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Home » Mexican » Homemade Spinach Tortilla (Green tortilla)

Homemade Spinach Tortilla (Green tortilla)

Published: March 3, 2022. Modified: March 3, 2022 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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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!

pile of soft spinach tortilla
Jump to:
  • What is Spinach Tortilla?
  • Why Do you make this recipe?
  • Ingredients required
  • Step by step process
  • Tips, notes, and quick FAQs
  • Storing Homemade Tortillas
  • More recipes made with spinach
  • Homemade Spinach Tortilla
  • Video

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.
premeasured ingredients of green tortilla aka spinach tortilla

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.
collage of making spinach tortilla dough
  • Heat a griddle/Tawa.
  • Cook from both sides until light brown spots appear. (image 7 to 9)
process of cooking spinach tortilla in cast iron pan
  • 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.
burrito wrap in spinach tortilla

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.
Can I make this recipe with gluten-free flour?

I have not yet tested this recipe with any gluten-free flours, but if you do, let me know in the comment box below.

Do I need to buy a tortilla press?

It’s not required. But if you would like to buy a tortilla press, you can.

Can I use frozen spinach?

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.

Can we add spices to this tortilla recipe?

Yes. To enhance the flavors, you can use garlic powder, onion powder, Italian seasoning, or cumin powder. while making the dough.

Can I make the dough in advance?

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.

How to keep homemade tortillas warm?

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.

Can we use other greens instead of spinach?

Sure you can. You can use kale, chard, arugula, bok choy, collards, or mustard greens.

What if the tortilla dough is too wet?

In this case, add in some extra flour.

What should I make with these spinach tortillas?

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.
stack of green tortilla

More recipes made with spinach

  • Spinach salad
  • Spinach dal
  • Smoothie
  • spinach lentil
  • Spinach pesto

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spinach tortilla
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4.94 from 15 votes

Homemade Spinach Tortilla

Homemade Spinach Tortillas are a delicious and healthy twist on the regular Tortilla recipe. it’s vegan and very easy to make. Making homemade tortillas is so much easier than I thought and tastes better than store-bought. 
Course Main Course
Cuisine Mexican
Keyword Spinach Tortilla
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 40 minutes
Servings 14 Tortilla
Calories 130kcal
Author Dhwani
Prevent your screen from going dark

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.
    collage of making spinach tortilla dough
  • 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)
    process of cooking spinach tortilla in cast iron pan
  • Homemade Spinach Tortillas are ready. Use them in making enchilads, burrito, quesadilla, wraps etc.
    spinach tortilla

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

Serving: 1tortilla | Calories: 130kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 257mg | Potassium: 167mg | Fiber: 2g | Sugar: 1g | Vitamin A: 805IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm Regards,

Dhwani.

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Reader Interactions

Comments

  1. Soma Mukherjee says

    May 04, 2018 at 12:19 am

    5 stars
    Love the way you have incorporated healthy spinach to make the tortillas even more healthier, lovely recipe.

    Reply
    • Dhwani Mehta says

      May 04, 2018 at 6:08 am

      Thanks, Soma!! I am glad you liked it. 🙂

      Reply
  2. shobha says

    May 04, 2018 at 2:06 am

    Healthy spinach tortillas. Can serve them with any filling.

    Reply
    • Dhwani Mehta says

      May 04, 2018 at 6:09 am

      Thanks a lot, Shobha!!

      Reply
  3. Renu says

    May 04, 2018 at 5:37 am

    5 stars
    Lovely colour of the spinach tortilla and a good way to include spinach in your diet.

    Reply
    • Dhwani Mehta says

      May 04, 2018 at 6:09 am

      Very true. Thanks a lot for stopping by. 🙂

      Reply
  4. Aruna says

    May 04, 2018 at 8:04 am

    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.

    Reply
    • Dhwani Mehta says

      May 04, 2018 at 9:58 am

      Thanks, Aruna!! 🙂

      Reply
  5. Sujata Roy says

    May 04, 2018 at 11:25 am

    5 stars
    Loved the colour. Spinach tortillas sounds healthy and easy to make. Superb share.

    Reply
    • Dhwani Mehta says

      May 04, 2018 at 11:30 am

      Thanks, Sujata!!

      Reply
  6. Jolly says

    May 04, 2018 at 12:10 pm

    Beautiful color of the tortillas. Tortilla recipe sounds so easy and healthy, bookmarked !!

    Reply
  7. Viji says

    May 05, 2018 at 5:49 pm

    Tried the tortillas today. Since I did not have Spinach , I made them plain. They came out so nice. We loved it.

    Reply
    • Dhwani Mehta says

      May 08, 2018 at 12:45 pm

      Thanks, Viji for the feedback. Glad you liked it. Do try it with spinach too. 🙂

      Reply
  8. Drashti Dholakia says

    May 05, 2018 at 8:49 pm

    5 stars
    Lovely green coloured tortilla wraps. I always prefer homemade wraps and these look great 🙂

    Reply
  9. Nayna Kanabar says

    May 06, 2018 at 1:16 am

    5 stars
    I love the colour the spinach has given these tasty tortillas. They look super tasty and would be perfect wrapped with falafels and salad.

    Reply
  10. Priya Suresh says

    May 06, 2018 at 9:19 am

    How pretty those spinach tortillas looks, you have nailed them prefectly.. Wish i get some to make some wraps.

    Reply
  11. Freda says

    May 06, 2018 at 2:43 pm

    5 stars
    They look so much better than the store-bought ones, and the color is awesome, Dhwani 🙂 Great share!

    Reply
  12. Seema Doraiswamy Sriram says

    May 06, 2018 at 6:07 pm

    4 stars
    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.

    Reply
  13. padma says

    May 06, 2018 at 11:28 pm

    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!!

    Reply
  14. mayuri Patel says

    May 07, 2018 at 1:03 pm

    5 stars
    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.

    Reply
  15. firsttimercook says

    May 07, 2018 at 11:20 pm

    Love the addition of spinach. Now the simple tortilas are looking awesome and i think taste will be amazing as well 🙂

    Reply
  16. Jayashree says

    May 08, 2018 at 1:02 am

    5 stars
    Love these healthy tortillas, a great way to start with for breakfast.

    Reply
  17. Preethi's Cuisine says

    May 20, 2018 at 5:58 am

    Spinach Tortillas are so healthy. Home made is always the best. Fab share Dhwani.

    Reply
    • Dhwani Mehta says

      May 27, 2018 at 8:34 am

      Thanks a lot Preethi!

      Reply
  18. Sandra Valdo says

    March 08, 2019 at 12:55 pm

    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

    Reply
    • Dhwani Mehta says

      March 10, 2019 at 8:40 am

      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. 🙂

      Reply
  19. Monic says

    March 29, 2020 at 8:55 am

    Can I use only rice flour to make these tortillas?

    Reply
    • Dhwani Mehta says

      March 31, 2020 at 7:22 am

      Yes, Monci. You can.

      Reply
  20. Kris says

    June 06, 2020 at 6:50 pm

    5 stars
    Thanks for the recipe! I really like the dark green tortilla color. I also like how you combined the wheat and white flour together.

    Reply
    • Dhwani Mehta says

      June 07, 2020 at 3:06 pm

      Thanks 🙂

      Reply
  21. Angie Aladdin says

    June 20, 2020 at 6:35 pm

    Please correct the nutritional facts it’s not 36 calories it’s around 120

    Reply
    • Dhwani Mehta says

      June 20, 2020 at 9:05 pm

      Hi,
      Thanks for letting us know. Updated the nutritional fact. 🙂

      Reply
  22. Laura says

    August 11, 2022 at 11:11 am

    5 stars
    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.

    Reply
    • Dhwani Mehta says

      August 11, 2022 at 1:03 pm

      So glad to know. Thank you for the feedback.

      Reply

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