Healthy Spinach Tortillas

I really like selfmade tortillas and lead them to so frequently for all sort of dishes like tender tacos, burritos, quesadillas or enchiladas. ultimate 12 months I got here up with an amazingly simple recipe that is one of the maximum famous recipes on my weblog. it's been remade via such a lot of folks that determined my recipe through Instagram, Pinterest, and Google. To make it even more healthy, I delivered a great quantity of spinach which not handiest adds a cute inexperienced coloration but additionally many minerals, nutrients, and antioxidants. 

I take advantage of chickpea flour and tapioca flour to make these wholesome spinach tortillas. This flour mixture is certainly fantastic and the tortillas usually flip out brilliant. They in no way persist with my pan, they by no means burst, they can be rolled and folded superbly and they are hypersensitivity-pleasant (wheat-unfastened, corn-loose). they are moreover protein-rich (due to the chickpea flour) and grain-free.


  • 1 cup chickpea flour also called garbanzo bean flour (120 g)
  • 1/2 cup tapioca flour/starch (60 g)
  • 2 oz fresh baby spinach leaves (60 g)
  • 1 - 1 1/8 cup water (240-270 ml)
  • 1/3 tsp salt


  1. Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
  2. Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
  3. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!
  4. Full recipe in