Spinach Tortillas

You only need 5 ingredients to make a batch of these easy and delicious spinach tortillas. They're soft, flexible and slightly chewy, and they're perfect for tacos, wraps, quesadillas, and more. This recipe is a great way to get in an extra serving of veggies, and it only takes a few minutes of hands on work to make a big batch!

We wanted to make a spin on a classic flour tortilla, and these homemade spinach tortillas have a touch of spinach flavor, but retain everything else you love about flour tortillas - they're soft, pliable, and delicious.

I've been using these for a simple breakfast taco in the morning with a few scrambled eggs, cheese and beans. Brent (my husband) loves them so much that he ends up just snacking on them plain!

The process for making these green tortillas is super simple. Just blend up spinach and water, add to a flour-salt-baking powder mixture alongside some olive oil, stir, knead, portion, and let the dough rest for a bit. Then roll into tortillas and cook.

The whole process takes less than 45 minutes and the end result is super rewarding: delicious homemade tortillas that look and taste amazing. They're also naturally vegan, so they're great for more dietary needs.

You can cut them up and air fry into green tortilla chips, use them in breakfast tacos or regular tacos, or use them for a quesadilla, burrito or wrap. They're so good they even taste good plain, which makes them a huge improvement over store-bought tortillas, which tend to be a bit dry and flavorless.

Jump to:

• What You'll Need to Make This Recipe
• How to Make This Recipe
• Storage
• Lexi & Beth's Best Tips and Tricks
• More recipes that are better than store-bought
• 📖 Recipe
• 💬 Reviews

What You'll Need to Make This Recipe

• Spinach: Baby spinach gives these tortillas a gorgeous green color and a very slight touch of earthy flavor. You can barely taste the spinach, but it gives these tortillas a boost of minerals and nutrients like vitamins C and K, folic acid, iron, magnesium, calcium, and zinc.
• All-purpose flour: We used AP flour, but you could also use whole wheat flour or the flour of your choice, though we haven't tested those options. You can also try using 1-to-1 or measure-for-measure gluten-free flours.
• Olive oil: We used extra virgin olive oil, and you can definitely taste it in the tortillas, so use a good-tasting, higher quality oil. If you're not using olive oil, we'd recommend a neutral-tasting oil, like avocado.
• Kosher salt
• Baking powder

How to Make This Recipe

To a bullet blender or food processor, add the spinach and warm water, and blend until no pieces of spinach remain.

To a large mixing bowl, add the flour, baking powder, and salt and whisk to combine.

Add in the olive oil and spinach puree and stir until a shaggy dough forms.

Turn the dough out onto a floured work surface, and knead for a minute or two until you have a smooth, streak-free dough.

Use a bench scraper or a knife to cut the dough into 16 even portions. Make sure they're not touching one another and cover with a kitchen towel or plastic wrap.

Let the dough sit for 15-20 minutes.

Take each portion of dough and form into a small disc, then move to a nonstick pastry mat or other nonstick work surface, and use a rolling pin to roll the dough into a thin tortilla. Each tortilla should be about 7-9" in diameter, and should be thin enough that you can see your hand through the bottom of them.

Heat a non-stick skillet over medium heat to medium-high heat and carefully transfer your tortilla to the pan. Cook for 3-5 minutes, until the tortilla starts to puff a bit and there are a few brown spots on the underside of the tortilla, then flip and cook for another 3-5 minutes. Repeat with the rest of the tortillas.

Storage

These spinach wraps are a bit too wide to fit into most storage containers, so we place them in a zip-top gallon-sized freezer bag and place them in the fridge, where they should keep for 5-7 days.

You can also move them to the freezer and enjoy within 3-6 months.

Lexi & Beth's Best Tips and Tricks

• We found a nonstick pan was the best and easiest way to cook these - you don't need to add any oil in, just place the tortillas in and cook.
• You'll want to roll the tortillas pretty thin - ours were about 1/16" thick, and if you held them up to the light and placed your hand behind them, you could see the outline through the tortilla.
• Cooking and rolling the tortillas is a trial and error process, but you this recipe makes 16 tortillas so don't be upset if the first 2-3 aren't perfect.
• We don't have a tortilla press, but if you have one, by all means use it!

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