Gluten-Free Spinach Tortillas
These easy-to-make gluten-free spinach tortillas are pliable and are the perfect vessel to make your lunch wraps.
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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: 1 tortilla | Calories: 153kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 224mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1407IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
