Easy Spinach Tortillas Recipe
This Easy Spinach Tortillas Recipe makes soft, flexible, and naturally green homemade tortillas using real spinach and simple pantry ingredients. Perfect for wraps, tacos, quesadillas, and meal prep, these homemade spinach tortillas are preservative-free, budget-friendly, and ready in under an hour.
Ingredients
- Main Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh spinach packed
- ½ cup warm water
- 2 tablespoons olive oil
- ½ teaspoon salt
- Optional Flavor Boosters:
- ¼ teaspoon garlic powder
- Pinch of black pepper
- Pantry Staples:
- Extra flour for rolling
- Olive oil lightly for cooking if needed
Instructions
- Blend Spinach:
- Add spinach and warm water to a blender.
- Blend until completely smooth and bright green.
- Mix Dry Ingredients:
- In a large bowl, combine flour and salt (plus optional seasonings).
- Form Dough:
- Pour spinach mixture and olive oil into the flour.
- Stir until a shaggy dough forms.
- Knead:
- Transfer to a lightly floured surface.
- Knead for 5–7 minutes until smooth and elastic.
- Add small amounts of flour if dough feels sticky.
- Rest Dough:
- Form into a ball, cover with a towel, and let rest 20–30 minutes.
- Divide & Roll:
- Divide dough into 8 equal pieces.
- Roll each into a ball, then roll out into thin circles (6–8 inches wide).
- Cook:
- Heat a dry skillet over medium heat.
- Cook each tortilla 30–45 seconds per side, until light brown spots form and tortilla puffs slightly.
- Keep Soft:
- Stack cooked tortillas and cover with a clean towel to trap steam and maintain flexibility.
Notes
- Blend spinach fully to avoid green chunks.
- Do not skip resting time—this prevents shrinking while rolling.
- Avoid overcooking to keep tortillas soft and pliable.
- Store at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 2 months.
- Reheat briefly in skillet or microwave under damp towel.