Spinach Tortilla

4 from 3 votes

Homemade spinach tortillas are so much better than the store bought stuff! Use them to make burritos, wraps and much more!

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Homemade spinach tortilla made with readily available ingredients. Use it to make wraps, burritos and much more!

Spinach Tortilla-1

It’s this month that we moved into our new house (and our first!) last year. It has been quite a ride so far, from furniture shopping to painting walls to failed attempts at gardening. I would say that setting up the house was probably the most challenging and time consuming thing and we are not done yet! We lived in a 1 room apartment, were newly married so practically we had no furniture. So we literally had to buy everything, right from coffee table to sofa to dining table to beds! Just last week we ordered our dining table and a bed for the 2nd bedroom. I think with this we will take a break with furniture shopping for a while. At least we now have almost all the basic stuff, phew!

Spinach Tortilla Recipe

It’s officially summer now here in Seattle, it has been pretty warm last couple of days. Also summer means that our local farmer’s market opens up and I love love farmers market. Last weekend we went there and I got lot of fresh produce including spinach. I love spinach and I am sure you guys already know that. The number of spinach recipes on the blog are a testimony to that. In fact I was just thinking that I have shared quite a variety of spinach recipes from spinach based curries to dips to Mexican recipes and much more! Yeah, I clearly love my greens.

So with the spinach, this time I made spinach tortilla. Tortilla is very similar to Indian roti. We make roti with whole wheat flour only whereas tortilla is usually made with all purpose flour but of course can be whole wheat or corn too.

Homemade Spinach Tortilla

Making tortilla at home is really simple if you keep practicing it. I mean it was very easy for me because even though I don’t make tortilla every day I do make my roti and paratha almost every day and they are basically the same. So if you are used to rolling the dough, this is super easy. Just try to roll the dough as thin as possible, makes it so much easier to roll the tortilla when you use it for burrito or wraps.

To spice things but a bit, I added very little cumin and cayenne to my dough, this is completely optional.

Homemade Spinach Tortilla-Square

 

Method

Bring water to boil in a pan. Once the water starts simmering, add fresh spinach leaves.

Cook for 2 minutes till the spinach just starts to wilt. Remove pan from heat, drain the spinach and wash under cold water. Puree to a fine paste using your food processor. I added 2-3 tablespoons of water while pureeing the spinach. Set aside.

In a large bowl, add flour, salt,baking powder and cumin and cayenne pepper (if using).

Spinach-Tortilla-Recipe-Step-1

Now add oil to the flour mix and rub it into the flour using your fingers.

Add the pureed spinach to the flour and mix.

Add water little by little to knead to a soft and smooth dough. If the dough feels too sticky, apply some oil on your hands, you may also add more oil to the dough. If the dough feels too dry, add more water. Basically by the end of it you should have a smooth and soft dough. Cover the dough and let it rest for 15-20 minutes.
Spinach-Tortilla-Recipe-Step-2

Once the dough has rested, divide it into 6 equal parts. I used my kitchen scale to make sure each dough ball was equal in weight. Meanwhile put a pan on medium-high heat. Using a rolling pin, roll each ball into a circle of 8-10 inches. Try to roll as thin as possible. Use dry flour while rolling it if the dough is sticking to your rolling pin.

Transfer the rolled spinach tortilla onto the heated pan. Cook for 2 minutes on each side or till you see these brown spots.

Remove from pan and brush the tortilla with oil. Repeat with the remaining dough balls.

Spinach-Tortilla-Recipe-Step-3

Eat them straight away or you can wrap them in a kitchen towel and then put inside a ziplock bag and store in the referiegator. Simply warm them up before serving!

Spinach Tortilla-2

* You can make these spinach tortilla in advance. Remember to brush them with little oil once cooked, they stay soft this way. Once they have cooled down, wrap them properly between kitchen towel and then place the entire stack in a ziplock. Once you want to eat them, take the tortillas out and warm them on a skillet.

* The prep time includes the dough resting time of 15 minutes.

Spinach Tortilla

4 from 3 votes
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 6 tortillas
Homemade spinach tortillas are so much better than the store bought stuff! Use them to make burritos, wraps and much more!

Ingredients 

  • 1.5 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon cumin powder optional
  • pinch of cayenne pepper optional
  • 3.5 oz spinach
  • 3 tablespoons vegetable oil and more to brush the tortilla
  • water as needed for the dough
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Instructions 

  • Bring water to boil in a pan. Once the water starts simmering, add fresh spinach leaves.
  • Cook for 2 minutes till the spinach just starts to wilt. Remove pan from heat, drain the spinach and wash under cold water.
  • Puree to a fine paste using your food processor. I added 2-3 tablespoons of water while pureeing the spinach. Set aside.
  • In a large bowl, add flour, salt,baking powder and cumin and cayenne pepper (if using).
  • Now add oil to the flour mix and rub it into the flour using your fingers.
  • Add the pureed spinach to the flour and mix.
  • Add water little by little to knead to a soft and smooth dough. If the dough feels too sticky, apply some oil on your hands, you may also add more oil to the dough. If the dough feels too dry, add more water. Basically by the end of it you should have a smooth and soft dough.
  • Cover the dough and let it rest for 15-20 minutes.
  • Once the dough has rested, divide it into 6 equal parts. Meanwhile put a pan on medium-high heat.
  • Using a rolling pin, roll each ball into a circle of 8-10 inches. Try to roll as thin as possible. Use dry flour while rolling it if the dough is sticking to your rolling pin.
  • Transfer the rolled spinach tortilla onto the heated pan. Cook for 2 minutes on each side or till you see these brown spots.
  • Remove from pan and brush the tortilla with oil. Repeat with the remaining dough balls.

Nutrition

Calories: 178kcal, Carbohydrates: 24g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Sodium: 208mg, Potassium: 176mg, Fiber: 1g, Vitamin A: 1550IU, Vitamin C: 4.6mg, Calcium: 43mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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Homemade Spinach Tortilla

Spinach Tortilla-Collage


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


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18 Comments

  1. Hi Manali,
    I just tried your recipe. They are beautiful and taste wonderful. However, my first I tried to cook to specs and it turned out crunchy. The others I cooked much less time but are still a tad stiff. Is there something I’m doing wrong to cause this?? Thank you!!

    1. Hmm they shouldn’t be crunchy at all..make sure you apply little oil on them once they are done and keep them covered in a kitchen towel. You can also do a second wrap with aluminium foil after wrapping them in the kitchen towel.

  2. Lovely receipe…i just wanted to know for how long can we store it in the refrigerator and freezer?? Will they be as fresh if corn flour is used instead of all purpose flour?

    1. Hi Richa, I have never tried them with corn flour, so not sure about that. But yes they will freeze well. Put parchment paper between each tortilla, stack them and put them in a ziplock bag and freeze. Should be good for few weeks.

  3. I am going to use White wing all purpose flour. I was told that, that flour already has crisco in it. Do I still put the oil in the dough mix? Do you happen to know the calories for these? Thank you. Can’t wait to try them. I’m going to make a weight watcher buffalo chicken and wrap that in these tortillas

    1. Hmm I don’t think flour has crisco in it! Yes you need to add oil to the dough mix, it makes the tortilla softer. I am sorry I don’t know the calories for these but you could try adding the recipe to those sites which give the calories once you enter the recipe. Hope that helps!

    1. They should freeze well Sarah. I would place a parchment paper between each tortilla and then pack the entire stack in a ziplock. Hope that helps!

  4. These were pretty fun and easy to make. I’ll admit, mine did not come out as pretty as yours did. I only had wheat flour so I used that instead and after tasting one I was relieved when the flavor was yummy! I can’t wait to stuff them and make paninis out of them! Thank you for the great recipe.

  5. I tried the recipe using kamut flour and einkorn flour. About half and half. They are very tasty but best to use immediately as I can’t roll them. Folding works well though?

    1. I am glad you liked them. Well they roll easily if you follow the exact recipe, I have never tried them with kamut and einkorn flour, that may result in different texture.

  6. I love making homemade tortillas, especially with vegetables! I like to bake them in the oven and make healthy chips 🙂