These easy-to-make gluten-free spinach tortillas are pliable and are the perfect vessel to make your lunch wraps.
You’ll learn how to make the dough with the help of the blender, save it for later, and make your wraps as needed for lunch or even for taco night.
Ingredients
Here’s everything you need to make homemade spinach wraps:
- Fresh spinach: gets cooked down and gives these tortillas bright green color.
- Water: to steam the spinach.
- Gluten-free flour: must be a 1:1 all-purpose gluten-free flour.
- Baking powder: just a little to help the tortillas rise.
- Oil: makes them pliable and soft.
- Salt: enhances the other ingredient flavors.
Grab the ingredient measurements and full directions in the printable recipe card below.
How to Make Gluten-Free Spinach Wraps
You’re about to be surprised at how easy it is to make spinach wraps from scratch! Here’s what to do:
- Prepare the spinach
Cook the spinach down in boiling water. Reserve a small amount of water, drain the spinach and transfer it to a blender. Blend until smooth. - Mix the dough
Mix flour, baking powder, oil, and salt in a large bowl. Add the spinach puree and stir to combine until a dough forms. - Roll it out
Line a flat surface with a silicone mat or parchment paper and place the dough on top. Divide it into 6 pieces and roll each section into a ball. - Make the tortillas
On a lightly floured surface, use a rolling pin to roll out each ball into an 8 to 10-inch tortilla. - Cook
In a large non-stick pan, cook each tortilla over medium heat until it begins to bubble. Flip and cook the other side for 30 seconds, remove from heat and repeat with remaining tortillas.
How to Store Gluten-Free Spinach Wraps
You can store the unused dough in a zip bag and refrigerate it for up to a week and make fresh wraps as needed. You can also refrigerate leftover wraps flat in a large zip bag in the refrigerator for up to a week and heat them up before using them in a pan or for 10-seconds in the microwave.
Wraps with Gluten-Free Spinach Tortillas
Now that you know how to make homemade spinach tortillas let’s put them to use! This Turkey Club Wrap would be a perfect start; it’s loaded with bacon, hard-boiled eggs, turkey, and a drizzle of ranch.
You could also make a homemade chicken salad or my mayo-free egg salad and tuck it into this wrap with shredded lettuce. No matter how you decide to fill these up, you’re in store for a delicious gluten-free lunch!
PrintGluten-Free Spinach Tortillas
These easy-to-make gluten-free spinach tortillas are pliable and are the perfect vessel to make your lunch wraps.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6
- Category: How-to
- Method: Stove-top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups packed spinach, cleaned and stems removed
- ¼ cup water
- 1 cup all-purpose gluten-free flour (I use King Arthur GF Flour)
- ¼ teaspoon baking powder
- 4 tablespoons oil
- ½ teaspoon salt
Instructions
- In a large skillet, cook the spinach and water over medium heat until soft.
- Drain the excess water from the spinach, and set it aside for use in the dough.
- Place the spinach in a food processor (or blender) and process until smooth.
- Add the flour, baking powder, oil, and salt. Mix until crumbly.
- Add the reserved water from cooking the spinach, slowly as needed, until a smooth dough is formed.
- Divide the dough into equal parts, then roll into thin circles (dust with flour, as needed). Try to achieve about a 6-inch tortilla.
- Heat in a pan, one at a time, on the stove on medium heat. Toast on each side until it starts to bubble or golden dots appear.
- Serve with your favorite fillings!
Nutrition
- Serving Size: 1 tortilla
- Calories: 171
- Sugar: 0.1 g
- Sodium: 206.4 mg
- Fat: 9.4 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 20.7 g
- Fiber: 1 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Keywords: gluten-free tortillas
Melanie
I made these and they came out perfect!!! (However I’m not GF so I just used 3/4 spelt white and 1/4 spelt w/m). I also tried these with a grated raw beet (my son wanted a rainbow lunch) and they too came out perfect!! It’s a definite to roll them between two bits of baking paper, but awesome recipe especially as my son won’t eat veg! .. I might try it with corn? Chop up curnals?
MOMables
I’m so happy this worked for you! I’m always looking for clever ways to feed my kids veggies. You could definitely try the corn!
Ryan
Is it possible for me do make a flour out of spinach?
Pls help, i’m a student here in the philippines trying to have a research work for my study:)
MOMables
Hi Ryan! I’m sorry but I don’t think you could do that.
Stephanie
This was a great recipe! The dough was a little sticky but a trick that I used was to line a Corelle dinner plate with parchment paper, put a ball of dough on top, then add another piece of parchment paper and another Corelle plate (stacked) to press down and flatten it out. Therefore, the sticky dough on your hands was minimal and you were able to more easily transfer it to your stove top pan. Thanks for sharing this recipe, it will definitely be in our rotation!
Kelly
I was a bit disappointed because my dough came out a sticky, gloppy mess. I had to add a lot more flour and re-shape them by hand (or they fell apart) resulting in thicker, small tortillas. Perhaps I needed to purée the spinach more smoothly (it wasn’t completely creamed) because the spinach didn’t fill up my food processor. I also found the original recipe more helpful because of the step by step photos. Especially if you’re new to making this kind of thing. The taste was ok, I would add some garlic salt next time as they are a bit bland. My daughter did eat one with cheese so it was somewhat successful (though I wouldn’t call it a hit) Also, I did not use the spinach water (used other warmed water) as I always thought it wasn’t good to use water the spinach cooked in (too much iron) Did anyone else encounter this problem and how to fix the dough? Maybe it’s in the practice, I don’t know…
Jules
Thanks for the recipe! Any idea how long (days?) they will keep in the fridge?
MOMables
I keep mine about a week in the fridge.
Jules
Hi, thanks for the recipe, I’m always looking for gluten free and can’t wait to try! Have you made extra to use for the next day and if so how long would you say these keep in an air tight con
MOMables
When you take them out of the fridge make sure you give them a nice warm on a pan on low heat… brings back the flexibility of the tortilla.
Ates ve Ben
Definetely needs some more flour. Thanks for the recipe. Tasty and healthy.
★★★★★
MOMables
the amount might vary depending on the brands of ap gf flour you use. glad you liked them!
Ruth
Can I substitute the GF flour for oat flour?
Thanks for the recipe! I love adding spinach into anything
MOMables
Ruth, I’ve used all purpose flour successfully. I haven’t tried with oat flour but I am guessing not.
Susan
I have been making tortillas with oat flour, no problem and delicious! The only difference is you will usually need more water to get a smooth dough.. Oat absorbs more water than other flours. Just add a little extra water at a time and keep working the dough until it’s the proper consistency.
MOMables
Awesome! I just meant I hadn’t tried it so I couldn’t recommend it as tested and working. Glad you make oat tortillas well!
Sara Schneider
I LOVE the idea of these, but I admit I am a bit concerned about the amount of spinach since I already drink green smoothies daily. Please post variations of this recipe using other veggies. I know you have one without veggies, but it would be nice to make tortillas with more nutritional value without risking bleeding to death next time I cut myself. :)
★★★★★
MOMables
Will work on more Sara!
Tricia
Why would eating too much spinach cause a problem? I’ve never heard that before.
Sara Schneider
Tricia,
Greens are incredibly high in Vitamin K, which is a blood thinner.
Kelly
Actually, it’s the opposite. Vitamin K helps your body make the factors it needs to CLOT blood, so it helps your body to STOP bleeding. In fact, it is given as an antidote (reversal) to Warfarin (a medication that is used to thin blood in patients at high risk for unwanted clots). Don’t worry, too much spinach will NOT make you bleed easier, nor will it cause a healthy person to have unwanted clots. The only people who should stay away from spinach and vitamin K are those that were advised from their doctor too and who are on medications like Warfarin/Coumadin.
Stay healthy!
-Milwaukee nurse
MOMables
thanks for the response. we are talking minimal spinach in this recipe… but to each their own :)
kathy
The recipe tastes great but my tortillas were a bit crumbly. I have made GF tortillas before–not sure why these ones were so crumbly. Any ideas?
MOMables
the only difference is probably based on the gf flour used. additional water might have been needed to create a smooth dough.
Kathryn Ayres MA RD LD/N
Oops you have it backwards. Vitamin K does the opposite. It aids in the clotting process when needed. It is important in bone health as well. I am a dietitian and you don’t need to worry about vitamin K intake unless you are on a blood thinner and are at risk for a blood clot. Leafy greens are one of the highest in antioxidants and other essential nutrients and should be consumed as much as possible to prevent disease.
★★★★★
Grace
Hey! Do you know how many calories this is?
MOMables
No. but you can plug the ingredients into a calorie calculator website.
Melinda
Just tried this recipe and I loved it! I didn’t use the reserved water but used extra flour – super sticky but with the added flour when I rolled it out helped ! So good -different taste :) thanks !!
Brook
Tried this recipe for my wheat allergic son today. I ended up having to add over a half cup of extra flour and never used the reserved water from the spinach. Veeerrrrry sticky dough. :-/ We’ll see how they taste! :-) Thanks for your work!
Stacy
I did too but they were very tasty. Also added garlic, paprika and black pepper. I think I added another whole cup of flour to mine.
Melissa
If we’re not gluten free can I just substitute our normal whole wheat flour or will other ingredients need to be adjusted?