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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!

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla
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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!

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla

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!

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla

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.

Homemade spinach tortillas | healthy tortilla recipe | spinach tortilla

This spinach tortillas 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

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


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!


  • 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


  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

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:

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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Barbara B Ahearn says:

    Question: how well do you drain the spinach? Do you squeeze as much liquid out as possible before adding to the food processor?

    1. Alex Overhiser says:

      Pressed out, but you don’t have to squeeze every drop

  2. joyce holloway says:

    do you think almond flour will work for these?

    1. Alex Overhiser says:

      I think they’d be too tender to hold together.

  3. Darlene says:

    Can you use almond flour to make these and tapioca flour/starch?

    1. Alex Overhiser says:

      I’m not sure, sorry!

  4. Ohran says:

    I don’t have a food processor. Do you think I could make it work with a ninja blender instead?

    1. Alex Overhiser says:

      Hi! I’d try it with half of the flour, and then dump into a bowl and stir in the remaining flour.

  5. Rheanne says:

    Can you freeze these ?

    1. Alex Overhiser says:

      We haven’t tried, but I think they’d freeze well!

  6. Andrea says:

    Or maybe oat flour (oats on a blender)

  7. Andrea says:

    I made these and they are sooooooo good. And I’m mexican so I know my tortillas

  8. Caite says:

    Hi! Very interested in this recipe but I don’t have a food processor. Would this recipe work with a standard mixer instead?

    1. Alex Overhiser says:

      Unfortunately not!

  9. Desiree says:

    Can you use fresh frozen spinach?

    1. Alex Overhiser says:

      Yes, but I’m not sure how much. Probably 5-6 ounces by weight.

  10. Yasmeen says:

    can we substitute the flour with coconut flour or almond flour or whole wheat to be healthier?


    1. Alex Overhiser says:

      Unfortunately, the texture wouldn’t work out. You could do 1/2 whole wheat flour if desired, but the dough will be less pliable.

  11. Lily says:

    So I used one cup soy flour 1.5 cup of whole wheat pastry flour and .5 almond flour. I threw in a Tab of sesame seeds thinking it would be fun. I had to add about 3/4 cup of water (but it was very warm water) and I was unable to roll it out because it got sticky when I tried rolling it. So I patted them into circles but they didn’t really cook through. I got frustrated and rolled into balls and baked in oven at 400 degrees for 25 minutes (flipping half way through ) in order to make them into falafels. Is it because soy flour just won’t work or was it the warm water? The water was warm because I use pitched water from my fridge so I warmed it on the stove. I feel like next time I will just throw in onions garlic and make into vegan falafels

    1. Alex Overhiser says:

      Yes, the soy flour won’t work for this recipe. You need the gluten from the AP flour.

  12. Mandy says:

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

    1. Alex Overhiser says:

      Love it!

  13. Desiree Robinson says:

    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.

  14. emily says:

    Are these gluten free?

    1. Alex says:

      Nope! We use flour in these tortillas.

  15. Katerina Tsempeli says:

    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?

    1. Alex says:

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

  16. Rita says:

    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 ?

    1. Alex says:

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


    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!!

  18. Caro says:

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

    1. Sonja says:

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

  19. Sasha @ Eat Love Eat says:

    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 :)

    1. Sonja says:

      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!

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