Healthy Spinach Tortillas

These Healthy Spinach Tortillas are my go-to for a nutritious, vibrant alternative to store-bought wraps. Made with chickpea flour, tapioca starch, and fresh spinach, they’re naturally gluten-free, grain-free, and vegan. I love how quick and easy they are to make—just blend, pour, and cook!

Why You’ll Love This Recipe

I love these spinach tortillas because they’re packed with plant-based protein, full of fiber, and free from common allergens like gluten and dairy. They’re soft, flexible, and versatile enough for tacos, burritos, wraps, or even quesadillas. Plus, they add a beautiful pop of green to any dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup chickpea flour (also known as garbanzo bean flour)
• ½ cup tapioca flour/starch
• 2 oz fresh baby spinach leaves
• 1 to 1 ⅛ cup water (depending on desired thickness)
• ⅓ teaspoon salt

Directions

1. I place all ingredients into a blender or food processor and blend until the batter is completely smooth.
   • I use 1 cup of water for thicker, smaller tortillas (great for tacos).
   • I use up to 1⅛ cups of water for thinner, larger tortillas (perfect for burritos or wraps).
2. I heat a non-stick skillet over low-medium heat. I don’t use oil, but a drop or two can help if your skillet isn’t fully non-stick.
3. I pour about ⅓ cup of the batter into the skillet, tilting it gently to spread the batter evenly into a circle.
4. I cook the tortilla for 2 minutes on one side, then flip and cook for another 1 minute on the other side.
5. I remove the tortilla and repeat with the remaining batter.

Servings and timing

This recipe makes about 6 to 7 tortillas.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Storage/reheating

I store these tortillas in an airtight container in the fridge for up to 4 days. When I need to reheat them, I use a dry skillet over low heat for about 30 seconds per side or pop them in the microwave for a few seconds. I don’t recommend freezing them, as the texture can change.

FAQs

Can I substitute another flour for chickpea flour?

I don’t recommend swapping out chickpea flour since it gives structure and protein to the tortillas. Other flours may result in a different texture or cause the batter to fall apart.

Are these tortillas good for freezing?

I find they’re best fresh or refrigerated for a few days. Freezing changes their flexibility, so I prefer to make smaller batches as needed.

Can I use frozen spinach?

Yes, but I thaw it completely and squeeze out excess moisture before blending. This keeps the batter from becoming too watery.

Why are my tortillas sticking to the pan?

I make sure I’m using a high-quality non-stick skillet and letting the tortillas cook enough before flipping. If needed, I lightly oil the skillet between tortillas.

Can I make the batter ahead of time?

Yes, I blend the batter and store it in the fridge for up to 24 hours. I just stir it before using, as the ingredients may separate slightly.

Do these taste strongly of spinach?

Not at all! I find the flavor to be mild and slightly nutty from the chickpea flour. The spinach mostly adds color and nutrients.

Are these tortillas kid-friendly?

Definitely. I often use them as a fun, green wrap for sandwiches or quesadillas. Kids love the color and soft texture.

What can I fill them with?

I use them for wraps, tacos, burritos, or even breakfast roll-ups with eggs and avocado. They’re super versatile.

Can I add herbs or spices to the batter?

Yes! I sometimes add garlic powder, cumin, or dried herbs for extra flavor, depending on what I’m using them for.

Are these tortillas low-carb?

While they’re not keto, they are lower in carbs than traditional wheat tortillas and offer more fiber and protein from the chickpea flour.

Conclusion

These Healthy Spinach Tortillas are one of the easiest ways I add more greens to my meals without sacrificing flavor or convenience. They’re soft, flexible, and packed with nutrients—perfect for everything from tacos to lunch wraps. Once I made them, I never looked back at store-bought tortillas again.

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