Spinach Tortillas Recipe

Introduction

Spinach tortillas are a vibrant twist on the classic flatbread, adding fresh greens for color and nutrition. These homemade tortillas are soft, flavorful, and perfect for wraps, tacos, or quesadillas.

Ingredients

• 2 cups All-Purpose Flour, plus 1/4 cup for dusting and rolling
• 3 tablespoons Olive Oil
• ½ cup Water
• ½ teaspoon Salt
• 3 cups Baby Spinach, lightly packed, washed, and drained

Instructions

1. Step 1: In a food processor, combine the flour, baby spinach, water, olive oil, and salt. Process on medium-high until a dough ball forms. If the dough is too sticky due to spinach moisture, add extra flour and process again until incorporated.
2. Step 2: Transfer the dough to a floured surface. Sprinkle flour on top and lightly oil your hands. Knead the dough a few times until it becomes soft, elastic, and easy to roll.
3. Step 3: Divide the dough into 6 equal-sized balls.
4. Step 4: Roll each dough ball on a floured surface with a rolling pin, adding more flour as needed, into thin circles about 7 inches (20 cm) wide and 1/8 inch (2-3 mm) thick.
5. Step 5: Heat a non-stick pan over medium-high heat. Cook each spinach tortilla for about 2 minutes on one side or until dark spots appear. Flip and cook the other side similarly.
6. Step 6: Place cooked tortillas on a plate and stack them as you go. Cover with a towel to keep warm and soft before serving.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or cumin to the dough before processing.
• Use baby kale or chard instead of spinach for a different taste and texture.
• If you don’t have a food processor, finely chop the spinach and mix the dough by hand using a spoon and then knead it.

Storage

Store cooked spinach tortillas wrapped in foil or in an airtight container at room temperature for up to 2 days. For longer storage, freeze them separated by parchment paper in a resealable bag for up to 1 month. Reheat on a hot skillet or microwave wrapped in a damp paper towel to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make spinach tortillas without a food processor?

Yes, you can finely chop the spinach and mix all ingredients in a bowl by hand, then knead the dough on a floured surface until smooth and elastic.

Will spinach tortillas taste very different from regular tortillas?

Spinach adds a mild, fresh flavor and slight color but keeps the texture similar to regular tortillas, making them versatile and nutritious.

Spinach Tortillas Recipe

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4.5 from 83 reviews

Delicious and vibrant spinach tortillas made with fresh baby spinach blended into a soft, elastic dough. These homemade tortillas are perfect for wraps, tacos, or as a nutritious alternative to regular tortillas, offering a boost of greens and flavor with every bite.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups All-Purpose Flour (plus 1/4 cup for dusting/rolling)
• ½ teaspoon Salt

Wet Ingredients

• 3 tablespoons Olive Oil
• ½ cup Water

Produce

• 3 cups Baby Spinach (lightly packed, washed, drained)

Instructions

1. Combine Ingredients: In a food processor bowl, add the all-purpose flour, baby spinach leaves (washed and drained), water, olive oil, and salt.
2. Process Dough: Process on medium-high speed until the mixture forms a dough ball. The dough’s stickiness will vary depending on the spinach’s moisture content. If it’s too wet, gradually add extra flour and process again to incorporate.
3. Knead Dough: Transfer the dough onto a floured surface, sprinkle additional flour over the dough, and oil your hands lightly. Knead the dough a few times until it becomes soft, elastic, and easy to roll.
4. Divide Dough: Divide the dough evenly into 6 balls of the same size to ensure uniform tortillas.
5. Roll Out Tortillas: On a floured surface, use a rolling pin to roll each dough ball into a thin flatbread about 7 inches (20 cm) in diameter and approximately 1/8 inch (2-3 mm) thick. Add flour to the surface and dough as needed to prevent sticking.
6. Cook Tortillas: Preheat a non-stick pan over medium-high heat. Cook each spinach tortilla for about 2 minutes until dark spots appear on one side. Flip and cook the other side similarly.
7. Keep Warm: As you finish cooking, stack the tortillas on a plate and cover with a towel to keep them soft and warm until serving.

Notes

• Adjust flour quantity slightly if the spinach releases more water than usual to achieve the right dough consistency.
• Use a non-stick pan for easy cooking without oil to keep the tortillas light.
• These tortillas can be refrigerated in an airtight container for up to 3 days or frozen for longer storage.
• Reheat on a dry skillet or microwave wrapped in a damp cloth to retain softness.
• For added flavor, try incorporating herbs or spices into the dough.

Keywords: spinach tortillas, homemade tortillas, healthy wraps, green tortillas, flatbread recipe, vegetarian tortillas