This homemade Spinach Tortilla aka Green Tortilla is a delicious and healthy twist on the regular Tortilla recipe. Just 5 simple ingredients and you have tender, delicious flour tortillas!
Making homemade tortillas is so much easier than I thought and tastes better than store-bought. It’s Vegan, are nutrient-packed, and great for wraps, tacos, or burritos!
Let’s learn to make Green tortillas with step by step process and video!
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My family is a spinach lover. I include spinach quite often in my regular meals like dal, pasta, khichdi, rice, salads, soups, etc.
What I bring today is a very easy recipe made with spinach – Spinach tortilla.
Look at the green color!
I don’t know if you have noticed or not, I am so obsessed with green color food.
In the last 2 months, I have shared 3 green color recipes, Green pav bhaji, green salad, and methi Chaman.
And today’s recipe is the 4th one.
Seems the green color is my new favorite color. Hahaha…..
Coming back to the recipe, making tortillas itself isn’t hard at all. It just takes some time and patience, because you have to make the dough, let it rest, roll, and finally cook them.
But it tastes much much better than store-bought ones! Plus these freeze beautifully.
I always liked the idea of spinach tortillas, until I looked at the ingredients list on a package. I saw spinach as the second-to-last ingredient, followed by so many preservatives.
But It’s not the case if you make them at home from scratch. This green tortilla is packed with spinach.
What is Spinach Tortilla?
Spinach Tortillas are a variation of corn tortilla and plain flour tortilla which is widely used in Mexican Cuisine.
Tortillas are used for making many Mexican dishes like Quesadilla, Enchilada, Taco pizza, Flautas, Mexican Lasagna, burritos, and many more.
This tortilla is made without lard and is quite similar to Indian Roti/chapatti. These are also perfect for making Spinach Tortilla Wrap and Spinach Tortilla Pinwheels.
Usually, tortillas are made with all-purpose flour but in my today’s recipe, I have made it with All purpose flour and Whole-wheat flour.
If you have a standing mixer with a dough hook, you can have the dough made in less than five minutes, and that’s what I do.
You can also easily mix it without a mixer using a wooden spoon.
Whether you use a standing mixer or not, it’s very important to give the dough a little rest after mixing and dividing the dough. This helps relax the glutens.
Why Do you make this recipe?
- They’re so easy and only require four ingredients!
- They are Vegan, soft, and light.
- These are refined sugar-free and filled with fiber.
- It stays fresh up to 3 to 4 days in the refrigerator and up to 4 months in a freezer.
- They are simply wonderful, ready for use in your favorite Tex-Mex dishes, wraps, chips and so much more.
- Good way to include greens in your diets.
Ingredients required
- Flour – For this recipe, I have used half all-purpose flour and half whole wheat flour. You can only all-purpose or only whole wheat flour. (I have not yet tested it with gluten-free flour, but please let me know if you do.)
- Baking powder – This is our leavening agent. Baking powder gives tortillas a slightly puffy, pillowy texture.
- Salt – Salt is vital for improving the texture and flavor of these tortillas.
- Oil – To keep this recipe vegan, these tortillas are made without lard and use oil instead!
- Spinach – I have used spinach puree made from lots of baby spinach.
Step by step process
Make spinach puree
- First Wash spinach well in a colander.
- Take washed spinach in a blender jar, add ¼ cup of water, and blend it into a smooth puree. Keep it aside.
Make tortillas
- Take All-Purpose flour, Whole wheat flour, Salt, Baking powder, and oil in a big Bowl. Mix well. (image 1)
- Add Spinach Puree a little bit at a time. Mix and Knead into a soft Dough. (image 2 and 3)
- Note – don’t add all the spinach puree at one go. Add little at a time. You might need less or more according to the quality of the flour.
- Cover the dough with a Damp Cloth and Keep it aside for 15 minutes.
- After 15 minutes, Take the dough and divide it into 14 equal balls. (image 4)
- Take one ball(keep remaining balls covered), Dust it with flour, and roll each part to make an 8 to 10-inch disc. You can use a Tortilla maker too. (image 5 and 6)
- Note – To save time, you can multitask – roll one tortilla out while another one is cooking on the stove. But if you would like to roll all of the tortillas out at once, be sure to cover the tortillas so it doesn’t dry out.
- Heat a griddle/Tawa.
- Cook from both sides until light brown spots appear. (image 7 to 9)
- Take it out and wrap it in a kitchen towel. Do the same process with the remaining balls. (image 10)
- Homemade Spinach Tortillas are ready. Use them in making enchilads, burrito, quesadilla, wraps etc.
Tips, notes, and quick FAQs
- It is important to let the dough rest for at least 15 minutes before rolling. This rest period allows the gluten to develop. Resting will give more pliable dough and you will easily be able to roll.
- If your dough springs back as you roll it, it is too elastic and needs more time to rest. Simply cover it again with a towel and let it rest for 10 more minutes.
- The amount of spinach puree may vary slightly depending on the quality and kind of flour you use. It also depends on how wet your spinach puree is.
- Roll the tortillas fairly thin.
- Cook the tortilla only until puffy with light brown spots.
- Wipe out the pan in between tortillas with a damp paper towel if residual flour left in the skillet starts to burn.
- If your tortillas feel stiff after cooking, you’ve cooked them too long or the heat was too high.
- Once tortillas are cooked, stack them up directly and keep them covered with a kitchen towel. This will help them steam each other and get nice and soft.
I have not yet tested this recipe with any gluten-free flours, but if you do, let me know in the comment box below.
It’s not required. But if you would like to buy a tortilla press, you can.
This green tortilla tastes best with fresh spinach. But if you have only frozen spinach on hand, use half the amount and allow it to thaw before using it.
Yes. To enhance the flavors, you can use garlic powder, onion powder, Italian seasoning, or cumin powder. while making the dough.
Sure, just make the dough and let it rest for 15 minutes. Then cover tightly with plastic wrap and refrigerate for up to 48 hours.
Keep the cooked tortillas wrapped in a large, clean kitchen towel. The heat from the cooked tortillas will keep the tortillas nice and warm plus the steam will keep them moist.
Sure you can. You can use kale, chard, arugula, bok choy, collards, or mustard greens.
In this case, add in some extra flour.
You can make Tacos, burritos, quesadillas, enchiladas, tostadas, wraps, pizza, you name it!
Storing Homemade Tortillas
- Freezing Tortillas – Freeze tortillas by stacking tortillas with a piece of wax paper in between each layer. Wrap the entire stack in foil and place it in the freezer. Tortillas will keep for a few months.
- In the fridge – Place tortillas in a tightly sealed plastic storage bag and place them in the fridge. They will stay fresh for up to 15 days.
- When you are ready to eat, take the tortillas out and warm them in a skillet.
More recipes made with spinach
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Homemade Spinach Tortilla
Ingredients
- 1 and ½ cup All Purpose flour
- 1 and ½ cup Whole Wheat flour / Aata
- 1 and ½ teaspoon Salt
- 2 teaspoon Baking Powder
- 4 tablespoon Oil
- 4 cups Baby spinach
Instructions
Make spinach puree
- First Wash spinach well in a colander.
- Take washed spinach in a blender jar, add ¼ cup of water, and blend it into a smooth puree. Keep it aside.
Make tortillas
- Take All-Purpose flour, Whole wheat flour, Salt, Baking powder, and oil in a big Bowl. Mix well. (image 1)
- Add Spinach Puree a little bit at a time. Mix and Knead into a soft Dough. (image 2 and 3)Note – don’t add all the spinach puree at one go. Add little at a time. You might need less or more according to the quality of the flour.
- Cover the dough with a Damp Cloth and Keep it aside for 15 minutes.
- After 15 minutes, Take the dough and divide it into 14 equal balls. (image 4)
- Take one ball(keep remaining balls covered), Dust it with flour, and roll each part to make an 8 to 10-inch disc. You can use a Tortilla maker too. (image 5 and 6)Note – To save time, you can multitask – roll one tortilla out while another one is cooking on the stove. But if you would like to roll all of the tortillas out at once, be sure to cover the tortillas so it doesn’t dry out.
- Heat a griddle/Tawa.
- Cook from both sides until light brown spots appear. (image 7 to 9)
- Take it out and wrap it in a kitchen towel. Do the same process with the remaining balls. (image 10)
- Homemade Spinach Tortillas are ready. Use them in making enchilads, burrito, quesadilla, wraps etc.
Video
Notes
- It is important to let the dough rest for at least 15 minutes before rolling. This rest period allows the gluten to develop. Resting will give more pliable dough and you will easily be able to roll.
- If your dough springs back as you roll it, it is too elastic and needs more time to rest. Simply cover it again with a towel and let it rest for 10 more minutes.
- The amount of spinach puree may vary slightly depending on the quality and kind of flour you use. It also depends on how wet your spinach puree is.
- Roll the tortillas fairly thin.
- Cook the tortilla only until puffy with light brown spots.
- Wipe out the pan in between tortillas with a damp paper towel if residual flour left in the skillet starts to burn.
- If your tortillas feel stiff after cooking, you’ve cooked them too long or the heat was too high.
- Once tortillas are cooked, stack them up directly and keep them covered with a kitchen towel. This will help them steam each other and get nice and soft.
- For quick FAQs please scroll the page up.
- This post is updated with more important notes, and quick faqs, originally published in May 2018.
Nutrition
Warm Regards,
Dhwani.
Love the way you have incorporated healthy spinach to make the tortillas even more healthier, lovely recipe.
Thanks, Soma!! I am glad you liked it. 🙂
Healthy spinach tortillas. Can serve them with any filling.
Thanks a lot, Shobha!!
Lovely colour of the spinach tortilla and a good way to include spinach in your diet.
Very true. Thanks a lot for stopping by. 🙂
Your tortillas look so soft and the colour just amps up the appeal! Great way to get more greens into the diet; for adults and young’uns.
Thanks, Aruna!! 🙂
Loved the colour. Spinach tortillas sounds healthy and easy to make. Superb share.
Thanks, Sujata!!
Beautiful color of the tortillas. Tortilla recipe sounds so easy and healthy, bookmarked !!
Tried the tortillas today. Since I did not have Spinach , I made them plain. They came out so nice. We loved it.
Thanks, Viji for the feedback. Glad you liked it. Do try it with spinach too. 🙂
Lovely green coloured tortilla wraps. I always prefer homemade wraps and these look great 🙂
I love the colour the spinach has given these tasty tortillas. They look super tasty and would be perfect wrapped with falafels and salad.
How pretty those spinach tortillas looks, you have nailed them prefectly.. Wish i get some to make some wraps.
They look so much better than the store-bought ones, and the color is awesome, Dhwani 🙂 Great share!
What an amazing range of spinach recipes you have laid out, Wow.
These tortilas look so perfect and am sure will be the love on any lunch box.
Spinach tortillas have turned out so soft….I can see the super soft texture…We can make some amazing wraps using these healthy ones rather than the plain tortillas…Great share!!
Beautiful tortillas. I love the green colour. We too are spinach lovers and love to add spinach to mostly everything. I’ve not made spinach tortilla at home. Bookmarking this recipe.
Love the addition of spinach. Now the simple tortilas are looking awesome and i think taste will be amazing as well 🙂
Love these healthy tortillas, a great way to start with for breakfast.
Spinach Tortillas are so healthy. Home made is always the best. Fab share Dhwani.
Thanks a lot Preethi!
My daughter is having a taco bar for her wedding. We’ll be making the food. I would like to make these months ahead of time and freezing. Wondering if I can thaw a few days ahead. Also, must they be heated to roll & heat? Suggestions appreciated
Hi Sandra!
First of all many congratulations to your Daughter and all the very best for her new life!! 🙂
Taco bar for a wedding is a great idea.
Yes, you can make this a month ahead of time. Follow the exact recipe and instructions and let the Tortilla cool down completely. Then wrap in aluminum foil, place it in freezer safe ziplock bags, as suggested in the recipe. Thaw a day before in the refrigerator. When you are ready to serve, cover it in a lightly damp cloth and microwave it for 30 seconds and place all the tortillas in serving container or plate. Let the tortilla cover with lightly damp kitchen towel all the time or else it will dry out quickly. Hope this helps.
Let me know if you have any other questions. 🙂
Can I use only rice flour to make these tortillas?
Yes, Monci. You can.
Thanks for the recipe! I really like the dark green tortilla color. I also like how you combined the wheat and white flour together.
Thanks 🙂
Please correct the nutritional facts it’s not 36 calories it’s around 120
Hi,
Thanks for letting us know. Updated the nutritional fact. 🙂
This recipe is amazing! I did use frozen spinach. I let it thaw a bit, blended it and added water to get the 1 1/2 cups. It almost reaches the 1 1/2 cups on its own so it is very little water I add. This recipe is most definitely a keeper. It also makes great breakfast tacos.
So glad to know. Thank you for the feedback.
thank you for the recipe. first time making tortillas. i had a few issues and will share with others in case they encounter the same problems. i used 4 oz of spinach, poured boiling hot water over it in a bowl, let sit 1 mins, then drained and pureed with the water. i used 360 grams flourthe dough hook in my mixer. it was a little dry, so added water a tbsp or so at a time. i was making burritos, so divided my dough into 12 pieces. when rolling into balls, they were dry, so i oiled my hands and worked oil into ball of dough and it smoothed out. the tortilla was only about 6-7 inch, so i ended up doubling up my dough balls to get large 10-12 inch burrito sized tortillas. the yield then was about 6. when reheating tortillas for rolling burrito, the dough was dry. i sprinkled with a little water and it helped soften them in the skillet. the last one i tried. i added a tiny bit of vegan butter to the skillet when it was hot and rubbed both sides of warm tortilla in it. then my tortillas was soft and perfect for burritos. i hope this info is helpful to others. thanks again for this recipe. maybe when i have more experience, i won’t need to add the extra oil, water, etc., but it did work.