Green Spinach Wraps are homemade gluten-free vegan tortillas that are healthy, plant-based, and easy to make from scratch. This protein-packed recipe is dairy-free and egg-free and perfect for burritos, tacos, or enchiladas with a vibrant Mexican flatbread twist!
Love more healthy tortilla alternatives? Try my sweet potato tortillas, oatmeal wraps, or my red lentil tortillas.
I regularly make a variety of homemade tortillas, and these green spinach wraps are a new favorite, along with my flour tortillas without baking powder, quinoa wraps, chickpea flour wraps, buckwheat flatbread, and unleavened bread.
They're foldable and perfect for burritos or tacos and packed with protein, fiber, and nutrients that make them a wholesome, better-for-you alternative to regular tortillas.
With a vibrant green color that even kids will love, these unleavened wraps are a delicious way to sneak veggies into a clean-eating diet-and all you need is a blender, no dough kneading, rolling, or tortilla press required!
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Ingredients
- Chickpea flour: Adds protein and a nutty flavor.
- Oat flour: Brings fiber and softness. Learn how to make oat flour at home.
- Fresh spinach: Provides vibrant color and nutrients.
- Water: Helps blend the ingredients into a smooth batter.
- Pinach of salt (optional): Enhances the flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Green Spinach Wraps
Blend spinach: Blend spinach and water in a blender until the spinach is blended thoroughly.
Make the batter: Add the chickpea flour and oat flour, then blend again until smooth.
Cook: Heat a lightly oiled non-stick pan or skillet over medium heat. Scoop ¼ cup of batter onto the hot surface and spread into a thin circle. Cook for 2 minutes per side, or until golden brown.
Repeat and serve: Repeat step 4 with the remaining batter. Stack the cooked tortillas, covering them with a towel to keep them warm and soft. Serve immediately with your favorite fillings.
Test
I've tested this recipe with tapioca flour instead of oat flour, and while tapioca flour does add a nice stretchiness to the tortillas, I found that oat flour works equally well and is a much healthier option.
Storage
Wrap the tortillas with plastic wrap and store them in a cool, dry place at room temperature for up to 2 days.
Place the tortillas in an airtight container, or wrap them tightly with plastic wrap, and refrigerate for up to 5 days.
For longer storage, stack tortillas with parchment paper in between, place them in a freezer-safe bag and freeze for up to 3 months.
Gently warm them in a skillet or microwave before serving.
Variations
- For extra flavor, try adding dried herbs like oregano, garlic powder, or onion powder to the dough before blending.
- Incorporate a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Stir in a small amount of nutritional yeast to give the tortillas a cheesy flavor.
- Swap the spinach for other greens like kale, arugula, or Swiss chard for a different twist.
Marinela's Tips
- Squeeze out excess liquid after rinsing the spinach so the batter isn't too watery.
- Ensure all ingredients are blended until smooth to avoid lumps in the batter.
- The batter should be thick but pourable. If it feels too thick, add a bit more water.
- Cook the tortillas right away, as the batter thickens if it sits too long.
- Pour less batter for smaller tortillas, perfect for mini wraps or tacos, or use more for larger burrito-style wraps.
- Stack cooked tortillas and cover them with a clean kitchen towel to keep them soft and pliable.
Fillings and Serving Suggestions
These green spinach wraps are perfect for both savory and sweet fillings.
Try them with roasted red pepper hummus, homemade hummus without tahini, or smoked paprika hummus for a flavorful, savory twist.
For something creamy, add dairy-free burrata or non-dairy queso. If you're looking for protein, fill them with homemade lentil tofu.
For a fresh dip, serve with parsley dipping sauce or sour cream chive dip.
For a sweet treat, try dried cranberry sauce, homemade Nutella with dates, natural peanut butter, or cashew butter.
Pair them with my brown rice and quinoa salad or Mediterranean black bean and corn salad for a complete and nutritious meal.
Frequently Asked Questions (FAQ's)
Yes, green spinach tortillas are a healthy choice as they are made with plant-based, gluten-free ingredients like chickpea and oat flour. They are packed with protein, fiber, and vitamins, and don't contain oils, food colorings, or preservatives, making them a nutritious alternative to regular tortillas.
One tortilla contains about 103 calories and 5 grams of protein.
Yes, you can use frozen spinach but use half the amount since it's more concentrated than fresh spinach. Make sure to thaw and drain it well before blending.
No, you only need a blender and a non-stick pan to make this recipe. There's no need for a tortilla press or rolling pin.
More Homemade Tortillas
More Easy Spinach Recipes
- Green ginger spinach smoothie
- Vegan spinach savory muffins
- Green spinach banana pancakes
- Beetroot and spinach smoothie
- Spinach and banana muffins
📖 Recipe
Green Spinach Wraps (Homemade Gluten-Free Vegan Tortillas)
Equipment
- 1 high speed blender
- 1 Non-stick frying pan
Ingredients
- 2 cups fresh spinach rinsed, drained
- 1 cup chickpea flour
- ½ cup oat flour certified gluten-free if needed
- 1 + ½ cup cold water
- 1 pinch salt optional
Instructions
- In a blender, combine the fresh spinach and water. Blend until smooth.2 cups fresh spinach, 1 + ½ cup cold water
- Add the chickpea flour and oat flour, then blend again until smooth.1 cup chickpea flour, ½ cup oat flour
- Heat a lightly oiled non-stick pan or skillet over medium heat. Scoop ¼ cup of batter onto the hot surface and spread into a thin circle. Cook for 2 minutes per side, or until golden brown.
- Repeat step 4 with the remaining batter. Stack the cooked tortillas, covering them with a towel to keep them warm and soft. Serve immediately with your favorite fillings.
Notes
- Storage
- I've tested this recipe with tapioca flour instead of oat flour, and while tapioca flour does add a nice stretchiness to the tortillas, I found that oat flour works equally well and is a much healthier option.
- Squeeze out excess liquid after rinsing the spinach so the batter isn't too watery.
- Ensure all ingredients are blended until smooth to avoid lumps in the batter.
- The batter should be thick but pourable. If it feels too thick, add a bit more water.
- Cook the tortillas right away, as the batter thickens if it sits too long.
- Pour less batter for smaller tortillas, perfect for mini wraps or tacos, or use more for larger burrito-style wraps.
- Stack cooked tortillas and cover them with a clean kitchen towel to keep them soft and pliable.
Nutrition
If you try these gluten-free wraps, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Ange says
Hey i made these wraps today after becoming fed up of shop bought wraps. Being more conscious of what goes into my body i oped to try these and added some onion, garlic, paprika and cumin. They were so soft and delicious. These will be my go-to wraps. Thanks so much for the recipe.
Marinela Malcheva says
Thank you, Ange! I'm happy the wraps turned out soft and tasty for you. Your seasoning blend sounds delicious! So grateful you took the time to leave a comment.