Green Spinach Wraps (Homemade Gluten-Free Vegan Tortillas) -

Green spinach wraps (homemade vegan gluten-free tortillas).

Green Spinach Wraps (Homemade Gluten-Free Vegan Tortillas)

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!

5 from 1 vote

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Prep Time 2

Cook Time 28

Total Time 30

Course Breakfast, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings tortillas

Calories 103 kcal

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

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 them for up to 3 months.

Gently warm them in a skillet or microwave before serving.

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

Calories: 103kcalCarbohydrates: 16gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 225mgFiber: 3gSugar: 2gVitamin A: 811IUVitamin C: 2mgCalcium: 22mgIron: 1mg

Keyword avocado banana spinach smoothie, chickpea flour, green tortillas, oat flour, spinach, spinach wraps

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