These spinach tortilla wraps are a nice alternative to plain flour tortillas. Make these vegan green tortillas today and serve them as wraps, quesadillas, or as a flatbread with the side of any curry.

spinach tortilla with hummus and veggies

Ingredients

Spinach: Of all leafy greens, the most delicious and versatile greens is spinach. I used fresh baby spinach to make these homemade spinach tortillas, but you can also use frozen spinach puree.

Whole wheat flour: I used whole wheat flour to make these tortillas. You can use plain flour as well to make these tortillas. But these tortillas will be soft even if we use whole wheat flour. You can also substitute some part of whole wheat flour with almond flour or chickpea flour. I recommend using 75% whole wheat flour and 25% other flour to roll tortillas easily.

Baking powder: Usually, baking powder is used as a leaving agent in tortillas to puff up. And I do not use baking powder while making this spinach tortillas recipe.

Instructions

Clean, wash and strain the spinach leaves.
Now take a blender or Nutri bullet jar, add roughly chopped spinach leaves, and grind them into a smooth paste.
If possible, do not use water for making spinach puree. You need to wait and pulse it a couple of more times. Chopping spinach leaves will make it easy to grind, and additional water is not required.
If you cannot make the fine paste, use water spoon by spoon.
Now take a mixing bowl, add whole wheat flour, spinach purée, oil, and salt. If using baking powder, add that as well.

Make a smooth dough out of this. Keep this aside for 15 to 20 minutes. You can make the tortillas immediately also.

When you are ready to make tortillas, take the dough and divide it into equal-sized balls.

Now take one dough ball, flatten it, and roll it in the dry flour.

Place this onto the rolling surface and roll into thin flatbread.

If you can roll and cook the tortillas simultaneously, heat the pan while rolling the tortilla.
If you cannot roll and cook simultaneously, roll all the tortillas and keep them aside. Do not stack them as they might stick to each other. Instead, you can layer them between parchment papers or spread them side by side.
Heat a pan or skillet over medium heat and add the tortilla to the hot pan. I used an iron pan here.

Cook it over medium heat on both sides.

You can add a teaspoon of oil on each side while cooking the tortilla.

Likewise, make all the spinach tortillas and serve them with your favorite fillings and toppings.
These can be served hot or cold, so these will be good for lunch boxes.

Recipe Notes

You can reduce the spinach quantity to make this recipe. If required, add little water to form the dough.
Want to make more flavorful tortillas? You can replace some spinach with fresh herbs like cilantro, mint, parsley. If cilantro stems are tender enough, you can use them too while making spinach puree.
Don't like the taste of green leafy veggies? Add teaspoon of grated ginger, garlic, or both while making the dough for these green tortillas. You can even use garlic or ginger powder. Their intense flavor will dominate the leafy veggie's taste.
You can also use frozen spinach or frozen spinach puree to make this spinach wrap recipe. Add spinach puree little by little and form a dough.
Store the dough in an airtight box for a couple of days, and you can make fresh tortillas whenever you require them.
I used whole wheat flour to make these spinach wraps. And even with whole wheat flour, wraps will be soft and pliable. You can use refined flour as well to make these green wraps.
Stack the tortillas and wrap them in a cloth to keep them soft and rollable.

Serving suggestions

I like to serve these spinach tortillas as a wrap with hummus and roasted veggies. Some other exciting ways to serve the green tortillas are

As a quesadilla base.
As a wrap with some chickpeas salad or black-eyed peas salad.
As an alternative to naan bread. Serve this spinach flatbread with chickpeas curry or dhal for a complete and filling meal.

Storage

You can store these green tortillas for one to two days at room temperature. And you can keep these for 3 to 4 days in the refrigerator. I prefer storing the dough and making the wraps when needed.

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Recipe