Easy Spinach Tortillas are soft, flavorful, and packed with the goodness of spinach, making them a healthy and vibrant addition to any meal. These homemade tortillas are a great way to sneak in some extra greens, and they’re perfect for wraps, quesadillas, or tacos. With just a few simple ingredients, you can whip up these colorful tortillas in no time.
What makes these Spinach Tortillas stand out is their fresh taste and soft texture. The addition of spinach not only boosts their nutritional value but also gives them a beautiful green hue, perfect for brightening up your table. Whether you’re making them for a quick lunch or meal prepping for the week, these tortillas are versatile, easy to customize, and much better than store-bought options. Plus, they’re naturally vegan and can be made gluten-free with a simple substitution.
Kitchen Equipment Needed
- Blender or food processor
- Rolling pin
- Large mixing bowl
- Skillet or griddle
- Measuring cups and spoons
Ingredients Overview
- Spinach: Fresh spinach leaves add color, flavor, and nutrients to the tortillas.
- Flour: All-purpose flour gives structure, but whole wheat or gluten-free flour can be used as alternatives.
- Fat: Olive oil or another neutral oil helps keep the tortillas soft and pliable.
- Water: A bit of warm water binds the dough together and helps blend the spinach.
Ingredients
- 2 cups fresh spinach leaves (loosely packed)
- 2 1/4 cups all-purpose flour (plus more for rolling)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup warm water
Directions
- Blend the spinach
Add the spinach and warm water to a blender or food processor. Blend until smooth, creating a vibrant green puree. - Mix the dough
In a large mixing bowl, combine the flour and salt. Add the spinach puree and olive oil, mixing until a dough forms. If the dough feels too sticky, add a little more flour, 1 tablespoon at a time. - Knead the dough
Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until it’s smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes. - Divide and roll
Divide the dough into 8–10 equal portions and roll each into a ball. On a floured surface, roll out each ball into a thin circle, about 8 inches in diameter. - Cook the tortillas
Heat a skillet or griddle over medium-high heat. Place a tortilla on the hot skillet and cook for 30–40 seconds, or until bubbles form and light brown spots appear. Flip and cook for another 30 seconds on the other side. Repeat with the remaining tortillas. - Serve
Stack the cooked tortillas on a plate and cover with a clean kitchen towel to keep them warm.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Nutrition (per tortilla, ~8 servings)
- Calories: ~120
- Fat: ~3g
- Carbohydrates: ~19g
- Protein: ~3g
Expert Tips
- Use fresh spinach: Fresh spinach works best for vibrant color and flavor. If using frozen spinach, thaw and squeeze out excess water before blending.
- Thin rolling: Roll the tortillas as thin as possible for a soft and pliable texture.
- Keep warm: Stack tortillas under a clean kitchen towel as you cook them to keep them warm and soft.
FAQs
Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend. You may need to adjust the water slightly to achieve the right dough consistency.
How do I store leftover tortillas?
Store cooked tortillas in an airtight container or zip-top bag in the refrigerator for up to 3 days.
Can I freeze the tortillas?
Yes, stack cooked tortillas with parchment paper between each one, place them in a freezer-safe bag, and freeze for up to 2 months.
Storing & Reheating
- Storing: Keep tortillas in an airtight container or zip-top bag in the refrigerator for up to 3 days.
- Reheating: Warm tortillas in a hot skillet for 15–20 seconds per side or microwave them wrapped in a damp paper towel for 10–15 seconds.
Substitutions & Variations
- Whole wheat: Substitute some or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Herb-infused: Add a teaspoon of garlic powder or dried herbs like basil or oregano for extra flavor.
- Oil-free: Omit the olive oil and add a little extra water to make the dough easier to handle.
Easy Spinach Tortillas
Equipment
- - Blender or food processor
- - Rolling pin
- - Large mixing bowl
- - Skillet or griddle
- Measuring cups and spoons
Ingredients
- - 2 cups fresh spinach leaves loosely packed
- - 2 1/4 cups all-purpose flour plus more for rolling
- - 1/2 teaspoon salt
- - 2 tablespoons olive oil
- - 1/2 cup warm water
Instructions
- **Blend the spinach**
- Add the spinach and warm water to a blender or food processor. Blend until smooth, creating a vibrant green puree.
- **Mix the dough**
- In a large mixing bowl, combine the flour and salt. Add the spinach puree and olive oil, mixing until a dough forms. If the dough feels too sticky, add a little more flour, 1 tablespoon at a time.
- **Knead the dough**
- Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until it’s smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
- **Divide and roll**
- Divide the dough into 8–10 equal portions and roll each into a ball. On a floured surface, roll out each ball into a thin circle, about 8 inches in diameter.
- **Cook the tortillas**
- Heat a skillet or griddle over medium-high heat. Place a tortilla on the hot skillet and cook for 30–40 seconds, or until bubbles form and light brown spots appear. Flip and cook for another 30 seconds on the other side. Repeat with the remaining tortillas.
- **Serve**
- Stack the cooked tortillas on a plate and cover with a clean kitchen towel to keep them warm.
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