2-Ingredient Grain-Free Spinach Tortillas
Looking for a quick, healthy swap for store-bought wraps? These vibrant green spinach tortillas are made with just two ingredients. They’re naturally gluten-free and vegan. No kneading. No rolling. Just blend, cook, and enjoy. These tortillas are soft, flexible, and packed with nutrients, making them perfect for wraps, tacos, or even a speedy quesadilla. You’ll have a stack ready in minutes, and they taste just as good as they look.
Table of Contents
Why You’ll Love These 2-Ingredient Grain-Free Spinach Tortillas
- Incredibly Easy: Skip the rolling pin and tortilla press. Just blend the batter and pour it straight onto the pan.
- Dietary Friendly: Naturally grain-free, gluten-free, vegan, dairy-free, and oil-free for nearly every lifestyle.
- Nutrient-Packed: A simple way to sneak more spinach into your meals without sacrificing taste.
- Extremely Versatile: Use them for wraps, tacos, burritos, or even as a crisp pizza base.
Ingredients Needed
For the Spinach Base
- 4 cups fresh DOLE Organic Baby Spinach
- ½ cup filtered water, divided
For the Dry Mix
- 1 cup cassava flour
- 1 tablespoon finely ground golden flaxseeds
- ¼ teaspoon sea salt, adjust to taste
For the Fat Component
- 3 tablespoons of your choice: palm shortening, lard, olive oil, or avocado oil
These ingredients come together to create a soft, pliable dough that cooks up beautifully green and flavorful.
How to Make 2-Ingredient Grain-Free Spinach Tortillas
- Add the baby spinach and half of the water into a medium saucepan. Cover with a lid and steam over medium heat until the spinach is just wilted. Remove from heat.
- Transfer the steamed spinach along with its cooking liquid and the remaining water into a blender. Blend until the mixture is completely smooth with no visible spinach pieces. Let it cool slightly.
- In a large mixing bowl, whisk together the cassava flour, ground flaxseeds, and sea salt until evenly combined.
- Add the fat to the flour mixture and work it in using your hands. The texture should become sandy and crumbly.
- Begin adding the spinach purée gradually. Start with half and continue mixing with your hands. Add more purée slowly as needed. The dough may feel sticky at first but will become soft and pliable as the flour absorbs the liquid.
- Divide the dough into 4 to 6 equal portions. Roll each portion into a smooth ball. Wrap the balls in plastic or cover them with a damp cloth to prevent drying while you prep the others. For consistent size, aim for about 60 to 65 grams per ball.
- Place a dough ball between two sheets of parchment paper. Gently flatten it into a disc with your hand. Use a tortilla press or a rolling pin to shape it to your desired thickness. A combination of both often gives the most even result.
- Heat a cast iron skillet or non-stick pan over medium heat until evenly hot.
- Working one at a time, peel off the top layer of parchment and carefully place the tortilla onto the hot pan. Remove the second layer of parchment gently.
- Cook for about one minute or until small bubbles appear and light browning begins. Avoid overcooking, which can make the tortilla stiff.
- Flip and cook the other side for another minute, checking frequently for doneness.
- Transfer the cooked tortilla to a plate lined with a towel or paper towel. Cover to retain softness while you cook the remaining tortillas.
- Once all tortillas are cooked, store them covered in the fridge. Bring to room temperature before reheating in a skillet to soften. The dough can be made ahead and kept refrigerated. Let it warm up before rolling.
Pro-Tips for Perfect, Pliable Tortillas
Use a High-Speed Blender
A powerful blender ensures the spinach mixture is silky smooth. This gives the batter an even texture and helps the tortillas cook without gritty bits.
Get the Heat Right
The pan should be hot enough for the batter to set quickly but not so hot that it burns. Expect the first tortilla to act as your tester.
Lightly Grease the Pan
Even with a non-stick skillet, a small amount of oil prevents sticking and helps the tortillas release cleanly.
Stack and Cover
As you cook, stack the finished tortillas on a plate and cover them with a clean kitchen towel. The steam trapped between them keeps them soft and rollable.
Troubleshooting and FAQ
Why are my tortillas sticking?
The pan may not be hot enough, or you may be flipping too early. A lack of oil can also cause sticking, even on non-stick surfaces.
Why did my tortillas turn out crispy or stiff?
They were likely overcooked or cooled without being stacked and covered. This causes them to lose moisture and become brittle.
Can I use frozen spinach?
Yes, just make sure it is completely thawed and all excess water is squeezed out. Use about half the weight compared to fresh spinach.
Can I use a different flour?
Not for this version. Chickpea flour is essential for the structure and flexibility. Other flours like almond or cassava need different ratios and added binders.
Flavor Variations and Add-ins
| Flavor Profile | Spices to Add to Batter |
| Smoky Mexican | 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika |
| Fresh and Herby | 1 teaspoon Italian seasoning or a handful of chopped parsley or cilantro |
| Spicy Kick | 1/4 teaspoon cayenne pepper or red pepper flakes |
Serving Suggestions
As Wraps
Fill with hummus and fresh veggies, turkey and avocado, or a scoop of chicken or tuna salad for a quick and wholesome meal.
For Tacos or Burritos
Use as a soft shell for lentil taco filling, refried beans, scrambled tofu, or a hearty breakfast burrito.
As Quesadillas
Layer with your favorite vegan or dairy cheese and pan-fry until golden and melty inside.
As a Side
Serve alongside soups, stews, or curries to soak up every bit of flavorful sauce.
Storage and Reheating Instructions
Refrigerator
Store completely cooled tortillas in an airtight bag or container. Place parchment paper between each one to prevent sticking. They will stay fresh for five to seven days.
Freezer
Stack cooled tortillas with parchment between each layer and place them in a freezer-safe bag. Store in the freezer for up to three to six months.
Reheating
Warm tortillas in a dry skillet for twenty to thirty seconds per side. For quicker reheating, microwave them for ten to fifteen seconds until soft and flexible.
Helpful Notes
The flaxseed is included in a small amount to give the tortillas a pleasant chewiness. I find the texture is far better than using cassava flour alone. If you leave out the flaxseed, reduce the amount of liquid slightly, since the dough may not absorb as much. I haven’t tested ground chia seeds as a substitute, so I can’t say if they would work the same way. If you decide to try it, I’d love to know your results.
Conclusion
These spinach tortillas are proof that healthy eating can be both simple and satisfying. With just two core ingredients, you get a soft, green wrap that’s ready in minutes, free of grains and full of flavor. Whether you’re wrapping, folding, or dipping, these tortillas make every bite count.
If you tried this recipe, please leave a comment and a five-star rating below. I’d love to hear how it turned out for you.
Frequently Asked Questions
Do spinach tortillas have grain?
Not this version. These are completely grain-free and made with cassava flour, making them suitable for grain-free diets.
Are Siete tortillas grain free?
Yes, most of their tortillas are labeled grain-free, often made with ingredients like almond flour or cassava flour.
Are spinach tortillas really healthy?
Yes, especially when made at home. These contain simple ingredients, no additives, and pack in leafy greens for added fiber and nutrients.
What are the ingredients in spinach tortillas?
This recipe uses baby spinach, filtered water, cassava flour, ground flaxseeds, sea salt, and a healthy fat such as olive oil or avocado oil.
site spy: https://tasty-yummies.com/grain-free-spinach-tortillas/
