These homemade Spinazie tortilla's are easy, healthy green color wraps packed with nutrients from spinach and ready in minder dan 20 minuten. They are great swaps to store-bought tortillas, vegan, and perfect for lunch, veggie wraps, or taco night.
I have been making my tortillas for ages. Many of them from gluten-free flours like my chickpea flour tortillas or quinoa tortilla's. But today I wanted to use my big bag of spray-free baby spinach in a recipe that kids love. Sneaking spinach into my tortilla dough is one of my favorite ways to easily add greens to our plates. Plus, kids love green tortillas, they have a fun color and doesn’t have any spinach flavors.
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Spinazie tortilla's
Ingrediënten
- 2 cups Meel voor alle doeleinden - (note 1) plus 1/4 cup for dusting/rolling
- 3 eetlepels Olijfolie
- ½ cup Water
- ½ theelepel Zout
- 3 cups Baby spinazie - lightly packed in cup, washed, drained
Instructies
- In a food processor bowl, add flour, washed, drained baby spinach leaves, water, olive oil, and salt.
- Process on medium-high speed until it forms a dough ball. It will be a bit more or less sticky depending on how much water the spinach releases. If too wet, add extra flour and process to incorporate.
- Transfer the dough to floured surface, sprinkle flour on top of the dough, and oil hands to knead the dough a few times. It should be soft, elastic, and easy to roll
- Divide the dough into 6 balls of the same size.
- Roll the dough on a floured surface using a rolling pin, adding more flour on the dough and surface if sticky. Roll into a thin 7-inch wide by 1/8-inch thick flatbread (20cm by 2-3 mm).
- Warm a non-stick pan over medium-high heat and cook the spinach tortillas for 2 minutes or until dark spots form on the other side. Then flip and cook on the other side.
- Place the cooked tortillas on a plate, and repeat until all is cooked. Stack up the cooked tortillas as you go, and place a towel on top to keep them soft and warm before serving.
Notes
Voedingsbegeleiding
Ingrediënten en vervangingen
All you need to make these spinach tortillas are a few simple ingredients and a food processor.
- Meel voor alle doeleinden – You can also use white flour or white whole wheat flour. For a gluten-free version, use my Omrekeningsgids voor glutenvrije productenJe kunt ook mijn Spinazie-quinoa tortilla's for a gluten-free alternative.
- Verse babyspinazie. I am using spray-free spinach, meaning they need a good wash before eating. After washing the spinach, squeeze and drain out any water to make sure they don’t unbalance the recipe ratio of dry ingredients to wet ingredients.
- Water from the tap, cold not warm.
- Olijfolie or avocado oil are my favorite oil options because they are healthy, packed with omega-3 fatty acids, and resist high cooking temperatures. You can use any oil you like instead.
- Zout if you like or any other spices like garlic powder onion powder, paprika to add flavors to your tortillas.
Making Spinach Tortillas
- First, pack the baby spinach into a measuring cup to get 3 cups. It’s a rough measurement as it’s hard to define how much you should pack the veggies in. That’s why you must get ready to add more flour or a splash of water to adjust the dough if needed.
- In a food processor bowl, add flour, salt, oil, water, and the washed, drained baby spinach leaves.
- Blend, and process, until the dough comes together into a lightly sticky, greenish dough ball.
Tip: If you don’t have a food processor, add the spinach, oil, and water to the blender and blend until smooth. Then, pour the green liquid into a bowl where you put the flour and salt.
- Flour a surface, place the dough on it, and add more flour on top of the dough. Next, lightly oil hands with olive oil and start kneading the dough until soft, elastic, and not sticky to roll.
- Adjust the dough, adding more flour if it is too sticky or more water if it is dry and crumbly. Divide it into 6 balls of the same size.
- Then roll each dough ball on a floured surface using a rolling pin into 8-inch by 1/8 inch round tortillas (20cm by 3mm). Repeat until all the balls are rolled.
- Warm a non-stick skillet over medium-high heat, add one tortilla, and cook for 2 to 3 minutes until dark spots form on the other side.
- Flip the tortilla, and keep cooking for a minute or until dry and cooked.
- Place them on a plate and core with a kitchen towel to keep the spinach wraps warm and flexible. You can stack up the cooked tortillas on this plate, keeping the towel on top as you cook the remaining ones.
Presenteren
These tortillas are perfect for lunches or as a swap to corn tortillas for a Mexican food night. You can fill them with:
- Raw vegetables – lettuce, cucumber, tomatoes.
- Homemade hummus
- Mexican black beans to make burritos or my vegan enchiladas.
- Tempeh – use my tempeh marinade to make delicious pieces for lunch wraps.
- Linzen tacovlees or TVP Taco Meat
- Veganistische kaas
Opslag instructies
You can store the spinach wrap in an airtight container in the fridge for up to 4 days. You can also freeze the wraps and thaw at room temperature the day before serving.
Veelgestelde Vragen / FAQ
Yes, you can thaw frozen spinach, squeeze out the water, and use it in the recipe. But, it’s difficult to compare 3 cups of fresh baby spinach to cups of frozen spinach. You must weigh the spinach; 1 cup of fresh spinach is about 30 grams of frozen, thawed spinach.
Hi! I loved the recipe! Can I replace the spinach with carrots or beetroot, for example?
No, carrot and beetroot will release too much moisture, it will be a very different ratio of flour.
Am I able to make the dough ahead of time? I’d like to use them for dinner tonight. I’m wondering if I can make the dough and perhaps leave it out on the counter or in the fridge until I’m ready to roll it out and cook it later tonight. I absolutely love this recipe! Thanks for sharing!! 🙂
Sure, you can leave it out if it’s not too hot where you leave, or refrigerate and pop out of the fridge at least one hour before or it will be difficult to roll
hi.can i use kale or Swiss chard?,.leaves.
Alstublieft.
looks a fab recepie
Sure! Make sure you trim the kale or swiss chard first to avoid the hard center part that won’t blend well. Also, you might need a bit more water as kale or Swiss chard have more fibers.
Thank you for the process making spinach tortilla.
Graag gedaan!
anyone have a glutenfree version that won’t fall apart?
Probeer mijn quinoa spinach tortillas, they are gluten-free.
can you use almond flour or another gluten free flour?
It won’t work with almond flour, it will never form up. Maybe all-purpose gluten-free flour will work but I didn’t try yet.
cab you substitute gluten free flour?
Je kunt mijn spinach quinoa tortillas voor een glutenvrije optie.
wow! sounds awesome, can’t wait to try them.
love love love these so easy to make wizz and they are done
I have made these twice and they’re absolutely delicious! I’ve needed to add more flour both times and have found a quick fry on high heat with no oil is the best way to maintain their flexibility when filling them with yummy filling. Thank you!
Thanks for sharing your tips!