I recently shared a spinach tortilla recipe, and many of you requested a vegan gluten-free version. I created this vegan gluten-free spinach tortilla recipe I used my quinoa tortillas recipe in which I added spinach. Since fresh baby spinach adds water to the recipe, I also decreased the water. The result is fantastic, soft, pliable green tortillas made with 3 ingredients and 100% gluten-free.
Ingredients and Substitutions
Raw Quinoa – I recommend using white quinoa to keep the vibrant green color of the spinach wraps. But, if you only have tricolor, or red quinoa, go for it, the recipe will work as well. The tortilla color might be a bit brown at the end. Water – I am using tap cold water. Baby Spinach – Wash and pack in measuring cups to measure the amount called by the recipe. Salt is optional. You don’t have to add salt to tortilla recipes. It’s up to you.
Preparation
Storage Instructions
Store the spinach quinoa tortillas in the fridge on a plate, wrapped with plastic wrap, to keep them moist and soft. They last 2 to 3 days in the refrigerator or 1 month in the freezer. Freeze flat in freezer bags.
Serving
Serve the tortillas with any filling you like to make a lunch wrap or for taco night, use these to make vegan enchiladas or burritos. Some of my favorite fillings are:
Lentil Taco Meat TVP Taco Meat TVP Meatballs or Tempeh Meatballs Veggies – lettuce, avocado slices, tomato, cucumber sticks or grated carrots
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