Healthy Homemade Spinach Tortillas (Just 4 Ingredients!)

These easy homemade spinach tortillas need just 4 ingredients. They’re vegan, clean-eating approved, and a totally delicious healthy substitute for refined flour tortillas.

4 Ingredient Spinach Tortillas | How to make spinach tortillas with 4 ingredients! | A Sweet Pea Chef

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 lean.

They’re green.

They’re filled with fiber and protein.

They’re SO easy and only require FOUR ingredients!

Spinach wraps are a delicious and totally healthy substitute for regular tortillas made with refined flour. You can use them to make homemade wraps filled with chicken and fresh veggies or in Mexican dishes. All kinds of Mexican dishes including enchiladas and burritos. YUM!

And just wait until you hear about the spinach tortillas nutrition! You’ll be blown away! In the best possible way.

The four ingredients needed to make these homemade spinach tortillas, all separated in bowls, including baby spinach, sea salt, spelt flour, and water.Baby spinach getting tossed with water in a skillet over medium-high heat to wilt and then blend to use in the homemade spinach tortillas.


As I said, learning how to make healthy tortillas will allow you to enjoy so many comfort food dishes so let’s not waste more time and talk about how to make spinach tortillas!

To make healthy tortillas, you need:

And that’s it!

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.

Now, the most important part – how do you make tortillas.

To make spinach tortillas…

  1. Cook baby spinach;
  2. Transfer the cooked spinach to a blender and puree it;
  3. Combine the dry ingredients in a bowl;
  4. Add spinach to the flour mixture;
  5. Knead the spinach dough;
  6. Divide the dough into 12-15 portions;
  7. Roll the portions into balls;
  8. Take the first ball and form the spinach wrap;
  9. Continue with the rest of the balls;
  10. Cook spinach tortillas.


Overhead view of a kitchen blender with pureed cooked baby spinach and water. This mixture will be added to the spelt flour to make the homemade spinach 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);
  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 and protein

What about the spinach tortilla calories? Just 80 calories of healthy energy. Woot!

Rolled out spinach tortilla on a marble counter, alongside balls of tortilla dough that are waiting to be rolled out.


I told you only 4 ingredients are needed in this recipe for homemade tortillas. The first ingredient you know from the name of these green tortillas. The second ingredient is spelt flour I used instead of all-purpose flour. You just found out why and why spelt flour is better.

The last 2 spinach tortilla ingredients? Sea salt and water.

This spinach wrap recipe is so basic. But so awesome at the same time.

Spatula flipping a cooked spinach tortilla on a griddle. Can see the dark green of the tortilla and golden-brown spots to indicate it's ready.


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 gluten free spinach wraps, 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, flaxseed, arrowroot starch, or xanthan gum.  You could also use masa harina, which is made from corn, like in this recipe.

Hand holding rolled up spinach tortilla to show how soft and flexible the tortilla is.


If you don’t wind up eating all your tasty homemade tortillas and want to store some for later, there are some easy steps to make sure your tasty green 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 airtight plastic bag.

How to reheat homemade tortillas:

To reheat, wrap the healthy tortillas 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 spinach tortillas, allow them to come to room temperature, then stack them with a sheet of parchment paper separating each tortilla 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.

Hand flipping through the edge of a stack of homemade spinach tortillas to show how flexible they are.


Now that you know how to store them, you should know for how long too.

  • In the fridge – The spinach wraps will keep like this for 3-4 days. When ready to use, you can reheat in the microwave or on the stove.
  • In the freezer – Frozen homemade tortillas will last in the freezer up to 6 months.

Stack of homemade spinach tortillas inside a kitchen cloth to keep them warm.


I love a spinach wrap for lunch! And I’m sure you will too. But the world of healthy tortillas is a world that needs more exploring, which means more vegetable tortillas for you. Because vegetable tortillas are AMAZING!


Just like the spinach wrap recipe, this homemade wrap recipe for Homemade Corn Tortillas requires just 4 ingredients.

Homemade Corn Tortillas | Clean, easy, and delicious. Let's have tortillas again! | A Sweet Pea Chef

The Homemade Corn Tortillas are clean, healthy, vegan, and gluten-free. So flipping good! Get the recipe.


The so loved Sweet Potato Tortillas are made with only 3 ingredients. 3! And so many people love them. They are a hit for sure!

Close up of the cooked sweet potato tortillas which have been piled together and wrapped in a large kitchen towel to stay warm.

The Sweet Potato Tortillas are so, so tasty. And yes, they are great for wraps and Mexican food but they are pretty good on their own too. Get the recipe.


The last vegetable tortillas we’re going to discuss today are the Cauliflower Tortillas (Just 42 Calories!) Yes, only 42 calories. Thank you, cauliflower!

Cauliflower Tortillas | Learn how to make these low carb, high fiber Cauliflower Tortillas. These healthy tortillas are so awesome and the perfect grain-free tortilla substitute! | A Sweet Pea Chef

Low-carb, low-calories, healthy, clean, and nutritious, the Cauliflower Tortillas are arguably the healthiest tortillas. And they taste good too! Get the recipe.

4 Ingredient Spinach Tortillas

5 from 4 votes
4 Ingredient Spinach Tortillas | How to make spinach tortillas with 4 ingredients! | A Sweet Pea Chef
Spinach Tortillas
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
These easy homemade spinach tortillas need just 4 ingredients. They’re vegan and a totally delicious healthy substitute for refined flour tortillas.
Categories: Bread, Clean Eating, Vegan
Difficulty: Easy
Keyword: healthy tortillas, spinach tortilla, spinach wrap
Servings: 15 tortillas
Calories: 80 kcal
Author: Lacey Baier
  • 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
  1. 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.

  2. Then, transfer the cooked spinach to a blender or food processor and completely puree. We are looking to make 1 cup of the puree so add any water to this mixture to get to one cup. Then set aside.

  3. Now, combine the spelt flour and sea salt together in a large mixing bowl.

  4. 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.

  5. Now, dust a flat surface liberally with flour and shape the dough into a long log.
  6. Divide the dough into about 12-15 portions.  If you’re going to make larger burrito-sized tortillas, divide into less portions.

  7. Roll the portions into balls into using your hands.
  8. 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.

  9. Heat a non-stick skillet or griddle over medium-high heat and add the rolled out tortilla.

  10. 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.
  11. 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.

Recipe Video

Recipe Notes

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.

Nutrition Facts
Spinach Tortillas
Amount Per Serving (1 tortilla)
Calories 80 Calories from Fat 5
% Daily Value*
Fat 0.6g1%
Sodium 69.5mg3%
Carbohydrates 16.5g6%
Fiber 2.6g10%
Sugar 1.6g2%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use regularly and highly recommend.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

28 thoughts on “Healthy Homemade Spinach Tortillas (Just 4 Ingredients!)

  1. 5 stars
    These torts darn near defy logic they’re so good! The Cauliflower and Spinach with added roasted garlic are amazing. Just saying …♡♡♡♡♡♡♡ Thank you Lacey for helping us to choose healthier.

  2. Hi, Looks great. If I would like to use buckwheat do I still have to take all the other additional steps of gluten free preparation like using a binder, using a starch, etc?

  3. Can I use corn meal flour instead of spelt flour? I have some organic corn flour I would like to use up. Also would it be ok to use some coconut oil in the mix? Thanks

    1. I have a quick question. I’m looking for tortilla alternatives because one of the only foods my toddler will eat is tequitos. Will any of your much healthier options crisp up? (That’s pretty much the biggest reason he will eat them and essentially this is the only meat I can get him to eat so… desperate lol) thanks so much!

  4. 5 stars
    They turned out great, the only thing was that they were a little chewy. Should I have made them thinner?

  5. Do you think sprouted, white whole wheat flour would work, and could the salt be left out?

    1. That’d be pretty tricky since we’d have to remove all the spinach and flour – you can make them even lower carb by lessening the flour, but I’m not sure how you could remove them completely.

  6. Hi can we use other flours besides spelt, like cassava or almond or coconut? I cannot have gluten.

      1. I am wondering how to judge the amount of flaxseed/other binder needed if we are substituting a gluten free flour?

      2. 5 stars
        As someone who has never even made pancakes, I doubted I could make these, more so since I only had normal wheat flour, but they turned out great! The first one not so much, as my shared house has no non-stick pans and I tried to make up by adding some oil, so it was a bit more fried i guess? But without oil the rest didn’t even stick and came out nice and green! It felt glorious.
        I tried them stuffed with either (more) spinach and onion, cheese or veggies (onion, carrot and bell pepper); the latter one was tastiest to me, especially with curry sauce (I used a homemade one based on quark cheese and curry powder).
        I recently moved out temporarily and have a tight budget so this kind of recipe is the best to be able to both eat fun and tasty food while still caring for my health and wallet!
        Thank you so much for sharing this wonderful recipe with us.

  7. 5 stars
    I love these. I make them all the time, but I use arugula instead of spinach. They are even fine with less than 3 cups of greens and great for when you have leftover spinach and/ or arugula. Mine are always done crispy.
    Thanks for a great and easy recipe.

  8. Hi Lacey,
    I have tried this recipe. It tastes so good however the tortillas turned out to be very crunchy.
    How can I avoid that and keep them
    Moist and soft?

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