This Homemade Spinach Tortillas Recipe is a step-by-step guide showing you how to make easy Spinach Tortillas to use for vegan quesadillas, tacos, wraps, burritos and more! This kind of Mexican flatbread is healthy, delicious & can be made gluten-free too!
Homemade Spinach Tortillas Recipe
I really love simple recipes using tortillas, such as easy vegan quesadillas or burrito samosas. Not only because these dishes are super easy but they are also totally delicious and perfect if you want a quick meal or snack. Usually, I keep it simple and use corn tortillas or regular wheat tortillas from the supermarket. But sometimes I also chose gluten-free tortillas, which are a great option too.
However, since my homemade spinach pasta was so delicious with its fresh flavor and impressive green color, I wanted to try spinach tortillas as well. Unfortunately, I couldn’t find them in the supermarket, so I came up with the idea of making my own Homemade Spinach Tortillas. And when I asked you in my Instagram-Story’s if you want the recipe, there was 90% for „yes“, so here’s the recipe for you, guys!
Easy Spinach Tortillas from scratch
Making Homemade Spinach Tortillas is really super easy! Also, easier than making homemade pasta or scallion pancakes, even though I absolutely love these foods too! You only need 5 ingredients to make this easy flatbread recipe. It’s just flour, baking powder, spinach, oil, and salt.
How to make Homemade Tortillas (Mexican flatbread)
Start to sauté the spinach until welted or simply thaw frozen spinach. Then add to a blender along with the oil and salt and blend into a spinach purée. Secondly, combine flour and baking powder in a bowl. Add the spinach purée, mix everything together with your hands and knead until a smooth dough forms, Which takes about 5 minutes. Then shape the dough into a ball, cover with a kitchen towel or wrap in foil and let chill for 15-20 minutes.
After the waiting time, divide the dough into 6-8 equal portions, depending on the size of Tortilla you want. Then shape each part into a ball and flatten with a rolling pin into an 8-/10-inch disc. If the dough sticks to the surface, you can dust the work surface with a little flour. However, I didn’t need any additional flour.
How to cook Tortillas
The great thing about this Homemade Spinach Tortillas Recipe is that not only the preparation is pretty easy but also the cooking time is quick. Simply cook the tortilla in a skillet for 1-3 minutes or until brown spots appear. You can either roll out all of your spinach tortillas first and then cook them. Or you can cook one while rolling out the next one. This will definitely save a little time but both options will do!
How to store Homemade Tortillas
Another great thing is that you can use these Spinach Tortillas immediately or wrap them in foil and store in the refrigerator for later. However, they also freeze well, so this Homemade Spinach Tortillas Recipe is also perfect for meal-prep! If you prepare more ahead, you can always make a quick and easy Mexican Tortilla dish in no time! Honestly, I am a big fan of keeping foods ready well in advance. And I also do this with Ravioli, Gnocchi, Pasta, Dumplings, and even more meals.
How to make Gluten-free Spinach Tortillas?
To make gluten-free Spinach Tortillas, simply swap the all-purpose flour with gluten-free flour. If using a gluten-free flour blend which can place the regular flour 1:1, the preparation will be the same. To be sure, just check the information stated on the package of the type of flour you use. Anyways, it is often slightly more difficult to roll gluten-free Tortillas but you can roll the tortilla between two pieces of foil or parchment, making it easier.
Mexican Recipes for Spinach Tortillas
Baked quesadillas and tacos
There are many ways you can use Homemade Spinach Tortillas. You can, for example, make crispy vegan Quesadillas, Tacos, or Burritos with your favorite filling. I like a Mexican inspired vegetable filling with black beans, corn, paprika, and vegan cheese best for these spinach quesadillas. Usually, I cook quesadillas in a pan until crispy but these vegan Quesadillas, you can see on the pictures are baked. Simply fill and fold them, brush with a little oil and bake the tortilla for about 6 minutes. Then flip each over and bake for another 6-7 minutes, until the cheese is melted.
Burritos and wraps
Another great idea is to fill the tortilla flatbread with vegan egg salad and wrap into a burrito. Or make a spinach wrap with cashew cheese. You could also make tortilla chips out of them and serve with dips like Guacamole, Avocado Aioli, Hummus, Herb dip or Cashew Cream.
If you like this Homemade Spinach Tortillas Recipe, you may also like my Scallion Pancakes, which is also a kind of flatbread. Or maybe you would prefer my Mexican Tortilla Casserole or my Mexican stuffed Sweet Potato Skins? Anyways, if you try anything, please leave me a comment below sharing how it turned out for you! And if you take a photo of your dish and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss your post! Happy cooking!
Homemade Spinach Tortillas
Author:Ingredients
- 7 oz (200 g) spinach 200g, fresh or frozen*
- ¼ cup (60 ml) vegetable oil 60ml
- 1 tsp (1 tsp) salt
- 3 cups (360 g) all-purpose or spelt flour or sub gluten-free flour*
- 1 tsp baking powder
Instructions
- Heat a skillet over medium heat. Rinse the spinach and add it damp to the skillet. Sauté for 1-2 minutes until wilted. Then transfer into a colander, drain and run under cold water. (*Or simply thaw frozen spinach).
- Add the spinach into a blender along with the oil and salt. Blend until smooth.
- Place the flour and baking powder in a large bowl and whisk to combine.
- Add spinach puree and a little water (*see recipe notes. I added 1/4 cup). Mix to combine with your hands and knead until a soft dough forms, about 5 minutes. (If the dough seems to dry, add a little more water. If it's too sticky, add a little more flour).
- Shape dough is into a ball, cover (or wrap in foil), and chill for 15-20 minutes.
- Divide the dough into 6-8 equal portions, depending of your desired Tortilla size.
- Dust a work surface with a little flour, if needed. Form each part into a ball and, using a rolling pin, flatten to make a 8-/10-inch disc.
- Heat a non-stick pan over medium heat. Cook the tortilla for 1-2 minutes or until brown spots appear. Then flip and cook from the other side.
- Enjoy!
Notes
- To make gluten-free Tortillas, I recommend using a gluten-free flour blend 1:1.
- The amount of water may vary slightly depending on the kind of flour you use and how wet your spinach is.
- Please read my blogpost for further information about how to store and freeze these Tortillas and how you can use them. I’ve also linked some delicious recipe ideas!
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I commented but forgot to rate! Great recipe
Many thanks! ❤️
One of the best recipes ever!
Thank you! 🙂
Is there a way to make these less carb ?
To make low-carb keto tortillas, you can try using almond flour + 3 tbsp psyllium husk instead of the all-purpose flour. You’ll also need more water. I suggest starting with 1 cup of water and then adding more as needed.
How many calories are in each ?
You can find the nutritional information on the recipe card! 🙂
These look amazing! i’m so excited to make them. How long can I leave them in the fridge?
Do you mean the uncooked or cooked tortillas?
this recipe is so easy to follow and make. i used while wheat flour and my tortillas turned out to be so soft and yummy. thanks @biancazapatka for sharing this recipe😊
Yay, that’s amazing! I am so glad you enjoyed these tortillas! <3
Thanks for the great feedback! 🙂
Your recipe looks amazing! Did you say you used white wheat flour? I make my own flour, I have soft white wheat, would it be ok? And I make spinach powder that I use almost in anything… and many other veggies… could I use spinach powder? If so how much… and I guess I would use water with maybe a little it of oil? Thank you so much in advance!
Hi Danielle,
Great you make your own flour! Soft white wheat sounds fine! Feel free to use it! I did some research and found out that each scoop of spinach powder (2.7 grams) is equivalent to 1 cup of fresh spinach (which is 30 grams). So I think you’ll need 6.5 scoops of powder (17.5 grams) and 3/4 cup (180 ml) of water to replace the 200 grams of fresh spinach used in this recipe. However, I recommend starting with a little less water and adding more as needed until you get the right consistency. Let me know how it turned out if you try it! 🙂
Greetings,
Bianca
Hi Bianca,
Does the frozen spinach need to be strained or just put into blender as is when thawed?
Also, can I sub olive oil for the vegetable oil?
Looking forward to making these!
Thank you!
Frozen spinach need to be strained. But you can reserve the water and add some to the dough as needed. You can also use olive oil! 🙂
Soft and chewy, perfect for wraps!
Thank you! 😉
These turned out perfect! Next time I’ll double the recipe, so I could have extra for freezing in a ziplock bag for quick use later.
So glad they turned out great! Thanks for the feedback! 🙂
Delicious! Would also be good as a pita bread substitute if you were to make it a bit thicker!
So glad you enjoyed these Tortillas!
Thank you 🙂
You can definitely try my vegan naan recipe with spinach! Love that idea.
Simply use a little less water and substitute with spinach puree.
My family & I loved it! I had some leftover dough so I rolled it out & cut it into strips, filled it with feta, pomegranate seeds & pine nuts, rolled it up, and make some börek like sticks 🙂 Tasted amazing !!
Thank you so much for your amazing feedback!
So glad you love this recipe! 😊
Is 200g of frozen spinach to the the frozen amount or the defrosted amount? .
No it’s the amount of frozen spinach (before it’s thawed).
200 g of spinach is 200 g of spinach. It will weigh the same frozen or thawed.
Yes, that’s why I write that you can fresh OR frozen! 😀
I made these the other day for the tacos we made on cinco de mayo and they were amazing! They were easy to make too! Definitely making these again!
Thank you so much!
Recipe was super easy to follow, final result was super delicious I made quesadillas. Can’t wait to try another recipe✨
So glad you love this recipe! Thank you so much! 🙂
I’m about to make these and super excited to eat them already! 😁
I hope you’ll love them! 🙂
Much love,
Bianca ♡
How many calories you think?
Hi there, it’s just the calories from the flour you use, spinach and a bit of oil 🙂
Super lecker und schnell gemacht 😍 ein echter Hingucker noch dazu 👌🏼
Das freut mich sehr zu hören 🙂 Vielen Dank <3
I am OBSESSED. These are so delicious and they even look amazing. They were perfect with TVP taco “meat” and some salsa. They’rea a regular part of my food prep rotation now
So happy that you liked them! Thank you so much 🙂
Made this one too.. and amazed all my friends.
Love it! 💚
So easy to make.. wouldn’t ever imagine.
I always loved cooking, but since I found your blog and recipes, cooking became more fun than ever!
So glad to hear that! Thank you so much 🙂
Love this!!! Great alternative instead of buying from the store. You know what goes in too! ?
So glad that you like it! Thank you so much! ?
¡Deliciosas!
Thank you! ?
Had the tortillas with a mixed bean chilli…delicious
So glad to that you liked it! Thank you so much! <3
Thank you for sharing a recipe with us. I made it with a great gluten-free meal and I liked the child very much
Thank you so much! So happy about that ?
I love spinach tortillas! Yours look amazing and delicious. 🙂
Thank you so much, Ela! <3