Easy Spinach Tortillas Recipe | Gluten-Free, Vegan Wraps Recipe

Introduction

These easy spinach tortillas are a delicious and nutritious alternative to regular wraps. Made with chickpea and tapioca flours, they are naturally gluten-free and vegan, perfect for a healthy meal or snack.

Ingredients

• 1 cup (120 g) chickpea flour (also called garbanzo bean flour)
• ½ cup (60 g) tapioca flour/starch
• 2 oz (60 g) fresh baby spinach leaves
• 1 – 1 ⅛ cup (260 ml) water
• ⅓ tsp salt

Instructions

1. Step 1: Combine all ingredients in a food processor or blender. Blend until the batter is completely smooth. Use 1 cup of water for thicker, smaller tortillas or up to 1 ⅛ cups for thinner, larger tortillas.
2. Step 2: Heat a non-stick skillet over low to medium heat. Pour about ⅓ cup of batter into the skillet. Optionally, add a few drops of oil, but it’s not necessary for these tortillas.
3. Step 3: Cook for about 2 minutes until the edges start to lift, then carefully flip and cook the other side for about 1 minute until lightly browned.
4. Step 4: Remove from skillet and repeat with remaining batter. Serve warm with your favorite fillings or toppings.

Tips & Variations

• For a milder flavor, reduce the amount of spinach or lightly sauté it before blending.
• If you don’t have tapioca flour, you can substitute with rice flour, although texture may vary slightly.
• Make your tortillas even more colorful by adding herbs like cilantro or parsley to the batter.
• Use a crepe pan for thinner, more flexible tortillas perfect for burritos.

Storage

Store cooked spinach tortillas in an airtight container or wrapped in foil in the refrigerator for up to 3 days. Reheat gently in a dry skillet over low heat or microwave covered with a damp paper towel to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these spinach tortillas?

Yes, you can freeze cooked tortillas. Place parchment paper between each tortilla to prevent sticking, then store in a freezer-safe bag for up to 2 months. Thaw before reheating.

What can I use the tortillas for?

These versatile spinach tortillas work great for tacos, burritos, wraps, or even as a base for mini pizzas. Their mild flavor pairs well with a variety of fillings, from beans and veggies to hummus and grilled tofu.

Easy Spinach Tortillas Recipe | Gluten-Free, Vegan Wraps Recipe

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4.8 from 94 reviews

These easy spinach tortillas are a healthy, gluten-free, and vegan alternative to traditional flour tortillas. Made with chickpea and tapioca flours combined with fresh spinach, they are perfect for wraps, tacos, and burritos. With a simple batter and quick stovetop cooking, you can enjoy nutritious homemade tortillas in minutes.

• Author: Joe
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 6 medium tortillas 1x
• Category: Tortillas / Flatbreads
• Method: Stovetop
• Cuisine: Gluten-Free, Vegan
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120 g) chickpea flour (also called garbanzo bean flour)
• ½ cup (60 g) tapioca flour/starch
• ⅓ tsp salt

Fresh Ingredients

• 2 oz (60 g) fresh baby spinach leaves

Liquids

• 1 – 1 ⅛ cup (260 ml) water (adjust based on desired tortilla thickness)

Instructions

1. Prepare the batter: Combine all ingredients—chickpea flour, tapioca flour, salt, fresh spinach, and water—in a food processor or blender. Blend until the mixture is completely smooth, forming a batter. Use 1 cup of water for thicker, smaller tortillas or up to 1 1/8 cup for thinner, larger tortillas.
2. Heat the skillet: Preheat a non-stick skillet over low to medium heat. You may add a few drops of oil if desired, but it’s not necessary, as the tortillas cook well without it.
3. Cook the tortillas: Pour approximately 1/3 cup of the batter onto the hot skillet, spreading it gently if needed. Cook for about two minutes on the first side until the edges lift slightly and the bottom is set.
4. Flip and finish cooking: Carefully flip the tortilla and cook for an additional one minute on the second side until fully cooked and lightly browned.
5. Serve and enjoy: Remove the tortilla from the skillet and repeat with the remaining batter. Serve warm and enjoy these healthy spinach tortillas as wraps, tacos, or burritos.

Notes

• Adjust water quantity to control tortilla thickness and size.
• Use a non-stick skillet to prevent sticking and avoid using oil if preferred for a lighter option.
• Spinach adds flavor, color, and nutrition but can be substituted with other leafy greens like kale or swiss chard.
• These tortillas are best served fresh but can be stored in an airtight container refrigerated for up to 2 days and reheated gently before serving.
• Ensure the skillet is not too hot to avoid burning the tortillas.

Keywords: spinach tortillas, gluten-free tortillas, vegan wraps, chickpea flour tortillas, healthy tortillas, gluten-free wraps