit the actual author instead of stealing it and pretending that making a small change means it now belongs to you? This happens all the time and it is so sad to watch. Just because you like something doesn’t mean it’s yours. This is kindergarten 101. Grow up and do your own work.
On a happier note, this recipe looks wonderful and I’m excited to try it, thank you!
I used bok Choi as I was out of spinach. Also add fresh garlic. Very yummy and 100# repeatable
Sounds interesting! Thanks for sharing, Janet. 🙂
This looks like a total life-saver! I can’t wait to try them when I’m back in my kitchen. They’d make my husband happy since he almost cry every time he thinks about gf burritos.
I saw your video on IG and your pan looks amazing. Do you mind telling me the brand?
Thanks a lot!
Hi Eve, I bought the pan in the Dominican Republic (where I live). I am afraid it’s only available here.
I hope you will like this recipe. 🙂
This recipe is amazing, hands down the best tortillas I have ever made. Thank you for posting this.
You are very welcome, Travis! 🙂
What can I use instead of tapioca flour?
Arrowroot flour. 🙂
This is insanely good. Instead of chickpea flour, I used red lentils which I ground into flour and I added onion powder. It worked very well. It was particularly beautiful served with red things for the colour contrast- I had mine with beetroot sauerkraut and sun-dried tomato pesto, along with cheese and fresh herbs from the garden.
Mine came out a bit thick- I loved it though! It could work well as a pizza base when made a little thicker.
Sounds awesome! Thanks for your great feedback. 🙂
I have been making homemade tortillas for awhile! These are delicious and a good way to get some iron!!! I made them took thick at first, but added more water, so that there are crepe like!! These will be my go to tortillas from now on!
Hi Candace, I am so glad they turned out delicious! 🙂
If I don’t have any spinach on hand, can they be made without?
voy a revisar no recuerdo si estoy suscrita
muchas garacias son espectacualres los hice finitas y los use como si fuera pan arabe con tabbule y falafe de lentejas gracias
Me alegro de que le hayan gustado. 🙂
This recipe looks so tasty
I wanted to ask what is it meant by a serving of 99 calories; 1 wrap has 99 calories?
Thank you very much
Yes, that is correct, as the recipe makes about 6-7 wraps if using 1/3 cup of batter.
Wow, just made these! I call them Lilly pads. They are so tasty and weird (in a good way). I am definitely keeping this recipe.wish I could post a picture.
Hi Kathleen, I am so glad you like them! If you are on social media (e.g. Instagram or Pinterest) please post a picture and tag me with @elavegan – I would love to see it. 🙂
Hi! What can I sub for the chickpea flour?
Hi Ann, you could probably use lentil flour (ground red lentils) or moong dal, but I had the best result with chickpea flour. 🙂