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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!
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!
Tips on making 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, here are a few tips:
- You’ll need a handful of ingredients: spinach, flour, butter and salt.
- Equipment you’ll need is: 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.
- It’s helpful to do with friends or family. These spinach tortillas are a great DIY to do as a fun weekend project with friends or family, especially kids. It really 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 spinach tortilla takes less than 1 minute to cook, so it usually takes a bit longer to roll the tortillas than cook them.
Got spinach left over after making these tortillas? See our top spinach recipes!
Watch us make homemade spinach tortillas!
Because it’s nice to watch someone show you how to make something like tortillas…we made you a video! Here we are showing you how to make spinach tortillas in our kitchen:
How to store homemade tortillas
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!
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.
This spinach tortillas recipe is…
This homemade spinach tortillas recipe is vegetarian. For vegan, plant based, and dairy free, use olive oil.
Spinach Tortillas Recipe
- 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!
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.
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
More 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:
- Easy Homemade Pizza Dough
- Homemade Almond Cashew Crackers
- Multigrain Artisan No Knead Bread
- Spicy Chipotle Sauce
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:
- Vegetarian Tacos
- BBQ Bean Tacos with Pineapple Salsa
- Chipotle Quesadilla with Avocado
- Spiced Chickpea Tacos with Avocado Cream
- Superfood Veggie Quesadillas
- Easy Tofu Tacos
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.