Spinach tortillas are soft and flexible and made without grains, eggs, or dairy. These 4-ingredient spinach tortillas use a cauliflower base and are completely vegan.
These amazing spinach tortillas were is inspired by my cauliflower tortillas. This popular recipe is given a spinach twist. Not only does the spinach add a pretty vibrant green color but it also adds a nice light spinach flavor.
I found when testing these that I preferred using 1 cup of cauliflower puree instead of half a head of cauliflower that can range in how much cauliflower puree you add. Half a head of cauliflower can make between 1 ¼ cup to 1 ½ cup of cauliflower puree. You can use slightly less than half of a head of cauliflower to make this recipe.
As for the spinach, I used fresh spinach. You could use frozen spinach. Chop the spinach and try to measure 2 tbsp’s but it won’t hurt the recipe if you end up using slightly more.
Tip: When measuring your coconut flour, scoop the coconut flour and then take a knife and run it over the measuring cup to remove any excess. Never add a “heaping” cup of coconut flour to your recipe. Coconut flour is very absorbent and can cause your batter to become too thick.
How To Make Spinach Tortillas
For this recipe you will need:
- Non-stick frying pan or cast-iron skillet
- Parchment paper
- Large bowl
- Measuring spoons and cups
- Large knife
- Spatula
- Cutting board
- Airtight storage container for leftovers
Step 1
Chop the cauliflower and place the chopped cauliflower in a 1-quart pot and add enough water to cover it. Bring to a boil and cook for 5-10 minutes, or until the cauliflower is fork-tender.
Drain the water and using a hand blender, blend until smooth. Or use a blender, food processor, etc. Do not worry about removing liquid from the pureed cauliflower because the coconut flour will soak it up.
Measure 1 cup of cauliflower puree (save the extra in a container in the freezer for the next time you want to make tortillas). Add the spinach and blend again.
Step 2
In a bowl, mix all of the ingredients together. It will form into a dough. The dough for these spinach tortillas should feel firm and not like it will not fall apart. If you feel the dough is too wet, slowly add 1 teaspoon of coconut flour at a time until the dough feels more firm. Separate the dough into eight balls.
Step 3
Take two pieces of parchment paper the size of a large plate. Place one ball of dough on one piece of parchment paper, then top with the other piece of parchment paper. Roll the ball into the thickness of a regular tortilla – less than ⅛ inch, thin but not paper-thin.
Step 4
Heat a 12-inch cast-iron skillet or non-stick frying pan over medium heat.
Place the tortilla with two pieces of paper onto the heated pan. Cook about 1-2 minutes per side until the edges seem to be cooked and you can easily start to pull off one sheet of parchment paper. Then gently, pull off the top piece of parchment paper. Carefully, pick up the tortilla and place it dough side down in the pan, with the remaining piece of parchment on top.
Let the tortilla cook until lightly toasted, 1-2 minutes and then remove the parchment paper, flip the tortilla over, and gently cook the other side for 1-2 minutes. Do not overcook, or the tortillas will become brittle and won’t bend easily.
Repeat steps 7 to 10 with the remaining balls of dough.
Use the spinach tortillas immediately or store them in an airtight container in your refrigerator for up to 4 days. The tortillas can be frozen individually and thawed at room temperature. To warm up the tortillas, heat in a non-stick pan over medium heat for 1-2 minutes on each side until the tortilla is soft and flexible.
FAQ
Can I bake these instead of pan-frying them?
I did not test baking them but you could always try.
Can I use cauliflower rice instead of cauliflower florets?
Yes, you can use cauliflower rice instead of cauliflower florets. You must boil the cauliflower rice and then puree it.
Can I use frozen cauliflower instead of fresh cauliflower?
Yes, you can use frozen cauliflower instead of fresh cauliflower to make spinach cauliflower tortillas. The process will be the same.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach instead of fresh spinach to make these spinach tortillas.
How can I make this keto-friendly?
You cannot make this recipe for spinach cauliflower tortillas keto-friendly. When I was testing variations I really didn’t like the taste of ones that used eggs as a binder. Tapioca starch made the best tortillas.
Can I substitute almond flour for coconut flour?
No, you cannot substitute almond flour for coconut flour in this recipe. The coconut flour is helping to absorb the excess water from the cauliflower.
Can I use arrowroot starch instead of tapioca starch?
Yes, you can use arrowroot starch instead of tapioca starch for these spinach tortillas. I didn’t test that in this recipe but I often use them interchangeably in recipes.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
How do I store these?
These paleo spinach tortillas will last about 4 days in an airtight container in your refrigerator. You can store these for up to 3 months in your freezer. I suggest placing wax paper or parchment paper between the tortillas when freezing so you can take one out at a time.
The tortillas are hard after being stored in the fridge/freezer, how do I make them flexible again?
You can easily make the tortillas flexible again by heating up a non-stick pan to medium heat and placing the tortilla on it and heating for about 1-2 minutes per side. The tortilla will instantly be flexible again.
PrintSpinach Tortillas
These spinach tortillas are soft and flexible and made without grains, eggs, or dairy. These 4-ingredient spinach tortillas use a cauliflower base and are completely vegan.
- Prep Time: 18 minutes
- Cook Time: 15 minutes
- Total Time: 33 minutes
- Yield: 8 medium-size tortillas 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 head of cauliflower, medium size, chopped (to make 1 cup of cauliflower puree)
- 1/4 cup + 1 tbsp coconut flour
- 1 cup tapioca starch
- 2 tbsp fresh spinach, chopped
- Dash of sea salt
Instructions
- Chop the cauliflower and place the chopped cauliflower in a 1-quart pot and add enough water to cover it. Bring to a boil and cook for 5-10 minutes, or until the cauliflower is fork-tender.
- Drain the water and using a hand blender, blend until smooth. Or use a blender, food processor, etc. Do not worry about removing liquid from the pureed cauliflower because the coconut flour will soak it up. Measure 1 cup of cauliflower puree to use to make the tortillas. You can freeze the extra cauliflower puree to make tortillas again.
- Chop the spinach and add 2 tbsp’s of it to the cauliflower puree and blend again.
- In a bowl, mix all of the ingredients together. The dough will form into a ball that is firm to the touch.
- If you find it too wet feeling, let the dough sit for a few minutes so the coconut flour can absorb all of the liquid. If the mixture is still too wet, slowly start mixing in 1 teaspoon of coconut flour at a time.
- Separate the dough into eight balls.
- Take two pieces of parchment paper the size of a large plate. Place one ball of dough on one piece of parchment paper, then top with the other piece of parchment paper. Roll the ball into the thickness of a regular tortilla – less than ⅛ inch, thin but not paper-thin.
- Heat a 12-inch cast-iron skillet or non-stick frying pan over medium heat.
- Place the tortilla with two pieces of paper onto the heated pan. Cook about 1-2 minutes per side until the edges seem to be cooked and you can easily start to pull off one sheet of parchment paper. Gently, pull off the top piece of parchment paper. Carefully, pick up the tortilla and place it dough side down in the pan, with the remaining piece of parchment on top.
- Let the tortilla cook until lightly toasted, 1-2 minutes. Remove the parchment paper, flip the tortilla over, and gently cook the other side for 1-2 minutes. Do not overcook, or the tortillas will become brittle and won’t bend easily.
- Repeat steps 7 to10 with the remaining balls of dough.
- Consume the tortillas immediately or store them in an airtight container in your refrigerator for up to 4 days. The tortillas can be frozen individually and thawed at room temperature. To make the refrigerated tortillas flexible again, simply heat in a non-stick pan for 1-2 minutes on each side until flexible.
Nutrition Facts
- Serving Size: 1 tortilla
- Calories: 83
- Fat: >1g
- Carbohydrates: 17.8g (15.5 Net Carbs)
- Fiber: 2.3g
- Protein: 1.3g
I used https://cronometer.com to calculate the macros for this recipe.
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