Vegan spinach tortillas that are healthy and loaded with nutrition.
I’ve been on a baking binge since the Covid-19 pandemic hit here in Montreal. I used the time to perfect my sourdough skills and learn how to make homemade buns, English muffins, ramen and artisan bread. My husband bought a 20 kg bag of flour, so I needed to put it to use! Out of everything I made, this is one of my favourite recipes. I’m nibbling on one as I’m writing this! These tortillas are light (38 grams each/ and approx 67 calories) and loaded with spinachy goodness. The generous portion of spinach gives them a robust flavour and more vitamins and minerals, making it a great alternative to plain wheat tortillas.
They’re easy to make and don’t require yeast or any knowledge of bread baking. They are cooked on the stovetop, which is perfect for the summertime. I try to avoid using my oven in the summer because of the heat. Cooking time is also pretty quick, about 16 minutes for eight tortillas.
Great for kids!
Another thing I love about this recipe is the colour, The bright green shade is fun for kids and a sneaky way to get them eating greens. It’s also great for Saint Patrick’s Day or Earth Day celebrations.
These tortillas are fantastic for wraps, quesadillas, breakfast burritos, or to serve with dip. Combine these with my falafel recipe, and you’ve got a yummy healthy sandwich combo.
Easy Homemade Spinach Tortillas
- Food processor
- 1 1/2 cups all-purpose flour
- 3/4 baking powder
- 1/2 tsp salt
- 2 cups baby spinach
- 1/8 cup olive oil
- 1/4-1/2 cup water
- Extra flour for dusting
- In a food processor, combine flour, salt, baking powder and spinach. Process until spinach is finely ground and incorporated into the flour. Pour in olive oil and then slowly pour in water, a little at a time until a ball is formed. The amount of water needed depends on your environment. If the dough gets very sticky and doesn't form into a ball, remove it from the processor and add a little extra flour. Avoid overprocessing.
- Turn dough onto a generously floured work surface. Let rest for 10 minutes.
- Divide dough into equal 8 portions. Roll each piece into a thin 6-inch circle. Your shapes may not be perfect, but that’s okay. You can trim edges to get a more even circle and use the trimmings to make a smaller tortilla at the very end.
- In a lightly greased skillet or griddle (cast-iron is best), cook tortillas over medium heat until lightly browned, about 1 minute on each side.