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.
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.Print
- 4 c. fresh spinach
- 3 Tbsp. water
- 1 c. Otto’s Naturals Cassava flour
- 2 Tbsp. olive oil
- 1–2 Tbsp. water
- 1/4 tsp. sea salt
- 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.
- 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.
- Heat a nonstick skillet on medium-high heat. Create 3 equal-sized balls from each dough ball. Roll between two pieces of parchment paper.
- 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.
- 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.
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.
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