I love homemade tortillas and make them so often for all kind of dishes like soft tacos, burritos, quesadillas or enchiladas. Last year I came up with an amazingly simple recipe which is one of the most popular recipes on my blog. It has been remade by so many people who found my recipe via Instagram, Pinterest, and Google. To make it even healthier, I added a good amount of spinach which not only adds a lovely green color but also many minerals, vitamins, and antioxidants. Are you curious to try out my homemade spinach tortillas?
Homemade spinach tortillas with 3 ingredients only (water and salt not counted). This recipe is healthy, gluten-free, vegan, and easy to make. Perfect for people who love wraps, tacos, burritos, enchiladas, quesadillas but cannot consume wheat or corn. Also great for kids since the spinach in these wraps is almost tasteless!
1cupchickpea flouralso called garbanzo bean flour (120 g)
1/2cuptapioca flour/starch(60 g)
2ozfresh baby spinach leaves(60 g)
1 - 1 1/8cupwater(240-270 ml)
Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!
The recipe makes about 6-7 tortillas (1/3 cup of batter each).