Fork and Beans

Making food fun for the family

Homemade Spinach Tortillas

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The original version of these tortillas are already taking over my Instagram account. It’s thrilling to see someone new each day make these pliable gluten free tortillas, post a photo of them, tag me, and I get to see their excitement over the fact that they can eat tacos again. Honestly, I feel like it’s Otto’s Naturals flour that did all the heavy work. I just threw it together with some water, oil, and sea salt but it’s probably one of the best feelings knowing that you are part of the reason someone who has a restrictive diet can eat good food and feel “normal” again.  That stuff will never get old to me and as someone who has been through a couple bouts of digestive (or lack of) health, I know what it feels like to be in need of/be appreciative of good food choices when I find them.  

Homemade Spinach Tortillas (gluten-free)

Now do these homemade spinach tortillas actually taste like spinach? Not at all. It’s not only a sneaky way to incorporate added veggies into your food but it’s a FUN way to celebrate St. Paddy’s Day with these incredibly green wraps. 

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Homemade Spinach Tortillas (gluten free)

★★★★★ 4.6 from 8 reviews
  • Author: Fork & Beans
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 mins
  • Yield: 6 small tortillas 1x
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Ingredients

Instructions

  1. In a saucepan, add the spinach and water, bringing to a small boil, covered. Allow to wilt for 5 minutes. Place in a blender and mix until smooth.
  2. Whisk together the flour and salt in a medium bowl.. Add the spinach puree and olive oil into the flour mix. 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. Be sure to break the dough in half and feel the inside too. If too sticky add a tablespoon of flour at a time until smooth. Create two smooth balls and chill in the fridge for 30 minutes.
  3. Heat a nonstick skillet on medium-high heat. Create 3 equal-sized balls from each dough ball. Roll between two pieces of parchment paper.
  4. Heat the tortilla for one minute on each side or until nice brown spots develop. Place in a tortilla warmer or on a plate covered with a tea towel.

Nutrition

  • Serving Size: 1 tortilla
  • Calories: 95
  • Sodium: 113mg
  • Fat: 5.3g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1.6g

Please note that because of adding the warm blended spinach puree to the tortilla mix, you are going to need to really pay attention to the stickiness of the dough. Start off by adding just the puree to the flour, salt, and olive oil and see how much liquid is already in the dough. Add the water according to what you determine. This isn’t a recipe that needs to be followed to the T but one that requires intuition. And using your hands. You won’t be able to figure this out if you are mixing it with a spoon. You will need your senses. The dough needs to be a little moist but not sticky at all. If it’s sticky, it won’t stay intact when you roll it out and it will frustrate the Hades out of you. Don’t worry though! If that does happen, just sprinkle with another tablespoon of flour at a time until you can roll it out and is easy to work with. Watch this video if you need the added help.

 Homemade Spinach Tortillas (gluten free)

Also note that these won’t bubble the way that the original tortillas do so you just need to keep your eye on them to ensure that those nice burn marks appear on each side. Cook them too long, however, and the tortillas become tough and not so pliable. Honestly though, I have made these more than I can count and have yet to have a moment where the tortillas are destroyed. You got this! And enjoy St. Paddy’s Day with these fun and tasty leprechaun tortillas.

Namastasty

 

This post contains affiliate links. 

 

Homemade Spinach Tortillas (gluten-free)

Reader Interactions

Comments

  2. This recipe looks amazing and I can’t wait to try it! Do you know how long they keep for in the fridge? I’m hoping to use these for meal prep lunches. Would they still be good after a couple of days?

  4. I am really looking forward yo trying this recipe. Just a quick question though, is it possible to use a gluten free flour blend instead of the Cassava flour? I don’t have the money for the other stuff but am very hesitant to try otherwise without opinion.

    • For this recipe, it is not possible. It was created specifically for cassava flour. If you miss wheat tortillas, I guarantee you that this flour is 100% worth it 🙂

    • After reading all of the replies on here, I have a question. Do you get some sort of kickback from Otto’s Naturals Cassava Flour? Are they a sponsor on your site? I just find it unbelievable that NO other flour substitute will work. It must be exactly this brand or woe be unto you! I wonder if I use the recipe without cassava flour, will it still be passable. I live in China, where it is nearly impossible to get Otto Natural’s Flour. So, I will try a variety of substitutes and post the results forthwith.

      • I do get an affiliate sale, yes, BUT that by no means isn’t the reason that you can’t make this with any other gf flours than cassava. Yes, woe be unto you if you try using any flour blends to make this…it will not work, plain and simply. Cassava flour (and yes, I used Otto’s but use any cassava flour) behaves COMPLETELY differently than any gf flour. If you can’t get a hold of cassava flour, this isn’t a recipe for you, sadly.

    • This is a little tricky as spinach has more water than kale and is easier to puree. Do try it with kale and tell me how it goes though!

  7. Cara, these were completely delicious! My whole pick-eater family loved them. Thanks for the awesome recipe!

    ★★★★★

  8. We are Mexican and we been looking for a paleo receipt, this tortillas are great! if proportions are slightly changed tortillas will really bubble like any other flour or corn tortillas!

    ★★★★★

  9. Made this for dinner tonight and they were so soft and tasteful! Because no one in my family is gluten intolerant I didn’t want to buy cassava flour, so I did just use all-purpose flour without any problems.
    I think this is my new go-to tortillas recipe, they are just so much softer than the one I usually use, so THANK YOU!

    ★★★★★

  10. Hello! I would loveee to give these a go!
    However, im not keen on buying this Casava flour because I wont use it often. Would these work with oat flour? or coconut or almond flour?
    Thanks heaps ! Lara xo

      • Does any body know if I can store the dough and cook it when ever I want to make the tortilla.

        ★★★★★

        • There is a frozen dough at a local store here…cassava flour, water, oil, and salt. It says you can have it thawed in the fridge for up to two weeks. Note it does not have any veggie puree in it, which would likely shorten the time. I think the best way to try that would be to roll part of a batch into into balls and freeze on a baking sheet, then drop into a ziploc bag. Then you can try it out with minimal waste to see it if works. I haven’t done this yet, but it’s on my TRY soon list. It think it would work, based on the fact that a frozen dough is for sale commerically. I haven’t bought the dough yet because I just discovered it, and it is slightly more expensive than using the flour and making your own dough.

          ★★★★

  11. I’m looking forward to trying this! Can they be stored after they’ve been made? If yes, for how long?

  12. Thankyou so much for this recipe, I make the wraps all the since my whole family lovesssss them.. I bought another brand of Cassava flour and they didnt turn out as good as Ottos brand –

    • Oh that is so awesome to hear Greta! I love love love Otto’s and I’m happy to hear that no one else compares. Worth every penny!

  13. Why cant you replace cassava flour with tapioca flour ? Given that tapioca is from the root of the cassava plant I assume tapioca is the white version ?

    • Me again. Yes it is the same tapioca starch is differant as it has the fiber removed but tapioca flour is the same.

      “Concerning Tapioca starch and tapioca flour, in the United States, they are both the same. The reason goes back 40 years and too long to post here. If you ask anyone in Thailand for example they will tell you the difference between the flour and the starch is that the starch is the flour without the fiber and the flour is the starch with the fiber. Tapioca starch is the purified starch portion from the cassava root. Flour would traditionally encompass processing the whole root (and thus capturing the fiber). There is a new product made with the fiber and to avoid confusion is called Premium Cassava Flour (designed for gluten free baking) and called so to avoid the current tapioca flour confusion. BTW the traditional Pao de Queijo is made with sour tapioca starch, but can be made with regular tapioca starch with adjustments.”
      Read more at http://www.jamieoliver.com/forum/viewtopic.php?pid=646668#e5UFc1ctgbqlTMkA.99

  15. Brilliant recipe. As a cook I’m always looking for new ingredients- thanks for introducing me to cassava flour

  18. I love making tortillas! The problem is making them last past the cooking process. Fresh, hot tortillas…must eat them all…

  19. I can’t wait to try these! Are they sturdy enough to where I could make them burrito size?

  20. This flour is very expensive. Can any other gluten-free flour work as well? Wondering if anyone has tried. Not sure if I’m willing to spend $18+ on a bag of flour.

    • It is a little more on the pricey side but trust me when I say you will think it’s worth every penny when you sink your teeth into these tortillas 🙂 Unfortunately there is no substitute of flours for this recipe as it was created specifically for this brand. However, search tortillas in the search bar on my site and it will lead you to another tortilla recipe from Lexis Kitchen’s cookbook that might better suit your needs. Hope that helps!

  21. My first order of Otto’s should be here today or tomorrow, and the first thing I will make is the plain tortillas! Your recipe is the main reason I bought the flour! I can’t eat spinach, or else I’d make these, too.

    • Eeeeee, it’s like Christmas 😉 Honestly, these tortillas are the only reason I have this flour. That’s how much I make them…ha

    • Mind if I ask where you bought it from? I just can’t find it anywhere. Do other manufacturers package cassava flour?

      • It’s linked in the post and recipe 🙂 It’s Otto’s Naturals Cassava flour. Not sure about any other manufactures as this is the first company I’ve heard that carries this flour.

  23. I am not able to get this flour in my country 🙁 can I use any other flour? Buckwheat maybe?

    • Unfortunately there isn’t. These tortillas are specifically made with Otto’s Naturals Cassava flour; so sorry Dominika 🙁

    • I know kale has gotten all the attention as of late but I love spinach so much more! Let’s eat spinach tortillas together every day 🙂

    • Nooooooooooooooooooooooooooooooooooooo! Kale might be difficult just because it’s more tough and fibrous but if you are okay with that, it could work! Or maybe chard with the stems removed? Try it and let me know! You got your flour right? xo

      • Oh, didn’t think about the fiber… I’ll give collards a try! Yes, the flour arrived! Yay! Haven’t had a chance to try it yet, but hopefully this weekend.

    • I was so pleased with how beautiful the green turned out too! You just never know… And talk about softness! Caitlin. This flour needs to be on your To Buy list.

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