Homemade Spinach Tortillas

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I’ve found another way to sneak more spinach into my family’s diet AND it’s an everyday staple for us. Hooray for white whole wheat tortillas with added spinach. This easy recipe is going to blow your mind. I was surprised how well it worked with my white whole wheat tortilla recipe by adding spinach with the hot water and pureeing in a blender. It is so simple! There is no cooking involved with the spinach and there are no patches of spinach detected in the tortillas. Everything is nice and smooth just as if these were store-bought. I love serving these with black bean and corn quesadillas and lunch wraps. I’m not sure I’ll go back to making plain tortillas again unless we’re out of spinach.

Homemade Spinach Tortillas

Ingredients:

  • 3 cups white whole wheat Flour or a combo of white whole wheat and unbleached if you prefer
  • 1 teaspoon Kosher or Sea Salt
  • 1 teaspoon Baking Powder
  • 1/3 cup healthy oil {Canola,Vegetable, olive or melted coconut oil}
  • 1 cup very hot water (I use my Keurig hot water)
  • 2 cups loosely packed fresh spinach (you can work your way up to three cups with your family)

 

Directions:

  1. Mix the flour, salt, and baking powder with a whisk.
  2. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs.
  3. Blend 2 cups loosely packed spinach and hot water in a blender until spinach is well pureed in the water.
  4. Pour into flour mixture and mix well until there are no dry patches and a ball is formed.
  5. Cover with plastic wrap and let the dough rest for at least 30 minutes or more if needed.
  6. Mash into a large circle and divide the dough into equal 12 portions by cutting with a floured pizza wheel or bench cutter.
  7. Roll each portion, from the center outward into a circle on a floured surface.
  8. Cook on a hot, ungreased griddle over medium-high heat.
  9. Turn the tortilla when brown blisters form on the first side.
  10. Stack the totillas on a cooling rack and cool completely before freezing in a gallon size bag.
  11. Remove air and label bag. Thaw 4 hours prior to use and reheat in microwave or skillet. Serve room temperature.

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BLT spinach tortilla wrap with homemade ranch and avocado, YUM

How will you serve your spinach tortillas?

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Comments

  1. benichole says:

    Trying these right now! :)

  2. Vanessa Paulsen says:

    Any idea how long these will last in the fridge? Not sure i wanna freeze them. :D btw, thanks so much for the recipe!

  3. Heather Elissa says:

    Could you add ground flax seed for some of the flour?

  4. Carlotta says:

    I have whole wheat flour but it’s not white. Can this be used?

  5. I meant how long they can freeze. Sorry! I did read the recipe… :)

  6. Cassie, about 3 months, keep the air squeezed out

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