These easy homemade spinach tortillas need just 4 ingredients. They’re vegan and a totally delicious healthy substitute for refined flour tortillas.
Okay, guys. You LOVED my sweet potato tortillas recipe. Like loved loved.
And, why not? Homemade tortillas are flipping awesome.
Get it? Flipping? … ‘cuz you FLIP tortillas?
So I wanted to keep going with this tortilla train and make homemade spinach tortillas.
Yep: spinach! And they did NOT disappoint!
They’re filled with fiber and protein.
They’re SO easy and only require FOUR ingredients!
How to Make Spinach Tortillas
What You Need to Make Homemade Spinach Tortillas
- The ingredients: baby spinach, spelt flour, water, and sea salt (basic!)
- The equipment: a rolling pin, a mixing bowl, and a griddle (or fry pan) — you can also use a kitchen scraper, but it’s not necessary
- About 25 minutes
So simple. That’s seriously all you need!
Do I Need a Tortilla Press?
Nope! You don’t need to use a tortilla press to make these spinach tortillas. Just like with my corn tortillas and sweet potato tortillas, you can easily make these tortillas using a rolling pin. That being said, a tortilla press is another great way to quickly make your tortillas.
My biggest issues with regular tortillas are these two things: (1) They use all-purpose, refined flour (see more on why this is an issue here), and (2) They use lard, making them high in saturated fats when they don’t need to be.
So, instead, I replaced the all-purpose flour with spelt flour, which is an unrefined flour. I like using spelt flour for these homemade spinach tortillas, but most any flour will work for this recipe. Spelt is rich in vitamins and minerals such as magnesium, calcium, selenium, iron, manganese, zinc, vitamin E and B-complex vitamins. It is high in protein and lower in calories than wheat flour and also easier to digest than wheat. More on why spelt flour rocks here. I’d recommend trying whole wheat pastry flour or buckwheat flour if you’d like to switch it out.
I also replaced a lot of the flour with healthy, high protein, high fiber, nutrient-rich fresh baby spinach! The combo of all this creates a tasty green tortilla that’s high in fiber, protein, and just 80 calories of healthy energy.
How to Make Spinach Tortillas Without Flour
While spelt flour is easier to digest for those with gluten sensitivities, it does contain gluten so it’s not a great choice for those with celiac disease. To make these tortillas gluten-free, you’d need to replace the spelt flour with a gluten-free flour, like almond flour or rice flour and then combine that with a binder, such as eggs or xanthan gum. You could also use masa harina, which is made from corn, like in this recipe.
While not all spinach tortillas are vegan, this homemade spinach tortillas recipe is completely vegan, as they just contain spinach, spelt flour, sea salt, and water. To make sure other recipes are vegan, pay attention to the ingredient list and watch out for any eggs, honey, or dairy.
How to Store Spinach Tortillas
If you don’t wind up eating all your tasty homemade spinach tortillas and want to store some for later, there are some easy steps to make sure your tasty tortillas stay as fresh as possible for as long as possible. Read on!
How to Keep Homemade Tortillas Warm
As you’re cooking all the remaining tortillas, keep the cooked tortillas wrapped in a large, clean kitchen towel. The heat from the cooked tortillas will keep the tortillas nice and warm plus the steam will keep them moist and flexible for enjoying later. Trust me on this one.
How to Refrigerate Homemade Tortillas
To store homemade spinach tortillas in the fridge, make sure the tortillas are cooled completely and then wrap either in plastic wrap or place into an air-tight plastic bag. The tortillas will keep like this for 3-4 days. When ready to use, you can reheat in the microwave or on the stove.
How to Reheat Homemade Tortillas
To reheat, wrap in a damp paper towel and microwave on high for 15-20 seconds, until hot and pliable. Repeat in 5 second intervals, as needed.
How to Freeze Homemade Tortillas
To freeze the tortillas, allow them to come to room temperature, then stack them with a sheet of parchment paper separating each tortillas so they don’t stick together as they freeze. Place the tortillas into a freezer safe storage bag and freeze for later. When ready to use, thaw in the refrigerator and reheat normally. Frozen homemade tortillas will last in the freezer up to 6 months.
4 Ingredient Spinach Tortillas
- 3 cups baby spinach, packed
- 1/4 cup water, plus more, as needed
- 2 cups spelt flour, plus more as needed
- 1/2 tsp. sea salt
Combine the baby spinach with the water and cook over medium-high heat, stirring occasionally in a skillet. Cook for 4-5 minutes, until the spinach is completely wilted.
- Now, combine the spelt flour and sea salt together in a large mixing bowl.
- Add the spinach puree, and stir into the bowl until the flour is completely absorbed. I use a rubber spatula to do this. You will have to knead it and work it in using your fingers or a spatula to combine. If the mixture seems too wet or sticky, you can a little extra spelt flour to help.
- Now, dust a flat surface liberally with flour and shape the dough into a long log.
Divide the dough into about 12-15 portions. If you’re going to make larger burrito-sized tortillas, divide into less portions.
- Roll the portions into balls into using your hands.
Sprinkle the dough balls well with spelt flour and roll each out until they are between 1/8 and 1/16 of an inch thick.
- Cook for 1 to 2 minutes on each side. Flip the tortilla over with spatula after about one minute - you’ll notice the bright green of the tortilla will turn to a darker forest green, and that bubbles start to form when it’s ready to flip. You’ll also notice some brown spots start to show up, which is what we want.
Stack each cooked tortilla and keep covered with a clean dish towel until ready to eat. The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.
You can substitute frozen spinach for the fresh baby spinach - just be sure to allow the spinach to thaw and to make the puree with water to be 1 cup.
This post contains affiliate links for products I use regularly and highly recommend.
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