These homemade spinach tortillas make such a great and healthy lunch! And they are super freezer-friendly, so you can make a big batch and have them ready whenever you need them.
Servings 8 tortillas
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 4 cups baby spinach
- 1/4 cup + 2 tablespoons water
- 1 teaspoon baking powder
- 4 tablespoons olive oil
Quickly wilt the spinach with hot water. Place the washed baby spinach in a colander, boil a full kettle, then carefully pour it over the spinach.
Place the wilted spinach together with flour, salt, baking powder, olive oil, and water in a food processor. Process until you've got a crumbly dough.
Quickly knead the dough with your hands and form a ball. Wrap it with plastic wrap or a clean kitchen towel.
After the resting time in the fridge, use a rolling pin to form about 8 tortillas.
Heat a non-stick pan and cook the tortillas for 1-2 minutes on each side. You don't need to add any oil.
Spread the spinach tortillas with hummus or cream cheese and fill them with lettuce, and cut up vegetables, and tofu. Or use them to make vegan burritos, taquitos, or vegan enchiladas.
- To make the tortillas gluten-free, you can replace the all-purpose flour with a gluten-free flour blend.
- You can also cut the tortillas into tortilla chips after cooking. Then serve them with roasted red pepper hummus or my jackfruit Buffalo dip. Besides, they are also delicious with my creamy vegan dip with vegan cream cheese and dates.
- If you don't want to have small chunks of spinach in your tortillas, you can blend the spinach in a food processor before adding the rest of the ingredients.
Calories: 231kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 222mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1408IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg