These yummy homemade, gluten-free spinach tortillas are quick to make and taste great in a healthy wrap or just to dip in hummus for a quick snack. Yours will probably look prettier than mine do – I learned as I went along to press the dough with my fingers into circles before trying to roll it out for a better finishing shape lol!

 

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5 from 1 vote

Gluten-Free Spinach Tortillas

Enjoy these fresh, easy-to-make, homemade spinach tortillas to make your wrap so much healthier and nutritious!
Prep Time5 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: homemade wrap, spinach tortilla, spinach tortillas
Servings: 6 tortillas
Calories: 80kcal

Ingredients

  • Coconut oil spray
  • 3 cups baby spinach
  • 2 tbsp fresh parsley chopped
  • 1/4 cup water
  • 2 tbsp freshly squeeze lime juice
  • 2 cups quinoa flour
  • 1/2 tsp salt
  • 3 tbsp coconut oil

Instructions

  • Cook the baby spinach and parsley with water in a non-stick pan lightly sprayed with coconut oil on medium heat until leaves wilt. (I like to squeeze half a lime over the leaves as they cook.) This usually takes less than 8 minutes.
  • Use a blender to puree the spinach. Measure the mixture and add water to create 1 cup of the puree.
  • In a large bowl, combine the flour and salt (dry ingredients).
  • Pour spinach to the dry mixture. Flour the countertop generously and knead mixture into a soft dough.
  • Divide the dough into a half dozen balls.
  • Next, place wax paper on countertop and flour it generously. One at a time, press out the balls into 2 inch circles using your fingers, flipping it to cover in flour, then use a rolling pin to form 7 inch side spinach wraps.
  • Cook each wrap individually as you go: In your non-stick pan, melt a dab of the coconut oil. Cook one tortilla at a time over medium heat until lightly browned (tortilla will darken and brown bubbles will form), usually 1 minute on each side, then serve warm or store for later use!
    **To keep the tortillas fresh and warm while preparing the batch, transfer each cooked tortilla to a plate and cover with a clean dish towel until ready to eat. You can stack the tortillas on top of each other as you go and keep covered. The towel works to capture the steam from the cooked tortillas, making sure they stay soft and flexible until you are ready to eat.

Notes

Refrigerate Tips:
Cool tortillas completely before wrapping in plastic wrap or enclosing into an airtight zip-lock baggie.
Reheat Tips:
To reheat, wrap your desired number of tortillas in a damp paper towel, then microwave for less than 20 seconds, until hot and bendable. If more time is needed, reheat on high in 5-second intervals.
Freezing Tips:
Before freezing, cool the tortillas to room temperature. Place them in a stack with a sheet of parchment paper separating each wrap to ensure they don't get stuck together.  Place the tortilla stack together in a freezer-safe storage bag. When it's time to use them, simply thaw overnight in the refrigerator and reheat as outlined above.