How To Make Spinach Tortillas

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These whole grain spinach tortillas are so much more delicious than the store-bought variety! Made with just six ingredients, once you get the hang of it, you'll never go back.

I am a tortilla lover through and through!

I actually love flatbread in any form, but tortillas have a special place in my stomach.

These are great when made into burritos or enchiladas, but I actually enjoy them best alone or as a gooey cheese crisp.

Though I've been making tortillas for years, it was only recently I figured out how to make them with spinach.

These are so easy, and, aside from the green color, the kids never suspect the addition of the leafy green.

Ingredients needed

Flour, baking powder, salt, spinach, water, and olive oil laid out on a table.

Whole grain flour - I've used spelt, wheat, and kamut with success!
Baking powder
Sea salt
Olive oil
Water
Fresh spinach

Recipe steps

Begin by mixing together the dry ingredients (flour, baking powder, salt) in a large bowl.

To a blender, add the water and spinach. Blend on high until the mixture is smooth and there are no visible pieces of spinach leaves. Add in the olive oil and briefly blend the mix (5-10 seconds) just to incorporate.

Spinach blended with water in a blender.

Slowly pour about half of the spinach mixture into the flour bowl. Stir to see if your dough is still dry. If it is, continue adding spinach water in small amounts.

You know that you've added enough liquid when the dough is soft, moist, and pliable, but not sticky. If it becomes sticky, add a bit more flour.

Flour, water, and spinach in a large clear bowl.

Knead the dough for 3-4 minutes, then cover it with the mixing bowl and let it sit for about 20 minutes.

Divide the dough into eight balls and roll them out to create your tortillas.

Cook each tortilla in a non-stick or cast iron skillet and cover them with a dish towel to keep them soft and pliable.

Cooking a tortilla in a cast iron skillet.

FAQs

Can these be made gluten-free?

I don't personally have a recipe, but this gluten-free tortilla recipe looks promising! You can also try my Homemade Corn Tortillas.

My tortillas are dry, what happened?

I get this question a lot, and there are really two major issues going on. You either didn't add enough liquid to the batter initially or you overcooked them. The dough should be soft and moist without being sticky. The cook time is brief, no more than about 20 seconds per side.

Can I freeze the tortillas?

Yes! Transfer the tortillas to a freezer-safe bag, place a sheet of parchment paper between each tortilla, and press out as much air as possible. Lay them flat in your freezer to keep their shape.

Recipe notes

These are best stored in a sealed Ziploc bag in the fridge. They will keep about 5-7 days, refrigerated. For freezer instructions, see above FAQs.

Folded bunch of spinach tortillas on a plate.

Please see the video below showing you just how to make them!

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