Spinach Tortilla

Why You’ll Love This Recipe

Spinach tortillas are nutritious, colorful, and simple to make with just a few ingredients. You’ll love the soft texture, mild flavor, and how easily they roll or fold without tearing. These tortillas are a great way to incorporate more vegetables into your diet, and they taste much better than store-bought versions. Plus, they freeze well, making them perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh spinach (baby spinach or regular)
• All-purpose flour or whole wheat flour
• Warm water
• Olive oil or vegetable oil
• Salt
• Baking powder (optional, for extra softness)

Directions

1. In a blender, combine fresh spinach and warm water. Blend until completely smooth.
2. In a large mixing bowl, combine flour, salt, and baking powder (if using).
3. Add the spinach puree and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
5. Cover the dough with a damp towel and let it rest for 20–30 minutes.
6. Divide the dough into equal portions and roll each into a ball.
7. Roll out each ball into a thin circle using a rolling pin.
8. Heat a dry skillet or griddle over medium-high heat.
9. Cook each tortilla for 30–60 seconds per side, or until bubbles form and light brown spots appear.
10. Stack cooked tortillas and keep them wrapped in a clean towel to stay warm and pliable.

Servings and timing

This recipe makes about 8–10 medium tortillas.
Prep time: 15 minutes
Rest time: 20 minutes
Cook time: 10 minutes
Total time: 45 minutes

Variations

• Use a mix of all-purpose and whole wheat flour for a heartier texture.
• Add herbs like parsley or cilantro to the spinach puree for extra flavor.
• Make mini tortillas for sliders or kid-friendly wraps.
• Add garlic powder or onion powder to the dough for a savory boost.
• Swap spinach for kale or a mix of leafy greens.

Storage/Reheating

Store cooled tortillas in a zip-top bag or airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, separate tortillas with parchment paper and store in a freezer bag for up to 2 months.
Reheat in a dry skillet or microwave for a few seconds to soften before serving.

FAQs

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before blending. You may need to reduce the amount of added water.

Are these tortillas vegan?

Yes, this recipe is naturally vegan as long as no dairy or animal products are added.

Why is my dough sticky?

You may have added too much liquid or not enough flour. Add more flour a little at a time while kneading.

Why do my tortillas turn out stiff?

Overcooking or using too much flour can make them tough. Cook just until done and keep them covered to stay soft.

Can I use a tortilla press?

Yes, but spinach dough is slightly more elastic than corn masa, so a rolling pin often works better.

What can I use these tortillas for?

Wraps, tacos, burritos, quesadillas, pinwheels, or even homemade chips.

Can I add cheese or spices to the dough?

Yes, finely grated cheese or spices like cumin and chili powder can be mixed into the dough.

Do these taste like spinach?

They have a mild, earthy flavor, but the taste is subtle and not overpowering.

Can I bake these instead of cooking on a skillet?

No, traditional skillet cooking gives tortillas their flexibility and texture. Baking isn’t recommended.

How do I keep tortillas soft after cooking?

Stack them and wrap in a towel or foil immediately after cooking to retain steam and softness.

Conclusion

Spinach tortillas are a vibrant, healthy alternative to traditional tortillas, bringing color, nutrition, and flavor to your favorite meals. Easy to make and versatile to use, they’re a great addition to your homemade staples. Once you try these soft, green wraps, you’ll never want to go back to plain tortillas again.

Spinach Tortilla

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Spinach tortillas are soft, flexible flatbreads made with fresh spinach for added color, nutrition, and a mild earthy flavor. Perfect for wraps, tacos, burritos, or quesadillas.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 8–10 tortillas
• Category: Bread
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegan

Ingredients

• 2 cups fresh spinach (packed)
• 2 1/2 cups all-purpose flour or whole wheat flour
• 3/4 cup warm water
• 2 tablespoons olive oil or vegetable oil
• 1/2 teaspoon salt
• 1 teaspoon baking powder (optional, for softness)

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Instructions

Blend fresh spinach and warm water in a blender until smooth.

1. In a large bowl, combine flour, salt, and baking powder if using.
2. Add spinach puree and olive oil to the dry ingredients. Mix until a dough forms.
3. Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
4. Cover with a damp towel and let rest for 20–30 minutes.
5. Divide dough into 8–10 equal portions and roll each into a ball.
6. Roll each ball into a thin circle using a rolling pin.
7. Heat a dry skillet over medium-high heat. Cook each tortilla for 30–60 seconds per side until lightly browned and puffed.
8. Stack cooked tortillas and wrap in a clean towel to keep warm and soft.

Notes

1. Use frozen spinach if fresh isn’t available—just thaw and squeeze out liquid first.
2. Keep tortillas wrapped after cooking to maintain pliability.
3. Whole wheat flour makes a heartier version with slightly more chew.
4. Customize with herbs or spices in the dough.

Nutrition

• Serving Size: 1 tortilla
• Calories: 140
• Sugar: 0g
• Sodium: 160mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg