Easy Homemade Spinach Tortillas
Grain-Free, Gluten-Free, Nut-Free, Egg-Free, Dairy-Free, Vegan, Paleo
Recipe by Fork and Beans
Simple to make, full of green goodness, and free of all the unnecessary ingredients in the store-bought kinds, these spinach beauties are sure to become part of your weekly meal prep. Top with shredded chicken and cheese, beer-battered fish and Asian slaw, or roasted veggies and avocado - the possibilities are endless with these versatile tortillas!
Prep Time: 40 Minutes (including chilling time)
Cook Time: 10 Minutes
Total Time: 50 Minutes
Yield: 6 tortillas
Ingredients
- 4 cups fresh spinach
- 3 tablespoons water
- 1 cup Otto’s Naturals – Cassava Flour
- 2 tablespoons olive oil
- 1-2 tablespoons water
- ¼ teaspoon salt
Instructions
- In a saucepan, add the spinach and water. Bring to a small boil, covered. Allow to wilt for 5 minutes. Place in a blender and mix until smooth.
- Whisk together the flour and salt in a medium bowl. Add the spinach puree and olive oil into the flour & mix well. Add 1 tablespoon of water if the flour mix is too dry. Add more water (if needed) until the dough does not stick to your fingers. If too sticky add a tablespoon of flour at a time until smooth and easy to roll out/work with.
- We have found that using your fingers to mix the dough is better than a spoon, as feeling the texture of the entire dough is important!
- Create two smooth balls and chill in the fridge for 30 minutes.
- Heat a nonstick skillet on medium-high heat. Create 3 equal sized balls from each dough ball. Roll each ball between two pieces of parchment paper.
- Heat the tortilla for one minute on each side or until nice brown spots develop. Note: these won’t bubble the way that the original tortillas do, so just keep your eye on them to ensure those nice brown marks appear on each side.
- Place in a tortilla warmer or on a place covered with a tea towel.
