Easy Spinach Tortillas Recipe

Looking for a healthy tortilla recipe? These homemade spinach tortillas are nutrient packed—they’re great for wraps or tacos, and kids love the green color!

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla

The other day, Alex told me he wanted to develop homemade green tortillas as a DIY project. Genius! We buy tortillas all the time, so I’ve been looking for a good homemade method. Also, adding spinach can up the nutrients in a typical tortilla. And most importantly, who doesn’t love naturally green tortillas? I was hoping the green color would intrigue our toddler Larson. Alex created this very delicious healthy tortilla recipe, and it got rave reviews: from both me and our toddler Larson! Larson kept asking for the “geen” food. This DIY project is best  taken on as a fun activity with more than one person: either two adults, or an adult and children. Just beware that if you enlist kiddos, you might end up with some misshapen tortillas…don’t worry, they taste the same!

Watch us make Homemade Spinach Tortillas

How to make homemade spinach tortillas

These homemade spinach tortillas are flour tortillas, so unlike our corn tortilla recipe they are not naturally gluten free. The reason we chose flour for these homemade spinach tortillas is the texture of corn tortillas can be hard to perfect at home. They can easily turn out too dense if you’re not a corn tortilla pro. Since we were making these spinach tortillas for our new loaded veggie quesadilla recipe, we knew they’d have to have just the right texture and thickness.

To make these homemade spinach tortillas, you only need a handful of ingredients: spinach, flour, butter and salt. Other than that, you’ll need a food processor to blend the ingredients (this is key to evenly mixing the spinach), a rolling pin, and a ruler for measuring your 8-inch circle. These spinach tortillas are a great DIY to do as a fun weekend project with friends or family, especially kids. The part where it’s most helpful to have multiple people on hand is the rolling and cooking process. Alex and I did this together, so they were quick to make since he rolled while I was cooking the tortillas. Each spinach tortilla takes less than 1 minute to cook, so it usually takes a bit longer to roll the tortillas than cook them.

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!

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla

Looking for a food processor?

You’ll need a food processor for this spinach tortillas recipe! Here’s the one we recommend. You’ll need a large sized food processor to accommodate this batch.

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla

Looking for food DIYs?

Outside of these homemade spinach tortillas, we like to do food DIYs at home for weekend activities. Here are a few of our favorite DIY recipes:

Looking for recipes that use tortillas?

There are so many ways to use these homemade spinach tortillas. A few of our favorite tortilla recipes include:

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla

This recipe is…

This homemade spinach tortillas recipe is vegetarian. For vegan, plant based, and dairy free, use olive oil.

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Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla

Spinach Tortillas Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (16 votes, average: 4.38 out of 5)

  • Author: Sonja
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 10 8 inch tortillas 1x

Description

Looking for a healthy tortilla recipe? These homemade spinach tortillas are nutrient packed—they’re great for wraps or tacos, and kids love the green color!


Scale

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 1/2 teaspoons kosher salt
  • 1/4 cup room temperature water, plus more as necessary

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Tortillas, Spinach Tortillas, Homemade Tortillas, Flour Tortillas, How to Make Tortillas

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

15 Comments

  • Reply
    Sasha @ Eat Love Eat
    February 6, 2019 at 4:56 pm

    These are absolutely incredible! I needed spinach tortillas but couldn’t find them anywhere in the UK so I decided to make my own. The recipe worked perfectly as written and were absolutely delicious- would definitely make again! Thanks for such a well-tested recipe :)

    • Reply
      Sonja
      March 23, 2019 at 11:00 pm

      Oh I am so happy to hear this! Thank you so much for trying it out and so fun to hear now you can have them homemade in the UK!

  • Reply
    Caro
    March 19, 2019 at 3:26 pm

    Made these this afternoon. They were awesome! They were super easy and had a wonderful spinach flavor.

    • Reply
      Sonja
      March 23, 2019 at 11:00 pm

      So glad to hear it! Thank you so much for trying them out.

  • Reply
    RITA VALENZUELA
    April 19, 2019 at 8:50 pm

    I searched several websites for a Spinach tortilla recipe. After trying several different ones, I came across yours. Since I don’t use all purpose flour, the only thing I changed was that I used (2 cups) almond flour and (1 cup) wheat flour. The tortillas were delicious and came out so soft. Is there any way to find out how many calories there are for your tortillas using the different flour? Thanks for the great recipe!!

  • Reply
    Rita
    April 27, 2019 at 10:12 pm

    Thanks Alex. Just brief question. When I used the link you provided I noticed the calories went up quite a bit. I changed the flour as stated above and added olive oil instead of unsalted butter. Does that seem right to go from 171 to 225 for one tortilla. Hopefully I’m doing it correctly. Thanks for your help 🙂

    • Reply
      Alex
      April 29, 2019 at 9:05 am

      Hi! I do think it would be a bit higher with the almond flour.

  • Reply
    Katerina Tsempeli
    May 24, 2019 at 5:10 am

    Love your recipes! I’m going to try the tortillas tomorrow. I try to avoid as much as possible using oil for cooking and I noticed you didn’t use any on you skillet. Can you please tell me if you are happy with yours and recommend it?

    • Reply
      Alex
      May 24, 2019 at 9:35 am

      Hi! Yes, it cooks perfectly without the oiled skillet.

  • Reply
    emily
    June 5, 2019 at 12:25 pm

    Are these gluten free?

    • Reply
      Alex
      June 5, 2019 at 2:34 pm

      Nope! We use flour in these tortillas.

  • Reply
    Desiree Robinson
    June 16, 2019 at 4:59 pm

    Made these with a halfened recipe and subbed the butter for olive oil. Came out with 11 mini spinach tortillas. Mine took longer than 30 seconds on each side to cook, but they turned out to be great. I’m excited to make them again.

  • Reply
    Mandy
    August 16, 2019 at 9:46 am

    We call them Hulk wraps in our house. The kids devour them!

    • Reply
      Alex Overhiser
      August 17, 2019 at 1:35 pm

      Love it!

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