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This homemade spinach tortilla recipe comes out soft, flexible, and naturally green, made with 5 simple ingredients! They’re perfect for wraps, tacos, and quesadillas.
I buy tortillas a lot, and I’ve been looking for a good homemade method. So when my husband Alex decided to great this healthy spinach tortilla recipe, I was delighted. Adding spinach can up the nutrients, and who doesn’t love naturally green foods?
This spinach tortilla recipe gets rave reviews from my family every time I make it. It’s a DIY project that’s great as a fun activity with more than one person: either two adults, or an adult and children. They come out beautifully soft and chewy: perfect for tacos, burritos and quesadillas!
Featured Reader Review
“I made these and they are sooooooo good. And I’m Mexican so I know my tortillas!” -Andrea
Ingredients for Spinach Tortillas
This spinach tortilla recipe has only a few ingredients. Here’s what you’ll need:
- Fresh spinach: You’ll wilt fresh spinach in boiling water, which makes it easy to blend into the dough.
- All purpose flour: Flour tortillas are much more forgiving for home cooks than corn. If you’re craving the corn variety, try my Corn Tortilla Recipe.
- Unsalted butter: Butter adds richness and keeps the tortillas soft: olive oil works as a vegan substitute.
- Kosher salt: Salt seasons the dough perfectly!
For equipment, you’ll want a food processor (essential for evenly blending the spinach into the dough; here’s a food processor I recommend). You’ll also need a rolling pin and a skillet. A ruler is handy for measuring 8-inch circles.
How To Make Spinach Tortillas
These homemade spinach tortillas are flour tortillas, which are simple to make at home. Here’s the basic process (for the full recipe with quantities, jump to the recipe below):
- Wilt the spinach. Pour boiling water over the spinach and let it sit about 2 minutes until wilted, then drain and squeeze out the excess water.
- Make the dough. Pulse the flour, salt, and butter in a food processor, then add the spinach and process until fully combined. Stream in water until a dough forms.
- Rest the dough. Knead, then let it rest under an inverted bowl for 20 minutes. This relaxes the gluten so the tortillas roll out without springing back.
- Roll and cook. Divide into 10 balls and roll each into a thin 8-inch circle. Cook in a dry skillet over medium heat, about 30 seconds on the first side and 15 to 30 seconds on the second.
A Few Pro Tips
- Test the dough texture. It should stick together without clinging to your hands. If it’s too crumbly add water a teaspoon at a time; if it’s too sticky add a bit more flour (but only small amounts at a time).
- It’s helpful to do with friends or family. These spinach tortillas are a great DIY to do as a weekend project with friends or family, especially kids. It helps to speed up the rolling and cooking process to have at least 2 people. Alex and I did this together, so they were quick to make since he rolled while I was cooking the tortillas. Each tortilla takes less than 1 minute to cook, so it usually takes a bit longer to roll the tortillas than cook them.
Video Tutorial
Because it’s nice to watch someone show you how to make something like tortillas, I made you a video! Here I am making spinach tortillas in our kitchen:
Ways to Use Spinach Tortillas
These tortillas are so versatile! Once I make a batch, I use them for:
- Quesadillas: Try my Superfood Veggie Quesadilla or an Easy Quesadilla: the green color makes it that much more fun!
- Tacos: These are great with Easy Tofu Tacos, Quick Chickpea Tacos, or Black Bean Tacos.
- Wraps: Use them for an Easy Veggie Wrap packed with hummus and crunchy vegetables.
- Tortilla pizza: A Quick Tortilla Pizza is one of my go-to’s for fast weeknight dinners.
- Chips and strips: Make extras into Homemade Tortilla Chips or Crispy Tortilla Strips for topping soups and salads.
Storage and Freezing
Once you’re done making the tortillas, you can store them in the refrigerator in a sealed bag wrapped in a towel, and they’ll stay for about a week. You can also freeze them wrapped in aluminum foil. This one is such a fun project: let us know if you give it a try!
Dietary Notes
This homemade spinach tortilla recipe is vegetarian. For vegan, plant based, and dairy free, use olive oil.
Frequently Asked Questions
They taste like a soft flour tortilla with an extremely subtle spinach flavor—you can barely taste it at all! The green color is more dramatic than the taste, which is why kids tend to love them.
No, this recipe uses all purpose flour, so it’s not gluten-free. For a naturally gluten-free option, try my Corn Tortilla Recipe instead.
Yes! Wrap them in aluminum foil and freeze for up to 3 months. Thaw in the refrigerator.
Spinach Tortillas Recipe
This homemade spinach tortilla recipe comes out soft, flexible, and naturally green, made with 5 simple ingredients! They’re perfect for wraps, tacos, and quesadillas.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 8 inch tortillas 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 3 cups boiling water
- 6 cups spinach, lightly packed
- 3 cups all purpose flour
- 3 tablespoons unsalted butter (or olive oil, for vegan)
- 1 ½ teaspoons kosher salt
- ¼ cup room temperature water, plus more as necessary
Instructions
- In a heatproof bowl, pour the boiling water over the spinach. When the spinach is bright green and wilted, about 2 minutes, drain the water using a strainer.
- Add the flour, salt, and butter to the food processor and pulse until combined. Add the spinach and process until fully combined with the flour, stopping and scraping down the sides of the bowl as necessary. Then turn on the food processor and slowly pour in the room temperature water until a dough forms. Test the dough with your fingers to make sure it sticks together and is not crumbly or sticky. Adjust the flour and water if necessary.
- Remove the dough from the food processor, form it into a ball, and knead it for about 30 seconds until smooth. Then place the dough on a clean counter, cover it with an inverted bowl, and let it sit for 20 minutes.
- Divide the dough into 10 even balls. Smash all dough balls into flat disks. On a flat un-floured surface, roll each ball into a very thin round circle, about 8 inches wide. (You may want to use a ruler to measure so that you can make all of your circles an even size.)
- Heat a dry skillet over medium heat. Cook each tortilla about 30 seconds on one side, then 15 to 30 on the other, until cooked through and faint light brown spots form on the second side. When the tortilla is cooked, place it on a plate covered with a clean towel. This process is easiest done with two people, one rolling and one cooking. If you’re by yourself, roll 2 tortillas and cook them, place them on the plate with the towel and then roll the next tortillas.
- To store the tortillas, wrap them in a towel and place them in a sealable plastic bag in the refrigerator. Reheat or bring to room temperature before serving.
More Food DIY Projects
If you loved making tortillas from scratch, keep the weekend kitchen projects going with these favorites:
I don’t have a food processor! Will a blender work in small batches?
Question: how well do you drain the spinach? Do you squeeze as much liquid out as possible before adding to the food processor?
Pressed out, but you don’t have to squeeze every drop
do you think almond flour will work for these?
I think they’d be too tender to hold together.
Can you use almond flour to make these and tapioca flour/starch?
I’m not sure, sorry!
I don’t have a food processor. Do you think I could make it work with a ninja blender instead?
Hi! I’d try it with half of the flour, and then dump into a bowl and stir in the remaining flour.
Can you freeze these ?
We haven’t tried, but I think they’d freeze well!
Or maybe oat flour (oats on a blender)
I made these and they are sooooooo good. And I’m mexican so I know my tortillas
Hi! Very interested in this recipe but I don’t have a food processor. Would this recipe work with a standard mixer instead?
Unfortunately not!
Can you use fresh frozen spinach?
Yes, but I’m not sure how much. Probably 5-6 ounces by weight.