I have been making my tortillas for ages. Many of them from gluten-free flours like my chickpea flour tortillas or quinoa tortillas. But today I wanted to use my big bag of spray-free baby spinach in a recipe that kids love. Sneaking spinach into my tortilla dough is one of my favorite ways to easily add greens to our plates. Plus, kids love green tortillas, they have a fun color and doesn’t have any spinach flavors.
Ingredients and Substitutions
All you need to make these spinach tortillas are a few simple ingredients and a food processor.
All-Purpose Flour – You can also use white flour or white wholewheat flour. I haven’t tried all-purpose gluten-free flour for this recipe yet, so I can’t recommend how it would come out. Instead, try my Spinach Quinoa Tortillas for a gluten-free alternative. Fresh Baby Spinach. I am using spray-free spinach, meaning they need a good wash before eating. After washing the spinach, squeeze and drain out any water to make sure they don’t unbalance the recipe ratio of dry ingredients to wet ingredients. Water from the tap, cold not warm. Olive Oil or avocado oil are my favorite oil options because they are healthy, packed with omega-3 fatty acids, and resist high cooking temperatures. You can use any oil you like instead. Salt if you like or any other spices like garlic powder onion powder, paprika to add flavors to your tortillas.
Making Spinach Tortillas
Tip: If you don’t have a food processor, add the spinach, oil, and water to the blender and blend until smooth. Then, pour the green liquid into a bowl where you put the flour and salt.
Serving
These tortillas are perfect for lunches or as a swap to corn tortillas for a Mexican food night. You can fill them with:
Raw vegetables – lettuce, cucumber, tomatoes. Homemade hummus Mexican black beans to make burritos or my vegan enchiladas. Tempeh – use my tempeh marinade to make delicious pieces for lunch wraps. Lentil Taco Meat or TVP Taco Meat Vegan cheese
Storage Instructions
You can store the spinach wrap in an airtight container in the fridge for up to 4 days. You can also freeze the wraps and thaw at room temperature the day before serving.
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